Kingsbury County independent. (DeSmet, Kingsbury County, S.D.) 1894-1929, 1906-10-05
LITTLE DIVERSITY
IN ENGLISH MENUS
British Chefs Seem Stuck on
Few PrepaI ANS and Serve
Them Daily.
VERY SMALL CHANGES
Roast Beef Monday, Beef Roast Tues
day, and Then Repeat With an o.
oasional Variation to Same in
Mutton, Year to Year.
From the Ladies', World

1hoiii tAO l<dbACS
There are some points In which the Eng
fish housekeeper has the advantage of her
American sister. Not only has she no
flies TO Kill and no ice chest to keep clean
dee Is rarely used in private families
there but the craving for constant now
city In the bill OF fare does not seem to
have attacked the British palate.
Personally, / confess that on a sultry
July morning a breakfast OF bacon and
eggs does seem a trifie oppressive; one
misses the iced fruit and delicate cold
breakfast food OF the American summer
breakfast table.
\ Orange marmalade Is tire English substi-
ltute for fresh fruit at breakfast all the
year round. Occasionally in warm weather
they serve radishes or long leaves Of
plain lettuce as an appetizer, but they
failed to appeal to my American teaste.
\ The use of patent breakfast foods Is al
most unknown; oatmeal, of course, they
have, but as a rule 1t is rather pastry, and
everywhere in England cream is looked
upon as a terrible extravaganza.
Fol lunch appears the cold joint of the
night before, beef or mutton as the case
may be; and that reminds me OF a curious
circumstance In America when / nave
complained to my butcher hat his meat
was not wholly satisfactory he would
reply:
1.-THE best of the meat goes to England,
mum"
In England many OF the best restaurants
advertise: mo foreign meat used in this
establishment"
Shiploads Of cattle and dressed beef are
landed at the ports every week, and yet 1t
Is a fact that not a butcher shop In Lon
don processes to sell American meat.
With the joint we often had the plain
boiled new potatoes, which they get from
tho Snnfh nf France ~ fpncf rnaannaEl.
prices all through the spring, while we are
struggling against the temptation Of being
extravagant and trying to induce our fam
lilies to be content with last years crop.
Sometimes a salad graces the lunch
table, but, as they would say, II am not
much" for English salads. They consist
generally of lettuce or sliced cucumber,
and are pretty strong Of vinegar and pref
ty weak of oil. AS a sweet there is al
most invariably a pudding of some sort.
The English puddings are delicious and
there are many kinds, but they all bear
a strong family resemblance TO one an
other.
Menu Good for Year.
AT dinner three meats and three sauces
round out the usual menu. i quote from
tn. bill of fare of a very English hotel:
MONDAY.
Roast Ribs Of Beef Horseradish Sauce
Roast Mutton Currant Jelly
Roast Chicken Bread Sauce
TUESDAY.
Roast Chicken Bread Sauce
Roast Mutton Currant Jelly
Roast Beef Horseradish Sauce
And so on through the week. On the
family table a repetition of the three, with
perhaps an occasional filet with tomato
sauce, rounds out the week.
Sunday dinner is almost invariably roast
beef, in palmer families accompanied by
the delicious but indigestible Yorkshire
pudding. American cooks often feel dis
couraged at their lack Of success with IL,
but l can assure you that everywhere in
England / found II much the s~ame-decid-
eddy soggy In the middle, deliciously brown
and crusty at the edges and quite greasy
from the fat Of the roasting meat all
over.
Horseradish sauce. however, deserves to
be better known than 1t is. 1t is to be
served hot with the hot beef, and Is ex-
cellent with the cold roast for lunch next
Gay.