The Palatka daily news. (Palatka, Fla.) 1884-1888, 1886-09-21

sue rap"r-Dinner OF the Golden Sau-
sage-BiIi of Fare .'Schweitzerkase
Nit Butter"
The Berliners are not a dinner giving
people at present. 1t was different
twenty years ago when the Berlin haute
finance distinguished itself by giving lux
urious banquets. Even the well-intro-
duced stranger on arriving at Berlin now
mas TO depend for his experience of the
native cuisine on the restaurants and
hotels. He will find at the latter not I'M
frequently "A company of men who in the
large cities of America would dine at their
clubs. On entering Berlin restaurant
about = o'clock the chances are that you
VIII find yourself in company with we'll
dressed LADIES, superior officers, and even
high officials AMI privy councillors, with
Few young lieutenants. who show their
good breeding by placing themselves in
front OF the looking glasses and combing
their hair before taking their seats.
At the kaiserhof each nationality can
dine according to its particular taste
cooks of the principal European countries
being engaged on the staff. The estab-
lishment, although all its appointments
are excellent, is not very well patronized,
probably because its tariff is too high for
berlin. The hotel tables d'hote of this
city mainly differ from those of the famil-
lar German watering places in the com
pany being 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 a
large variety Some of the most favored
"suppen" are "Feiner Cries in Mich"
(milk tea with eggs floating ON top OF it,
"Suppe Won Rindfleisch init gebackcnem
Mark" beef tea with balls of marrow.
eggs, and bread crumbs).
GERMAN NATIONAL DISHES
There are a number of German national
dishes, the merits of which can not he
gainsaid. Goose with stuffing of pounded
chestnuts, prunes and apples mixed with
calfs liver, onions, eggs, and various
spices, is a 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 in jelly. Roast partridges with
sauerkraut Is good variation of the
French perdrlX aux chouX. Rchbraten
tvenisonb with cream sauce is not to be
despised, and smoked Pommcranian goose
breasts, Westphalia hams, Brunswick
sausages, and sundry other German house
dishes, many of which are also exported
have gained a 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 n favorite dish. Among katie
schalen Gold drinksl Bier Kaltechales7
holds the first place. Every known veg
etable, when cooked plain, is eaten cold a.
a ~ hes los w oh - h.a
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 n 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
sumption of wine is a matter of stern eX-
pectation. The average Berliner in his
Judgment of wine is guided largely 10y the
label on the bottle and the seal on the
cork.
The time for dinner at the principal ho-
tells is o'clock. a very fair dinner can he
had for Sl.25. The higher class restau-
rants. Inter den Linden, Wilhelmstrasse,
Bellevucstrasse, and the West End, are
the Jest Piaces ior becoming acquainted
with the current of public opinion. At
these good dinner, without wine can be
had for seventy-five cents and upward.
There are hundreds of less expensive din
ing places i'll Berlin, and an excellent din
her may even be obtained at some res
taurants for twenty-five cents.
At all these establishments table nap
kins are supplied, but generally of tissue
paper with a colored ornamental border,
not only becausI paper is cheaper than
linen, but rs IA projection against pilfer-
ing. So common ;t.c paper table napkins
in Berlin that the manufacturers adver-
tise them regularly i'll the newspapers at
the rate of 81 a thousand, about five for a
cent.
THE GOLDEN SAUSAGE
An enterprising proprietor of one of