And its favorite is the ever-reliable restaurant chain Howard Johnson’s, with its big steaks and fries, cozy booths, warm atmosphere, and attentive staff

Japanese steakhouses

are attracting good customs on the West Coast. Wendy’s, a new fast-food chain specializing in hamburgers, has been doing good business.

At home, the stodgy pot roasts, fried chicken, and casseroles of the 1950s are on the way out, and people are experimenting with the pastry crusted Beef Wellington and the thinly sliced, heavily sauced Steak Diane, flamed in the frying pan with a dash of brandy. Chicken Kiev (fried chicken breast filled with herbed butter) is a Saturday night treat, and people are gathering around the fondue pot to try this Swiss-inspired way of eating. The idea is to melt a mixture of 3 kinds of cheese in the pot, and then to dip morsels of crusty bread, chicken, lamb, mushrooms, potato, etc. on skewers into the hot cheese! Another new idea is the smorgasbord, a tradition from Sweden, where all manner of cold meats, seafood, salads, and so on, are assembled on the sideboard, with the guests helping themselves and bringing their (usually heavily laden) plate to the table.
The New York Times Menu Cook Book suggests the following. For a small cocktail party, try Camembert amandine, cucumber spread, crackers and toast rounds, mushrooms strudels, cocktail croquettes.

For a larger cocktail party,

serve buttered nuts, chicken liver paté, mushroom-stuffed eggs, tuna-stuffed eggs, toast rounds and crackers, wild rice pancakes, cream cheese pastry turnovers.

New on today’s supermarket shelves are Coffee-Mate, Life cereal, Sprite, Po Tarts, Shake n’Bake, Doritos, Bac*Os, instant porridge, Gatorade, Pringles, and Tang, among many others.

and so it was, some of you remember?!

New Haven, Connecticut, USA, December 1900

A small lunch

wagon that sells steak sandwiches to local factory workers in tiny New Haven, Connecticut, has served what they are calling a “hamburger,” which was hastily made for a man who dashed off the street asking for a quick meal that he could eat on the run.

According to

the diner’s owner, the “snack” consisted of a hurriedly broiled beef patty thrown between two slices of bread. “I don’t like to waste the excess beef from the daily lunch rush, so I ground it up, grilled it, and served it in a sandwich..”

The chef preferred not to be identified. And so it is! or was😃

A fast-food outlet in suburban Chicago is doing a remarkable trade and celebrated its second anniversary today. The outlook of owner/manager Ray Kroc is reflected in his objection to a local reporter’s usage of the term “hamburger- joint.” It is, he says, a family restaurant.

It is evident from the immaculate grounds, neatly and uniformly dressed staff, hygienic kitchen, rapid service, small standardized menu (focusing on hamburgers), low prices, consistent standards, and no-tipping policy, that Kroc’s intention is to appeal to busy young suburban families. These pressed-for-time families he suggests, are seeking a reliable cheap meal that will appeal to children, and a friendly, polite, and safe environment.

Kroc first made a name for himself

after the war selling contraptions that allowed busy drugstore owners to mix five milkshakes at a time. When sales began to fall, he recognized that neighborhood drugstores were in decline.

However, one hamburger outlet in California,

which was called McDonald’s, had bought 10 of his “multimixers.” Curious, he investigated and was impressed by the business’s cleanliness and orderliness, the systematic method, family-friendly atmosphere (“no leather-jacketed guys, jukeboxes or cigarette machines,” Kroc says), and remarkable popularity. He convinced the McDonald brothers to make him their franchising agent and soon opened his own McDonalds.

Kroc militantly protects the company’s reputation by very carefully considering all potential franchisees and locations, and strictly imposing set menus, prices, standards, and methods on all takers.

Twelve McDonald’s

were opened around the country last year but Kroc envisages hundreds more. With his fierce drive, determination, and competitiveness, he seems sure to succeed.

TODAY, MCDONALD’S IS IN 120 COUNTRIES WITH 37,855 RESTAURANTS, EMPLOYING 250,000 PEOPLE!!

They are not kidding! On a visit to the city of Schwyz in Switzerland, we stopped at an Irish Pub located near the train station in Seewen, the village next to Schwyz ( I guess they share the train station!) The place looks really like a Pub, made us feel at home after just returning from England a few days before. The owner and operator, Satish Deng, is doing a really good job with this place.

The Menu

The menu is presented on what looks like an old used newspaper page, “Clovers Daily Express.” it features Pizzas, Clovers Specials such as Mac & Cheese, Fish & Chips English Style, and Pommes “Cheesy Angry Fries” which were absolutely delicious!

There is a section for small eaters, there are Swiss Chalet traditional items such as Bratwurst with Onion Sauce, Rahm Schnitzel with Pommes, Cordon Bleu 4 different ways, a Curry corner with great items like Punjabi Vegetable Somosa, Korma Chicken, Tikka Masala & Roasted Jalfrezy Vegetable Curry and of course the best Burgers in Town, and they really were, between a 15-16 cm bun there was a nice beef patty (maybe with a little pork mixed into it since the Swiss like to sneak that in their sausage meat a lot!) ham, cheese, salad, red onion, tomato and some kind of a sauce, not sure what it was, but that was probably the best burger I have had in Switzerland, it was huge but I finished every bite of it.

Burger Heaven

There are 9 different burgers to choose from the Schwyzer Burger…with cheese, rösti, egg, salad, tomato, onion and sauces, the Hamburger Bergsteiger…chicken breast, pork tenderloin, bacon, egg, salad, tomato onion, and sauces, or the James Bond Burger…chicken breast from the grill, spicy salami, cheese, bacon, salat, tomato, onion, chili peppers, and curry sauce! Prices for Burgers range from CHF 15.50 – 22.50.

Pizzas range from CHF 14.50 – 21.00, the Swiss Chalet Specials range from CHF 14.50 (Bratwurst) – 24.50 (Cordon Bleu), Small eaters prices range from CHF 6.50 -13.50

If you want a great burger, and before you decide on the fast-food joints, try this place first; it’s worth your trip!  Also, check for their events and activities on the website.

Delivery

They also deliver to nearby villages. Check locations & delivery times on their website at  htpps://www.clovers.ch

They are open 7 days a week, and the kitchen opens at 18:00

The address is BAHNHOFSTRASSE 127, 6423 SEEWEN, SZ

Phone Nr: 041-811 56 36 or 076-386-05-29