Sunday, May 11, 2008

Little Late Suppers

1895

A Pleasant Way of Ruining One's Digestion Is Here Presented.

Every one, except the dyspeptics, loves a late supper. It is a natural trait. Boarding school boys and girls, with shawls hung over their transoms, consume olives and chocolate cake and truly enjoy life. When they escape the necessity of hanging shawls and outgrow the taste for pickles and cake, they still like late suppers. Like all natural desires, it is one which should be gratified. The only care should be concerning the manner of its gratification. To eat a repast just before going to bed which will keep the digestive organs busy all night is a slow method of suicide.

What the undisciplined taste always desires about midnight is lobster a la Newburg, Welsh rabbit or fried oysters, with coffee. These are particularly detrimental to the health, and the desire for them should be vigorously restrained. The taste should be educated to prefer toasted crackers and chocolate.

Of course when one gives a late supper indigestible things are in order. Then such appetizing morsels as stuffed olives, anchovy toast, lobster a la Newburg, caviare on toast, venison steak, broiled grouse, cheese souffles, rum omelet and the like are desirable. A supper which would appeal to any man's taste comprises stuffed oysters, with tartar sauce; brown bread toast; venison steak, with currant jelly; glazed sweet potatoes, velvet biscuit, olives, crackers, cheese, fruit and coffee. Another equally good contains stuffed olives, toasted crackers, fried oysters, celery salad, broiled grouse, bread sauce, rolls, fried potatoes, Welsh rabbit, baked apples and coffee. — New York World.

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