The Washington herald., 1910-11-13

One OF the leading American magazines
sent a member Of its staff around the
world last year to see, as the editor put
it. what they do better over there. -
meaning Japan, China India, aud the
countries or Europe. The report OF that
trip has not yet been published. When
it does appear it cannot fail to illuminate.
for there are many things that come I'M
der the observation OF even the casual
traveller that are done better over
there"
1t IS, however, a difficult matter to per-
suade the American Chauvinist that any
thing can be done anywhere by any one
I as we'll, 20 say nothing Of better, as Il Is
done in America by Americans, To him
the Louvre and the Pitt are wonderful
galleries, very nice for Europe but you
should see our metropolitan gallery in
New York." and the famous Hofbrau, of
| Munich. is good enough. but you should
taste our ST. Louis beer and so on 10
the end of the chapter.
The American Chauvinist, in a word. is
puffed up with much pride. With him IL
is my country. right or wrong, with the
firmly fixed balief that my country is
never wrong Fortunately for the prog
ress of the United States. we are not all
of us Chauvinists, and those of US who
have an open mind, a receptive spirit,
learn much from studying the methods OF
other and different peoples.
French Thrift PrOverblaI.
There would be less talk of hard times.
high prices, the increased cost OF living.
II we could benefit from the experience
OF our European brothers In domestic
economy-from the French, for instance.
the most economical and thrifty people
| IN the world. a French family of the
| middle class could live and live well on
what is thrown away I'm an American
| household Of the same class. A travelled
American once declared that French
village OF 1000 inhabitants could be sup
| ported luxuriously on the waste OF one of
| our large American hotels.
The art Of cookery has been greatly de-
| veloped IN the United States these last
| twenty years. One finds as excellent
| service In certain hotels and restau-
rants in big cities as may be found any
/ where In the world, and the millionaires
| have their chefs. but outside OF the
wealthy circles there has been little i'm.
| provement IN the American kitchen, and
| the country people-farmers, herders, for
] esters. miners-thOse living In isolation
| far away from the railroads-are stan II
| darkness regarding the relative value OF
| foodstuf1s and their proper cooking
In other places. old New England towns
/ In the beaten track Of travel through
which multitudes OF visitors sweep dur
/ ing the summer. the people will not learn
/ because they like the old way best. and
/ pies like mother used 10 make" are
still the staple dish. The children OF the
/ South continue to break their fast OF
/ hot soggy biscuits, hence doctors thrive
/ there, and nowhere In this country ]:
/ economy in the kitchen praeticed as 4
/ is in Germany and France.
! French economy is truly delightful and
Instructive TO contemplate. The Germans
make a penny go as far, farther some
/ times, than the French, but they do not
/ do it so artistically. nor do they achieve
as artistic results. Go into peasant
/ hut almost anywhere In France and you
are sure 10 dine we'll on what us kitchen
Offsrs-the national pot au feu, the ubiq
uitous salad dressed as only a French
man can dress salad. and some curds
with a sweet added, perhaps, because yot
are a visitor from afar.
Archibald Forbes. In his notes on tht
! Franco Prussian war. calls especial at
/ tention 10 the French soldiers innate
/ knowledge OF cookery. The FrenchmaT
would take rom his knapsack, say'
/ Forbes, the scantiest and most unprom
sing materials. from which he would
concoct a ravishirg ragout, the mere
odor OF which would tickle the most faded
palate while the sturdy Teutons were
content TO MUNICH away at their black
bread and sausage-sometimes.
/ Monsieur Johnny Crapaud, 10 be brief