Lancaster daily intelligencer. [volume] (Lancaster, Pa.) 1864-1928, 1890-03-01
HOW TIE ENGLISH LIVE.
NOT so FOND or HOT on vEay
COLD DISHES As AMERICANS.

| l >cO SsSssSS ~ S%NU6Nt\SHIv0s
"ris" Means nest Pie, ''rsrs" sass.E
ssd "Dsnner." - ossssai Ternk.-
Msns and Two Vegetables wnsA -
ssr-Psseses and ssrswssrriss
Especial correspoodsewh.,.v.r
PHILADELPHIA, Feb. sTcook." :" said
you 10. don't get an Eng IN london.
an American, long restwbo was think.
70 . friend. q new COZ .sTbe EnrIish
ing o. taking hid the worst OF it
simply cannot coefnly convinced that
is that they arbeople Who can. 20 that
they are the, .5 teach them"
it Is impos6 degree she was right: the
10 ceglishman Of the higher classes
WANT, connoisseur in affairs
na oqble, but his average fellow coun.
m th, and still more fellow country.
uIan, rivals the Chinaman in con-
hpt for all 'outside barbarians," and
sgards his insular beef and mutton, his
Veal and am pie as the only victuals for
Christians. Most of the ''roast beef Of
Old England" comes nowadays from
America and Australia, and, thanks to
the system of refrigerator shipment, the
imported beef Is for the most part supe-
rior to the domestic article, although few
of the English will admit it; indeed, some
of them still consider it as only next door
to poison.
The regular every day dinner Of the
middle class family Of moderate means
consists Of beef or mutton boiled to death
or roasted TO dry tastelessness (the En-.
glish abhor rare meat), with white pota-
toes and cabbage, followed by some sort
Of pudding for dessert, not because there
is any lack Of variety from which to
choose, but merely because 1t is their
habit, and John Bull is stickler for
regular habits. The English mutton is
excellent, far more juicy and tender
than our best Southdown, and they cook
it much better than they do beef. The
usual mode of cooking fowl, which al
ways means chicken, is to boil it with
ham. The Saxon fondness for the swine
is general, as "veal and am" '(ham),
"fOwl and am and the certainty with
which you are offered "'am and heggs"
at every country inn abundantly testify.
At first the ham, which is nearly always
good, imparts an agreeable flavor to the
fowl, but it becomes monotonous to the
stranger after awhile, though the natives
never seem to tire Of it. "Pigs trotters'
II. e., pigs feet--are esteemed a great
delicacy among the common people and
may be had in every London cook shop.
The English are great fish eaters, and
there are many eating houses in London
and elsewhere where only fish is served.
The sole, the turbot and the john.doree
are among specialties. Tho latter is close
ly akin to our drumfish in appearance and
flavor, and, like it, is only to be caught
and tide sRffASpasriaafgs iafse rdefdHtgs,
and are sold on the streets by the hawkers.
Those at Greenwich are esteemed espe-
cially good, and it is common thing for
the passenger on the penny boats to buy
pocketful of sbrimps to regale himself
with on the return trip, eating them as
coolly as the American does peanuts.
When the Englshman gives an American
a dinner, no always, by way of compli-
ment to the guest, includes raw oysters
on the bill of fare, compliment which,
II it he the guests first experience OF the
British oyster, is apt to take away his
appetite. That bivalve is small and
leathery, and the strong coppery flavor,
which the English like SO much, is any
thing but agreeable to novice. "Our
oysters are small" said an Englishman
who had travelled much, and was famil.
lar with American cities, "our oysters
are small, but then the flavor. My idea
Of the ideal oyster is one of your Blue
Points with the flavor of our English
oyster"
"H'm!" answered disgusted Ameri
can, who was vainly endeavoring to
wash the said flavor out of his mouth
"the flavor is easy enough to get. Just
suck copper cent"
The English care far less for hot dishe.
than we do. In every hotel dining room
or large restaurant you will find a table
spread with cold meats of all sorts, in
cluding several kinds of fish and game
most appetizingly garnished and deco
rated. Quite rs many orders are taken
for this table as for the kitchen, and it il
usual thing for the customer to 60 ovel
to it in order to make his choice, fire.
guently directing the carver what cut te
serve. So, also. you may buy cold meats
ham, fowl, game, salmon, beef, roast Of
a la mode, tongue, head cheese, mutton
veal; anything, in fact, which you may
want for luncheon or high tea, daintily
dressed in the best French style. Much
more astonishing than the fancy for colo
rpaatc 10 that for cold toact Tho Too.
rack is a usual appendage of the Eng
lish breakfast table, and is invariably
filed with toast, stone cold.
once heard an indignant American
declare his belief that his landlady mad,
toast once week to last seven days
"And it don't take much to last me,
can tell your he added. The English muf
in is rarely served hot, and is at its bes
when split open and toasted. Hot ant
little richer, it would be much like tn,
American flapjack. There are no crack
ers in England; our Crackers" are al
biscuits. So, also, fruit pies are known
only as tarts, the term pie being confined
to meat pasties. Love in disguise" il
the title, not Of dainty dessert, but O.
Sleeps heart baked in pie. If yol
call for pie in London restaurant tn,
waiter answers, "Yes, sir; veal and 'am
or beefsteak" The English potato il
perfect, mealy, large, and white as boltec
wheaton flour. Sweet potatoes are al
imported luxury, as is Indian corn, whicl
is little cultivated in the United King
dom. The vegetable marrow of England
is identical with the squash of New Eng
land aud the cymling of the southern
states. All green herbs for food grow
luxuriantly in the moist, mild English
climate, and salads of all sorts are excel
lent.