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We are excited to present to you the first Gadfly

of the new season. Behold the Greatness! The recipes! The pictures! The articles! We serve them up with joy, and look forward to more. We accept donations in the form of articles, pictures, poetry, cash, all major credit cards, travelers checks, and cut or uncut precious stones.

— The New & Improved Gadfly Team

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Founded in 1980, the Gadfly is the stu-dent newsmagazine distributed to over 600 students, faculty, and sta( of the An-napolis campus.Opinions expressed within are the sole responsibility of the author(s). The Gad-fly reserves the right to accept, reject, and edit submissions in any way neces-sary to publish a professional, informa-tive, and thought-provoking newsmaga-zine.The next Gadfly will be the croquet issue. Submissions are due Wednesday, March 26, at 11:59 PM. Next meeting TBA.Articles can continue to be sent to sjca.gadfly@gmail.com.

Nathan GoldmanIan Tuttle

Hayden Pendergrass

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Patricia LockeMicaela MacDougall

Career Services

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Noé JimenezAllison Tretina

Micaela MacDougall A’14The beginning of a conversation with a newly made acquaintance:In Austen: It is very fine weather for so late in the year, is it not?In Dostoevsky: And now you must bare your soul to me, tell me what you think about God and this life and the life to come, for we are brothers by our mother Russia!

I love you.In Austen: Indeed, I should very much like to walk over the grounds with you.In Dostoevsky: Oh my angel, your beauty enraptures my soul and brings me into paradise!

I am happy.In Austen: This day has been remarkably pleasant.In Dostoevsky: How glorious is the world, bound together in that perfect love that makes two minutes of paradise worth walking a quadrillion kilometers!

I still love him, even though he no lon-ger loves me.In Austen: I am quite indi(erent to him.In Dostoevsky: Though he does not re-turn my love and so puts me through great torment, yet I will rejoice in the su(erings of my boundless passion and so purify my soul!

I am sad.In Austen: On the whole I am not alto-gether unhappy.In Dostoevsky: The anguish of my soul consumes me, and I despair of ever again finding any good in life!

He is a bad man.In Austen: His pleasures are not what they ought to be.In Dostoevsky: He is the basest and cru-elest of scoundrels, the darkest spot of the stain that is spreading through Rus-sia!

I’d rather not talk about that.In Austen: I’m afraid I must be going, for I have promised to visit a dear friend whom I cannot put o(.

In Dostoevsky: How dare you bring up that subject to me! You know nothing of this question that has occupied my soul and my mind for my whole life!

I am sorry.In Austen: You must excuse my indelicacy.In Dostoevsky: I shall accept my guilt be-fore all and for all, taking on the wicked-ness of the world in order to share in the forgiveness of the world! !

A Dictionary for Understanding Jane Austen and Fyodor Dostoevsky

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GOSSIP OVERHEARD: Mr. Bing-ley to his sister: “As for the ball, it

is quite a settled thing; and as soon as Nicholls has made white soup enough, I shall send round my cards.” Per-haps that white soup is not the most important of the attractions of a ball?

Put a knuckle of veal into six quarts of water, with a large fowl, and a pound of lean bacon; half a pound of rice, two ancho-vies, a few peppercorns,a bundle of sweet herbs, two or three on-ion, and three or four heads of celery cut in slices. Stew them all together, till the soup be as strong as you would have it, and strain it through a hair sieve into a clean earthen pot. Having let it stand all night, the next day take o! the scum, and pour it clear o! into a tossing-pan. Put in half a pound of Jordan almonds beat fine, boil it a little, and run it through a lawn sieve. Then put in a pint of cream, and the yolk of an egg, and send it up hot.

-John Farley, The London Art of Cookery, 1783

Put the veal bones into a large pan, rest the chicken, breast down on top of them and add the remaining stock ingredients (including the chicken gib-lets) around. Add the water and bring to a boil, skimming o! the froth and scum. Simmer slowly for 2–3 hours. Take out the chicken and reserve.

When the soup has cooled, strain it through a sieve and let it stand a few hours or overnight. When it is quite cold, skim o! the fat from the jelly, re-turn the jelly to a saucepan, and warm it, add the ground almonds and sim-mer for 20–30 minutes. Add salt to taste. Cool a little and strain again.

To serve: The original soup would be quite smooth and thin, in which case use the chicken meat for another meal, add the cream and heat to just below boiling. Alternatively, shred some or all of the chicken meat, and return it to the saucepan to heat through with the soup, adding the cream at the last minute. If you wanted a heartier (and less wasteful) version, discard the bones, giblets, and herbs, and blend rather than strain the white mixture.

One traditionally garnishes this soup with pomegranate seeds or thinly sliced lemons. Oh for a ball supper! Oh for a full dance card! Oh that infuriating Mr. Darcy! !

Are you in the throes of l’admiration at the twists and turns of life at the

French court? What might one wish to eat to provide proper atmosphere for La Princesse de Clèves? Perhaps the sweet-meats ingested by that gastronomical giant, Henry VIII, will support the in-ternational implications of M. Nemours denying himself the pleasure of an alli-ance with Elizabeth herself. It is told that while the king was visiting Anne Boleyn and her ladies one day, they were eating sweet tartlets from a silver dish. At the first taste, Henry VIII declared the “Maids of Honour” to be so delight-ful that he confiscated the recipe. He locked it in an iron box, with a trusted chef to create the tartlets at his whim for kingly consumption. Although no one knows for sure how Maids of Honour would have been baked back then, it’s likely ovens, themselves a status symbol, would have been involved along with ‘co"ns’ – baking trays made from hard-ened pastry.

There is nothing so tempting as a se-cret. This recipe has been whispered down the centuries, and this variation is from Traditional Teatime Recipes, by Jane Pettigrew, published by the Nation-al Trust.

If making your pastry, chill for at least 15 minutes. Preheat the oven to 180°C, 350°F, gas mark 4. Grease 24 patty tins.

On a lightly floured board, roll out the pastry and cut 24 circles using a 7.5cm(3in) cutter. Use to line the pre-pared patty tins. Beat together the curd cheese and butter. Add the beaten eggs, brandy and sugar and beat again. In a separate bowl beat together the mashed potatoes, ground almonds, nutmeg, lem-on rind and juice, and gradually mix in the cheese mixture. Beat thoroughly.

Spoon into the pastry cases and bake for 35–40 minutes until risen, golden and firm. Remove from the oven and leave to cool in the tins for 5–10 minutes before lifting carefully on to a wire rack to finish cooling. !

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Patricia Locke Tutor!"#$%&'($&!%))%"*+"(,

• 2lb/900g veal bones, chopped• A boiling fowl (with giblets)• 6oz/170g lean ham• Heaping 1⁄3 cup/55g rice• 2 anchovy fillets, rinsed of salt• Black peppercorns• Bouquet garni (or a bundle of sweet

herbs — as many as possible of thyme, winter savory, parsley, bay leaf, marjoram)

• 1 large onion, chopped• Half head of celery, chopped (you

might also want to add a couple of roughly chopped carrots and leeks to the stock, although the author — John Farley, doesn’t)

• 2 * quarts/2.35 litres water To finish• + cup/85g ground almonds• Sea salt• ,–* cup/60–120ml cream (or to

taste)

White Soup, aka Potage à la Reine

Makes 24• 450g (1lb) shortcrust pastry• 100g (4oz) curd cheese• 75g (3oz) butter, softened• 2 eggs, beaten• 65ml (2*fl oz) brandy• 75g (3oz) caster sugar• 75g (3oz) cold mashed potatoes• 25g (1oz) ground almonds• * teaspoon grated nutmeg• Grated rind of 2 lemons• Juice of 1 lemon

Maids of Honour

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Jenna Alton ’16 Washington University in St. Louis, St. Louis, MO Course: Intro to Cognitive Science Daniela Alavarez-Rodriguez ’16 Actilingua Academy, Wien, AustriaCourse: Intensive course, German for Adults Laura Bartram ’15 Center for Furniture Craftsmanship. Rockport, MECourse: Basic Woodworking Esther Apraku Bondzie ’16 Boston University, Boston, MACourse: Chemistry I & II Blair Coppage ’14 Rocky Mountain Biological LaboratoryCourse: Independent Research & Course Research Training in Wildlife Biology Robert George ’15 Goethe Institut, Washington, DCCourse: Reading Scholarly German Anyi Guo ’14 Goethe Institut, Washington, DCAlliance Francaise, Washington, DCCourse: German B1 at Goethe Institut & French B1 at Alliance Francaise Nicholas Harner ’14 Wright State University, Dayton, OHCourse: Math 2310, Calculus II Shayna Jenkins ’15 Santa Fe Community College, Santa Fe, NMCourses: B &W Film Photography, Digital Photography I, and The Memoir & PersonalEssay Writing David Lincer ’15 Rutgers University, New Brunswick, NJCourses: Quantitative Methods in Psychology, General Psychol-ogy & Cognition and Abnormal Psychology

Sarah Marx ’14 Hebrew University of Jerusalem, Jerusalem, IsraelCourse: Jerusalem Ulpan Nicole Pease ’15 Boston University, Boston, MA Course: Introduction to Creative Writing Michelle Porcelli ’14 University of Maryland, College Park, MDCourse: Math III, Calculus I Leila Saad ’15 Esmod School of Design, Paris, France or Central St. Mar-tin’s, London, or Paris American Academy, Paris, FranceCourse: Fashion Design & Pattern making or various short courses Maxwell Silbiger ’16 Southern Polytechnic State University, Marietta, GACourse: Discrete Mathematics & Programming Problem Solving in Java Siqi Zhao ’16 University of California, Berkeley, Berkeley, CACourse: Calculus B, Linear Algebra and Di!erential Equations Jiayue Zhu ’16 Heidelberger Padagogium, Heidelberg, GermanyCourse: Intensive German courses Kelli Ann Zinn ’16 Arizona State University, Tempe, AZCourse: Elementary Linear Algebra, Calculus with Analytic Ge-ometry II Also awarded but unable to accept:Chang Liu ’14: Harvard Summer School, Cambridge, MA Course: Intensive Intro to Computer Science Using JAVAAlexandria Wick ’15: Marchutz School of Fine Arts, Aix-en-Provence, France: Core Art ProgramVictoria Wick ’15: Marchutz School of Fine Arts, Aix-en-Provence, France: Core Art Program

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The Pathways Fellowship award is given to enable St. John’s students to transition into graduate study or careers that call for special or prerequisite courses. For 2014 we received 39 complete applications and made 21 awards.Please join the St. John’s College community in congratulating the following fellows: