She loved the slow unwinding of the story on the screen, but
when engaged with her imagination she hurried it on in haste to reach the
final close-up.
* * * * *
It was at no one's advice, but because of her own inner yearnings that
Warble took a job as waitress in a Bairns' Restaurant.
She reveled in the white tiles, the white gloss paint, the eternal
clearing-up and the clatter of flatware. She loved the flatware--it always
made her think of a wedding--sometimes of her own.
She adored the white-capped King Alfred baking his cakes in the window, but
merely as a fixture, as she adored the mute stacks of clean plates and the
piles of pathetic little serviettes.
In a more intimate and personal way she adored the pork and beans, the
ham and eggs, the corned beef and cabbage, and--importantly--the gentle,
easy-going puddings and cup custards. These things delighted her soul and
dimpled her body.
She was proud of her fellow-waitresses, proud of their aspirations (the
same as her own).
Having exceptional opportunity, Warble learned much of culinary art and
architecture, at least she became grounded in elementary alimentary
science.
She had little notebooks filled with rules for Parisian pastry, Hindu
recipes for curry; foreign dishes with modern American improvements.
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