Evening Republican, Volume 15, Number 170, Rensselaer, Jasper County, 20 July 1911 — Next! [ARTICLE]

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Mrs. S. T. Rbrer, the well-known cooking expert, compared French and American cooking in a lecture to the girl graduates of Chicago. “American cooking, with its simp dishes and its free use of the grill,'' she said, “is healthful; but the rich sauces of French cooking and the liberal use of the frying pan make the French flabby and dyspeptic. “I was once entertained at a Paris restaurant famous for Its chef. We had such dishes as salmi of becasse, etuve of beef and aubergine au gratin —and 'then my host, leaning back with a satisfied smile, handed me the menu*and said: '“And what’ll we have next, Mrs. Rorer?” < “'Well,’ said I, T think we’ll have Indigestion next***