Evening Republican, Volume 18, Number 97, Rensselaer, Jasper County, 23 April 1914 — LEAVE CONDIMENTS TO CHEF [ARTICLE+ILLUSTRATION]

LEAVE CONDIMENTS TO CHEF

Visiting Frenchman Bitterly Criticises American Habit of Balting Food Placed Before Them. “It is easy to see that moat of these multimillionaires don’t know what decent cooking is." And the French countess, shrugging her white and pretty shoulders, let her eyes rove disdainfully over the Newport dinner table, with it orchids and its gold plate. "Why do you say that, madame?” a multimillionaire inquired. "Because,” rejoined the countess, “the minute a dish is aet before you you all rain salt on it You ajl, without exception, rain ealt on every dish.” "Well?” said the multimillionaire as he rained salt calmly and generously upon his chaufroid de gibier. 'Well, what of it?” “There, look at you,” cried the countess, “Baiting a chaufroid de gibier, , lo which a chef has devoted six or seven hours of his best talent! And you salt It without even tasting It first! That is to say, you are used to bad cooking, to unseasoned cooking,

that as a matter of course you take this cooking to be bad. “Mon ami,” said the countess Impressively, “when a chef sees a diner salt or pepper a dish he’s in despair—he’e In despair as a 'painter would be if the purchaser of his painting took up a brush and added a little more green to tho grass or a little more blue to the sky. “Good French cooking needs no additional seasoning at table. They who season it, like you multimillionaires, without so much as taßtlng it first, don't know what good French cooking is. Were I a chef I’d rather work in a Marseilles eight-sou table d’hote than in your kitchens of marble and glass.”