Judge — October 10, 1931 — page 22: what you’re looking at

Machine-transcribed from the original scan — historical spelling and the odd misread are preserved.

The Hoarse Laugh EF Grauam came to me the other day with a little problem that takes quite some answering. Because it may be of some value to you in your present experience, I am passing on my answer to him. He said, “My wife and I like to ride. Renting horses is expensive. Would it be cheaper to buy a horse?” Ed,” I said. “No. Altho I am well known as a friend of the horse and altho I think there is no more gentle, sweet-tempered intelligent beast and friend to man, unless it be a wife, I think it would be better for you and the horse in the long run if you didn’t own one. “In the first place, where would you keep the horse? You live in Kew Gardens, and if you leave it at some water-front livery stable with a lot of rough old truck horses, before you know it you're going to have a beast with bad your hands. Leave it at a riding academy, and it'll probably be rented out for early morn- g asheart use when you're not look- ing. The only thing left is to give it a room in your apartment, which is practically an impossibility these days. Look at the size of your average room, Can you imagine shoeing a horse in such cramped quarters? Besides, some friends of mine kept a horse in a apartment and it was al- x in with muddy hoofs and tracking up the place. condly, you can't just buy one You say both you and your manners on horse. IMIG: wife ride, that is, she rides and you bounce behind. Well, unless you in- tend doing tandem riding, which just isn’t being done any more, you'll have to buy two horses. And, as even you, to school in Indianap- e, that will make your problem double. “Furthermore, there’s the problem of exer A horse has got to be exercised every day or it grows old and fat. Tho at first you may ap- proach this task with pleasant antici- pation, along will come a snowy day and you'll be a little loath to go out into the blizzard, saying you can ex- ercise him just as well indoors. Says you. The neighbors below will prob- ably have hangovers (you know condi- tions in Kew Gardens) and they'll raise merryell. “There is also the question of feed- ing, grooming and bedding horsey down. Also, you lead quite a speak- casy life, and keeping up a horse such late hours as you consume in rounding would be hard on the horse's physique, not to say morals. “And so, Ed, I think you'd better give up the idea, If riding is expen- sive, why not buy a 1919 Chevrolet and come up my way in Connecticut in it? I'll take you out on the Golden's Bridge Road. We call it the Post Road (get it?) and after a few miles on it, you'll } plenty of reason for eati mantelpieces.” Eating vs. Dining I am taking it for granted that you are a home-lovin’, average who has done most of your eating in Ameri For the most part t eating has been as con- ventional as your great grand- father. The cooking has de- pended on how the cook felt plus what she felt ing; and the routine of menus, from the remains of American, 20 Sunday's roast in Monday's stew to a new roast next Sunday has been as exciting as the action of a merry-go- round. Lord knows how m: state-like stacks of wheats, ca potatoes, carrots, parsnips, herds of cattle and tons of ice-cream you've put away in a lifetime. Mention corned beef to you, and you'll prompt- ly think of cabbage; spinach, and you'll make a sand joke. It is obvious you're in a rut and eating has become a boring necessity. But it can be a high art, 1 was going to say, like the theater, only everybody knows what the theater is like now- nd to tell the truth, tho I have done air amount of good York, I didn't realize how acute was my own state of gastronomic poverty new book by Paul Reboux ing in New called “New French Cooking’ fell into my hands. It's an eye-opener and a mouth- waterer from its first page. Mons. Re- boux is primarily a believer in sol Tho a Frenchman, he is not a pastry a wedding-cake de snack fixer. He believes in satisfyin; meals. But this doesn’t mean soup, roastbeef, vegetables, potatoes and dessert thrown into French sauces. Not at all, not atall. It means all of these ingredients (and many oth- ers), in tions and clothes you'd never expect to see them. Further, he thinks each dish is some- thing to be worked over like a draw- d that a good chef is always ing new fields to conquer. I the old dishes, cach garnished and embellished into some- thing delicious by some trick you'd never suspect; or such new and scem- ingly impossible sounding dishes as gaspacho; golden bread soup; cherry consommé chicken cooked in port wine; jugged duck; stuffed bread; mackerel with green gooseberrics; spinach and bananas; tangerine frit- ters; chrysanthemum salad, peanut mner or a sauces, comb’ Thus you g comicbooks.com