New Orleans Republican. [volume] (New Orleans, La) 1867-1878, 1873-10-26
Nothing to Eat.

Paris letter to the Baltimore Americana
| Nearly ali the American families res;d-
| ing in Paris soon break away from their
| boarding houses, hire a suit of furnished
rooms, employ servants and go regular
| " to housekeeping. They endure French
cooking and French living until thew can
! stand it no longer, and then start off ''on
| their own hook" During the i've weeks
| We have been at a French pension two
| families have already left and gone to house
| keeping, and third is now preparing to
| follow their example. They are here for
the education Of their children, and propos.
ing to remain a couple Of years, soon dis
to endure French living. Still, this
house has the reputation of keeping
the best table in Paris, but the manner
of serving the dishes is SO urreason-
able that the enjoyment of the food is de-
stroyed. Think OF serving roast beef with
out potatoes or vegetables, and, when it is
masticated, having peas or beans. that
it. served separately. Then the desserts
are always melange of some kind,
so mixed that it is impossible to tell
what you are eating. A lady remarked
at the table to-day that she ate eyerv-
thing mechanically, without thought as
to what it was contenting herself with the
reflection that she would relish home food
UcllcE Wutu there. w ell, mother
responded sharp-wittei daughter at her
side, who had probably been reading Mark |
Twain, you can't expect to enjoy sweet |
potatoes and hot corn with Michael Angelo /
and Worth, the dressmaker. all at one |
time" |
Breakfast is served in the rooms to each |
boarder as soon as it Is called for. consist |
ing of coffee and bread and butter. At |
twelve O'Clock a lunch is served, of three or |
tnr,p not IA 81,
then beefsteak. or veal outlet, and fruit, |
after all of which is disposed of, coffee is
served. Dinner is ready at six o'clock, re-
Gnrlng an hour and a half to dispose of it,
each article being served separately, and
the plates changed, the vegetables invaria-
bly, following the meat, but never with it.
The food is all good enough, and much
more abundant than at the hotel tables. |
and would be very palatable if not served
up in this nonsenscal way. There is also
abundance OF wine at both lunch and din
per. ''How long to get home to enjoy
good. square meal" Is the constant excla. !
nation OF the American wanderers.
We must not neglec: TO add that the
rarties who have gone 70 housekeeping
since orr sojourn. here reported pro-
,ress. ard are delighted with their expe.
r.eEce. VIZ. Mufiine, wa fels. and flannel |
'akes for breakfast. with beetsteak and |
IAN and eggs: dinner at two o'clock, with |
,oa-t chicken and boiled ham. potatoes.
,eas and Baltimore pearl hominy. all spread
ut on the table at once. TO the horror of !
he tysnch cooks and servants; supper at
,:git o'clock. with coffee. cold chicken !
md not rolls from the Boston bakery |
IN Boulevard Malesherbes. They are seri-
'usly contemplating buckwheat cakes and .
'umpkin pie. The only boarding house
|. Paris which serves meals in American :
lyle in Nine. Desbon'.. No. - Rue
jamartin. but her table has become so d
popular that More than hundred Amer.
caas from the Grand and oeher no.
els in the vicinity dine .here daily.
hey have literally turned this once quiet r
BOARDING house into refectory. very much j
0 the discomfort OF home guests. We
hou!d not wonder if some of these Ameri- I
an ladies, who have Just started house +
eeping on small scale. should ultimately
evelop intO American boarding house | J
eepers, and fevolutionize the mode of eat i
lg in all these establishments. To an /
merlcan it seems contrary to reason and
ommon sense to be eating peas or beans as !
separate dish, aud fish and meats without r
egetables. Their guests are all Americans
English. and the sooner the revolution is
the better q