The Ypsilanti daily press. (Ypsilanti, Mich.) 1928-1962, 1943-03-08


rocal kitchen trade treaty as
local culinary artists began pre-
pairing dishes in the best English
style" This is where / sound the
warning and cry Haiti"
am personally going to see TO
it that nobody in my household or
kitchen prepares any dishes for
me in the best English tradition.
am perfectly willing to send food
TO England, and / am glad to CO.
operate in any way, but | am not
going TO introduce English cul-
mary art into my household.
"The British have made great
strides in planning balanced, ap-
petizing and nourishing meals"
states the communication. II they
have made great strides, they
should have, because they started
from taw and no matter how great
the strides they have made, if my
memory serves me, they will still
be far from culinary perfection.
have lived, travelled and eaten all
over the British Isles, and outside
of London and one or two other
places, | have never eaten a meal
there that l could recommend as
well planned or cooked.
One English Meal
! still start up in the middle Of
the night screaming in a night
mare with the recollection of q
meal ! once had at Bournemouth.
Bournemouth is a seaside resort
and we went TO the best hotel,
where one would assume it was
possible TO get something reason
ably palatable. We had had long
automobile ride and we were tired
and hungry and looking forward
TO the feast
In the first place, the waiter
who served US had on a dress suit
Of a vintage that no archeologist
could determine. 1t had turned a
bright green, although it had
originally been black, and as he
stopped in front Of my brother
in-law, my brother-in-law pointed
to the spots on the lapels and said,
an have some Of that, some Of
that, some Of that, then some Of
that for dessert"
The first thing he served Us was
q kind Of unpalatable soup. This
was followed by a fish course.
That slab Of fish was cold and
covered with a sauce which had
CONCEALED all over the surface and
didn't taste like anything any
way. / do not know what hap
pened after that, because my
brother-in-law and l repaired to
q more hospitable environment
and went TO bed hungry.
The English dessert is usually
called a "trifle"-I mean that is
what they call it The waiter says
to you, will you have a cherry
trifle, SIR" But don't be deluded:
it is no triie. If you swallow it,
it sticks around for hours and
sometimes for days. 1t lodges in
all the resting places Of the di-
gestive tract and raises hell every
place it rests.
QUESTIONS AND ANSWERS
NJ. K: What are the symptoms
of whooping cough ? In what stage
is it the worst? Do you lose it en-
tirely at the end of nine weeks?
Can you still pass the germ TO
others after the whooping cough
is over?
Answer: The principal symp-
tom Of whooping cough consists
in a succession Of paroxysms of
coughing due to the laryngitis and
tracheitis. The secretion is so
tenacious that it is very difficult
to get up and finally causes q
spasm of the larynx which makes
the patient take a long, growing
inspiration; this is the "whoop."
The spasm always also induces
vomiting, so unless this is cor
rected by good, nutritious food,
considerable nutrition loss occurs.
The stages Of whooping cough are
usually given as the catarrhal
stage, the paroxysmal stage and
the stage Of convalescence. Nat
urally, the paroxysmal stage is
the worst. Nine weeks is only an
average period for the duration Of
the disease. Sometimes it lasts
several months. 1t is probably not
contagious after the catarrhal
staOa