“By-and-by the water began to change. It grew denser, and no longer flowed rapidly along; and twice a day it used to turn about and flow the other way. Then the shores disappeared, and the water began to have a different and peculiar flavor,--a flavor which seemed to the salmon much richer and more inspiring than the glacier-water of their native Cowlitz. There were many curious things to see,--crabs with hard shells and savage faces, but so good when crushed and swallowed! Then there were luscious squid swimming about; and, to a salmon, squid are like ripe peaches and cream. There were great companies of delicate sardines and herring, green and silvery, and it was such fun to chase and capture them! Those who eat sardines packed in oil by greasy fingers, and herrings dried in the smoke, can have little idea how satisfying it is to have a meal of them, plump and sleek and silvery, fresh from the sea.”
A cook of roughly the same moment, setting down the same dish.
1-1/2 pints of cream. 1 pint of fresh, ripe peaches. 3 gills of sugar. 1/5 teaspoonful of almond extract. After paring and stoning the peaches, mash them in a bowl with the sugar and let them stand for an hour or more; then rub them through a fine strainer, and add the cream and almond to them. Freeze. A little liquid cochineal may be added to the cream to give it color.
Sources: The passage is from Charles Madison Curry, Children's Literature: A Textbook of Sources for Teachers and Teacher-, free to read in full at Project Gutenberg. The recipe is from Parloa, Miss Parloa's Young Housekeeper of 1893, also free in full. Both are in the public domain in the United States. The binding above is ours — navy cloth, teapot stamp.