In these days of increasingly rapid transit, when American sweet potatoes, golden pumpkins, and rosy cranberries are becoming quite familiar sights in the London market, perhaps a few recipes for the preparation of these and of other American specialties may be found useful. The Atlantic greyhounds now bring Californian peaches to England in first-rate condition, so in the near future we may hope to see the luscious, pink-hearted water melon, and the succulent sweet corn, making their welcome appearance among our present rather meagre list of vegetables and fruits. Of course we have not-even in tins-all the ingredients-fish, fruits, vegetables and grains-which enter into an American bill of fare. It would be useless, for instance, to give directions for cooking terrapin, soft shell crabs, or canvas back ducks, when they are absolutely unprocurable; but there are many dishes which are much appreciated by the British traveller under the Stars and Stripes, and directions for making many of these will be found in the following pages. All the recipes given are for simple, every-day dishes, some of them very homely, and none of them aspiring to the regions of "high-class" cookery, or French "chefdom," which is in varying degrees of excellence |