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Subtle flavors contended with other flavors, whipped cream appeared in most unexpected places on the bouillon, and in a rosette that topped the salad of the hot bread and the various chutneys and jellies and spiced fruits and cheeses and olives alone, Susan could have made a most satisfactory meal. She delighted in the sparkling glass, the heavy linen and silver, the exquisite flowers.
But I doubt not they are as pronounced to the palate as their advertisement is distressing to the eye. If then, this gross pickle manufacturer expected me to track down those who were infringing upon the recipes for making his so-called sauces, chutneys, and the like, he would find himself mistaken, for I was now in a position to pick and choose my cases, and a case of pickles did not allure me.
Each plate is heaped with a mound of rice, on which scraps of innumerable ingredients are placed meat, fish, fowl, duck, prawns, curry, fried bananas, and nameless vegetables, together with chilis and chutneys, sembals, spices, and grated cocoanut, in bewildering profusion.
There were chutneys, fruit and vegetables preserved in vinegar and honey, panchamrits, a mixture of pampello-berries, tamarinds, cocoa milk, treacle and olive oil, and kushmer, made of radishes, honey and flour; there were also burning hot pickles and spices. All this was crowned with a mountain of exquisitely cooked rice and another mountain of chapatis, which are something like brown pancakes.
There were the pods of the moringa tree, chilies and capsicums, prawns and decayed fish, chutneys and onions, ducks' eggs and fish roes, peppers and cucumbers and grated cocoanuts.
Salt, spices, essences, vanilla, vinegar, pickles, capers, ketchups, sauces, chutneys, lime-juice, curry, and all the rest, are just our civilised expedients for adding the pleasure of pungency and acidity to naturally insipid foods, by stimulating the nerves of touch in the tongue, just as sugar is our tribute to the pure gustatory sense, and oil, butter, bacon, lard, and the various fats used in frying to the sense of relish which forms the last element in our compound taste.
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