WHEN COOKS COOK AND MEN EAT

Northern Advocate, 30 July 1938, Page 2 (Supplement)

WHEN COOKS COOK AND MEN EAT

WHEN you study a menu, how do you decide what to eat? By taste? Appearance? Vitamin content? Custom? Or do Syou just eat what you fancy without prejudice or particular reason? I Inquiries from hemes away from I home have elicited some interesting J facts pertaining to the menu problem. It has been learned, for example, that at least 50 per cent, of the guests have bacon and eggs for breakfast. On Friday most have fish. Second favourite among women, children and men of middle age or more is the scrambled-egg-on-toast concoction. For the young afhd hearty, with unlimited appetites, the juicy steak knows no competitor. All these, of course, after an introduction of stewed fruit, or. in colder weather, the inveterate Highland oat. To finish up, tea runs a bad second at breakfast time to coffee. Noon and Night. Midday appetites depend greatly on climate and time of "the year. Soup at this season, is the unchallenged first order, although it takes a back seat when the sun shines. The rest of the meal knows no fixed laws, except that salads in the summer are rarely refused. Tea comes into its own at this stage, as it remains throughout the various sessions between midday and dinner. Crowning delight of all humans is, of course, the six o’clock meal, and

Mean derings by “Sopho”

here it is that cook can prove or dis- * prove her professional ability. Confined as she is 10 man-piuating the various joints of our three staple animals—the pig, the cx and the sheep—she has contrived, through centuries of ancestral guidance, to dish up the trio in a multitude of tempting forms. We Eat to lEat. Pork is king on Sunday. With this delicacy usually limited to once or twice a week, however, the toss up for other than Sabbath repasts is between mutton and beef. Seventy-five per cent, favour mutton (and its varieties) and a reliable 90 per cent, order spring lamb when such is in the offing. The remaining diners quell their appetites with beef (and its varieties). Battles rage between tea and coffee as a final relish, the odds being generally about even. Anything in the fruit and cream line takes the honours as a sweets dish, although winter brings demands for steamed puddings and other heavier commodities. And when the meal is over, what has it been for? That is what prompted a local waitress to analyse the wiles of human appetite. Her answer was a blank. She has decided that people eat because they love to eat; and that one meal is only the means of tiding the eater until the next indulgence.