"Dick shall burn his fingers when his mother's home to kiss him. But spare his fingers now, Dadda...."
The other topic was food.
It was only after they had been doing it for a week or so that they remarked how steadily they gravitated to reminiscences, suggestions, descriptions and long discussions of eatables—sound, solid eatables. They told over the particulars of dinners they had imagined altogether forgotten; neither hosts nor conversations seemed to matter now in the slightest degree, but every item in the menu had its place. They nearly quarrelled one day about hors-d'œuvre. Trafford wanted to dwell on them when Marjorie was eager for the soup.
"It's niggling with food," said Marjorie.
"Oh, but there's no reason," said Trafford, "why you shouldn't take a lot of hors-d'œuvre. Three or four sardines, and potato salad and a big piece of smoked salmon, and some of that Norwegian herring, and so on, and keep the olives by you to pick at. It's a beginning."
"It's—it's immoral," said Marjorie, "that's what I feel. If one needs a whet to eat, one shouldn't eat. The proper beginning of a dinner is soup—good, hot, rich soup. Thick soup—with things in it, vegetables and meat and things. Bits of oxtail."
"Not peas."
"No, not peas. Pea-soup is tiresome. I never knew anything one tired of so soon. I wish we hadn't relied on it so much."
"Thick soup's all very well," said Trafford, "but how about that clear stuff they give you in the little pavement restaurants in Paris. You know—Croûte-au-pot, with lovely great crusts and big leeks and lettuce leaves and so on! Tremendous aroma of onions, and beautiful little beads of fat! And being a clear soup, you see what there is. That's—interesting. Twenty-five centimes, Marjorie. Lord! I'd give a guinea a plate for it. I'd give five pounds for one of those jolly white-metal tureens full—you know, full, with little drops all over the outside of it, and the ladle sticking out under the lid."
"Have you ever tasted turtle soup?"