Although at first
I was required to employ unlimited tact in dissuading them from
strange and laboured concoctions, whose photographs they fetched me
from their women's magazines, I at length converted them from this
unwholesome striving for novelty and laid the foundations for that
sound scheme of gastronomy which to-day distinguishes this
fastest-growing town in the state, if not in the West of America.
It was during these early months, I ought perhaps to say, that I
rather distinguished myself in the matter of a relish which I
compounded one day when there was a cold round of beef for luncheon.
Little dreaming of the magnitude of the moment, I brought together
English mustard and the American tomato catsup, in proportions which
for reasons that will be made obvious I do not here disclose, together
with three other and lesser condiments whose identity also must remain
a secret. Serving this with my cold joint, I was rather amazed at the
sensation it created. My patrons clamoured for it repeatedly and a
barrister wished me to prepare a flask of it for use in his home. The
following day it was again demanded and other requests were made for
private supplies, while by the end of the week my relish had become
rather famous. Followed a suggestion from Mrs.
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