Rensselaer Republican, Volume 16, Number 33, Rensselaer, Jasper County, 24 April 1884 — American Cooks and Cooking. [ARTICLE]

American Cooks and Cooking.

From the dreadful corned beet and cabbage and the fearful fishballs of crude American cookery, the family of Delmonico has, by degrees, led the American public to the consideration of higher things. The favorite dishes of the great republic have been concentrated in New York, and recent arrivals have been hospitably challenged to compare anything in the old world with them. Politeness prevents such comparisons, which would hardly be in favor of either hemisphere. In fish and despite its wide area of river and prairie, America can in no way compare with the raw products of this cpuntry. ’ But it has its specialties. The oysters of Blue Point and Shrewsbury River may not be denied, any more than the canvas-back nourished on the marshes of the Potomac, the terrapin captured on the shore of the Delaware, the snapping turtle from the far West, the gumbo- soup of New Orleans, or the pampano fish which rejoiceth the Mexican Gulf. What the Delmonicos have done is to bring the enjoyments of the two hemispheres into combination. They have known how to make the clams, the oysters, the sheephead, and other strange fishes familiar to the great army of gastronomists who reach Manhattan Island. — London Daily News.