Cookery In The South
It has been the habit of some to speak and write slightingly of cooking in the south. The itinerant journalist travels through a southern state, stops at a railway station, buys a cup of badly prepared coffee and a sour roll, or hastily bolts a wretehedly cooked dinner ; jots down his unf ortunate experience in his notebook, and at his next sleeping place writes his letter to the northern daily or weekly ; graphically portrays the barbarities of soutbem cooking, and would almost persuade bis readers that he is journeying in a land outside the pale of oivilization. Tbe man who keeps the eating house may be, like himself, a stranger to t,he south, stopping there only for the purpose of making money: or he may be as inefficiënt as some who preside at similar houses in the north, since even there a rail way station dinner is not of ten the most tempting meal to a discriminating palate. But the mind of the journalist is in uo moodto appreciate conditions; ho must seize upon facts. During his jouiney he has not, perhaps, entered one southern home, has not been once seated at a family table. With the capricious gods of the station and the saloon he has had some dealings, but the lares and penates of the southern fireside have neitber welcomed him nor revealed themselves to him. What, then, does this Munchausen know of southern cooking and southern tables; - Zitella Cocke in American Magazine.
Ann Arbor Register