Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1881-06-09
Doun-East Dinners,

Whoever has penetrated far into the
New England country must have OBJ
served that in their habits of feeding
and in what they feed upon the people
there differ widely from those OF New
York and the West. The difference Is
noticeable from the moment you cross
the frontier. Upon the tables of the
hotels in New Haven and Hartford you
find dishes that no New York hotel cook
would consent to prepare, except on pain
OF dismissal. Throughout New England
the six o'clock dinner is accounted q
solecism, q - high-toned New York
notion, not to be initiated or encouraged.
At noon everybody takes the principal
meal of the day, and if some feeble sys-
TENS break down under the double strain
OF work and digestion carried on stimuli
taneously through the afternoon, the
failure is attributed to liver complaint.
At the hour when New Workers are en-.
joying their 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
go hand in hand all over New England.
What New York man or woman can
think of pie as a breakfast dish without
shudder. The New Highlander doesn't
shudder. He likes it at any time. If
there are six in a family, one pie just
"goes round"
As you sit down to New England
dinner and unfold your napkin, YOU OBJ
serve that the local custom of shaving
the vittles all on the table - is followed,
except as to meats and vegetables.
Think of peaches a la Condo, and then
examine the piece of roast beef on your
plate. 1t is long and narrow, brown
and dry. 1t soaks up the gravy like
blotting- paper. Out Of the broad back
of one of those huge oxen who f" break
the clod - on Vermont hill-sides it came,
probably from the vicinity of the tschuck
rib" The finer and really edible cuts
have been boiled for soup. Meanwhile,
the white-aproned girl has surrounded
your plate with a picket line of relishes.
There are pickles, tomato catsup, wal
nut catsup, perhaps other and further
catsups, little pot of small picked
onions, never by any chance an olive,
but always and everywhere the inevita-
BILE Asaf9tidashire sauce. Where good
ates crave the stimulus of these vile
euluSoS UuG IL YOU dI0 III q XN0W EUXldQu
country hotel you may use them freely
and altogether on your gristly beef
they can't hurt it. If by any chance
there is lettuce on the TABLETOP this
happens rarely-and you manifest
desire to eat of it, the waiter puts be-
fore you the vinegar cruet and the large
bowl. If you want to make a fool of
yourself call for salad oil. 1t will take
some time to explain your meaning, and
when you have done SO the attendant
will sneeringly inform her companions
that "that teller eats grease on his let
It's"
At this point you plunge into the do
main of sweets and pastry. The pud-
ding is sage or tapioca--sometimes
sudden mixture known as bread pud-
ding. But pudding is not enough; you
must take piece of pie; any one of the
five or six varieties will do-one cannot
be worse than another. The yellow, fat
cheese of the country is the natural ac-
compartment of the pie. You will be
fortunate if you get a cup of black cof-
fee. Call for wine or beer and you are
looked upon as shameless and DISCO
lutte man. You may be perfectly well
aware that your gastric resources are
unequal to the heavy task, but there is
no help to be had. Philosophy is again
your Sheet anchor. The moment is
favorable for a speculative inquiry why
in New England the church, the school
and the town meeting have not driven
out the pie. the doughnut and the fry
ing-pan.-N. Y. Times.