couple of years at the Convent, though a healthier child than I never lived, I was made by the orders of my Father, obeyed by no means unwillingly on my part, to drink a glass of Madeira, with a biscuit, every morning at eleven. And so deep-rooted was its use in the best traditions of Philadelpliia respectability, that the irreproachable Philadelphia ladies who wrote cookery books never omitted the glass of Madeira from the Terrapin, and went so far as to quote Scripture and to recommend a little of it for the stomach's sake.
II
One of these Philadelphia ladies wrote the most famous cookery book to this day published in America; a fact which pleases me, partly because, with Edward Fitzgerald, I cannot help liking a cookery book, and still more because it flatters my pride as a Philadelphian that so famous a book should come from Philadelphia. It seems superfluous to add that I mean Miss Leslie's Complete Cookery. What else could I mean?
There had been cookery books in America before Miss Leslie's. America, with Philadelphia to set the standard, could not get on very far without them. If in the hurry and flurry of Colonial life, the American did not have the leisure to write them, he borrowed them, the speediest way to manufacture any kind of literature. There is an American edition of Mrs. Glasse, with Mrs. Glasse left out—the American pirate was nothing if not thorough.
