Quallity as an Economic Force in the Food Service

Abstract

"I had an excellent repast — the best repast possible — which consisted simply of boiled eggs and bread and butter. It was the quality of these simple ingredients that made the occa sion memorable. The eggs were so good that I am ashamed to say how many of them I con sumed.... it might seem that an egg which has succeeded in being fresh has done all that can reasonably be expected of it. But there was a bloom of punctuality, so to speak, about those eggs of Bourg, as if it had been the intention of the very hens themselves that they should be promptly served." — Henry James