“The dinner with which he regaled his guest would of course have satisfied the most exacting gourmand, but to Sanin it seemed endless, insupportable! Polozov ate slowly, “with feeling, with judgment, with deliberation,” bending attentively over his plate, and sniffing at almost every morsel. First he rinsed his mouth with wine, then swallowed it and smacked his lips…. Over the roast meat he suddenly began to talk—but of what? Of merino sheep, of which he was intending to order a whole flock, and in such detail, with such tenderness, using all the while endearing pet names for them. After drinking a cup of coffee, hot to boiling point (he had several times in a voice of tearful irritation mentioned to the waiter that he had been served the evening before with coffee, cold—cold as ice!) and bitten off the end of a Havannah cigar with his crooked yellow teeth, he dropped off, as his habit was, into a nap, to the intense delight of Sanin, who began walking up and down with noiseless steps on the soft carpet, and dreaming of his life with Gemma and of what news he would bring back to her. Polozov, however, awoke, as he remarked himself, earlier than usual—he had slept only an hour and a half—and after drinking a glass of iced seltzer water, and swallowing eight spoonfuls of jam, Russian jam, which his valet brought him in a dark-green genuine “Kiev” jar, and without which, in his own words, he could not live, he stared with his swollen eyes at Sanin and asked him wouldn’t he like to play a game of “fools” with him. Sanin agreed readily; he was afraid that Polozov would begin talking again about lambs and ewes and fat tails. The host and the visitor both adjourned to the drawing-room, the waiter brought in the cards, and the game began, not,—of course, for money.”
A cook of roughly the same moment, setting down the same dish.
1291. INGREDIENTS.--3/4 lb of suet-crust No. 1215, 3/4 lb. of any kind of jam. _Mode_.--Make a nice light suet-crust by recipe No. 1215, and roll it out to the thickness of about 1/2 inch. Spread the jam equally over it, leaving a small margin of paste without any, where the pudding joins. Roll it up, fasten the ends securely, and tie it in a floured cloth; put the pudding into boiling water, and boil for 2 hours. Mincemeat or marmalade may be substituted for the jam, and makes excellent puddings. _Time_.--2 hours. _Average cost_, 9d. _Sufficient_ for 5 or 6 persons. _Seasonable_.--Suitable for winter puddings, when fresh fruit is not obtainable.
Sources: The passage is from Ivan Sergeevich Turgenev, The Torrents of Spring, tr. Garnett, Constance, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — navy cloth, grapes stamp.