Ashtabula weekly telegraph. [volume] (Ashtabula, Ohio) 1853-1873, 1873-11-01
Meats without Vegetables, aud VeQeta-
bloS without Meats.

/ DicN "huOut meats.
'par = Letter 20 tbs Buhnlrc An ,riclrl
Nearly all the American families re-
siding in Paris soon break away from
their boarding houses hire suit Of fur
nished rooms, employ servants and &c
regularly 10 housekeeping. They en-
dure French cooking and French living
until they can stand it no longer, and
then start "off on their own hook"
During the five weeks we have been mt
a French pension two families have al
ready left and gone to housekeeping,
and third is now preparing To follow
their example. They are here tnr the
education Of their children, and pro-
posing to remain couple Of years, soon
discovered that it would be impossible
to endure French living. Still, this
house has the reputation Of keeping the
best table in Paris, but the manner in
serving the dishes is so unreasonable
| that the enjoyment Of the food is de-
stroved. Think If surviving roast beef
without potatoes or vegetables, and,
when it is masticated, having peas or
beans, that would have been so delight
full to eat with it, served separately.
Then the deserts are always a melange
Of some kind. so mixed that it is i'm
possible to tell what You are eating. a
lady remarked at the table to-day that
she ate every thing mechanically, with
ont "a thought as to what it was. con-
tenting herself with the reflection that
she woud relish home food better when
she got there. "Well, mother" re-
sponded n sharp-witted daughter at her
side, who had probably been reading
Mark Twain, "vOu can't expect to en-
iov sweet potatoes and hot corn with
NJ oiael Angelo and Worth, the dress
maker, all at one time"
Breakfast is served in the rooms to
each boarder as soon as il Is called for,
consisting of coffee and bread and but
ter At l2 o'clock n lunch is served, of
three or four separate courses. generally
fried eggs. and then beefsteak or veal
cutlet, and fruit, after all Of which is
disposed of coffee is served. Dinner is
ready at o'clock, requiring an hour and
n half to dispose of it, each article being
served separately, and the plates chang
ed, the vegetables invariable following
the meat, but never with it. The food
is all good enough, and much more
abundant than at the hotel tables, and
would be very palatable if not served
up i'll this nonsensical way. There is
also abundance of wine at both lunch
and dinner. "How long to get home
to enjoy good square meal" is the con-
stant exclamation of the American wan
derers. We must not neglect to add
q hof 81, L. h.,
keeping since our sojourn here reported
progress and are delighted with their
experience, viz; Mullins, wafiles, and
flannel cakes, for breakfast, with beef
steak and ham and eggs: dinner at two
O'Clock, with roast chicken and boiled
ham, potatoes, pens, and Baltimore pearl
hominy, all spread out on the table at
once, to the horror of the French cooks
and servants; supper at o'clock, with
coffee, cold chicken, aud hot rolls from
the Boston bakery on Boulerard Mall
esherbes. They are seriously contem-
plating buckwheat cakes and pumpkin
pie. The only boarding house in Paris
which serves meals i'll American style is
Nine. Deshon's, No. 30 Rue Camartin,
but her table has becoms so popular that
more than hundred Americans from
the Grand and other hotels in the vicin-
ity dine there daily. They have literary
turned this once quiet boarding house
into a refectory, much TO the discomfort
of home guests. We should not won
der if some of these American ladies
who have just started housekeeping on
a small scale. should ultimately develop
into American boarding house keepers,
and revolutionize this mode Of eating in
all these establishments. To an Amer
lean it seems contrary to reason and
common sense to he eating peas or beans
as separate dish aud meats without
vegetables. Their guests are all Amer
leans or English, and the sooner the rev.
olution is commenced the better.