I
So much of Philadelphia is in Miss Leslie that her silence on one or two
matters essentially Philadelphian is the greater disappointment.
I have said that when I was young it was the business of the man of the
house to market and to make the Mayonnaise for the dinner's salad, and I
have searched for the reason in vain. His appropriation of the marketing
seems to be comparatively modern. If the chronicles are to be trusted,
it was the woman's business as late as Mrs. Washington's day. But by
mine, the man's going to market had settled solidly into one of those
Philadelphia customs taken for granted by Philadelphians simply because
they were Philadelphia customs. Never in print have I seen any reference
to this division of family labour except in the Philadelphia stories of
Thomas A. Janvier who, as a Philadelphian, knew that it became well
brought up Philadelphia men to attend to the marketing and that duties
becoming to them were above explanation. Janvier knew also that only in
Philadelphia, probably, could it occur to the "master of a feast" to
dress the salad, and that this was the reason "why a better salad is
served at certain dinner tables in Philadelphia than at any other
dinner tables in the whole world." Miss Leslie is not without honour in
her own town and was there reverenced by no one as truly as by Janvier,
but his reverence for the Art of Cookery was more profound and he shared
the belief of the initiated that in it man surpasses as hitherto, I
regret to say, he has surpassed in all the arts.
Janvier himself was the last "master of the feast" it was my good
fortune to watch preparing the Mayonnaise. It was a solemn rite in his
hands, and the result not unworthy--his salads were delicious, perfect,
original, their originality, however, never pushed to open defiance of
the Philadelphia precedents he respected. One of my pleasantest memories
of him is of his salad-making at his own dinner table in his London
rooms, one or two friends informally gathered about him, and the summer
evening so warm that he appeared all in white--a splendid presence, for
he was an unusually handsome man, of the rich, flamboyant type that has
gone out of fashion almost everywhere except in the South of France. The
white added, somehow, to the effect of ceremony, and he lingered over
every stage of the preparation and the mixing,--the Philadelphia touch
of mustard not omitted,--with due gravity and care. How different the
salad created with this ceremony from the usual makeshift mixed nobody
knows how or where!
[Illustration: THE BASIN, OLD WATER-WORKS]
That the Philadelphia man should have accepted this responsibility,
explains better than I could how high is the Philadelphia standard. I
could not understand Miss Leslie's silence on the subject, did I not
suspect her of a disapproval as complete as her Cookery. She had no
new-fangled notions on the position of woman, no desire to dispute man's
long-established superiority. If she was willing to teach women how to
become accomplished housewives, it was that they might administer to the
comfort and satisfy the appetite of their fathers and brothers and
husbands and sons. The end of woman, according to her creed, is to make
the home agreeable for man, and it would save us many of to-day's
troubles if we agreed with her. No man, since it is to his advantage,
will blame her for being more orthodox as a woman than as a
Philadelphian, nor is it at very great cost that I forgive her. I prize
her book too much from the collector's standpoint, if from no other, to
resent its sentiment. And my joy in my copy--in my Fifty-eighth
Edition--is none the less because it was presented to me by Janvier who,
in a few short stories, gave the spirit of the Philadelphia feast as
Miss Leslie, in two substantial volumes, collected and classified its
materials.
Another thing I do not find in Miss Leslie is the Oyster Croquette,
which she could not have ignored had she once eaten it. Therefore I am
led to see in it the product of a generation nearer my own. In my
memories of childhood it is inseparable from my Grandmother's eight
o'clock tea on evenings when the family were invited in state--in my
memories of youth inseparable from every afternoon or evening party at
which I feasted fearlessly and well--and it figured at many a Sunday
high-tea, that exquisite feast which, by its very name, refuses to let
itself be confounded with its coarser counterpart known to the English
as a meat-tea. From these facts I conclude, though I have no other data
to rely upon, that the Oyster Croquette must have been not simply the
masterpiece, but the creation of Augustine, for the Oyster Croquette
which the well-brought-up Philadelphian then ate at moments of rejoicing
was always of his cooking.
II
Augustine--the explanation is superfluous for Philadelphians of my
age--was a coloured man with the genius of his race for cookery and
probably a drop or more of the white blood that developed in him also
the genius for organization, so that he was a leader among caterers, as
well as a master among cooks. It is worth noting that the demand for
cooks in Philadelphia being great, the greatest cooks in America never
failed to supply it: worth noting also that the Philadelphia housewife,
being thus well supplied, had not begun when I was young to amuse
herself with the chafing-dish as she does now. For many years,
Augustine's name and creations were the chief distinction of every
Philadelphia feast. To have entertained without his assistance would
have been as serious a crime as to have omitted Terrapin--in season--and
Ice-cream from the Philadelphia menu; as daring as to have gone for
chocolates anywhere save to Penas' or for smilax anywhere save to
Pennock's, and this sort of daring in Philadelphia would have been
deplored not as harmless originality, but as eccentricity in the worst
possible taste. Thanks to Augustine, Philadelphia became celebrated in
America for its Oyster Croquettes and Terrapin and Broiled Oysters--what
a work of genius this, with the sauce of his invention!--as Bresse is in
France for its Chickens, or York in England for its Hams.
So much I know about him, and no more--but his name should go down in
history with those of Vatel and Careme and Gouffe: an artist if ever
there was one! Because he did not commit suicide like Vatel--his oysters
were never late--because he did not write encyclopedias of cookery like
Careme and Gouffe, his name and fame are in danger of perishing unless
every Philadelphian among my contemporaries hastens to lay a laurel leaf
upon his grave. I fear nothing as yet has been done to preserve his
memory. His name survives on the simple front of a South Fifteenth
Street house, where I saw it and rejoiced when I was last at home and,
in compliment to him, went inside and ate my lunch in the demure light
of a highly respectable dining-room in the society of a dozen or more
highly respectable Philadelphians seated at little tables. I could not
quarrel with my lunch--it was admirably cooked and served--but it was an
everyday lunch, not the occasional feast--the Augustine of old did not
cook the ordinary meal and the Fifteenth Street house is too modest to
be accepted as the one and only monument to his memory.
[Illustration: GIRARD STREET]
The Oyster Croquette could not have sprung up in a day and triumphed
were Philadelphia as hide-bound with convention as it is supposed to be.
Philadelphia is conservative in matters of cookery when conservatism
means clinging to its great traditions; it is liberal when liberality
means adapting to its own delightful ends the new idea or the new
masterpiece. It never ceased to be sure of its materials nor of their
variety, the Philadelphia market half way between North and South
continuing to provide what is best in both: the meats of the finest--the
fattest mutton he ever saw, Cobbett, though an Englishman, found in
Philadelphia--its fruits and vegetables of the most various, its butter,
good Darlington butter, famed from one end of the land to the other. And
in the preparation of its materials, for the sake of eating better,
Philadelphians never have hesitated to take their good where they have
found it. Dishes we prize as the most essentially Philadelphian have
sometimes the shortest pedigree. Why, the Ice-cream that is now one of
Philadelphia's most respected institutions, came so recently that people
we, of my generation, knew could remember its coming. On my return to
Philadelphia, with the advantage the perspective absence gives, I could
appreciate more clearly than if I had stayed at home how well
Philadelphia eats and how nobly it has maintained its old ideals, how
nobly accepted new ones. It has not wavered in the practice of eating
well and taking pleasure in the eating--the reputation of giving good
dinners is, as in my youth, the most highly prized. To quote Janvier:
"The person who achieves celebrity of this sort in Philadelphia is not
unlike the seraph who attains eminence in the heavenly choir." But I am
conscious of a latitude that would not have been allowed before in the
choice of a place to eat them in, and amazed at the number of new
dishes.
III
The back-building dining-room was the one scene I knew for the feast. If
I were a man I could tell a different tale. As a woman I used to
hear--all Philadelphia women used to hear--of colossal masculine
banquets at the Philadelphia Club and the Union League, of revels at the
Clover Club, of fastidious feasts at more esoteric clubs--the State in
Schuylkill, the Fish-House Club, and what were the others?--clubs
carrying on the great Colonial traditions, perpetuating the old Colonial
Punch as zealously as the Vestal Virgins watched their sacred fire,
observing mystic practices in the Kitchen, the Philadelphia man himself,
it was said, putting on the cook's apron, presiding over grills and
saucepans, and serving up dishes of such exquisite quality as it has not
entered into the mind of mere woman to conceive or to execute: with the
true delicacy of the gourmet choosing rather to consecrate his talents
to the one perfect dish than to squander them upon many, shrinking as an
artist must from the plebeian "groaning-board" of the gluttonous
display. To stories of these marvels I listened again and again, but my
only knowledge of them is based on hearsay. I would as soon have
expected to be admitted to Mount Athos or to the old Chartreuse as to
banquets and feasts and revels so purely masculine; to ask for the vote
would have seemed less ambitious than to pray for admission. What folly
then it would be for me to pretend to describe them! What presumption to
affect a personal acquaintance I have not and could not have! Into what
pitfalls of ignorance would I stumble! It is for the Philadelphia man
some day to write this particular chapter in the history of Philadelphia
at Table.
As to the Philadelphia woman at the period of which I speak, she had no
Clubs. It was not supposed to be good form for her to feast outside of
the back-building dining-room. She might relieve her hunger with Oysters
in Jones's dingy little shop, or a plate of Ice-cream in Sautter's
sombre saloon; or, with a boating party in spring or summer, she might
go for dinner or supper to one of the restaurants in the Park. But for
more serious entertaining, home, or her friends' home, was the place.
Not that she was, as the fragile, fainting Angelina type once admired,
too ethereal to think of food and drink. She could order and eat a
luncheon, or a dinner, with the best, though she did not do the
marketing or make the Mayonnaise. But she would rather have gone without
food than defy the unwritten Philadelphia law.
[Illustration: THE UNION LEAGUE, FROM BROAD AND CHESTNUT STREETS]
Now Philadelphia has changed all that. The wise remain faithful to the
back-building dining-room and, within its grave and tranquil walls, on
its substantial leather-covered chairs, Stuart's Washington looking down
from his place above the mantelpiece, they continue to feast with a
luxury Lucullus might have envied. Fashion, however, drives the less
wise to more frivolous scenes. I never thought to see the day when I
should, in Philadelphia, lunch at a large, well-appointed, luxurious
woman's club, when I should be invited to feast at the Union League--my
lunch there was one of the most extraordinary of all my extraordinary
experiences on my return to Philadelphia--when the cloth for my dinner
would be laid in a big, gay, noisy, crowded Country Club--and yet the
miracle had been worked in my absence and I saw not the day, but the
many days when these things happened. Not only this. In Clubs and
Country Clubs a degree of privacy is still assured. But it is a degree
too much, to judge from the way Philadelphia rushes to lunch, and dine,
and drink the tea it does not want at five o'clock, in hotels and
restaurants: our little secluded oyster saloons exchanged for dazzling
lunch counters, the Spruce and Pine and Walnut Street house that could
not be except in Philadelphia deserted for the Ritz and the Bellevue
that might be in New York or Chicago, Paris or London, Vienna or Rome.
The old fashion was to celebrate the feast in cloistered seclusion, to
let none intrude who was not bidden to share it. Now the fashion is to
cry out and summon the mob and the multitude to gaze upon Philadelphia
feasting. I know that this is in a measure the result of a change that
is not peculiar to Philadelphia alone. All the world to-day, wherever
you go, dines in public--the modern Dives must always dine where his
Lazarus cannot possibly mistake the gate. But I could not have believed
that Philadelphia would come to it--that Philadelphia would step out
from the sanctuary into the market-place and proclaim to the passer-by
the luxury he had once so scrupulously kept to himself.
IV
Nor is the feast quite what it was, though this is not because it has
lost, but rather because it has gained. I trembled on my return lest the
old gods be fallen. My first visit after long years away was one of a
few hours only. I ran over from New York to lunch with old friends.
There was a horrid moment of bewilderment when I stepped from the
Pennsylvania Station into a street where I ought to have been at home
and was not, and this made me dread that at the luncheon the change
would be more overwhelming. Certain things belong to, are a part of,
certain places that can never be the same without them. I met a
Frenchman the other day in London, who had not been there for ten years,
and who was in despair because at no hotel or restaurant could he find a
gooseberry or an apple tart. They were not dishes of which he was warmly
enamoured; no Frenchman could be; but a London shorn of gooseberry and
apple tarts was not the London he had known. The dread of the same
disillusionment was in my heart as I drew near my luncheon, more serious
in my case because the things I did not want to lose were too good to
lose. But my dread was wasted. Broad Street might have changed, but not
the Chicken Salad with the Philadelphia dash of mustard in the
Mayonnaise, not the Croquettes though Augustine had gone, not the
Ice-cream rising before me in the splendid pyramid of my childhood with
the solid base of the Coffee Ice-cream I had never gone to Sautter's
without ordering. And I knew that hope need not be abandoned when I was
assured that, though Sautter's have opened a big new place on Chestnut
Street, where a long _menu_ disputes the honours with their one old
masterpiece, it is to the gloomy store in the retirement of Broad and
Locust that the Philadelphia woman, who gives a dinner, sends for her
Ice-cream.
These things were unaltered--they are unalterable. All the old friends
reappeared at the breakfasts, luncheons and dinners that followed in the
course of the longer visit when, not the Fatted Calf, but the Fatted
Shad, Soft-Shell Crab, Fried Oyster, Squab--how the name mystified my
friend, George Steevens, though he had but to open an old English
cookery book in my collection to know that in England, before he was
born, a Squab was a young Pigeon--Broiled Chicken, Cinnamon Bun, little
round Cakes with white icing on top, were prepared for the prodigal. But
there were other dishes, other combinations new to me: Grape Fruit had
come in during my absence, though long enough ago to have reached
England in the meanwhile; also the fashion of serving Shad and
Asparagus together, the _dernier cri_ of the Philadelphia epicure,
though--may I admit it now as I have not dared to before?--a combination
in which I thought two delicate flavours were sacrificed, one to the
other. And there were amazing combinations in the Salads, daring,
strange, unPhiladelphian, calling for the French Dressing for which my
Philadelphia had small use. I so little liked the new sign of the new
Sundae at the new popular lunch-counter and druggist's that, with true
Philadelphia prejudice, I never sampled it. And there were other
innovations I would need to write a cookery book to exhaust--sometimes
successful, sometimes not, but with no violation of the canons of the
art in which Philadelphia has ever excelled. In every experiment, every
novelty, the motive, if not the result, was sound.
For this reason I have no fear for the future of Philadelphia cookery,
if only it has the courage not to succumb unreservedly to cold storage.
The changes may be many, but Philadelphia knows how to sift them,
retaining only those that should be retained, for beneath them all is
the changelessness that is the foundation of art.