The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1926-08-21
4 WOMANS
tNhAbRRS6&AmD
BY AlIene Summer

I(OME, ltdly.-N men IN Rome 40
ing as the Romans do, one eats as
the Romans eat.
First Of ALL let me stress that all
eating, with the possible exception
of breakfast, is taken much more
seriously thar at home. We foreign
ers are much wondered at for our
little dallying over the dinner table,
which, to the European. is the eve
ning's pastime!
And. by the same token, we receive
ridicule II we dare to poke our heads
outside our own chamber for the
morning coffee or chocolate.
Having a native dislike to break
fast thus, Pansy Herring -for-short
and I attracted an entire hotelful
Of servants who came to stand and
cape as we drank our cafe au lait
in an hotel lobby IN old Avignon
The proprietor had done his best
for the honor of his hosiery. But
we were not disuaded. We were
free-born-spiritsw who would take our
breakfast where we pleased, even
though he insisted that it would be
brought on a silver tray to our
room.
And when to this effrontery we
added the popularity Of insisting on
oranges for breakfast and butter on
our rolls. the wide-eyed servants con-
tanned themselves no longer and
broke forth into Noluble expressions
of amaze at these strange specimens
from across the seas!
One is forced to deduce that to eat
breakfast in public is almost to the
European what the little process of
abluting and dressing in public
would be at home!
And the breakfast can only be
Coffee" tea" or Chocolate; the
latter being about the only Of the
three liquids fit to drink. The order
ing of any one of the three brings
the automatic accompaniment of
hard rolls and, perhaps, butter
which is served, at this meal only,
to be spread on bread and not as an
appetizer.
At some pensions one can order a
pot of jam, for which one pays an
ample price, and which is carefully
marked with ones room number and
served each morning until con-
sumed.
But if breakfast is an overlooked
meal to the European. not so the
others. Lunch is less of an extrava-
gance than dinner. 1t omits soup
and salad, but has it's entree of ONE
lette, spaghetti or fish, before the
actual plat de jour Of meat, potato
and vegetable is served.
The cheese course is as much of
q luncheon rite as the coffee and
grapefruit is our home breakfast
rite.
The maid brings in huge tray
or board containing at least one
slice of a dozen variety Of cheeses.
made from COW, goat, sheep and
even donkey milk.
And continental eating by no
means ends with lunch and dinner.
From early morning on, the open
air street cafes are crowded with
men, women and children drinking
their beer or wine or cognac to the
munching of cakes, sandwiches and
a sort of doughnut.
The most devout prohibitionist
could not help being impressed by
the result of this wholesale land
chronic drinking. I have not seen
one drunken person in Europe. One
cannot help liking the simple socia-
bility of the people over their
glasses, women with children in
their arms drinking their foaming
beer together and busily gossiping
away. Old cronies knocking glasses
together and beaming in the sim
pie joy of companionship.
Dinner is the evenings job! 1t
IS not even served in most restau-