bread, foreign breads, home economics department
Agricultural Extension Service, South Dakota State College of Agriculture and Mechanic Arts
Many of the-American fancy breads are foreign breads or adaptations of them. The following observation on breads and other foods in foreign lands was made by the author during a visit to the British Isles and European countries in the summer of 1930. The English breakfasts are similar in some ways to the American. Cooked fruits, green or purple plums, pears, peaches and gooseberries are frequently served for breakfast. The cooked fruit is placed on large plates instead of small sauce dishes. Sometimes fresh fruit only is served. The waiter wheels in a cart with dishes of different kinds of fruit and the guests indicate what they want. At other times fruit is served from a side table The breakfast bacon is soft and white, not crisp like the American fried breakfast bacon. It has more lean meat than the American bacon and tastes like ham.
Wilder, Susan Z., "Breads in Foreign Lands" (1933). SDSU Extension Circulars. 338.