The Grit-advocate., 1903-12-18
Food Of Bele um
Tab d Hote, the Best in Europe.
- >-....%-><-.>.

ASK al. .n. where the aai.y food is
best am ..u. ..usWrr inyariau., from one
who ha- ... t4ru tbyr. wlll l. "lu
France, g.r That eminent Frcnchman,
lalher - "l"r and writer. says: ne
table .nI.- ur EeIuium are the finest in
EUROPE Belgium is a small country.
only tNU-r.Ir,iS is large a, ,he state of
Maine. Or Do has Il Wide range of food
produc'- .s.i4sc ITS location is taVord-
bic 10 .a" Importation of those when
cannot .' supplied at home.
Nearlt '.DNthlug in the vegetable line
is supp. Nr the farmers who live Just
OUTSIDE 'Nn cities limits and bring their
fresh r.- rytt fn,yu twice. ar thrice a
week fur fl,. market Reaus chicory en-
dive, cH'r"1- Of two kinds, uny turnips,
tomato .aDpIgF~ of several varieties,
celery, nHrJGuus BRUSSELS SPROUTS peas,
onions #HE be found in the market at
almost ..g Tine, Nearly all vegetables
except '.r 0.thblgr grow much smaller
than '.'-r seen In American markets.
but th"g rr very sweet The celery is
not NJ Tor iLbie use uncooked and Is
never S.fN.d raw, but appears in soup or
as Vegetable in white sauce. The eel
cry roo Ilr also cooked. The potatoes
are NeiE small. but the F'lamande pre-
pareS l"rm so they are always mealy.
They ar" -cry"d without their jackets.
but noi mashed. or IN any of the forms
often S."H iu America. Chicory is a fav-
orite ofa. Dut not palatahle to Ameri-
cans. I' Is bitterness itself 1t usually
accom- 'hI"~ roast beef. The bean is like
the lin "th broad pods. Carrots are
tiny tl'@-, looking save for color, like
the tu rIdish. The turnip is small
Plenty of Fish.
The '-G supply OF Belgium is superior
to any a i'us country save in the largest
cltles. Nrtrly every variety of food iish
Is 10 u" i"lud in the markets. Many of
the lis iIr swimming in a big tank OF
wafer au the purchaser selects one
which Is lifted in il net, and dispatched
at onoc There is thus no question of
freShn,s- Sulus the escHreots of Paris
| are III a| Ia" best markets. There are
Two varieties of Holsters. that known
here. Hha d. sDeckl"d kind that is brought
| from NuTWl\. The oysters are not good
| having - metallic tlayor and being beard
| ed i L'a gre small. too. There are no
| ciaiHS ". I'M" market, but in their place
| are m .-.'- that look like those seen on
| the co. u-ic They are very good and
! are 81, u.I adding tn them "A srrip Of
| celery. NHy leaf a Glove or two These
| are S''sfH at quaint cafes called mussrl
! house and are sold from carts ON the
| street hey arc too cheap to be served
/ at note. buI form n rrprG.ontatiye Rel-
| gian u.-|r
! Th@ '' N supply is inferior to this coun-
! try s, -.n- being Of few varieties, scarce
| and yu.. dear. Bur one seldom hl (
| tough Ia. 7 -rrN ed him The cooks know
| how B., U.tIr II tender ana those who
! eat ii ..- nuI supposed to Cul II with
silver s".-- SLarn knives make a dif-
| ference iH tn" seeming tDlIphncss 'uf
meats
| cooks of the Country.
Baif .n cooks use great deal of oil.
! 1t tax" the place of butter and is used
WHOLLY for frying. They combine veg
ctablcs Usually cooking two or more to-
i SetHcI INbagc ana celery, carrots and
peas. '"maio"s and beans. are common
combinations. Inc carrots nnrly sliced
| are c"n'-"i in oil with peas, Spinach and
| cabbat' are served in one; cabbage and
| sour lpp.eS are cooked together. II is
| largely d matter of what one has on
hand
The Ir.gilu cooks excel in nayor;nt-
They uz" many more ingredients than
| other r0pks, but only a tritlc of each.
one cI''" amt a piece OF bay leaf are all
| of tina lp go into a dish. but these Titles
| added Z" others max" a most appetiZing
! whol" These cooks have learned not to
Scorn tu'I"S, and til" secret of the uni
| form "Nrllcnce of their food lies in that
| The. arc three grades of living i'll Bel
| GUM. agl various shades in these The
| tables NJ the wealthy and of tn" large
| hotels IRE spread and served much as
I they nrr in England and America. Sala,
in Re -.lm means lettuce or other greer
| N"gntible. always dressed with tn,
Flench dressing, and more often this /;
| niA"d by one using 1t than not one who
asks for chicken salad is brought a slic,
Of "nicken, with lettuce separate. Tn.
! mai nnnaise dressing and the flesh saac
| X -'nethinE almost unknown. The Bel
| GIN are lovers of sweets. which appear
| viii every dinner and the variety OF
! sm'I cakes Is Apptrenliy unlimited.
| Tn" middle class live very comfortably
! Br.nkfast for both of these classes named
| is u"avier than the French, but lighter
| thau the English. Coffee ana rolls, a
| sliD of tongue, or perhaps some sweet
c""hies. make the breakfast Cheese ir
! thi- COUNTRY takes the place of meat. and
! is u' all Sizes and ndv0rs
Inch comes at T.. ana in very well-to-
/ do antilles may be simply bread and
/ choose and beer, or it may be Of some
| m"'" elaborate dishes. IIuitze pot, which
| IS he Belgian pot au feu. often makes
/ ne unch dish. This is made by boiling
| wh' ever meat bones there may be. small
! s"H-h ges, vegetables: all sorts of things
| III neat and vegetables go into the pot
| H.Ihput much rule and arc cooked to.
| gINer. and the havors ar" added in
| rigHI proportion, forming an excellent
| an substantial dish. The very poor chill
| dIru wander about the markets and pick
| NJ ray leaves Of cabbage a bean pod.
| Il .ISt taway carrot %" onion. md carry
! tn m home to form the hutae pot
| \, O'Clock coffee is served often with
no. ing more, but there may b" rye bread
! a.J cheese sandwiches. or nerhaps slices
| Of Niper-koech. This Is "A Flemish honey
| caA. and is good for children and dvs-
| pc, les, were ther" any in Belgium This
| isth" rule for making It, and was copied
am translated from Belgian cook book
| Ar' american cook can max" rs good
| pip r-kocch as that Of Belgium:
Recipe for piprr-kncch
IH' in a large bowl Of two pounds Of
| ho'F which has been heated. Add as
| M flour as can h" worked in. cover
! ard set away for three or four wocke
| TI.l flour the board. put the dough on
II. make holes in different parts of the
10 n and in these put two tablospoonfuls
! Of ,innamOn. one Of Cloves Ono-righth
| ~ d of soda dissolved iH rose water
| Thz Is for the entire amount Of dough
! t"j ana double like pic crust Vntii the
! d" gl is soft and can he pulled length
VIZ" Make into loaNes ana bake slowly
| ITF by pressing finger on ton of cake. If
dol' the pressure will not leave a ma rk
"gn done; glaze with an egg beaten in
mix Children always like this.
l1. dinner, even Of the middle class is
"n nportant matter for which at least
3n our is taken. Il begins with soup.
al" - Inexpensive, ana usually made
VII nut meat. then follow meat and veg
lu""S and pudding ar sweet. Beer is
NJ. -niversal drink of all but the wealthy
WN. take wine.