The present way, however, is a remnant of 'old times' and the average American, with all his love of change and novelty, is very conservative when it comes to his table."What this manager did not confide to me, but what I discovered later for myself, was that to facilitate the service, and avoid confusion in the kitchens, it had become the custom at all the large and most of the small hotels in this country, to carve the joints, cut up the game, and portion out vegetables, an hour or two before meal time.The food, thus arranged, is placed in vast steam closets, where it simmers gayly for hours, in its own, and fifty other vapors.
Any one who knows the rudiments of cookery, will recognize that with this system no viand can have any particular flavor, the partridges having a taste of their neighbor the roast beef, which in turn suggests the plum pudding it has been "chumming" with.
It is not alone in a hotel that we miss the good in grasping after the better.Small housekeeping is apparently run on the same lines.
A young Frenchman, who was working in my rooms, told me in reply to a question regarding prices, that every kind of food was cheaper here than abroad, but the prejudice against certain dishes was so strong in this country that many of the best things in the markets were never called for.Our nation is no longer in its "teens" and should cease to act like a foolish boy who has inherited (what appears to him) a limitless fortune; not for fear of his coming, like his prototype in the parable, to live on "husks" for he is doing that already, but lest like the dog of the fable, in grasping after the shadow of a banquet he miss the simple meal that is within his reach.
One of the reasons for this deplorable state of affairs lies in the foolish education our girls receive.They learn so little housekeeping at home, that when married they are obliged to begin all over again, unless they prefer, like a majority of their friends, to let things as go at the will and discretion of the "lady" below stairs.