Los Angeles herald. [microfilm reel] (Los Angeles [Calif.]) 1900-1911, 1907-09-26
AMERICAN FOOD BEST,
ASSERTS LOUIS SHERRY
AutomobiIIng Has Good Effect on
Cooking on Both Continents, Is
Declaration of Famous
Restaurateur

NEW YORK, Sept 25-Louis Sherry,
who recently returned from an automo-
bile tour of Europe, talked freely of the
good influence this mode of travel has
had upon the cooking of both this coun-
try and Europe.
with travel people are being educated
to the point where they demand the best
things to eat" he said, "and there is no
doubt that automobiling has had a lot TO
do with it. 1 remember the time when |
travelled about Europe by train, stopping
at the places frequented by tourists, and
we always found good cooking. Now we
are told that one finds the same in every
little hamlet in France and Switzerland
but 1t is not true. 1t is usually as hard to
get good, clean food in an out of the way
inn over there as 1t is in this country at
a place where travellers seldom go.
However, in my opinion, it is poor
taste for us to critisise the hotels OF
Europe and worse taste for them to COM
ment on our hotels, as we are acknowi-
edged the greatest travellers The large
steamships have put us in close toucn
with Europe, and we know pretty well
what good hotels are in both countries,
each side having its advantages
Hard to Please
"For instance, Americans say the hotels
of Europe are too cold in winter, am
they say ours are too warm, SO II is nos
easy to cater to the temperaments OIL uii-
ferent nations. 1 should say our hoteis
are as fine as any in the world, aitnousn
we may lack certain things.
Now about the food supply France
leads on poultry, for even London sends
there for chickens, ducks and geese. IN
France the most careful attention Is
given to raising them. But look at the
oa me I'VE have and the fish, that are un-
known over there. Why, take our wood
cock. Mallard ducks and terrapin, our
Spanish mackerel, bluefsh, pompano auo
dozens of other things they don't Kno"
ANYTHING about. A Frenchman imagines
Duh terrapin is rubbish. ana yer cons,aer
IL a dish for the gods when properly
cooked.
.rvve hear a lot about the mutton OF
England. and yet our mutton can't ne
beaten. 1t is all in the cooking ana II
he frank to say / don't go in for sauces
,rhe secret of cooking is to have IT PLAIN
and we'll done The fact Is, 1t taxes tne
best cook in the world TO 10 JUST 'ia'
thing.
Tastes Change
"The taste and custom IN eating nave
changed in this country since pssan
business. in 1883 At that time i remem-
her n was the usual thing to serve-nlteen
courses at dinner, with propor'iohaa a.
mixture of wines. was the nrst 10 IN
augurate a change in all that ana sot .ne
reputation of being stingy; but peopie
generally have come to my way Oh tnih a,as
inc. and I'll confess the health OF ue
wealthy class in this country Is pet.er
for it. 49,, had mad
d,nes at 5 o'clock, with ridiculous as
play of food, and one incident comes 70 70
nv mind of social leader whose % wore ,,a Is
law. ordering supper to follow a 10 O'clock
,a,,sicala she told me to have the tables
set and plate Of oysetsr nS ste turkey a. eacn
f' .T ignored the order and had nfty men
IN uniform serve dainty bunet supper
ON the silver trays, passing IN ana out y,
T,,i the hostess was delighted, for
tunateIy for me. The best people now
want dinners that don't last more than
an hour. - aona ,,,,,.,,
for rs in every, way" continued Mr..
snarry land we are living in simpler
fashion for the good of all"