gift-horse. After all, a man does not intend to insult you by asking you to dinner.

   Though, for that matter, I know some characters about town who actually consider themselves injured and insulted if the dinner or the company is not to their liking. There is Guttleton, who dines at home off a shilling's-worth of beef from the cookshop, but if he is asked to dine at a house where there are not pease at the end of May, or cucumbers in March along with the turbot, thinks himself insulted by being invited. 'Good Ged!' says he, 'what the deuce do the Forkers mean by asking ME to a family dinner? I can get mutton at home;' or 'What infernal impertinence it is of the Spooners to get ENTREES from the pastrycook's, and fancy that I am to be deceived with their stories about their French cook!' Then, again, there is Jack Puddington—I saw that honest fellow t'other day quite in a rage, because, as chance would have it, Sir John Carver asked him to meet the very same party he had met at Colonel Cramley's the day before, and he had not got up a new set of stories to entertain them. Poor Dinner-giving Snobs! you don't know what small thanks you get for all your pains and money! How we Dining-out Snobs sneer at your cookery, and pooh-pooh your old hock, and are incredulous about your four-and-six-penny champagne, and know that the side-dishes of to-day are RECHAUFFES from the dinner of yesterday, and mark how certain dishes are whisked off the table untasted, so that they may figure at the banquet tomorrow. Whenever, for my part, I see the head man particularly anxious to ESCAMOTER a fricandeau or a blanc-mange, I always call out, and insist upon massacring it with a spoon. All this sort of conduct makes one popular with the Dinner-giving Snob. One friend of mine, I know, has made a prodigious sensation in good society, by announcing apropos of certain dishes when offered to him, that he never eats aspic except at Lord Tittup's, and that Lady Jimmy's CHEF is the only man in London who knows how to dress—FILET EN SERPENTEAU—or SUPREME DE VOLAILLE AUX TRUFFES.

   If my friends would but follow the present prevailing fashion, I think they ought to give me a testimonial for the paper on Dinner-giving Snobs, which I am now writing. What do you say now to a handsome comfortable dinner-service of plate (NOT including plates, for I hold silver plates to be sheer wantonness, and would almost as soon think of silver teacups), a couple of neat teapots, a coffeepot, trays, &c., with a little inscription to my wife, Mrs. Snob; and a half-score of silver tankards for the little Snoblings, to glitter on the homely table where they partake of their quotidian mutton?

 Prev. P 61/144 next