The Dallas weekly herald. [volume] (Dallas, Tex.) 1873-1885, 1883-12-13

you must hoep weather eys open on your
francs out Of pocket. For man who can
mako mistake la change, commend me 10
a ParIfisn paroon. They have q little habit
NJ letting a franc piece. ard oitontimes
more, stick TO the palm NJ their hand wton
,hey return your CbauRy, In no bose hAt
yuujll slide the coin, q Ia Ameriosnie, into
your pocket unnoticed. Count your change
always In Paris, and II short call the gar
cons attention TO IL, aud he'll beg your par
don and dlsgorge the amount due: Then,
and not until then, fee him. Fee--that word
is terror TO the tourist and the cafe fire.
quenter. If you order glass. Of beer Of q
restaurant the waiter expects fee, hall, II
not equally the amount you pay Tor the bev-
ersge' and custom demands that you pay
it. The Partisan garcon has another oe'
lightful method OF inveigling yon into Or
derino large dinner. A stranger, or one
unaecustomed to his tricks, falls IN easy
prey to him. have often watched the spi.
der entice the fly into his parlor and SKIN
him. Perchapce two American or Enelish
ladies' out shopping become tired aad drop
into the cafe for luncb their French - nm
tied, but the garcon EaoGs :nsir POCKET IL
not. II, starts 10 work. They'll have
p ageP a
certainly"
'F0r tWOl'' -, a..
They are hungry, aad, of course. they'll
take it for two.
Their SOUP is the best to-day, explains
the waiter, Why? Because IT is less satis'
fping, aud they'll order something else.
fhe potage is brought. and it is enough for
four. The ladies' are astonished at the size
of the iureen; out, having ordered 1t, they
heroicslly strive to eat it. Meanwhile the
gsrcon has placed several hors d'muvres on
rpha Iodiaa ri am pnnnOeip thaV
are unintiated) eat themyperhapsa radish
creyettes or butter--little thinking that
these innocent little relshes cost more in
cafe than steak or q chop. Once started,
the garcon leads them on from one tempt
ing compound to another, always suggest
ing something with pretty name, but
light in quality. Ottentimes although
demi.bottle OF de vim is ordered, the garcon
viii place a quart bottle on the table, and,
of course it 10 drank, and charged for. They
the walters, know their business, and know
upon whom they can try their tricks, and
how far they can go. But what can be bet
Ter than the Partisan cooking? And when
one knows where to 20 and what to order,
and exactly how much, there is no place
in the world where he can ind 1t better.
Walking down the boulevards, In the
Pslais Royal, and in many of the principal
streets, one sees signs telling OF de1euners
and dinners prix iXe. Many Of these es-
tablishmert are excellent places to lunch
or dine, and you get q first-cass meal at
o very reasonable rate, and have the choice
of the menu. For instance, dejeuner con-
eists Of several reIishss, such as sarclnes,
oreyettes or prawns, butter, radishes, etc:
Then you have two choices OF the dishes Of
the carte iejour--eggs, tsb, meats, etc.
Then desserts and fruits. This, with pint
bottle Of vine, generally costs hye francs
or ST., and consists Of soup, hoIs d'ouvres,
three dishes at choice, salad, ice.cream,
dessert, fruits and quart bottle OF wine.
There 10 still another style OF restaurant
In Paris, which of late years has become
bouilloD. The founder was butcher,
named Duval, and now Paris ID full oil
them. The exteriors are all painted choco-
late-color with gold. When you enter you
are ha nded menu, which is stamped VIII
n number, and the prices OF everything are
opposite the name Of the disn--a thing
very rare in Paris. A charity girl, dressed
in cap and apron, takes your order anu
serves you very neatly. The portions are
only large enough for one person. and the
prices are remarkably cheap. They charge
five centimes Ia cen) tor your napkin, and
a small amount-two or three cents-ior
service. When yOu have finished the walt
ress takes your meEu card and makes RAD
dition on it, You take this card to the
cashier She receipts u ana Stamps IL
again, and on leaving the restaurant you
hand /, TO the girl sitting at the door, who
gave tito you tUs st can + Il RI &5e q
Establishments, and the excellence OF -
food. Cafe life is wonderful, and one mas
moi seen Paris without having dined at the
principal restaurants, lunched on the
ooulevsrds and snpped at one one o OF sne a
continue until late at night. In these res
tsurants you can find deIicacies In and out
of season., and at iair prices, 1t was only
day or SO ago had plate OF delicious
strawberries served me, fresh from I'm the gar.
dens Of southern France.-lBaltimore
Americans Paris Letter.