WIST Quotations

Martin, Judith -- Miss Manners’ Guide to Excruciatingly Correct Behavior, Part 3 “Basic Civilization,” “Table Manners” (1983)

Dave — Mon, 29 Dec 2025 19:14:12 +0000

Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished and stretches its resources to give a hearty sustenance and cheer? Who warms you in the winter and cools you in the summer? Yet who also is capable of doing honor to your richest table and impressing your most demanding guests? […]
Soup does its loyal best, no matter what undignified conditions are imposed upon it. But soup knows the difference. Soup is sensitive. You don’t catch steak hanging around when you’re poor and sick, do you? Soup deserves to be treated well.

Judith Martin (b. 1938) American author, journalist, etiquette expert [a.k.a. Miss Manners]
Miss Manners’ Guide to Excruciatingly Correct Behavior, Part 3 “Basic Civilization,” “Table Manners” (1983)
(Source)

Included in the 2005 edition.

Moliere -- Les Femmes Savantes [The Learned Ladies], Act 2, sc. 7, (1692) [tr. Marks (2018)]

Dave — Thu, 25 Sep 2025 21:08:43 +0000

CHRYSALE: As for me, I’d prefer that, while peeling the veggies,
She misaligns a few subjects and verbs,
And repeats fifty times a low and vulgar word,
Than that she burns my meat or over-salts my stew.
I live on good soup, not on fine language.

[J’aime bien mieux, pour moi, qu’en épluchant ses herbes,
Elle accommode mal les noms avec les verbes,
Et redise cent fois un bas ou méchant mot,
Que de brûler ma viande ou saler trop mon pot.
Je vis de bonne soupe, et non de beau langage.]

Molière (1622–1673) French playwright, actor [stage name for Jean-Baptiste Poquelin]
Les Femmes Savantes [The Learned Ladies], Act 2, sc. 7, (1692) [tr. Marks (2018)]
(Source)

(Source (French)). Other translations:

For my part, I had much rather that she join'd the Nouns and Verbs falsely, and repeated a servile bad Word a hundred times in picking her Herbs, than have her burn my Meat or oversalt my Broth. I live by good Soup, and not by fine Language.
[tr. Clitandre (1739)]

I would rather, I would, that in cleaning the vegetables she should make the verbs agree ill with the nouns, and say a hundred times a low or bad word, than that she should burn my meat or put too much salt in my soup; I live on good soup;, and not on fine language.
[tr. Van Laun (1876)]

I had much rather that while picking her herbs, she should join wrongly the nouns to the verbs, and repeat a hundred times a coarse or vulgar word, than that she should burn my roast, or put too much salt in my broth. I live on good soup, and not on fine language.
[tr. Wall (1879), The Learned Women]

For my part, I had much rather that in picking her herbs she made the nouns and the verbs agree wrongly and repeated some outrageous word a hundred times, than have her burn my meat or oversalt my broth. I live by good soup, and not by fine language.
[tr. Matthew (1890), The Blue-Stockings]

For my part, I'd rather she would make a mess of nouns and verbs, or use a low and vulgar word a dozen times a day, than burn my meat and oversalt my soup. Good food is what I live on, not fine language.
[tr. Wormeley (1895), The Female Pedants]

Truly, I would much rather she failed to make her nouns agree with her verbs while washing her vegetables, and indulged in low or bad words a hundred times over, than burn my meat or oversalt my soup. I live by good soup, and not on fine language.
[tr. Waller (1903)]

I'd rather have her, while she cleans her salad,
Make verbs and subjects disagree, and say
Some low or vulgar word a hundred times,
Than burn my roast or over-salt my broth.
I live on well-cooked food, and not fine language.
[tr. Page (1908)]

For my part, I would rather that, while peeling her vegetables, she makes her verbs agree badly with her nouns and repeats a hundred times a low or bad word, than that she burns my meat or puts too much salt into my soup. I live by good soup and not by beautiful language.
[tr. Waldinger (1967)]

If she makes a tasty salad, it seems to me
Her subjects and her verbs need not agree.
Let all her talk be barbarous, if she’ll not
Burn up my beef or over-salt the pot.
It’s food, not language, that I’m nourished by.
[tr. Wilbur (1977)]

Her crudités for salad were sublime,
So if her verbal crudité's a crime
She has atoned for it in her cuisine.
Her language and her legumes may be green
But when my appetite rears up its voice,
The latter, not the former is its choice.
[tr. Thomas (2005 ed.)]

Alcott, Louisa May -- Little Women, Part 1, ch. 11 (1868)

Dave — Mon, 22 Jul 2024 19:39:51 +0000

Housekeeping ain’t no joke.

Louisa May Alcott (1832–1888) American writer
Little Women, Part 1, ch. 11 (1868)
(Source)

Labeled as a saying of the family maid and cook, Hannah. The girls recognize its truth as they take over the housekeeping for the "ailing" Mrs. Marsh.

Rogers, Will -- Fashions in Foods in Beverly Hills, Foreword (1929)

Dave — Wed, 11 Oct 2023 15:48:04 +0000

When you have helped raise the standard of cooking, you have helped raise the only thing in the world that really matters anyhow. We only have one or two Wars in a lifetime but we have three meals a day. There is nothing in the world that we do as much of as we do eating.

Will Rogers (1879–1935) American humorist
Fashions in Foods in Beverly Hills, Foreword (1929)
(Source)

McLaughlin, Mignon -- The Second Neurotic’s Notebook, ch. 3 (1966)

Dave — Wed, 11 Oct 2023 15:10:42 +0000

The way to a man’s heart is through his stomach, especially if you tell him how flat it is.

Mignon McLaughlin (1913–1983) American journalist and author
The Second Neurotic’s Notebook, ch. 3 (1966)
(Source)

Child, Julia -- The Way to Cook, Introduction (1989)

Dave — Thu, 15 Jun 2023 15:37:21 +0000

The pleasures of the table — that lovely old-fashioned phrase — depict food as an art form, as a delightful part of civilized life. In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal.

Julia Child (1912–2004) American chef and writer
The Way to Cook, Introduction (1989)
(Source)

Child, Julia -- Julia Child’s Kitchen, Introduction (1975)

Dave — Thu, 08 Jun 2023 15:47:06 +0000

It now only remains for me to say in conclusion: Be a fearless cook! Try out new ideas and new recipes, but always buy the freshest and finest of ingredients, whatever they may be. Furnish your kitchen with the most solid and workmanlike equipment you can find. Keep your knives ever sharp and — toujours bon appetit!

Julia Child (1912–2004) American chef and writer
Julia Child’s Kitchen, Introduction (1975)
(Source)

Cox, Marcelene -- “Ask Any Woman” column, Ladies’ Home Journal (1944-10)

Dave — Mon, 05 Jun 2023 16:49:57 +0000

Housekeeping is like being caught in a revolving door.

Marcelene Cox (1900–1998) American writer, columnist, aphorist
“Ask Any Woman” column, Ladies’ Home Journal (1944-10)
(Source)

Child, Julia -- Julia Child’s Kitchen, Introduction (1975)

Dave — Thu, 25 May 2023 15:08:48 +0000

French food, by the way, isn’t fancy unless, like other cooking, it wants to be fancy; perhaps it sounds so because it is in a foreign language, but a Coq au Vin is a chicken stew, a Pot-au-feu is a boiled dinner, a Mayonnaise de Volaille is a chicken salad, Soubise is plain old rice cooked with onions, and there is nothing fancy about any of them.

Julia Child (1912–2004) American chef and writer
Julia Child’s Kitchen, Introduction (1975)
(Source)

Child, Julia -- Julia Child’s Kitchen, Introduction (1975)

Dave — Thu, 11 May 2023 17:50:01 +0000

Learn how to cook! That’s my invariable answer when I am asked to give forth with money-saving recipes, economy tips, budget gourmet dinner menus for six people under ten dollars, and the like. Learn how to cook! That’s the way to save money. You don’t save it buying hamburger helpers, and prepared foods; you save it buying fresh foods in season or in large supply, when they are cheapest and usually best, and you prepare them from scratch at home. Why pay for someone else’s work, when if you know how to do it, you can save all that money for yourself? Knowing how to do it also means doing it fast, and preparing parts of a dish or a meal whenever you have a spare moment in the kitchen. That way, cooking well doesn’t take a great deal of time, and when you cook well, you’ll be eating far better meals than you could buy from the freezer, or at a restaurant.

Julia Child (1912–2004) American chef and writer
Julia Child’s Kitchen, Introduction (1975)
(Source)

Child, Julia -- (Misattributed)

Dave — Thu, 04 May 2023 16:32:05 +0000

How can a nation be called great if its bread tastes like Kleenex?

Julia Child (1912–2004) American chef and writer
(Misattributed)
(Source)

Not found in Child's works, it appears to have been coined by Joan Barthel in an article about Child: "How to Avoid TV Dinners While Watching TV," New York Times Magazine (1966-08-07):

"The French Chef" [...] educational TV's answer to underground movies and pop-op cults -- the program that can be campier than "Batman," farther-out than "Lost in Space" and more penetrating than "Meet the Press" as it probes the question: Can a Society be Great if its bread tastes like Kleenex?"

The article is quoted in Noël Riley Fitch, Appetite for Life: The Biography of Julia Child (1997).

Child, Julia -- Mastering the Art of French Cooking, Foreword (1961)

Dave — Thu, 27 Apr 2023 15:53:32 +0000

“Too much trouble,” “Too expensive,” or “Who will know the difference” are death knells for good food.

Julia Child (1912–2004) American chef and writer
Mastering the Art of French Cooking, Foreword (1961)
(Source)

Child, Julia -- My Life In France, “Le Cordon Bleu,” sec. 2 (2006)

Dave — Thu, 13 Apr 2023 15:28:03 +0000

Usually one’s cooking is better than one thinks it is. And if the food is truly vile, as my ersatz eggs Florentine surely were, then the cook must simply grit her teeth and bear it with a smile — and learn from her mistakes.

Julia Child (1912–2004) American chef and writer
My Life In France, “Le Cordon Bleu,” sec. 2 (2006)
(Source)

Child, Julia -- (Attributed)

Dave — Thu, 06 Apr 2023 15:55:07 +0000

Too many cooks may spoil the broth, but it only takes one to burn it.

Julia Child (1912–2004) American chef and writer
(Attributed)

Referring to the Women's Suffrage Movement, as quoted by Madeleine Bingham, Something's Burning: The Bad Cook's Guide (1968) [unverified]. Sometimes said to be in the Introduction to her Julia Child's Kitchen, (1975), but not found there.

Child, Julia -- “What I’ve Learned: Julia Child,” interview by Mike Sager, Esquire (2001-06)

Dave — Thu, 30 Mar 2023 16:04:06 +0000

Always remember: If you’re alone in the kitchen and you drop the lamb, you can always just pick it up. Who’s going to know?

Julia Child (1912–2004) American chef and writer
“What I’ve Learned: Julia Child,” interview by Mike Sager, Esquire (2001-06)
(Source)

Reprinted in Brendan Vaughan, Esquire: The Meaning of Life (2004).

This quotation, and variations on it, are (in)famous regarding Child. The earliest version can be found in her public TV show, The French Chef, 1x22 "The Potato Show" (1963-06-29). In that filmed-live episode, a potato pancake flip ends poorly, spilling onto other parts of the range. Child scoops up the spilled bits and puts them back into the pan:

Well, that didn't go very well. See, when I flipped it I didn't have the courage to do it the way I should have. But you can always pick it up, and if you are alone in the kitchen, who is going to see?

In an era before online video, and on such an initially obscure show, variations appeared almost immediately, e.g., in Blake Hunter, "A Tasty Dish," "Educational TV" column, Film News (1964-10), which gave the quote as happening when a potato pancake spilled on a sideboard:

If this happens, just scoop it back into the pan. Remember, you are alone in the kitchen, and nobody can see you.

The story grew in the telling, and eventually was told as her dropping a chicken. Many folk incorrectly recall this as being one of the gags in the (hilarious) 1978 Saturday Night Live skit starring Dan Aykroyd as Child.

Child often pointed to the incident as involving a potato pancake, not a chicken, though as noted, her lamb comment still stands as another hypothetical.

Child, Julia -- “What I’ve Learned: Julia Child,” interview by Mike Sager, Esquire (2001-06)

Dave — Thu, 16 Mar 2023 15:43:32 +0000

Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper. Everything can have drama if it’s done right. Even a pancake.

Child, Julia -- Julia Child & More Company, Introduction (1979)

Dave — Thu, 13 Oct 2022 15:59:39 +0000

Serious artist or weekend amateur, it’s more fun cooking for company in company.

Julia Child (1912–2004) American chef and writer
Julia Child & More Company, Introduction (1979)
(Source)

Macaulay, Rose -- “Some Problems of a Woman’s Life,” Good Housekeeping (Aug 1923)

Dave — Wed, 15 Sep 2021 18:23:08 +0000

A tradition has now for long been established that cooking and cleaning are woman’s work. As these occupations are among the most tiresome which humanity has to endure, this tradition is very unfortunate for women. But there it is; and the problem is how to get what is needful done as rapidly as possible, so that one can go and do something else, more lucrative, interesting, or amusing.
The general rule is that there must be something to eat at stated intervals, and the house or the flat must be about as clean as the houses and flats of one’s acquaintances. It sounds simple, but actually to secure both these results will often be found to take the entire time. All the time that there is. And that is so tragically little. None left over for reading, writing, walking, sitting in woods, playing games, making love, merely existing without effort. And ever at your back you hear Time’s winged chariot hurrying near … and so the grave yawns, and at the end you will be able to say, not “I have warmed both hands before the fire of life,” but “I have kept house.”
The only solution of this problem which I can suggest — and I almost hesitate to do in these pages — is, Do not keep house. Let the house, or flat, go unkept. Let it go to the devil, and see what happens when it has gone there. At the worst, a house unkempt cannot be so distressing as a life unlived.

Rose Macaulay (1881–1958) English writer
“Some Problems of a Woman’s Life,” Good Housekeeping (Aug 1923)
(Source)

Homer -- The Odyssey [Ὀδύσσεια], Book 20, l. 24ff (20.24) (c. 700 BC) [tr. Lombardo (2000)]

Dave — Wed, 15 Sep 2021 16:37:55 +0000

But the great hero himself tossed and turned.
It was like a man roasting a paunch
Stuffed with fat and blood over a fire.
He can’t wait for it to be done
And so keeps turning it over and over.

[ἀτὰρ αὐτὸς ἑλίσσετο ἔνθα καὶ ἔνθα.
ὡς δ᾽ ὅτε γαστέρ᾽ ἀνὴρ πολέος πυρὸς αἰθομένοιο,
ἐμπλείην κνίσης τε καὶ αἵματος, ἔνθα καὶ ἔνθα
αἰόλλῃ, μάλα δ᾽ ὦκα λιλαίεται ὀπτηθῆναι,
ὣς ἄρ᾽ ὅ γ᾽ ἔνθα καὶ ἔνθα ἑλίσσετο]

Homer (fl. 7th-8th C. BC) Greek author
The Odyssey [Ὀδύσσεια], Book 20, l. 24ff (20.24) (c. 700 BC) [tr. Lombardo (2000)]
(Source)

(Source (Greek)). Other translations:

But from side to side
It made him toss apace. You have not tried
A fellow roasting of a pig before
A hasty fire, his belly yielding store
Of fat and blood, turn faster, labour more
To have it roast, and would not have it burn,
Than this and that way his unrest made turn
His thoughts and body ....
[tr. Chapman (1616)]

He lay restlessly.
As one that has raw flesh upon the fire,
And hungry is, is ever turning it;
So turneth he himself ....
[tr. Hobbes (1675), l. 20ff]

Restless his body rolls, to rage resign'd
As one who long with pale-eyed famine pined,
The savoury cates on glowing embers cast
Incessant turns, impatient for repast.
[tr. Pope (1725)]

Yet he turn’d from side to side.
As when some hungry swain turns oft a maw
Unctuous and sav’ry on the burning coals,
Quick expediting his desired repast ....
[tr. Cowper (1792), l. 26ff]

But ever he rolled tossing to and fro.
As when a man beside a blazing fire
Turneth a rich fat goat-paunch to and fro,
Over and over, with intense desire
Quickly to roast it ....
[tr. Worsley (1861), st. 4]

But himself tossed to and fro.
As when a wight a'front a blazing fire
A savoury haggis full of fat and gravy
Restlessly turns and tumbles to and fro --
In hope right well and quickly for to roast it.
[tr. Bigge-Wither (1869), l. 24ff]

But, ev'n as when a man at some fierce fire
A savoury paunch with fat and blood replete
From side to side turns oft, intent with speed
Most prompt to roast it; -- so, from right to left
Ulysses swaying lay.
[tr. Musgrave (1869), l. 36ff]

But Odysseus himself lay tossing this way and that. And as when a man by a great fire burning takes a paunch full of fat and blood, and turns it this way and that and longs to have it roasted most speedily, so Odysseus tossed from side to side.
[tr. Butcher/Lang (1879)]

But he himself in meanwhile was tossing here and there.
As when a man hath gotten by a great fire blazing out
A paunch of fat and of blood, and turneth it oft about
Hither and thither, all eager to roast it speedily.
[tr. Morris (1887)]

Yet he himself kept tossing to and fro. As when a man near a great glowing fire turns to and fro a sausage, full of fat and blood, anxious to have it quickly roast.
[tr. Palmer (1891)]

He tossed about as one who turns a paunch full of blood and fat in front of a hot fire, doing it first on one side and then on the other, that he may get it cooked as soon as possible, even so did he turn himself about from side to side ....
[tr. Butler (1898)]

But he himself lay tossing this way and that. And as when a man before a great blazing fire turns swiftly this way and that a paunch full of fat and blood, and is very eager to have it roasted quickly, so Odysseus tossed from side to side ....
[tr. Murray (1919)]

But the strain tossed his body about, like the basting paunch stuffed with blood and fat that a man who wants it immediately cooked will turn over and over before a blazing fire. In such fashion did Odysseus roll to this side and to that ....
[tr. Lawrence (1932)]

Odysseus nevertheless could not help tossing to and fro on his bed, just as a paunch stuffed with fat and blood is tossed this way and that in the blaze of the fire by a cook who wants to get it quickly roasted, twisting and turning thus to one side and the other ....
[tr. Rieu (1946)]

He himself rocked, rolling from side to side, as a cook turns a sausage, big with blood and fat, at a scorching blaze, without a pause, to broil it quick.
[tr. Fitzgerald (1961)]

The man himself was twisting and turning.
And as a man with a paunch pudding, that has been filled with
blood and fat, tosses it back and forth over a blazing
fire, and the pudding itself strains hard to be cooked quickly;
so he was twisting and turning back and forth.
[tr. Lattimore (1965)]

Yet Odysseus' own self thrashed this way and that. Just as a man before a blazing fire who's skewered a paunch that's stuffed with blood and fat will swiftly turn ths spit this way and that, eager to have it roasted fast.
[tr. Mandelbaum (1990)]

But he himself kept tossing, turning,
intent as a cook before some white-hot blazing fire
who rolls his sizzling sausage back and forth,
packed with fat and blood -- keen to broil it quickly,
tossing, turning it, this way, that way.
[tr. Fagles (1996)]

He himself kept twisting one way and the other. As when a man keeps shifting a paunch that has been stuffed full with suet and blood, in a huge fire's blaze, one way and the other turning it over, and wishes for it to be rapidly roasted, so did he twist one way and the other.
[tr. Merrill (2002)]

Nevertheless, he could not help twisting and turning, just as a paunch stuffed with fat and blood is turned this way and that in the blaze of the roaring fire by a man who wants to get it quickly roasted.
[tr. DCH Rieu (2002)]

But Odysseus himself kept tossing back and forth. As when a man has stuffed a paunch full of fat and blood, and keeps turning it back and forth on a blazing-hot fire, because he wants it to be cooked as soon as possible, so Odysseus kept turning back and forth ....
[tr. Verity (2016)]

He writhed around, as when a man rotates a sausage full of fat and blood; the huge fire blazes, and he longs to have the roasting finished.
[tr. Wilson (2017)]

But he himself kept tossing and turning. As a man cooking a paunch chockful of fat and blood on a fierce blazing fire will turn it to and fro, determined to get it cooked through as fast as he can, so Odysseus tossed this way and that.
[tr. Green (2018)]

He still tossed and turned, back and forth. Just as a man
eager to roast a stomach stuffed with fat and blood
turns it quickly round and round on a blazing fire,
that is how lord Odysseus tossed and turned ....
[tr. Johnston (2019), l. 25ff]

Pratchett, Terry -- Discworld Series No. 24, The Fifth Elephant [footnote] (1999)

Dave — Tue, 10 Nov 2020 17:14:20 +0000

He’d noticed that sex bore some resemblance to cookery: it fascinated people, they sometimes bought books full of complicated recipes and interesting pictures, and sometimes when they were really hungry they created vast banquets in their imagination — but at the end of the day they’d settle quite happily for egg and chips. If it was well done and maybe had a slice of tomato.

Terry Pratchett (1948–2015) English author
Discworld Series No. 24, The Fifth Elephant [footnote] (1999)
(Source)

Boswell, James -- The Journal of a Tour to the Hebrides with Samuel Johnson, Sunday, 15 Aug, footnote (1785)

Dave — Mon, 16 Mar 2020 16:45:45 +0000

My definition of Man is “a Cooking animal.” The beasts have memory, judgment, and all the faculties and passions of our mind, in a certain degree; but no beast is a cook. … Man alone can dress a good dish; and every man whatever is more or less a cook, in seasoning what he himself eats.

James Boswell (1740–1795) Scottish biographer, diarist, lawyer
The Journal of a Tour to the Hebrides with Samuel Johnson, Sunday, 15 Aug, footnote (1785)
(Source)

Unlike most quoted Boswell, this is his own thought, not that of Samuel Johnson, recounting a conversation he had with Edmund Burke.

Greenwood, Kerry -- Phryne Fisher, Book 5, The Green Mill Murder (1993)

Dave — Thu, 19 Oct 2017 16:45:09 +0000

Even the best cooks were saucepan throwers when the soufflé collapsed.

Kerry Greenwood (b. 1954) Australian author and lawyer
Phryne Fisher, Book 5, The Green Mill Murder (1993)
(Source)

Maslow, Abraham -- Toward a Psychology of Being (1968 ed.)

Dave — Wed, 28 Sep 2016 01:48:55 +0000

A first-rate soup is more creative than a second-rate painting.

Abraham Maslow (1908–1970) American psychologist
Toward a Psychology of Being (1968 ed.)

Stowe, Harriet Beecher -- Household Papers and Stories, ch. 10 (1864)

Dave — Wed, 19 Mar 2014 12:14:42 +0000

In lecturing on cookery, as on housebuilding, I divide the subject into, not four, but five grand elements: first, Bread; second, Butter; third, Meat; fourth, Vegetables; and fifth, Tea — by which I mean, generically, all sorts of warm, comfortable drinks served out in teacups, whether they be called tea, coffee, chocolate, broma, or what not. I affirm that, if these five departments are all perfect, the great ends of domestic cookery are answered, so far as the comfort and well-being of life are concerned.

Harriet Beecher Stowe (1811–1896) American author
Household Papers and Stories, ch. 10 (1864)

Ingersoll, Robert Green -- “What Must We Do to Be Saved?” Sec. 11 (1880)

Dave — Fri, 07 Aug 2009 13:10:14 +0000

I believe in the gospel of Good Living. You can not make any god happy by fasting. Let us have good food, and let us have it well cooked — and it is a thousand times better to know how to cook than it is to understand any theology in the world.

Robert Green Ingersoll (1833–1899) American lawyer, freethinker, orator
“What Must We Do to Be Saved?” Sec. 11 (1880)
(Source)

Child, Julia -- My Life In France, “Le Cordon Bleu,” sec. 2 (2006)

Dave — Sun, 01 Feb 2004 16:00:00 +0000

I don’t believe in twisting yourself into knots of excuses and explanations over the food you make. When one’s hostess starts in with self-deprecations such as “Oh, I don’t know how to cook …,” or “Poor little me …,” or “This may taste awful …,” it is so dreadful to have to reassure her that everything is delicious and fine, whether it is or not. Besides, such admissions only draw attention to one’s shortcomings (or self-perceived shortcomings) and make the other person think, “Yes, you’re right, this really is an awful meal!” Maybe the cat has fallen into the stew, or the lettuce has frozen, or the cake has collapsed — eh bien, tant pis!

Julia Child (1912–2004) American chef and writer
My Life In France, “Le Cordon Bleu,” sec. 2 (2006)
(Source)

"Oh well, too bad."

Meredith, George -- The Ordeal of Richard Feveral, ch. 24 (1859)

Dave — Sun, 01 Feb 2004 16:00:00 +0000

Kissing don’t last: cookery do!

George Meredith (1828–1909) English novelist and poet
The Ordeal of Richard Feveral, ch. 24 (1859)
(Source)