Thad been in New York about three weeks, and was wondering how on earth I could endure to eat any more American food, when a young New Yorker came to see me. Ske told me of her five visits to Europe and, in particular, of Iker last visit to "England, in which she appeared to helve enjoyed everything "leneept the food, at the memory of which she shuddered! That caused me to stop and look dnd listen.
1 itp we two English-speaking people, isp, J asked of rayeelt; thet with some similarity of taste in other things, dissimilar tastes in food? We certainly are not frequently hear Americans in England grumbling at the meal and I lunched in New York one day ast September with a. Scotswoman who told the that she had been. in Ameriga for'five months and was lamb" in Chicago. I was' served with what in England would be called tough old mutton. I had a similar experience with roast goose which bore an infantile adjective in front of it.
Nine years ago, when I was last in New York, I'was manicured by iaglish girl who had lived there asked her how she "Oh, very "At this point, no doubt, American readers would begin to laugh. The importance, they would remark, of there Britishers whose meals notoriously are uneatable, imagining that our food is not fit for them. Well, let me begin by telling you what T did like about "American meals, That will not take long. Hotel food, of course, has become international, and equally bad meals. ave served in any but the luxury hotels everywhere; but I shall deal with hotels and restaurants which are not yet Internationalised and homesick for a good dinner! dreamt of English roast beef, Yorkshire pudding, cabbage, boiled potatees, and apple pie served hot and with more apple than pastry in it, "They don't know what good roast beef is in this country," she complained, and when I remembered tasteless stuff that is called beef I agreed with har. In 'a famous hotel in Park Avenue my husband ordered boiled mutton. It was the kind of mutton that might be served in a cabman's shelter im London if the eabmen were very hungry and not particular, Vegetables i-run. house anywhere ig generally superior to a meal in an hotel. The best food that I had in New York was served in private houses English people like American oysters, which are larger than ours, But not, I think, so delicately flavoured., They like American chickens, ai a rule, and salads and {feuit, ice-cream, and coffee, And that is about all. Not a very varied for a poor foreigner who intends stay in America for several My dislikes begin at breakfast, but here my complaint was not of the quality of the food, but ofts cost, The table dhote breakfast served in a good British hot butter, or marmalade quired, a plate of porridge, a choice of several varieties of fish, and a choice of bacon and eggs, or kidney and tomatoes, or sausages and bacon, ete,, would cost at least sixteen al ings in New York, All that I want fu the morning, however, is some and toast and butter, which an hotel of the non-luxury el would cost me at least three shill Tings. If T added a spoonful of jam honey or marmalade to the meal the extra cost would be from one. and-sixpence to two shillings, and ry light breakfast would thos have reached in price as much a substafitial breakfast in England, In good London hotel largely patronised by Americans one may have an appetising tray of coffee, toast, rolls, butter, and marmalade sent to one's bedroom for two shill Tings, And the knives and spoons will all be clean! I seldom dared to use a spoon or a fork in a New York restaurant" without first carefully ichness or worse from
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