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Show "Tim fJlrisst London Kitchen." Perhaps the oldest relic In London f a mediaeval kitchen Is nt Westminister Abbey, though little remains to Indicate Indi-cate It save the nibble flooring, the buttery hatch, nnd an adjoining cellar, now the handsome dining hnll of Cnn-on Cnn-on Wllberforce. The monk who acted as kltchcnerorrefcctorlanhndn responsibility respon-sibility ns great ns nny hotel mnnnger or chef In these days. Kor among his fellow monks, to say nothing of the pensioners, were critics ns keen as any among tho world-famed diners of today. to-day. Yet the Abbey kitchen wns scarcely more elaborate than any one nf those which linger on In the remote cottages of the rough Cornish coast or on the Yorkshire moors, where tho entire en-tire cooking of tho family is done on a lint hearth, with no other fuel than turf, or peat, or twigs. Tho "broth-pot" "broth-pot" hangs from a crane or Manila on a tripod, nnd Is most accommodating In Its uses. Would ynt make bread? Lay the dough on a -'lean Iron pinto nnd Invert tho b- " lot over It; then henp up nil rou I L your lighted turf or wood. Windsor Magazine. |