Reading list: The Go-Between

How to start: I confess I really enjoyed this book. I brought it along during a three-week vacation and loved slipping away from the rudimentary demands of camping to a world of high-class English society and the author’s sophisticated use of words. L.P. Hartley has an interesting biography.

Quotes: “From being my enemy the summer had become my friend: this was another consequence of our Norwich shopping. I felt I had been given the freedom of the heat, and I roamed about in it as if I was exploring a new element. I liked to watch it rise shimmering from the ground and hang heavy on the tops of the darkening July trees. I liked the sense of suspended movement that it gave or seemed to give, reducing everything in Nature to the stillness of contemplation. I liked to touch it with my hand, and feel it on my throat and round my knees, which now were bare to its embrace. I learned to travel far, ever father into it, and achieve a close approximation with it; for I felt that my experience of it would somehow be cumulative and that if it would only get hotter and hotter there was a heart of heat I should attain to.”

“One remembers things at different levels. I still have an impression, distinct but hard to analyse, of the change that came over the household with Lord Trimingham’s arrival. Before, it had an air of self-sufficiency, and, in spite of Mrs. Maudsley’s hand on the reins, a go-as-you-please gait: now everyone seemed to be strung up, on tip-toe to face some test, as we were in the last weeks at school, with the examinations coming on. What one said and did seemed to matter more, as if something hung on it, as if it was contributing to a coming event.”

“Now the thought of the farmyard had lost its magic for me: it was as dead as a hobby that one has grown out of.”

“Also I knew we should not have the Litany, as we had had it last Sunday: this also was a great gain. Less than ever was I in a mood to repent of my sins or to feel that other people should repent of theirs: I could not find a flaw in the universe and was impatient with Christianity for bringing imperfection to my notice, so I closed my ears to its message and chose as a subject of meditation the annals of the Trimingham family emblazoned on the transept wall.”

“He indicated a row of small dark canvasses, set deep in heavy frames. (…) I didn’t like the look of the picture or its feeling; pictures, I thought, should be of something pretty, should record a moment chosen for its beauty. These people hadn’t even troubled to look their best; they were ugly and quite content to be so. They got something out of being their naked selves, their faces told me that: but this self-glory, depending on nobody’s approval but their own, struck me as rather shocking - more shocking than their occupations, unseemly as those were. They had forgotten themselves, that was it; and you should never forget yourself.”

“How everything else had been diminished by [the Ted and Marian relationship] and drained of quality! - for it was a standard of comparison but dwarfed other things. Its colours were brighter, its voice was louder, its power of attraction infinitely greater. It was a parasite of the emotions. Nothing else could live with it or have an independent existence while it was there. It created a desert, it wouldn’t share with anyone or anything, it wanted all the attention for itself. And being secret it contributed nothing to our daily life; it could no more be discussed than could some shameful illness.”

“We talked a little of my journey and of what I had done in life: both subjects that were easily disposed of. For conversational purpose, an ounce of incident is worth a pound of routine progress, and my life had little incident to record.”

Reading List: Collected Stories of Katherine Mansfield

How to start: Katherine Mansfield was born in 1888 and is considered to be New Zealand's "most internationally famous author" according to the website in her name. She sounds like an endearing person if only for having said this: "Risk! Risk anything! Care no more for the opinion of others... Do the hardest thing on earth for you. Act for yourself. Face the truth."

Favourite quotes: Alice was a mild creature in reality, but she had the most marvellous retorts ready for questions that she knew would never be put to her. The composing of them and the turning of them over and over in her mind comforted her just as much as if they'd been expressed. (Prelude)

But what I wanted to do was to behave in the most extraordinary fashion - like a clown. To start singing, with large extravagant gestures, to point out of the window and cry: "We are now passing, ladies and gentlemen, one of the sights for which notre Paris is justly famous," to jump out of the taxi while it was going, climb over the roof and drive in by another door; to hang out of the window and look for the hotel through the wrong end of a broken telescope, which was also a peculiarly ear-splitting trumpet. (Je ne parle pas français)

You know I had the mad idea that they were kissing in that quiet room - a long, comfortable kiss. One of those kisses that not only puts one's grief to bed, but nurses it and warms it and tucks it up and keeps it fast enfolded until it is sleeping sound. Ah! how good that is! (Je ne parle pas français)

What can you do if you are thirty and, turning the corner of your own street, you are overcome, suddenly, by a feeling of bliss - absolute bliss! - as though you'd suddenly swallowed a bright piece of that late afternoon sun and it burned in your bosom, sending out a little shower of sparks into every particle, into every finger and toe?...
Oh, is there no way you can express it without being "drunk and disorderly"? How idiotic civilization is! Why be given a body is you have to keep it shut up in a case like a rare, rare fiddle? (Bliss)

He was passionately fond of music; every spare penny he had went on books. He was always full of new ideas, schemes, plans. But nothing came of it all. The new fire blazed in Jonathan; you almost heard it roaring softly as he explained, described, and dilated on the new thing; but a moment later it had fallen in and there was nothing but ashes, and Jonathan went about with a look like hunger in his black eyes. (At the Bay)

"Well, my opinion is that you two people ought to part. You'll do no earthly good together. Indeed, it seems to me, it's the duty of either of to set the other free." What happens then? He - and she - agree. It is their conviction too. You are only saying what they have been thinking all last night. And away they go to act on your advice, immediately... And the next time you hear of them they are still together. You see - you've reckoned without the unknown quantity - which is their secret relation to each other - and that they can't disclose even if they want to. Thus far you may tell and no further. Oh, don't misunderstand me! It need not necessarily have anything to do with their sleeping together... But this brings me to a thought I've often half entertained. Which is that human beings, as we know them, don't choose each other at all. It is the owner, the second self inhabiting them, who makes the choice for his own particular purposes, and - this may sound absurdly far-fetched - it's the second self in the other which responds. Dimly - dimly - or so it has seemed to me - we realize this, at any rate to the extent that we realize the hopelessness of trying to escape. (A Married Man's Story)

There is a very unctuous and irritating English proverb to the effect that "every cloud has a silver lining." What comfort can it be to one steeped to the eyebrows in clouds to ponder over their linings, and what an unpleasant picture postcard seal it sets upon one's tragedy - turning it into a little ha' penny monstrosity with a moon in the left-hand corner like a vainglorious threepenny bit! Nevertheless, like most unctuous and irritating things, it is true. The lining woke me after my first night at the Pension Séguin and showed me over the feather bolster a room bright with sunlight as if every golden-haired baby in heaven were pelting the earth with buttercup posies. (Violet)

 

How to Cook a Wolf quotes

It’s never happened to me before that a book about food makes me laugh out loud, but it happened to me, more than once, reading MFK Fisher’s How to Cook a Wolf. I found this book on the Guardian’s list of "100 Best Nonfiction Books of All Time" and borrowed it from the library on account of its title. As an extra layer of entertainment, the author has gone back on the version originally published in 1944 and made comments in parenthesis and brackets about what she wrote, agreeing sometimes, or disagreeing other times. Here is a collection of quotes about;

Obvious things:
And any kitchen-idiot would know enough to core the apples. (p 21)

Soup:
The natural progression from boiling water to boiling water with something in it can hardly be avoided, and in most cases is heartily to be wished for. As a steady diet, plain water is inclined to make thin fare, and even saints, of which there are an unexpected number these days, will gladly agree that a few herbs and perhaps a carrot or two and maybe a bit of meager bone on feast-days can mightily improve the somewhat monotonous flavour of the hot liquid.
Soup, in other words, is good. (p 28)

Strange soup customs:
A great deal of misinformation has been quoted for several centuries about the delicious soup that sits for years at the back of every good French stove. It is supposed to be like old-fashioned yeast, always renewing itself and yet always stemming from the original “starter”, so that a chicken bone thrown in last Easter may long since have disappeared but will still lend its aromatic aura to the present brew.
I do not like this fiction, and prefer not to believe it. I think soup-pots should be made fresh now and then, like people’s minds at the New Year. They should be emptied and scrubbed and started over again, with clean water, a few peppercorns, whatever little scraps are left from yesterday, and then today’s bones and lettuce leaves and cold toast and such. Set at the back of the stove and left to summer, with an occasional stir from the cook, they can make a fine clear stock for sauces as well as a heartening broth. (p 30)

The best soup:
Probably the most satisfying soup in the world for people who are hungry, as well as for those who are tired or worried or cross or in debt or in a moderate amount of pain or in love or in robust health or in any kind of business huggermuggery, is minestrone. (p 38)

The proliferation of mediocre cookbooks:
Its inevitable progress from a pot with a watery bone in it to potage à la Reine and Crème Vichyssoise is for anyone to read in forty thousand cookbooks, most of them bad. [By now there must be fifty thousand, most of them still bad, or at least dull. It is safe to wager that in the past eight years not more than eight really important cookbooks have been published in America… and that, of those, not more than one is essential. (At first I wrote: “Not one.”)] (p 29)

About consulting other cookbooks:
I can make amazingly bad fried eggs, and in spite of what people tell me about this method and that, I continue to make amazingly bad fried eggs: tough, with edges like some kind of dirty starched lace, and a taste part sulphur and part singed newspaper. The best way to find a trustworthy method, I think, is to ask almost anyone but me. Or look in a cookbook. Or experiment. (p 57)

I suggest that anyone who acknowledges the value of good cookery in a life deliberately full of love, happiness and health (that is, anyone who cares about human dignity!) read several other books and from them and this one and most of all from himself produce his own decision. (p 124)

Animal parts:
One way to horrify at least eight out of ten Anglo-Saxons is to suggest their eating anything but the actual red fibrous meat of a beast. A heart or a kidney or even a sweetbread is anathema. It is too bad, since there are so many nutritious and entertaining ways to prepare the various livers and lights. They can become gastronomic pleasures instead of dogged voodoo, so that when you eat a stuffed baked bull’s heart, or a grilled lamb’s brain or a “mountain oyster,” you  need not choke them down with the nauseated resolve to be braver or wiser or more potent, but with plain delight. [I believe this more firmly than ever, but am years wearier in my fight: Now, when I want to eat what English butchers call “offal,” I wait until everyone has gone to the Mid-South Peoria Muezzins’ Jamboree and Ham-bake, and then make myself a dainty dish.] (p 101)

Why is it worse, in the end, to see an animal’s head cooked and prepared for out pleasure than a thigh or a tail or a rib? If we are going to live on other inhabitants of this world we must not bind ourselves with illogical prejudices, but savor to the fullest the beasts we have killed.
People who feel that a lamb’s cheek is gross and vulgar when a chop is not are like the medieval philosophers who argued about such hairsplitting problems as how many angels could dance on the point of a pin. If you have these prejudices, ask yourself if they are not built on what you may have been taught when you were young and unthinking, and then if you can, teach yourself to enjoy some of the parts of an animal that are not commonly prepared. (p 103)

Appreciating meat:
But for all of us, no matter what our tastes, life would be simpler and the wolf would howl less loudly if we could adjust our minds to admit, even if we never quite believed it, that a tender sizzling rare grilled tenderloin was a luxury instead of a necessity. (p 110)

Food memories:
War cake can be made in muffin-tins, and baked more quickly, but in a loaf it stays fresh longer. It is very good with a glass of milk, I remember. (I am sure that I could live happily forever without tasting it again. There are many things like that: you recall with astonishment and a kind of admiration some of the things eaten with sensual delight at eight or eighteen, that would be a gastronomical auto da fé for you at twenty-eight, or fifty. But that does not mean that you were wrong so long ago. War Cake says nothing to me now, but I know that it is an honest cake, and one loved by hungry children. And I’m not ashamed of having loved it… merely a little puzzled, and thankful that I am no longer eight.) (p 155)

Unpleasant kitchen smells:
Indeed, it can be said that fumes linger, period. They lurk in cupboards. They drift subtly through closed doors, not matter what cunning draft you may enforce, at risk of double pneumonia, through the kitchenette. They hang in the curtains, and fall out at you two nights later like overripe shreds of dead ghost.
There is not much to do about it; you either like fried onion or hot cabbage salad enough to endure them, or you eat lettuce or green peas instead. (p 172)