South Bend news-times. (South Bend, Ind.) 1913-1938, 1921-10-30
AMERICAN COOKS
PLEASING TO SOME
English Woman Admits Good
Points About Them With
English Contrasts.

Some one once said that English
cooking was so bad because Eng
nsh materials were 30 good. There
was thus no need for skill with
which 10 disguise deficiencies in
food With certain differences the
same observation might apply TO
America. England has the food re-
sources of the world from which 20
draw. America has them practically
within her own borders. writes Mu-
riel Harris in the Manchester, Eng
land, Guardian.
II is only necessary TO look at
an American fruit and vegetable
market TO see there peaches and
pcmegranates. grapefruit and egg
plant, every conceivable kind of nut.
Florida oranges and California ap-
pies; Il Is only necessary to realize
the myriad variety Of sea food. g"
from shad 10 Blue Point oysters;
IL Is only necessary 20 drink the eX-
cellent milk. 90 buy eggs. OF which
e IS the exception for any one to
be bad; 10 Is only necessary to do
all this 60 realize the immense re-
sources in food. and good food.
which America has at her disposal.
And yet American cooking IS just
as bad as English cooking. perhaps
even a little worse. in that Il is
more pretentious.
Cream" Describes Il.
American cookerys can be summed
up IN the word cream" Cream IS
mostly a euphemism for what In
England is also a euphemism. melt
ed butter" Everything has 20 be
dreamed" Chicken is creamed; SO
are vegetables. There are infinite
varieties Of cream" sauce. OF which
only the minority approximate 10
real cream at aE. This IS all part
OF the general characteristics OF
American food-that il should be
very soft, very sweet and very but
tery. This softness applies 10 the
bread. which at first tastes delicious.
Later one wishes for crust. for some
thing which IS less sweet and less
fabby. IL applies also 20 the cakes,
OF which "layer-cake" IS Perhaps
the prominent variety. Layer-cal1e
can De very good indeed; as "a rule.
however. e. Is intensely sweet and
again fabbys-to be eaten with a
fork. not 10 be picked up in the
hand
Just as in England turkey and
plum pudding and ices are supposed
70 suggest "a festive occasion. so IN
America turkey and chicken and ice
cream are festive dishes.
Turkey. Festive Delight.
The difference Is that turkey and
chicken are more festive than IN
England. while Ice cream IS less so.
For gala occasions the Ice cream
sundae and other varieties. such as
the "parfatt." the peach Melba and
so on. are forthcoming. But while
they are the stock festival dishes
they are taken very much for grant
ed Turkey. on che other hand. meets
with a vast amount OF appreciation,
While chicken would De a state dish
were 20 not used 50 often. Amert-
cans love a chicken. and they have
subtle distinctions OF white and dark
meat and second joints. which are
different from but correspond 20 the
wing and breast OF the British chick
en-. These are. 80 20 speak. standard
foods. and there IS associated with
them a sort or tradition which. as IN
the case Of any special foods. can be
counted upon 20 make them taste as
they should
with regard % the actual cook
ing. Americans lay tremendous stress
on the homemade" much OF
which s. bought IN cardboard boxes.
H. r,,,Fo eroL-fu~ c0uFuoss ffsa1f
very much 20 various hot breads
ana rolls and 20 griddle cakes.
which. With maple syrup. form a