The sun. [volume] (New York [N.Y.]) 1833-1916, 1906-07-08
AS TO EATING IN ENGLAND.
There's Pretty Much or q Muchness 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
lice ia rarely used in private families there
but the craving for constant novelty in the
hill of fare does not seem to have attacked
the British palate.
Personally, says a writer in the Ladies
World, 1 confess that on a sultry July morn
ing a breakfast of bacon and eggs does seem
a trife oppressive; one misses the ioed lrui1
and delicate cold breakfast food OF the
American summer breakfast table.
Orange marmalade is the English substi-
tute for fresh fruit at breakfast all the year
round. Occasionally in warm weather
thew serve radishes or long leaves OF plain
lettuce as an appetizer, but they failed
TO APPEAL to my American taste.
TIN use of patent breakfast foods is al
most unknown; oatmeal, Of course, they
ba We. but as a rule it 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
nav be: and that reminds me OF a curious
circumstance. In America when l have
complained to my butcher that his meat
was not wholly satisfactory he would
reply: p,.,,
The best OF the meat goes 10 England
num-
In England many of the best restaurants
advertise: "No 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 London
.--.fo,,o, - call ArnariOan maQt
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 peinG
lies to be content with last years crop.
Sometimes a salad graces the unoh
table, but, as they would say, Il am not
much for English salads; They consist
generally of lettuce or sliced cucumber,
weak Of oil. AS a sweet there is almost
invariably n pudding Of some sort. The
English buildings are delicious and there
are many kinds, but they all bear a 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 a very English hotel:
Roa,, Ribs O, Beef. Horseradlsh Sauce,
Ioss, Mutton curr1 sI,s ssll Sauce,
HOhSt NulChCH. 'N
Roast Chicken. Bread Sauce:
Roast Mutton. Currant Jeiy,
toast Beef. Horserao'sh oauoe'
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
budding. American cooks often feel dis
couraged at their lack of success with 1t,
but 1 can assure you that everywhere in
England I found it much the same
decidedly soggy in the middle, d~elioiously
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 It Is: 1t Is to DE
served hot with the hot beef. and Is ex-
cellent with the cold roast for lunch next
day.