The Savannah morning news., 1903-10-06

or more together. Cabbage and celery
carrots and peas, tomatoes and beans
are common combinations. The car
rots finely sliced are cooked in oil
with peas. Spinach and cabbage are
served in one: cabbage and sour ap-
pies are cooked together. 1t is large
ly a matter of what one has on hand
The Belgian cooks excel in f1avoring.
They use many more ingredients than
other cooks, but only a trii1e of EACH
One Glove and a piece of bay leaf are
all of that to go into a dish, but these
Titles added to others make a most
appetizing whole. These cooks have
learned not to scorn trifles and the
secret of the uniform excellences of
their food lies in that.
There are three grades of living in
Belgium, and various shades in these.
The tables of the wealthy and of the
large hotels are spread and served
much as they are in England and
America. Salad in Belgium means let
tuce or other green vegetable, always
dressed with the French dressings, and
more often this is mixed by the one
using it than not. One who asks for
chicken salad is brought a slice of
chicken, with lettuce separate. The
mayonnaise dressing and the flesh sal
ad is something almost unknown. The
Belgians are lovers of sweets, which
appear with every dinner, and the
variety of small cakes is apparently
unlimited.
The middle class live very conforta-
bly,. Breakfast for both of these classes
named is heavier than the French,
but lighter than the English. Coffee
and rolls. a slice of cheese or an egg
in the she'll or a slice of tongue, or
! perhaps some sweet cookies, make the
breakfast. Cheese in this country
takes the place of meat, and is of all
sizes and flavors.
Bread, Cheese, Beer.
Lunch comes at u, and in every we'll
| to-do families may be simply bread
! and cheese and beer, or it may be of
some more elaborate dishes. Huitze
pot, which is the Belgian pot au feu,
often makes the lunch dish. This is
made by boiling whatever meat bones
there may be- small sausages, vegeta-
bles, all sorts of things in meat and
vegetables go into the pot without
much rule and are cooked together,
and the f1avors are added in right pro-
portion, forming an excellent and sub
stantial dish. The very poor children
wander about the markets and pick
| up the stray leaves of cabbage a bean
| pod, a castaway carrot or onion, and
carry them home to form the huitze
pot.
At 4 o'clock coffee is served often
with nothing more, but there may be
rye bread and cheese sandwiches, or
perhaps slices of piper-koech. This is
Flemish honey cake, and is good for
children and dyspeptics, were there any
in Belgium. This is the rule for max
ing it, and was copied and translated
from Belgian cook book. Any Ameri-
| can cook can make as good piper
koech as that of Belgium:
Recipe for Pipe-koech.
Put in a large bowl two pounds of
honey which has been heated. Add as
| much flour as can be worked in, cover,
and set away for three or four weeks.
Then -four the board, put the dough on
it. makes holes in different parts of
the dough and in these put two table
spoonfuls of cinnamon, one of cloves,
one-eighth pound of soda dissolved In
rose water. This is for the entire
amount of dough. Roll and double like
pie crust until the dough is soft and
can be pulled lengthwise. Make into
loaves and bake slowly. Try by press
ing finger on top of cake. If done, the
pressure will not leave a mark. When
done. glaze with an egg beaten in milk.
Children always like this.
The dinner. even of the middle class,
is an important matter for which at
least an hour is taken. 1t begins with
soup. always inexpensive and usually
made without meat then follow meat
and vegetables and a pudding or sweet.
Beer is the universal drink of all but
the wealthy, who take wine.
The poor people live on beer. bread
and potatoes. This will be their diet
day after day. They seem to thrive on