New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-12-28
THE ART OF EATING.
AMERICANS LEARNING AND AssIMiLAT-
ING ITS BEST ELEMENTS.
4 CHEFS STORY or now 4 re" WOMAN OF
NEw-yoRK LEARNED ALL HER COOKS

, CHEFS STORY or now RICH WOMAN oF
sEw-YoRK LEARNED ALL HER COOKS
KNEW AND PIT 1T rNTo Practice
r, h.. beon said that 'thc English dcvour. the
Americans feed. hut only the french know no" &C
eat, whether this oe true OF not. IL Is c'''"'"
that the saying is fast becoming ont OF da'e' 30
far n, least. rs the Americans are con'''h''
The English mny continue TO "deNour ana inc
French 10 "cai" but tho lons-heai"d YANKEE
.. IN ali other things knows good thing when
nc sees H. even IN the Inc OF eating. and Win M
usual ATTITUDE for adapting all gooh ld'AS ~ -
RAPIDLY reducing the art 81 satisfying IN" hnc'
man 20 a science. There may nav" oeeh ""'''
and tina. not long since. when the American
literally fed" and the rcproach NAV nave "e'"
rneri,ed bit Uncle Sam long. lean and iank as
usually depicted In caricaturcs. has soo' ca'-
ing nose tnat is sensitive 70 the destinations Of
The culinary art. and he Is quickly mastering III"
little wrinkles that 60 to make the f"suv" po'r"
attractive Tn. reproach cannot h" made so
swoepingly to-day as II was DO abe ago ana u
l.. ,,i,bin rho limits of possibility that the carl
ca,urlsts OF tho twcrcth century will have 70 Ict
out the belt In Uncle Sans picture several
notches when they come TO portray MIN as me
IDEAL Yankee
o.o,,v .a,d 10 a Tribune reporter: i don't know
r,e,bar vou have noticed II or not. but II Is GER
,ainlv coming about that tho Americans. No'"
being the poorest caters In IN" "oFid are 'aP'.S
taxing first place In that formally OF NE 40
not mean by this that the great mass OF IN"
,mo,,con people will all at once become adopts
49, ,ho ar, ~ eating for there Is yet much for them
49, i.or,. hut leading people arc showing Keen
d,sc,inination in the matter and are wonderfui'V
shrcwd in choosing between the gooh ana o"" ''eaS
that are brought to their notice
"rake Mrs Blank. for Instance" she II r'ch
x.wyorker She has plenty Of time 10 deVo'e
. .,ch a trivial matter MS some are Pleased 10 can
I, az eating She has had a number OF cn'is III
bor house some OF them experts IN "'r"''' ,oO"
ing some French. some huhsh''"''' 'o''e - r
,sb and possbly colored COOK VINO 10 ."'''o
In the mysteries OF saVory P'"n'"''o" 4.
Nv Mrs Blank you may be sure s'aI'c' u"
40, 4, . very plain way. She was brought up 10
,h. American breakfast Of buckwhea cah.''
sousages beefstcak, pork ana Deans e''''
American dinner OF soup roast OF choPs ~ ~
I'D - the American tea OF dricd oeei' yea "'',
c,Le with preserves. Since she mas '"'''''
- =. Won pcople call IT, she has come 10 New-
on " I her mind occupation In the 'trihing
- ~ no She has heard the reproach mat
Americans feed instead OF eat ana she h"s "e
,ormined 10 do away with the reproac"' as ''"''
so far as she Is concerned ia. -.
&C., ..,aood chef after chef. ana WITH he'
.u,cL brilliant American mind, she almost IN
,.,, oraens the art as exhibited TO her oy her
, oha,s lust see what an Immense ahV"h-
,o. abe has over her own chet II he oo
Ersnch the chances are that he knows h'tie oe-
eide. French cooking; If he be Hunear'""' a" ~.
L,ows is Hungarian cooking II EnH"s"' '''em "
r,,,n cooL;nc YOU may depend upon II. Inc
cbef. as rule. are no, highly educated people
To .rs tradesmen. who by force OF circum.
stances are brought up to know niue OUTSIDE Vi
our immediate means of earning nV'"e' "'' az
| ia usual with such characters We arc WV "P' W
sneer At any other school Of cooking. or course
,"s, "a a matter of trade. We call few dishes we
oct I'D by some foreign name JUST 10 1901 our
r,as,.rs or mistresses; but whoever heard oil
m'h .ook getting up a national Hungarian dish
,hot tasted like the dish a Hungarian cher WIN
wa m or what English cook will get up dish
/ Of macaroni like an ltalhnF
u -, COO what In advantage Mrs. Blank has.
=, ,no erst n,oce she is not preiudced In favor OF
any cook She Is stung with the reproacn ina.
Americans doni know how TO eat, and she 10 All
eaeerness to seize upon ths good points Oh any nina
NJ cooking. no matter whether 1t comes from tne
/ English Germans. French or Italians The resuit
! is what you can easily imagine. MIS- BLANK "a'