The Democratic press. [volume] (Ravenna, O. [Ohio]) 1868-1901, 1882-12-21
Morsels of Gastronon4.

People who know least about oysters
| have most to say about their alleged
quality. this season. .-...
A fllet of beef, larded, is declared to
be out of fashion. The idea of fashion
regulating what we eat!
Lettuce, tomato, celery, chicory.
| chicken, lobster, shrimp and sardine are
enumerated on the bill of fare of one of
the fashionable hotels in New York.
Brillat-Savarin stated that truffles are
not indigestible. but that some people
who, from gross habits of selfish glut-
tony, eat them too fast suffer from in
digestion.
In the central markets of Paris there
are stalls where the scraps from minis
terial feasts and restaurants are sold in
assorted plates. There are tricks in
every trade.
In many of the Partisan restaurants
the common nettle has been introduced
and does duty with spinach, sorrel, chic
ory, etc. AS ragout it is said to be
capital.
That high gastronomic authority, the
London Caterer, has come to the con-
clusion that the process of egg and
bread-crumbing fish is too often abused
by modern cooks.
Fastidious gourmets have been shock
ed by a London magazine which saws
that although the turtle is essentially a
vegetable feeder, it does not despise a
meal of human remains
Herr Olden, celebrated euIogist of
the truffie, boldly asserts that, ever
since the discovery Of the toothsome tu-
Der, it has been beloved of poets and
Oh
What next? NJ. Lemaine has report
ed to the Paris Academy of Sciences
that the consumption of game in q con-
dition known as ''high'' exposes the
partaker to the risk of blood poisoning.
In an article on the breakfast tables
of all nations a well-known writer says:
There is delightful originality about
the average American breakfast table
tempered in households under the gertle
sway Of cultured woman by refined
taste" And what can be more delight
full than thatp
Array was at q hotel of the Cheap Or
der and saw the following notice posted
on the walls: breakfast, 9 a. m.'' He
said to the waiter: breakfast and some
am" to which the waiter responded:
"We've no 'am.' mo amp exclaim-
ed Array pointing to the notice, no
am? What's that?"
Hsthetic menu and guests cards are
the latest. They are of English origin
and charmingly artistic and attractive.
The cards are tinted in various shades
and ornamented with embossed repre-
sentations of the sunfower, lily, daffodil.
poppy, corntlower and other emblems
''distinctly precious to the aesthetic
school,
Some New Workers of means and lei
sure travelling in the West had q dinner
in Denver the other day composed of
bears meat. The accomplished chef
who prepared the novel feast served the
meat in eight different styles, and the
entree was so fine that $50 was paid by
one of the company for the recipe.
A couple from the country dined ta-
BILE d hote the other day, and opposite
was young man who took stalk of
celery from the dish and commenced
eating it. The old lady looked at him :;
moment with an air of disgust, and
then, nudging her husband, said in
stage whisper: ''D'ye moind ther black
guard atm ther bokay?"
The New York correspondent of tho
London Caterer says that at the Mary
land Club, Baltimore, they employ q
cOlOred man at salary of 50, 500 a
year whose sole duty it is to cook ter
rapin in their season. No one can
equal him in this, and when the terrapin
are not in season this valued son of Ham
ot1iciates rs sort Of assistant to the chef
but does very little of the culinary labor
PATHS deieuner Ia fourchette at the
dow iS ol-n,, Of
o'clock and consists usually of bird.
little salad. little diluted claret and
tiny cup of black coffee. Salvini is.as an
Italian, very partial to macaroni, and
they have it specially cooked for him at
the Everett House, where he resides.
Nine. Nilsson is very dainty eater and
rarely partakes of solid food of any
kind.-NeW York Express.