The times and democrat. [volume] (Orangeburg, S.C.) 1881-current, 1886-08-26
DINING IN BERLIN.
GERMAN NATIONAL DISHES WHOSE
MERIT is INDiSPUTABLE.

sasc.-i:i!I OF Fare - ''Schweitzcrlass
Nit Butter."
The Berlinsrs are not dinner-giving
People at present. It was different
twenty wears ago, when the Berlin haute
finance distinguished, itself by giving lux
urious banquets Even the wellintro-
ducad stranger on arriving Mt Berlin now
las o depenl for his experience of the
native cuisine on the restaurants and
hotels. He viii find a; the latter not I'M
frequeut.v company nt men who in the
large cities of America would dine at their
clubs Or entering 2 Berlin restaurant
about O'Clock the ck,rces are that you
will find yourself in company with well
dressed ladies, superior officers, and even
high rtficinis a,,': priry councillors, with
a few yoi:,- l,eu;c%ants. who show their
good 5rrre::.:!; Dy placing themselves in
front IF ;:e Cokinc glasses and comblng
their hair h.!ore taking their seats.
At IT, :: .S~ra~f rtcl: nationality can
dine Hcc0,,;l. to Is particular taste,
cooks . u. principal European countries
being u,.;r.;4.? un tic staff. The estab-
Ns!0en;. although nj its appointments
are excellent, is not very well patrorlzed,
probably b.c"uso its tariff is too high for
Berlin. The hotel tables Ghote Of this
city mainly differ from those of the famil-
lar German watering places in the COM
papv heirg less cosmopolitan. At the
quieter ones considerable sociability pre-
walls, helped, no doubt, by the old custom
Of the landlord taking the head of the
table and dining with the guests. The
Beriiner loves soups, Of which he has q
large variety. Some Of the most favored
Hsuppen" are "Fe;ner Cries in Mich"
smilk tea with egcs floating on top of it).
"Suppe Won Ridneisch mit gebackenem
Mark (heef tea with balls Of marrow,
eggs, and bread crumbs).
GERMAN NATIONAL DISHES.
There aye number of German national
dishes. the merits Of which can not be
gainsaid Goose with stutIlng of pounded
chcstnuts, pruncs and apples mixed with
calf's liver, onions, eggs, and various
spices, is = standard dish at most restau-
rants of the city You can also have par
fridge cooked and wrapped up in vine
leaves, with rashers of bacon, and fowls
cooked III Jelly. Roast partridges with
'ssuerkraut is good variation Of the
French perdriN aux choux. Rehbraten
(venison) with cream sauce is not to be
despised. and smoked Pommeranian goose
breasts, Westphalia hams, Brunswick
sausages, and sundry other German house
dishes, many Of which are also exported,
have gained worldwide renown. The
partiality of the Germans for beer appears
in several departments of cookery. Beer
soup is common enough, and so Is beer
sauce, especially with carps and eels, for
which the best Of "weiss beer" is used.
Beef stewed in beer and favored with
spices is a favorite dish. Among Katie
schalen (cold drinks) "Bier Kaltechales"
holds the first place. Every known veg
etable. when cooked plain, is eaten cold as
q salad, besides which there is herring
salad with the fish chopped fine mixed
with potatoes, onions, apples, and pepper,
and moistened with oil, vinegar, and
cream.
To wash down the miscellaneous solids
there is choice of very different wines.
Beer, which has supplemented wines
at the dinner tables Of some Of the
best Vienna hotels, is not countenanced
by the higher class restaurateurs and hotel
keepers of Berlin, with whom the con.
suLIpllOIl VI w 4llC - 1lttlICL VI olCA IL GA
pectation. The average Berliner in his
Judgment Of wine is guided largely by the
label OF the bottle and the seul on the
cork
The time for dinner at the principal ho-
tells is o'clock. a very fair dinner can be
lad fcr Sl.25. The higher class restau-
rants, Unter den Linden, INilhelmstrasse,
EelleYuestrassc, and the West End, are
the best places for becoming acquainted
with the current Of public opinion. At
these good dinner, without wine, can ts
had for Seventy-five cents and upward.
There are hundreds OF less expensive din
ing places in Berlin, and an excellent din
ner may even be obtained at some res
taurantS for twenty-five cents.
AT all these establishments table nap
kins are supplied, out generally Of tissue
paper with Il co;orcd ornamental border,
not only becullse paper is cheaper than
linen, but as q protection against pilfer-
ing. SO common arc paper table napkins
il Berlin that the manufacturers adver-
tise thcm regularly in the newspapers Mt
the rat: Of - thousand, about five for a
cent
THE GOLDEN SAUSAGE.
An enterprising proprietor of one OF
these popular restaurant has Instituted
what lie call the Dinner of the golden
sausage the great attraction Of which is
the insertion in every tErticth sausage
for his guests OF small gold coin (about
81, "lich becomes the property Of the
individual to whose lot it chances to fall
The -,ues;s OF the place are seated around
the uunlcrolis tables each Of which ac-
commodities thirty persons. AL the eat
crs ar moving their jaws most cautiously.
OF t!:u,. favored by fortune some are I'M
ablatp conceal their satisfaction, while
others ,ry |" convey the coin unperceivcd
from :;:e mouth to the pocket. AS mat
ter Oi @yUrSc every one IS obliged to mas
ticate his food slowly instead of boiling it
in the American fashion. otherwise the
tiny ;Jil cola niight slip down his gullet
unawqres.
ShUli'l your engagements occupy you
until past ! o'clock in the afternoon and
comp! you 20 torcgo dining until that
hour. va :l;lst make up your mind to