Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-08-19
By KATE MASTERSON

boats have little signs announcing "French bread"
relief from the English muffin, which is the
most desirable form of bread produced British
soil. This fact explains the prevalence of toast.
A little dinner such New Yorker is content
with-oysters, soup with one meat dish, and
dessert-would seem ridiculous to the Englishman
dinner, although, perhaps sufficient as
luncheon 1t would be too decided departure
from CUSTOM and dinner that does not end in a
tart, if not pudding, is almost improper.
Meals Tiresome and Frequent
THIS makes the meals in London tiresome as well
as too frequent, the preponderance of sweets sug-
costing a children's birthday party rather than
spread for grown-ups. The observation-disclosures
breakfast American wonders what manner of man
can take the time for afternoon tea; but he quickly
falls into the habit and guilty drops into tea
for watercress sandwiches and bohea when the
mystic hour comes that causes the city to pause,
even to the smallest office boy.
Fruit is not the habit of the British breakfast,
except in the form of marmaade, and this is in
variably either orange currant. These jams
almost religion, and no doubt the manufacturer
of the ffty-seven American varieties would find it
a thankless task to try to introduce his wares.
Porridge, too, is insisted upon the year through,
and is served in bowl with cream. Even when
is yachting at Cowes shooting in the country,
there is porrdge for breakfast, and dares try
to escape from it.
Luncheon is an impressive function, and besides
the usual dishes there the English cold joints,
game pies with Salads and hot cakes honey, and
Jams. But lunCneOn is a great occasion IN LONDON
for seeing ones friends; it is gala hour in the big
hotels; and there is a great deal of dressing and
really good music.
Almost appalling to an American is the sudden
ness with which the tea hour comes, although it is
growing later every year. and is such national
function that it discourteous to slight it. 1t
is not fashionable merely for the workman stops
for his tea, as we'll as the clubman.
But the dinner itself the succession of dishes that
fill the menus and that cannot with any grace
be sighted if dining in company, seem planned
for of starving persons. And yet, if it
is remarked, you will hear that the English dinner
has been practically cut in two within recent years
Dinners Never-Endine Length
RUT even when punctuated with the dinner con-
- cert, which is feature at many of the hotels,
singing we'll as instrumental music being feature,
a fixed one, and all sorts of good and usually i'm
ported foods, anchoves, French shrinps, cucunbers
in mayonnaise, Lyons sausage-al these passed
in great silver sarcophagus with little collins
set in about the edge for the different things.
The English soup is usually heavy or else it is
consomme which is sort of sop to the infowing tide
of Amercansm at the hotels. But there is no
sweet calm in the way of soups. The fish generally
whitebait is plentiful and good then come fowl and
beef then mutton, then a outlet, and you pause
for breath duck grouse with salad.
Then the sweets begin to appear with generosity
that would be the JOY of small boys heart. There
is always a hot pudding and flaky, heavy pastry,
then jelled pineapple peach, then an ice-cream,
the fashion to take only of these, but all.
towering dish of fruit comes last and it is not neg