Contents
The papers in this volume first appeared in the Outlook, the Atlantic, and Scribner's. The author wishes to express to the editors of these magazines her appreciation of their courtesy in permitting the republication of the papers.
Foreword
On Taking One's Dessert First
When we were children we used to "happen in" to the kitchen just before luncheon to see what the dessert was to be. This was because at the luncheon table we were not allowed to ask, yet it was advantageous to know, for since even our youthful capacity had its limits, we found it necessary to "save room," and the question, of course, was, how much room?
Discovering some favorite dish being prepared, we used to gaze with watering mouth, and, though knowing its futility, could seldom repress the plea, "Mayn't we have our dessert now?" Of course we never did, of course we waited, and of course, when that same dessert came to us, properly served, at the proper time, after a properly wholesome luncheon preceding, it found us expectant, perhaps, but not eager; appreciative, but not enthusiastic. It was not to us what it would have been at the golden moment when we begged for it.
In hours of unbridled hostility to domestic conditions we used sometimes to plan for a future when we should be grown up, and then would we not change this sorry scheme of things entire! Would we not have a larder, with desserts in it, our favorite desserts—and would we not devour these same, boldly, recklessly, immediately before the meal for which they were intended! Just wouldn't we!