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Show urdoi raoo PIES IBElGSIlffll i Meals at Middle-class Res-j taurant Cost $21.75 a j Week, Including Tips. EXPERIMENT IS MADE i ! Same Food and Service Would Be Given in New York for $12. By FLOYD MacGKIFF, International News Service Staff Correspondent. LONDON, June 2. (By mail.) If a pers-ais not too hearty an eater he e'get his meals in London restau-Hiione restau-Hiione week for $21.75, including tips. n American who completed a month's experiment eating at restaurants which Tvould be termed "middle class" on Broadway Broad-way or in the loop district, Chicago, found that his three meals a day averaged aver-aged $20 weekly. The same food and service could be had in New York or Chicago Chi-cago for about $12. Substitution of fish and eggs for meat dishes is one of tiie first lessons learned. Having four meat meals a week, instead of fourteen or more as in the states, is the second. iuicv porterhouse steak is an impossibility impos-sibility " That much meat cannot be ierved at one time. Hence most meat Is loiled baked or roasted so that it may easily be sliced and served in small por- lllBuUer is very scarce and a card permits per-mits one to have four ounces a week if lie can get it. or margarine. Hotels tur-ih tur-ih niarsarine with breakfast, but not Mitii other meals, ciiavy is unknown, at least in public eating places. Baked beans American fashion, are in the same category. Skimmed milk is available tor tea or coffee. Uood cocoa retails at $1 a pound. Whole milk is only for babies or invalids. Sugar Is Rationed. Suear, which retails at 16 cents a pound, is rationed. An adult may have fialf a pound a week. Hotels serve each person an ounce of sugar daily at breakfast break-fast but none the rest of the day. fco if one is provident he will save what is left from the morning meal. One of the hardest things to obtain in inanv restaurants is water. Not" that there is any scarcity or that. But the great American custom of having water poured bv the waiter before food is ordered or-dered is never observed here. Bread is somewhat darker than graham . bread found in the states, but it is pal-atah'-i-hough often hard. Fresh or hot bTT are not served. Cornbread like-' like-' f- se is not found in any restaurants-fie restaurants-fie bun or slice of bread is the usual jrtion. , , , Uj-'ish is the great national dish. U a peV1n uses up his four meat coupons m ' as iJsrj.v meals, the other seventeen meals that lk will be emphasized by fish. Let anv American wiio grumbles at voluntary food restriction please eat fish for sev- enteen times in one week and his sentiments senti-ments about "porkless" Saturdays and "meatless" Tuesdays will change. Can Eat Substitutes. Omelets, of which there is an endless varietv and vegetables, the latter invariably invar-iably cooked unseasoned, form the substitutes substi-tutes if one does not wish fish. Service is about the same as In American Amer-ican restaurants, escept that no matter what one orders the waiter will endeavor to make a three-to-five course meal of it. Meat cards are treasured like a hundred hun-dred dollar note. If lost, it is very difficult dif-ficult to have them replaced. It is a magnanimous person who will let a friend have a coupon lor a meat meal. hen banquets are given where meat Is served, the guests must bring their meat cards. Eannuets are rare. . Seven restaurants were patronized in the 521.75 experiment. A sample of food eaten on a meal day follows: Breakfast Oatmeal and milk, two poached eggs, rolls, butter and coffee 75 cents. Lunch Vegetable pie, rolls, jam, baked herring 65 cents. Dinner Pea soup, relish, roast pork, boiled cabbage, potatoes, rolls and fruit salad 11.60. Total for day. $3. |