“We should return home about half-past five to dress for dinner. You would change everything, and without paying any attention to what our servants might think, I should put on a loose pair of trousers, prettier than what I had worn this morning but, like them, opening in the front. As for you, my own love, I should insist upon your dressing yourself as a ravishingly pretty little _danseuse_, with some little difference, however, in my favour. Your hair would be in curls, falling all round your head, upon your beautiful naked shoulders. You would crown them with a pretty garland of flowers, such as I like for Aimée. You should wear a light-coloured muslin dress, very low and very short, up to the knees, your arms bare, and the skirts exceedingly full (the body of which would be transparent, and refine and reveal the divine shape of your angelic bosoms), your legs, perfectly naked, would be visible amongst a mass of folds of muslin, and would be covered by little open-work stockings of rose-coloured silk, fastened at the instep by bows, like the dress, and on your tiny virgin feet you would have little satin shoes, without soles. To pass into the dining room, so as to avoid catching cold, and also prevent the servants revelling in the sight of my treasure, you would envelope yourself from head to foot in a long veil. During dinner I would try to remain tolerably quiet so that you might eat and strengthen yourself for the evening, which would be a fatiguing one. Our servants would have directions not to enter until we rang; during each course you would open your veil, and turning towards me (for you would be on my right hand), you would place your pretty legs across mine; immediately my manly prick, which your love would render daily more and more delicious, would display its vivacity, and you would caress it with your lovely satin-like calves, your chair enabling you to do this, being tolerably large, with only one arm on the right, while mine would be much lower, that would not fatigue you much, and this is what you would say to me, “Am I not bewitching and delicious? Do you not think me voluptuous? and regard me as your mistress, holding you under my entire subjection? I am very happy to please you this way.” And I should answer, “Yes, I am your slave; you give me the greatest enjoyment that can be had; there is not a woman in the world who possesses the attractions you have; you make me do anything, you are the queen of voluptuousness, of enjoyment. No one knows how to make love as you do.” At last at the dessert you would glide gently upon my lap, allowing your petticoats to flow behind. I should suck your bosoms, for as the servants would be getting their own dinners, I should have thrown your veil quite off, and you would then appear enveloped in all your many charms. Then I should give you your dessert, which would consist of a biscuit moistened with that white essence which you alone in the whole world have known and know how to produce in me, and for my reward you would allow me to make my wine for dessert. I would then place my wine-glass between your legs, opened voluptuously wide, and you would let that delicious urine flow into it. The intoxication that this fragrant liquor would produce would be the signal for my most passionate caresses.”
A cook of roughly the same moment, setting down the same dish.
3567. _A great increase on home-made bread_, even equal to one-fifth, may be produced by using bran water for kneading the dough. The proportion is three pounds of bran for every twenty-eight pounds of flour, the bran to be boiled for an hour, and then strained through a hair-sieve.
Sources: The passage is from Anonymous, The Romance of Lust: A classic Victorian erotic novel, free to read in full at Project Gutenberg. The recipe is from Hale, Mrs. Hale's Receipts for the Million of 1857, also free in full. Both are in the public domain in the United States. The binding above is ours — oxblood cloth, grapes stamp.