“Beth fetched up the water overnight for her bath in the morning, and made coffee for her breakfast on the little oil-stove. She lived principally on bread and butter, eggs, sardines, salad, and slices of various meats bought at a cook-shop and carried home in a paper. Sometimes, when she felt she could afford it, she had a hot meal at an eating-house for the good of her health; but she scarcely required it, for she never felt stronger in her life, and so long as she could get good coffee for her breakfast and tea for her evening meal, she missed none of the other things to which she had been accustomed. She made delicious coffee in a tin coffee-pot, and brewed the best tea she had ever drunk in brown earthenware, which Ethel Maud Mary considered the best thing going for tea. She used to join Beth in a cup up in the attic, but she never came empty-handed. Dull wet days, likely to be depressing, were the ones on which her yellow head appeared oftenest at the top of the attic stairs.”
A cook of roughly the same moment, setting down the same dish.
fresh homemade bread; butter the cut end of the loaf thinly, then hold it against the side with the left hand and arm, and with a sharp, thin knife, cut an even slice not more than an eighth of an inch thick; a little practice, and a steady grasp of bread and knife, will enable any one to produce regular whole slices; fold each one double, with the butter inside; and cut as many as you require; serve them on a clean napkin, and send them to the table with any other of the above relishes. 32.
Sources: The passage is from Sarah Grand, The Beth Book: Being a Study of the Life of Elizabeth Caldwell Maclure, free to read in full at Project Gutenberg. The recipe is from Corson, The Cooking Manual of Practical Directions for Economical of 1877, also free in full. Both are in the public domain in the United States. The binding above is ours — navy cloth, teapot stamp.