Southern standard. (McMinnville, Tenn.) 1879-current, 1881-06-04
Soatberal StanSars.
f4A. III
MEANWHILE, TENNESSEE.
- HI4L -. y : - !.
DoMn.East Dinners.
whoovot aas penetrated lar into tho


New England countrycmu have OBJ
served Hthat in ntheir habits of feeding
and in what they feed upon the people
4. there differ widely from those of New
- York and the West. The difference is
noticeable from the moment you cross
arthe frontier. + Upon the tables of the
y h0telsih New Havenan Hartford you
find dishes that no New York hotel cook
w would consent to prepare, except pain
of DISMISSED throughout New England
the six O'Clock dinner is accounted o
.AseEesnil a AthighFtonedp New York
notion, not to be initiated or encouraged.
EzsAtspoQn everybody takes the principal
meal of the day, and if some feeble sys-
Temsfbre4k down. under the double strain
/ (of work And. digestion carried on sinful
taneousfy through the afternoon, the
failure is attributed to liver complaint.
- Attherheur when, New Workers are en-
a sdyma Jhhir dinners the Down-East folks
are at tea or supper. The repast is the
same under either name-cold ham, hot
biscuit, pickles, "preserves, tea, and,
Of course, pie. Pie and the doughnut
90 hand in hand all over New England.
What New. York man or woman can
wink Of pie asa breakfast dish without
shudder.. The New Highlander doesn't
shudder. He likes it at any time. Ii
there are six in a family, one pie just
ufnnef aiid GhfoId your napkin, you OBJ
.HserE9 that the local custom of "having
the tittles all on the table !" is followed,
except as to meats and vegetables.
Thi9k~pf>pe caches q Ia C0Vde, and then
eXAnine the pieceof roast beef on your
plate. 1t is long and narrow, brown
and dry. 1t. soaks up the gravy like
blotting-paper.t 0ntiof the broad back
of one of those huge oxen who "break
the'clod - on Vermont hill-sides it came
probably from thevicinity of the ''chuck
rA'h The, fper, and really edible cuts
have beeh boiled for soup Meanwhile
the ,yhite.aponed girl has surrounded
eN yonr) platefwith picket line of relishes
There are pickles, tomato catsup, wal
nut catsup, perhaps other and further
catsups, a, little pot of small picked
onions, never by any chance an olive
but Calways and everywhere the inevita
BiAAs&feedashire sauce.. wv here gooc
roast meats are known only coarse pal
~ollates. crave the stimulus of these vile
things, but if you are in New England
country hotel you may use them freely
and altogether on your gristly beef
ERzthey eanathurts it.~nH by any chanc,
there is lettuce on the TABLETOP thi
happens rarely you manifest !:
ndesireyto eat Of it, the waiter puts be
sD16fe You the Vinegar cruet and the arg
bowl. Ii you want to makea fool 0
yourself cali for salad OIL It will TAX
some time to explain yourmeaning, ant
M ap y0u fhaye 'dvne1 sostheladendan
" AtwlN sneeringly inform her companion
Ell thst 4" hat teller eats grease on his let
GWEs@ 4UAs UsSaA GsG&5l
At this point you plunge into the do
main of sweets and pastry, The pud
ding is sago or tapioca- sometimes
sudden mixture known as bread pud
Siding. But pudding is not enough; yo
I1s1 must take q piece of pie; any one of tn
bss, five or six varieties will do-one canno
sa1@cbe worse than another. The yellow, ia
q . cheese of the country is the natural &C
~ compartment of the pie You will b
fortunate if you get cup of black CO.
fee. Call for wine or beer and you al
looked upon as shameless and dssC
aware that your gastric resources ar
Aapiequal to the heavy task, but there
mo help to be had. Philosophy is agai
your sheet anchor, The moment
favorable for aspeculative inquiry VIII
in New Englandtbe church, the schoc
and the town meeting have not drive
CYoutj the pie, the doughnut and the fr,
ingpan.E IN 7. Times u y