FASHIONS IN FOOD.

Hauraki Plains Gazette, Volume XXXIV, Issue 4590, 20 August 1923, Page 2

FASHIONS IN FOOD.

(By T.C.B, in the Overseas Mail). British tastes in the matter of food are changing. In the matter of meat it is noticeable that more beef is being eaten and less mutton. Lamb is still liked, but mutton has become unpoular. The consumption of chicken is increasing by leaps and bounds. So, too, is that of fish. In London the consumption of fish is now about 751 b. annually for each person. The importation of fruit is increasing very fast. London alone takes over 6,0'00,000 bushels of imported fruit in the course of the year, to say nothing of half ,a million hundredweight of preserved fruits. Porridge Is going out of favour. Forty or fifty years ago porridge was a regular breakfast disn in ail middle-class households. To-day, even in Scotland, the consumption of porridge is rapidly falling 'iff, and in many English hotels, where ten years ago it was served regularly, it now has to.be specially ordered. The average country baker now makes brown bread only to order. Ard as for white bread, the oldfashioned cottage loaf is disappearing in favour of the tin loaf. Less bread is being eaten, and more cake. The old-fashioned tartlets and three-cornered jam puffs have given way to elaborate Continental chocolate and cream creations. To-day the favourite confection is. the eclair, preferably filled with chocolate.