Home › Contents › Samuel Johnson

Samuel Johnson

TRICTLY speaking, there exists as yet no gen- S eral high-class English or American cuisine, beyond the natural alimentary resources of these countries, supplemented by the efforts of foreign cooks. There are certain native dishes of merit in England, to be sure, and there is a so-termed Southern and Eastern kitchen in the United States where not a few dishes are admirably prepared. But the art of baking bread and of pastry-making, as well as that of frying, is, alas! lacking to a great extent in both countries, while the entrée is still largely an uncertain quantity with the housewife. There is a lack, likewise, both in England and in America, of a proper J. Wilnow. "FIRST CATCH YOUR HARE!"

From the engraving by J. W. Snow