The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1906-07-15
EATING IN ENGLAND.
There's Pretty Much of a Sameness
Week In and Week Out.


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
Gee is rarely used in private families
there) but the craving for constant novel
ty in the bill of fare does not seem to
have attacked the British palate.
Personally, says a writer in the Ladies
World l confess that on sultry July
morning breakfast of bacon and eggs
does seem trlhe oppressive; one misses
the iced fruit and delicate cold breakfast
food of the American summer breakfast
table.
Orange marmalade is the English subj
stitute for fresh fruit at breakfast all
the year round. Occasionally in warm
weather they serve radshes or long leaves
of plain lettuce as an appetizer, but they
failed to appeal to my American taste.
The use of patent breakfast foods is
almost unknown; oatmeal, of course, they
have, but as a rule 1t is rather pasty, and
everywhere in England cream Is looked
upon as a terrible extravaganza
For lunch appears the cold joint of the
night before, beef or mutton as the case
may be; and that reminds me of Curl
GUS circumstance. In America when l
have 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 of the best restaurants
advertise; mo foreign meat used in this
establishments
Shiploads of cattle and dressed beef are
landed at the ports every week. and yet it
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
the south of France at most reasonable
prices all through the spring while we are
struggling against the temptation of being
extravagant and trying to induce our fam
lies to be content with last years crop
| Sometimes salad graces the lunch
table. but, as they would say. II am not
much for English salads. They consist
generally of lettuse or sliced cucumber,
and are pretty strong of vinegar and
| pretty weak of oil. As a sweet there is
almost invariably pudding of some sort.
| The English puddngs are delicious and
| there are many kinds, but they all bear
a strong family resemblance to one an
| other.
At dinner three meats and three sauces
round out the usual menu. l quote from
the bill of fare of very English no.
tell
MONDAY
Roast KIDS OF Beer. 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 thee
with perhaps an occasional filet with
tomato sauce, rounds out the week.
Sunday dinner is almost invariably
roast beef, in palmer families accom-
panied by the delicious but indigestibie
Yorkshire pudding. American cooks often
feel discouraged at their lack of success
with it. but I can assure you that every
where In England I found 1t much the
same-decidedly soggy in the middle. de-
liciously 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 Il
excellent with the coal roast for lunch
next day