Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1885-09-13
.Mm Spf10et Co1oMfpe

two guldcn, forms, the fish being
omitted from the bill of fare of those put
down for the cheaper price. This is GO
and 50 ccnts--not high price for a
course dinner of the very BEST dcicatcly
cooked, and served as well as at DclmoiB
icO'S. The dinner consists of soup, beef
la mode with vegetables, poultry or
game, compete (stewed fruit and pud-
ding or dessert This Is the dinner Tor
80 cents For 50 cents there are soup,
fish, potatoes, roast beef vegetables,
poultry or game, compete and dessert,
pudding or "iurscheu.bruckcn," II de-
lightfu kind OF cherry pie, or pud-
ding. II you de- not wish to take table
d'hote, you can have "Chateaubriand
steak, or an "cntrecotcn steak either OF
them enough for two persons, for
one guildcn, ffty kreutzerS,' and blumcn-
kohl (caulinowcr), erbrcn (peas) or Spi-
mt Spinach, for from twenty-five TO
thirty kreutZers ench--in good measure,
not the meagcr quantities our restaurants
serve. great feature OF the Carlsbad
dietary is beef tea and eggs--hoth are
universally recommended and are in de-
mand at every meal and are put at a uni
form price. Ordinary bread except lit
tie OF the crust, soup in which
there H. -four or rice thickcning,
potatoes, and all sugar aud starchy foods,
are forbidden To all patients, and also all
raw fruits, and OF course puddings and
pastries, except In the rare case OF pud-
dings made with cream and eggs aud
very little sugar, such as omclcttr
sonilie for example. The pre-
ponderance Of people who come for the
"cure" over ordinary visitors, and the
strength and peculiar properties OF the
/ Carlsbad waters, which often exact 3
serious penalty for disobedience, has had
! a perccptiblc influence ON the general
dietary of the restaurants, diSconf1ging
{ those articles of food which are forbid
4 den, aud moderatlng the cost OF those
( that are recommended, so that poor as
J well as rich patients can eat that Whicll Is
most nourlshing and beneficial Tor them.
I ON this principle "BouillOn nut en- (beei
( tea and egg Is kept at a Uniform rate
I and a nearly uniform and most eNcellen'
/ quality at all the restaurants. IL cOu'
( sists OF beef ten, boiling hot, into which
! the fresh yolk Of an egg freed from tho
white is broken. The heat siifcns and
( sets without hardening IL. II Is brought
/ In pint cup and poured into a deep soul
l plate, the golden globular substance max
I Ing little island la the sea OF clear am
/ her liquid which is distributed as soon a.
the spoon touches IT, This dish i
/ furnished everywhere for fifteen kreuizer'
I about six and onc-halt cents-bui
\ bread l. not supplied for this sum- roll
would cost an additional cent. But ih'
regular patients do not eat tho rolls, eN.
ccpt occasionally the under or ''ki"sins
crust. They buy al the bakeries Graham
+ "brod.n in a-cenis rolls, made oi Whole
meal and very thoroughly baked, Iht
crust Is indeed so hard that il Il difficult
10 cut through II, and II may lay exposed
for days, vet the interior viii iie as son
as al ilrst The only fault 81 the making
h Inc use oi too much -four IL J. MAD,
too stiff, as stiff ~ ordinary bread, WhleL
whole meal or Graham bread SHOULD
never BE, because it stiifens and thlchth'
much more fhun ordinary white tread
People are not biz prond, aud they 20
tbe starch tax "A out Of them ~ mene WAY
fisbD,.4 IN Caglshaf = ~ iNie t}Nt-
leoa AZ rs Sour OK ihc dag % see Df -'
seed pefsOGaues falein- along tt
sireet Niiii Rpro'pQuaf lo9t " .t'
sis.s nanee hag " uie A4H''r
ti4 {har ilon itAs taaitiit W
tu,aa ieCai1 iWf
~. equipped ir tiis MANNER ~ "a 'i'fNs
u - al NsH Noft 96feaN
t. t8ion gie b
~ saI1i,3 "a tle .etsf ~ wy
n .at arc rlisfsi e>tpe