Springfield globe-republic. (Springfield, Ohio) 1884-1887, 1886-08-29
DINING IN BERLIN. e
GERMAN NATIONAL DISHES WHOSE
MERIT IS INOISPUTAeLE.

Beer Used In Cooking-Nspkins Of lis
sue Paper Dinner Of the Golden Ssu-
Nit Butter"
The BerIiners 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 hauqueLs Even the well-Iutro-
duced stranger on arriving at Berlin now
has to depend for his experience Of the
native cuisine on the restaurants and
boycls. He will find st the latter not un-
frequently a company Of men who in tie
large cities Of America would dine at their
clubs. On entering a Berlin restaurant
aboUI , clock the chances are that you
Will find yourself in company with we'll
dre>se. la'tlp~ superior officers and even
high officials AMI prIyy councillors. with
few young lruteuauts. who show their
good breeding 10y placing themselves in
front Of the looking glasses and CumbIuS
their hair before takInL their seats.
At the kuIserhOf each nat. .Ouality can
dine according to lis particular taste,
cooks Of the principal European countries
being engaged On the staff The e>tlb-
lishment, although all its appointments
are eXCcllcu.. i not very well patrUuIZed,
probably b"cauSe its tariff i too high for
Berlin. The hotel tables d'hUte Of tuis
city mainly differ from those u the fHmil-
lar German watering places in the COM
FanN being less cosmopolitan Al the
Quieter ones considerable s"CIabihty pre-
walls helped, no doubt, by the old custom
OF the landlord tatIug the head of the
Iaoir anu uIh!hS WIN Tue guests lhe
heEIher loves soups Oh NhIch ne mas
lar F-e 'a.I Iety- some "I tAe most favored
>"pPe" Rie fei"tF "T.e9 IN Mllch
.u.LA YEA WIN t-SS H1a'IhS On l"p "i IT,
G"Ppt Won l'i''tile.oIA mt StodI AeAeh
-N"Ih 'p3'' 'e" WIN oll4S oi MARROW
'S-'' an" 'Fr'"' CE'iiDaH
GEHMAN NATIONAL DISHES
There are number Of German national
dishes. the merits OF which can not be
.,liu-ard (inns, with .trifIIay Of uounded
,hr-tnut-. prune~ and apples mixed with
calls liver. onions. rg-s. and various
spices. j, a standard dish at most re-tau-
rants If the city. Nru Car ais have par
triGg~ cooked and wrapped up in vine
caves. with ra>uerS Of bacon AMI fowls
cooked Ia iellv. Roast pa-trid-.es with
-aurrkraut l. a good variation of the
French prrdriX aux loux. Rehbraten
vrn,-unI with cream sauce Is not to be
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ave. mind q vorld- -,,,iIa repoy,-n Tba
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49, 81. - ,-,t,l.'frSt -, -
' "-'''C' 'A"'S' vi 9"'i'e VI 'i1o
by rL,. bi.yber ,,gs- -,..taur,tarr bo+aI
keepers Of Berlin. with whom the CON
sumption of wine is a matter of stern ex-