Little Falls transcript. [volume] (Little Falls, Morrison County, Minn.) 1876-1894, 1886-06-25
Art5of Eating: /
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New York Correspondent Hartford Cour-.

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New York Correspondent Hartford Cour-5
-, - 4s.,E%%t ant. 81 Il
The other day / had occasion to be
very far down town at the hour for
luncheon, and dropped in with afriend
at one Of the regular French restau-
rants, which are now so generally
scattered throughout urcity. Every
thing was exquisitely neat, and a for
eign air, which is q pleasant change,
prevailed everything. The French
waiter is always courteous, and when
the polite Jean had gone to fulfill my
order (for was to. lunch a la carte,
both plans being served at these res
taurants, and was not at the time
sufficiently hungry for 9 lengthy course
luncheon) looked about, and OBJ
served in the center of the room long
table laid with covers for ten or twelve
people. Presently the proprietor en-
tered, took his place at the table, and
the other seats were soon filled; then
the breakfast, for breakfast it was al
though the hour was about Il . clock
IN the forenoon. proceeded in regular
courses. Nothing was ordered, but
the walters came and went, serving
each course, and if any man didn't de-
sire g. certain course, he simply waited,
eating nothing during the time until
the next course was served. It was
just like the order of dances at ball;
you omit to dance one on the pro.
gramme you cannot dance the one be-
yond, but must sit still until the dance
you do dance has come. viii say,
however, that few OF the gentlemen at
the breakfast refused any OF the
courses. To have the proprietor sit
at the head OF his table is, Of course,
following out the original idea OF table
d'hote, although that feature OF it, in
sitting down with the host, is now
rarely carried out. I watched the
menu, first Strawberries, nothing else,
not even bread-plenty Of jollity, and
time for digestion. That was cleared
away, then stewed kidneys and bread
and a bottle of white wine. Next
course, shirred eggs in tiny tin pans,
each wrapped, to hide the tin, with a
! dainty napkin. Radishes were served
with these, also bread. An
other clearing away of every thing,
then the piece de resistance,
! sirloin beefsteak an inch or more
thick, and mushrooms, fried potatoes,
green peas, just a taste, as it We're and
an on,elet with rum on fire. and
small cup OF coffee. A party OF French
men, you will say? Not at all, but ma
tive Americans-some stationers, iron
and steel men, wholesale drug men,
and from other occupations, which
center in and around the locality. I
write OF this breakfast to show how
the more refined ways of eating are be-
coming common; how pleasant COM
partnerships and plenty OF time aid
digestion, and more than all how
French customs are permeating our
country. would like to have had at
that table one OF the good old-fash-
Toned New England housekeepers, who
for breakfast gave baked beans, fried
hasty-pudding, apple pie, and coffee,
sweetened with molasses. and expect
ed it all to be eaten in fifteen minutes,
SO as to get at the business ofth day
AS if any business of the day could be
more important than ones health and
refinement, for the boiling Of food is
the extreme Of unrefinement.