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An Englishwoman in New York on American cooking
The author compares English and American kitchen practices in New York, noting salt usage, servant quality, and the hostess role. She praises American variety, contrasts fish and cabbage prep, tea versus coffee, and laments English servant training while arguing that London living is not cheaper but tied to going without.
MENTIONED IN THIS ARTICLE
New York
America
Greenhorn
London
England
New York Times
Clement Scott
Louisa
Aunt Louisa