Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1906-10-04
LITTLE DIVERSITY
IN ENGLISH MENUS
British Chefs Seem Stuck on
Few Prepat a''~ns and Serve
Them Daily.
VERY SMALL CHANGES
Roast Beef Monday, Beef Roast Tuee-
day, and Then Repeat WIKI an o.
casionaI Variation to Same in
Mutton. Year to Year.
VERY SMALL CHANGES
From the Ladies. World

There are some points in which thu Eng
fish housekeeper has tbs advantage of her
American sister. Not only has she no
flies to kill and no ice chest to keep clear
'ice is rarely used in private families
thcro' but the craving for constant nov
city in the bill of fare does not seem Ia
have attacked the British palate.
Personally. | confess that on a suitry
July morning Il breakfast OF bacon and
Eggs docs seem a tritie oppressive: one
misses the iced fruit and delicate cold
breakfast food of the American su,nrne,
breakfast table.
orange marmalade Is the English substi-
'ute Tor fresh fruit at breakfast all TIL.
year round. Occasionally in warm weather
they serve radishes or long leaves OF
plain lettuce as an appetizer. but they
lailcd to appeal to my American teaste.
The use of patent breakfast foods IS al
most unknown: oatmeal. of course. they
nave. but as n rule 1T is rather pastry. and
everywhere in England cream Is looked
upon as Il terrible extravaganza
For lunch appears the cold joint OF tho
night before. beef or mutton as the case
may be; and that reminds me of a curious
circumstance. In America when have
complained to my butcher that his meat
vas not wholly satisfactory he would
reply:
The best of the meat goes TO England.
num-"
In England many of the best restaurants
ADVERTISE: NO foreign meat used in this
establishment"
~Sniploads of cattle and dressed beef are
landed at the ports every week. and yet it
IS n fact that net a butcher shop In Lon
Con processes to sell American meat.
With the joint we often had the plain
boiled new potatoes. which they get from
the south of France at most Reasonable
YricnS. I'll tIy.c,tUh tn. ,v;,,., ,l;i -.
struggling against the temptation of being
extravagant and trying to induce our fam
lies to be content with last years crop.
Sometimes 4 salad graccs 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 invariab!. a pudding OF some sort.
The Enelish buildings arc delicious and
there are many kinds. but they all bar
a strong family resemblance to one an
other.
Menu Good for Year.
At d.nacr three meats and three sauces
round out the usua! menu. ] quote from
the bill of fare Of a very English hotel:
MONDAY.
Roast Ribs of Beef Eorseradish Sauce
Roast Mutton Currant jelly
Roast Chicken Bread Sauce
TUESDAY.
Roast Chicken Bread Sauce
Roast Mutton Curran: jelly
Roast Beef Horscradish Sauce
And so on through the week. on the
family table a repetition of the three. with
perhaps An occasional filct with tomato
sauce. ROUND out the week.
Sunday dinner Is almost invariably roast
beef, in palmer families accompanied by
the delicious but indigcstible Yorkshire
pudding. American cooks often feel dis
couraged at their lack of success with 1t.
hut can assure you that everywhere in
England I found 1t much the same-dccid-
ediy soggy ir the middle, dcliciously brown
and crusty at the edges and quite greasy
from the fat OF the roasting meat al!
over.
Horseradish sauce however. deserves to
be better known than it is. 1t is to be
served hot with the hot beef. and is ex-
cellcnt with the cold roast for lunch next
Iay.