Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-08-05
AS TO EATING IN ENGLAND.
There's Pretty Much of Muchness
Week In and Week Out.

From the Ladies' World.
There are some points in which the Eng
lish 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 famliles there'
but the craving for constant novelty IN the
bill of fare does not seem to have attacked
the British palate.
Personality confess that on sultry July
morning breakfast of bacon and eggs does
seem a trifie oppressive; one misses the
iced fruit and delicate cold breakfast 1000
of the American summer breakfast table.
Orange marmalade is the English supsti-
tute for fresh fruit at breakfast all the year
round. Occasionally In warm weather
they serve radshes or long leaves or pam
lettuce as an appetizer, but they falleo 10
appeal to my American taste.
The use of patent preaKIast LoouS - 80,
most unknown; oatmeal, of course, they
have but as rule 1t is rather pastry, ana
everywhere In England cream Is lookeo
upon as terrible extravaganza
For lunch appears the cold JOINT OF the
night before. beef or mutton as the case
NAV be; and that reminds me or a curious
circumstance. In America when nave
complained to my butcher that his meat
was not wholly satisfactory he would
reply:
THE best of the meat goes to England
num-"
In England many or the pest Iestaui ans
advertise: mo foreign meat used in this
establishment"
Shiploads of cattle and dressed beef are
landed at the ports every week. and yet II
is a fact that not a butcher shop IN Lon
don processes to sell American meat.
With the joint often had the plain
boiled new potatoes. which they get from
the south of France at most reasonable
prices all through the spring, white we are
struggling against the temptation of being
extravagant and trying to induce our fam
lilies to be content with last years crop.
Sometimes salad graces the lunch
table, but, as they would say, Il am not
much" for English salads. They consist
generally of lettuce or sliced cucumber,
and are pretty strong of vinegar and pretty
weak of OIL AS a sweet there Is almost
Invariably a pudding of some sort The
English buildings are delicious and there
are many kinds, but they all bear strong
family resemblance to one another.
At dinner three meats and three sauces
round out the usual menu. quote from
the bill of fare of 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 flet with tomato
sauce, rounds out the week.
Sunday dinner Is almost invariably roast
beef in palmer families accompanied by
the delicious but indigestible Yorkshire pud-
ding American cooks often feel discour-
aged at their lack of success with 1t, but /
can assure you that everywhere in England
I found 1t much the same-decidedly soggy
in the middle. delciously 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 excellent with
the cold roast for lunch next day.