“I consider the discovery of a dish which sustains our appetite and prolongs our pleasures as a far more
interesting event than the discovery of a star, for we always have stars enough.9'
-* Henrion de Pensey
Phot# by UK Y N
Famous Dishes of Foreign Nations
By JUAN MULLER,
Manager, Brandeis Restaurants
Omaha
is the first of a series of articles
I shall prepare to appear in this
magazine on the subject of famous
foreign food creations of historic
origin. Many of these dishes now’
enjoy limited popularity in America, among
those connoisseurs of good cooking who dine
frequently in the larger hotels and cafes.
Contrary to general belief, most of these
foreign dishes, despite their added appeal,
due perhaps to their foreign names as well as
delightful taste, are quite simple to prepare,
and may be duplicated by any American
housewife with relatively greater economy
than numerous dishes she might serve of
American origin.
Is Cooking to Become a Lost Art?
In the olden days the art of cooking was
%^'ticeded to be equally as important in the at
fairs of state as art, music or literature and
to be a chef par excellence was an honor
eagerly sought after by men and women alike.
In those days European chefs wrote books
on the art of cooking and these books were
bought and appreciated by everybody. Cook
ing in the home was highly specialized and a
knowledge of the art was considered essential
to womanhood.
The home life during this period seemed
to have been woven around cooking. The
people lived to eat and enjoy the cooking ac
complishments of their art.
Are we, with our rapid advance of civili
zation. to view the preparation of food as
other than an art which should be regarded
as more important than any other talents our
daughters may possess? The housewife’s ex
tensive knowledge of cooking and ability to
cook well plays a most important part in to
day's economic management of the household.
When Good Cooking Won Good Husbands
If we turn back about 50 years we will
find in the Bavarian mountains and other
parts of Europe one of the main Qualifications
for an ideal bride was to be a good cook.
In Marseilles the girl who cooked the best
bouillabaisse became the "star" of the city
and hail the best opportunity in marriage. In
Spain it was the miss who excelled in cooking
polio seviiliano. In Russia the best blinis. In
Germany the best spratzels. In Vienna the
best schnitzels and in Budapest the young
lady who won her laurels at cooking strudel
was considered a prize in the matrimonial af
fairs of the state.
(Continued on Page Sd
