The Washington herald., 1916-02-07

The English people are a great peo-
pie. The English peaple are very great
people, to survive their monotonous cook
ing and their obsolete dentistry.
II orange marmalade. bacon and eggs,
brussels sprouts and apple tart were for
ever eliminated from the menu. the em-
pire would totter to a fall. These dishes
are as fixed as their ancestral homes
Fathers, grandfathers and great-grand-
fathers have partaken of them. They are
symbols OF the steadiness of purpose of
the nation. The war has but stiffened
their cool courage, and William of Ger
many finds them undaunted in battle,
but l fear they would be filled with
trepidation by a famine in brussels
sprouts. At my hotel. which instead of
the Glover Hotel could so appropriately
be called the Brussel Sprouts Hotel, twice
a day for luncheon and dinner a giant
variety is served, and each sprout holds
a teacupful OF tepid water.
In compa rison to America, English peo-
pie drink very little water. l now know
the reason why-they imbibe it in Their
vegetables Personally l prefer the two
apart. A candid friend dined with me
last night, and he said, This is the
worst dinner l ever ate" Really"
said. "it must indeed be dreadful, as YOU
have lived all your life in England and
eaten so many bad dinners" And then
acknowledged that We too. in America,
in cheap hotels can contribute our own
quota to bad cooking.
A story is told of travelling sales
man touring my own native state Of
Texas. At a wretched little hotel, the
bell rang for midday dinner, when
nea-bitten yellow cur lifted up his gaunt
head and howled piteously. Giving him
a kick the salesman said: BE quiet
dash II all-what are you bowling for?
You don't have to eat this dinner"
My friend criticised the soup, the fish.
the mutton and the entrees, but, bless
him, he didn't go back on the sprouts.
The raw food in London is of ex-
celent quality, the chickens are not
cold storage, the beef and mutton
tender. the vegetables are fresh. but
everything is spoiled in the cooking. for
there is neither faVorinC. variety nor
imagination. and with the exception OF
frst-class hotels, where French chefs
are employed. or in the private homes
OF the wealthy, where English cooks
have learned their business under chefs.
the cooking IL not bad. is thoroughly
uninterestng. | notice that the soldiers
who do the cooking in the trenches are
mostly Canadians or Australians, and,
curiOusly enough, the war Is sure to
give an impetus to cookery. for the
price OF food being dear, women are
turning their eyes to the kitchen and
omy. That means using all the left
overs and using little Imagination to
make palatabIe dishes OF them.
dined last night at Lady St Heliers s.
my oldest friend in London. 1t in
10 wise a dinner party. No one gives
dinner parties now. 1t isn't considered
good form. We were only four ladies.
all wearing afternoon gowns. LadyStSt
Heller, herself, was dressed in black, high
at the neck, with white tulle ruffle
above the collar and beneath 1t A beau
tful necklace that I remember having
observed the first time we met, many
years ago. 1t is a unique Jewel, com
posed of large pearls. alternating with
silver beads of the same size incrusted
with diamonds. They gifted like little
spheres of light. rejecting the rainbow
tints OF the pearls, and the evening
was cold a little cape Of ermine about
her shoulders gave her an air of COM
fort and of elegance.
The dinner was very simple 4 rich
cream vegetable soup made from a recipe
given her by no less a person than the
German emperor. 1T is his favorite
SOUP" Lady St. Heller said. "Oh, do
you think we should eat it?" I asked,
but We did and it was very good. Tho
next course was fileted sole followed by
boiled chicken and vegetables. a simple
rice pudding was served as a sweet. and
LOT lTult bananas ana apples instead OF
hothOuse grapes and melons, we would
have had before the war When We
rose TO go in the dra wng-roOm as she
stopped to turn out the gas fire, Lady
st. Heller said: We are all very eco
nomiCal now. "All." with sigh, except
the servants. ! am letting my maid go.
She simply cannot accept the new order
OF things. And l have given up my
motor
''Oh. that is too bad" I said, 1T was
so useful to you
1T wasn't" said Lady St Heller cheer
fully. Il spend nearly all my days at
the hOspital-I go early and come home
lste-so the motor and chauffeur had lit
tie to do, I don't mind in these times"
She made an expressive gesture, and her
face looked So kind and sWeet-but there
never have been any times when Lady st.
Heller has not given with both hands and
sacrificed herself for other people
So often one hears, "Oh, my dear, don't
have spare room in London; it will
never be empty. Lady St. Heller in her
large house has more spare rooms and
they are always filled She is as hos
pltable as II she lived on a Southern
plantation before the war" Her friends
IJoyful, sick or sorry. prosperous or poor
great or humble. are welcome. Last night
there were two guests who did not make
an appearance, a Canadian colonel who
Is making slow recovery from a wound
ed lung and Lady Blanche TIOzer, the
mother OF Winston ChurchilIs beautiful
wife. She is an interesting woman of in
dependent individuality, dressing in a pic
turesque manner to suit herself regard
less of tho fashion. She is a keen OBJ
server of human nature. a great reader
and an agreeable woman OF the world
Il have left Lady Blanche with all nv
new books" said Lady st. Heller. She
is quite comfortable, though she has a
frighttul cold, but she ls dreadfully sorry
to miss you"
That's very kind Of her." said Now
tell me all the news"
II see no one" said Lady st. Heller.
but, OF course, you know that EIInor
Glyn's husband is dead"
What a handsome widow she will
make" l said. Her white skin and red
hair will be well set off by mourning "
And then We fell to talking about Three
Weeks" and Lady st. Heller told me the