Eating for a Living

Dominion, Volume 31, Issue 22, 21 October 1937, Page 5

Eating for a Living

Interesting but it Ruins Your Figure

“Dominion” Special Service—By Air Mail.

London, October 2. YVOMEN take up all sorts of odd jobs ’’ these days, and surely one of the most unusual is Anna Horten’s. Mrs. Harten, whose work has brought her to England, is'a “talent-spotter” as it. wore, for a group of American restaurants, which specialise in unusual dishes. Now she is looking for things to eat in England, sampling some of our old-fashioned dishes and finding out how thev are made. She has discovered a lot. of old English recipes used by America’s earliest settlers and hopes they are still used over here. For instance, a recipe for stuck pie will take her up to Lincolnshire, and further information about our eel pies to Richmond. Mrs. Harten has already eaten her wav across Europe, trying the Knoedelsuppe as they make it in the Tyrol, the schnitzel, in Vienna, cooked as Emperor Francis Joseph liked it. In Capri she gloated oyer a new Parmesan sauce for spaghetti, ate duck stuffed with mashed marrow in Thessaly.

But this is not a job for those who wish to keep slim. Mrs. Marten laughingly lamented the lost lines of a svelte figure. “It’s sad,” she mused, “but you can't keep slim when your job is eating.”