THE MORNING POST

_Cream of Egypt l’Ibrahim Pacha._ The novelty of the bill of fare which appeared in our columns of Saturday last relating to the banquet given to his Highness Ibrahim Pacha, by the members of the Reform Club, the day previous, having since been the topic of general conversation, our readers will perhaps feel interested in the description of two of the most novel and original dishes served on that occasion. The first, entitled “Cream of Egypt à l’Ibrahim Pacha,” and composed expressly for the occasion by M. Soyer, the _chef de cuisine_ of the club, was the admiration of the whole company, and especially so of the Pacha, who as soon as it was placed before him, quickly perceived the honour intended to be conferred upon him. This dish consisted of a pyramid about two feet and a half high, made of light meringue cake, in imitation of solid stones, surrounded with immense grapes and other fruits, but representing only the four angles of the pyramid through sheets of waved sugar, to show, to the greatest advantage, an elegant cream _à l’ananas_, on the top of which was resting a highly-finished portrait of the illustrious stranger’s father, Mehemet Ali, carefully drawn on a round-shaped satin _carton_, the exact size of the top of the cream. The portrait was immediately observed by his Highness, who carefully took it up, and, after showing it to several of his suite, placed it in his bosom. What was his Highness’s astonishment, however, on again looking at the spot, to observe in the cream, as under a glass, a highly-finished portrait of himself, surrounded by a very carefully-executed frame. M. Soyer, having been sent for by the party, was highly complimented by his Highness, through his interpreter. The Pacha desired to know where and how he could procure such a likeness of his father, and how his own was so correctly drawn in the cream? “Please tell his Highness,” says M. Soyer to the interpreter, “that both were executed from the original sketches drawn by our celebra

Though everything was eatable in it, this magnificent dish was respected, and remained untouched until the end of the banquet, though everybody tried to partake of the fruit which surrounded it.

The next dish which much amused the company was the one entitled the “_Gateau Britannique à l’amiral_,” being the representation of an old man-of-war, bearing the English and Egyptian flags, drawn on rice-paper, the ship being filled with ice _mousseuse aux pêche_. and loaded with large strawberries, cherries, grapes, and bunches of currants. It was so placed on the table that Commodore Napier had to help from this cargo the illustrious stranger, who appeared much amused at the incident. The moisture and liquor of the ice gradually melted and imbibed the carcase of the vessel, which was made of a kind of delicate sponge cake. While the gallant commodore was in the act of helping the remainder of the ice, the ship gave way, and formed a complete wreck, which caused great hilarity among the company who were close enough to witness the scene.

NEWSPAPERS, &c. IN WHICH M. SOYER’S WORK HAS BEEN NOTICED.

Athenæum. Bell’s Life. Blackwood’s Magazine. Britannia. Brussels Herald. Builder. Chambers’s Journal. Colburn’s New Monthly. Court Journal. Courrier de l’Europe. Douglas Jerrold. English Gentleman. Era. Examiner. Glasgow Constitutional. Globe. Guardian. Hood’s Magazine. Illustrated News. John Bull. Journal des Débats. La Mode. Dispatch. Literary Gazette. Liverpool Chronicle. L’Observateur Français. Morning Chronicle. Morning Herald. Morning Post. Musical World. Naval and Military Gazette. Observer. Petit Courrier des Dames. Pictorial Times. Punch. Satirist. Sharpe’s Magazine. Spectator. Sun. Sunday Times. Tablet. Times. Weekly Chronicle. Windsor and Eton Journal Atlas.

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From ‘THE TIMES’ of the 19th FEBRUARY, 1847.

Third Edition.--Yes! a third edition of this truly national work now lies before us. The public, as we shrewdly foresaw, have not failed to appreciate the labour of its author. Alexis Soyer has received the reward that sooner or later is bestowed upon the philanthropist and the patriot. It may possibly be remembered that when the incomparable cook of the Reform Club was overcome, to use his own words, with “a thrill of horror,” by the request of several persons of distinction, “particularly the ladies,” who urged him to publish a cookery book, he suddenly recollected having been in “a most superb library,” where all at once his attention was attracted by the 19th edition of a voluminous work, which was supported on either side by the glories of a Milton and a Shakspeare. When the Regenerator found courage to open the precious volume, to his great disappointment he discovered “a receipt for ox-tail soup.” “The terrifying effect produced upon me,” says Monsieur Soyer, “by this succulent volume made me determine that my few ideas, whether culinary or domestic, should never encumber a sanctuary which ought to be entirely devoted to works worthy of a place in the temple of the Muses.” Alas, how rash are human resolutions! How little, in the obscurity of our spring-time, do we dream of the dazzling splendour that awaits our coming summer! Every library, from the London to the British Museum, from Brocket Hall to the Palace of the Tuileries, has welcomed the Regenerator to its choicest shelf, and edition follows edition with a rapidity which, in the case of so ponderous a work, is positively marvellous. Like Byron, M. Soyer finds himself famous in a morning. We do not grudge him his greatness, but we confess we do envy the succeeding generations, who, destined to be the offspring of men that have been taught by Soyer to eat--not to appease hunger, but to elevate the soul,--will have acquired a delight in existence for which their grosser grandfathers were physically unfit.

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ARNEY’S PATENT JELLY & BLANC MANGE POWDERS.

For the last eighteen months, I have invariably used the above production, and must acknowledge that these Powders combine all the requisites generally expected in a new invention. It is well known that cooks, in the country in particular, are very often disappointed in obtaining calf’s feet, and it also happens at times that they do not always succeed in producing a clear and fine jelly, although good in taste, not pleasing to the sight; the above Powders obviate all disappointments. They can be in store, and used when required; then is an economy in the cost, economy of time, and a certainty of having a brilliant jelly at any time.--A. SOYER.

As these Powders are prepared with the very best material, they are equal to calf’s feet; and although already flavoured, can be altered according to taste.

Sold at 1s. per Packet, or 2s. per Bottle, at 33, Frith Street, Soho Square; and at ARNEY’s Factory, Willow Mills, Mitcham Common, Surrey.

_One Packet at 1s. will make a Jelly of one pint and a half; and a Bottle at 2s. three pints._

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MAKEPEACE’S CULINARY HERBS.

I feel justified, from experience, in very strongly recommending “MAKEPEACE’S CULINARY HERBS”, which are admirably prepared for kitchen purposes, and of inestimable value for sea voyages. Their convenience and utility are decidedly of the greatest advantage in a well-organised kitchen; the cook having at all seasons of the year every species of herb used in cookery, which hitherto could only be partially obtained. The flavour is kept in high perfection; and the appearance of these herbs are really pleasing to the sight. Amongst the great variety of them, parsley, sage, tarragon, and winter savoy are particularly useful; the onion, garlic, and eschalot powders, when sprinkled over hot joints, steaks, or chops, impart a most delicious flavour to it. The veal and pork stuffing are very fine, and save an immense deal of trouble. In fact, I may say that no exception can be made, as all these excellent herbs are prepared, regardless of trouble and expense, in a most careful and scientific manner; which is a great credit to the patience of the inventor, and a benefit to society.--A. SOYER.

Sold in neat Boxes, sorted at 1_s._ and 2_s._ per Bottle, at 33, Frith Street, Soho Square and at MAKEPEACE’S Factory, Mitcham, Surrey.

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SOYER’S MODEL KITCHEN.

_From the Times, Sept. 28, 1847._

“To the Editor of the Times.

“SIR,--The great interest you manifested in February last, when I made known my intention of erecting by subscription a model kitchen for the poor, was handsomely responded to by the public, and the scheme being considered by Government likely to be (at that distressing period) of immense advantage for Ireland, I was requested to lay my plans before the Lords of the Treasury, and being approved of, I willingly accepted the invitation of erecting my model kitchen in Dublin, instead of London, as I at first intended.

“Having successfully proved that the system was of paramount importance, both as regards the large quantity of superior food that could be produced, and the immense saving that could be effected, the Government then purchased my model kitchen, and the South Union Relief Committee of Dublin have had the use of it ever since the 24th of April.

“As I am certain, Sir, that my subscribers and the public will feel interested in the result of my plan, the following brief statement will, I hope, awaken all local boards (if at all anxious), and adopt a system which must save, on a very moderate calculation, at least 50 per cent. at any period of either scarcity or plenty.

“I leave to those who are better acquainted than I am with statistics what would be the amount saved to the ratepayers all through the country.

“From the opening of my model kitchen by me, on the 6th of April last, to the 24th, the number of rations of 2½ lb. each was 40,000

“From the 26th of April to the 22d of May, by the South Union Relief Committee, the number of rations, averaging 12,600 per day, was 300,000

“From the 24th of May to the 31st of July, also by the South Union Relief Committee, the number of rations per day varying from 1,750 to 23,640, was 729,279

“From the 2d of August to the 14th, averaging 6,500 a-day, was 78,000

“Making 2,868,179 lb. of food, and of rations 1,147,279

“To supply that number of rations by the old plan of preparing food in different depôts, would have cost, at 3d. per ration (which is rather under the average), the sum of £15,536

“But, according to my plan of preparing food with my model kitchen, as it was estimated in a report made to the Relief Committee by its Secretary, on the 23d of April last, the cost of each ration, including coals, expenses of house, carriage, labour, &c. came to 1⅜_d._, making altogether, for 2,863,197 lb. of solid food, a sum of 7,788

“Effecting a saving in favour of the South Union Committee of 50 per cent., or a sum of £7,768

“In support of the above statement, I beg to observe that the ratepayers of the North Union of Dublin have paid 3_s._ 4_d._ in the pound, whilst those of the South Union only paid 1s. This result, Sir, speaks volumes in favour of my system. In addition to the model kitchen, Messrs. Brown & Co., of Great Suffolk Street, Borough, have erected one of their patent steam-plate ovens, which can bake on an average 1,000 loaves of 4 lb each every 12 hours with three bushels of coke. The 1,000 loaves require 11 sacks of flour, consequently, 22 sacks can be worked in 24 hours, 132 sacks per week, at about 1_d._ per sack for fuel. What with the savings in baking, and also the new process of making bread, I have introduced, I calculate that full 25 per cent. can be saved on the cost of bread at all times.

“Therefore, admitting that the model kitchen, the new oven, and the new bread could only save 35 or 40 per cent. to the ratepayers, the system cannot be otherwise than particularly interesting to the whole community.

“I am, Sir, yours most respectfully,

“A. SOYER. “REFORM CLUB, _Sept. 23_.”

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Under the Patronage of the Right Rev. the Lord Bishop of London.

SOYER’S PAROCHIAL MODEL KITCHEN,