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"It is growing to be perfectly wonderful, Nickols," I said, as if I had seen it for the first time, while my eyes followed the sweep of the flagstone walk from the well house beneath the old graybeard poplars out past stretches of velvety lawn, with groups of shrubs and trees casting deep shadows even to the kitchen garden, whose long rows of vegetables, bordered with old-fashioned blooming herbs and savories, led the observer out into the meadows to the Home Farm and beyond to the dim line of Paradise Ridge.
Savories. They vary very much, from the tiny little bouchette of something very piquant, to be taken between courses as an appetizer which, I believe, was the original idea to quite important dishes suitable as entrées for formal breakfasts or suppers. But it is with the original “savory” as a piquant mouthful that they will take their place in this book.
Brook trout, freshly caught that afternoon from the rushing mountain stream not far away from the cabin, and smoking hot from the frying pan; an omelette, golden brown and buttercup yellow, of a fluff, a fragrance, with savories hidden beneath its surface, a conserve of fruits, luscious, amber and subtly biting, the coffee of dreams and a bottle of red wine, smooth as honey.
In looking over any list of small savories we find many of our old friends in it, such as cheese canapés, angels on horseback, anchovy toast, etc. With these familiar dainties we will have nothing to do, only the mention of them will serve to show that any little piquant morsel may be used as an appetizer served as hors d’œuvres. The Savage Club Canapés.
No better tongue, no plumper chickens, than those which would grace her board to-night were to be found, so Mrs. Thornburgh was persuaded, in the district. And so with everything else of a substantial kind. On this head the hostess felt no anxieties. But a 'tea' in the north-country depends for distinction, not on its solids or its savories, but on its sweets.
For a satang a coin equivalent to about a quarter of a cent you can purchase a bowl of rice, while the expenditure of another satang will provide you with an assortment of savories or relishes, made from elderly meat, decayed fish, decomposed prawns and other toothsome ingredients, which you heap upon the rice, together with a greenish-yellow curry sauce which makes the concoction look as though it were suffering from a severe attack of jaundice.
Kotzebue has devoted sixty pages to its bon bons and savories; others more modestly give you only a diary of their own fricasseed chicken and champagne, and information of a still lower sort is supplied by the delectable Mr. Hone, for the instruction of our Jerries and Corinthian Toms.
The officious shopmen began explaining with oily politeness that the first box contained only half a dozen bottles of champagne, and only “the most indispensable articles,” such as savories, sweets, toffee, etc.
You must have left three thousand behind you.” “Well, I’ve come to do the same again, do you see?” And he pulled out his roll of notes, and held them up before the innkeeper’s nose. “Now, listen and remember. In an hour’s time the wine will arrive, savories, pies, and sweets—bring them all up at once. That box Andrey has got is to be brought up at once, too.
One lady has written a book of which savories is the only branch of cooking treated, and she says in her preface, “Savories being at present so fashionable, and novelties in them so eagerly inquired for, I have been induced to publish a small book on the subject.”
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