The sun., 1889-12-08
DINING WITH A GOURMET.
Ho1LR DIsHRs AND COMMENTS 1T a
PRINCE OF THB TlBER

lonablo Restaurant for 60 Cents = Plate
There is In New York a well-known busi-
ness man whose hobby IN dining and cooking.
| he 10 entirely unostentatious and shows his
| light only to his intimate friends yet he knows
| as much OF his art as Sam Ward did and loves
II as II was loved by Brillat-sRvarin. The
| other night he kept an engagement to ldine
with few friends at one Of the most fashions
able restaurants in town. Whenever he meets
friends In this way they allow him to order the
| dinner. But what he loves best IN to md him.
self at his own range or in the kitchen OF
Fifth avenue mansion. serving at his flory altar
precisely as the elder Dumas did when he In
vlted few choice spirits to his apartments
and received them In white cap and apron.
| spoon In hand.
The most peculiar thing about this
amateur chef-next to bis queer devotion to
his only love-is the fact that whoever secures
| his talents Is sure to dino cheaply. Ho says
| that all the good food IL less expensive than
| tho bad. On this occasion, dining at high
| priced restaurant four persons satisfied thoiR
hunger and his artistic craving for ago. less the
cost Of the wine. A dinner In the best New
| York restaurant for 80 cents Is certainly
novelty. Its description shall follow here, with
| some notes OF what this prince Of dinner
makers said during the meal:
| First he ordered oysters, and was pleased at
finding that the lardor contained oherry
stones. They were not the best oysters in the
world; the best are found at the next point In
Chesapeake Bay to the one where the cherry
stones are gathered. He mentioned tho namo
| OF the best oysters, but that namo has slipped
| our memory. He made this original remark
about oysters, the only utteranoe Of his that
his guests dissented from: "The Chesapeake
4 oysters are all large. Large oysters are sl-
| ways the best Little ones lack flavor"
| Looking oyaf the gQuDa ho Raid. find hare
bali dozen that would rather 90 without
5 d n
out Of that at mom9nts notice they make
any eort Of soup you IKE BY merely adding q
tSe otSss q ceaS si Il q 1 With dnS s
yermicelli. Il 10 yermtcelli with some strained
dinner. Its basis is the essence Of the best
os made With VI hs
you'd be delicious, but i9 restaurants the ditzs
Ills % stock. % But I here % Is ' puree Of peSs"sean
soup; We would say In the veruaSSuiarj. u Suhj. i Is
e WSspsred the fish
wS hbS TSo o oSS fRd What Tss
ossd s4d the smSsur %fS fSd
coast, and In England the head Is considered q
| fish. II Is the beef OF the sea. 1t Is almost as
has has. prodpseq, a lie opls animal that + ecod 70
e IL it59t@tsIs; @ W. Yiii have boiled potatoes
Sbons the
5sus Rs ssaF tsn Ts SSs hsSs I'll h
size. II does not do to toss them In the pot.
BIZ and ss @ as hSg soe 5 PR 5
be too much done the other too little. They
should be seleSted as to size and putin the pos
they viii 20 The very little water that then
viii be needed ed to all Up the the spaces PAGES S between
sSs ana Pl i9 s2sie eSsss s %nd
$s aPa sSsHsSSai P1S
fas %s
Hs end si SS PSs PS:s f. sHs
0Gd as G Se
Se 1s 1s e 6s e55ofnss afssd ss
thing that draws the 1ploes out, The art Of
ai s Of eHsfs G4 62 Il
just as the dish ie about ready to serve.
do%n and he be- mako am
worry fine one Tablespoonful OF Bermuda onion
III S hs 81
Ing s9d S ss SossY as
pioyees % IS understood his right 70 DO So Turn;
At hs tms he mats tbo
am am very fond Of preparing It."
asked ded e select the vines HTss to
sherry she ah, then FAC quart Of a delcats whito Bur.
1R lbI led SrR BIN e e E 6s 2, ffFnknG and he told
1T is the most ,pernlclous. ytllainops thing
man ever puts n his stomach" said he In
then does VSi away y with the true means OF salts
tyinR It Py stopping digestion, It prevents the
pen pended &c @ until the % Cocktail passes out Of The
stomach lsaw the origin Of the cocktail. and
nothing like SO Injurious as the present form IL
has taken. In the South forty 20 or uiHp if9prty-aye
srs f for " every member Of their families to take
sEplrits in the morning before breaking fast
the the anG iHT we took S pony bFspd2
sugar Se r. had been melted into syrup and poured
in the brandy making sort OF cordlal The
H hs house awags sHEs 70 he
tablespoonful to the bigger ones. and agony
elassful to the young men and women. That
OF what we now call a cocktail"
The dinner was great succSss. The puree
ter sauce was delicious the oalfs head with
the vinegar sauce as hs made 1t before our
chicken. roasted and stuffed. The queer thing
about It was that he made one or two portions
servo for four He said at the close Of the meal
that he would not Insult US with cheeSe and
that II we wished pastry we might orderit.
but he'd have none. In truth, we were satis-
with sense OF perfect pleasure.
Two remarks Of his other than those quoted
above are worth f0D0atinR.
Never eat q tWo-eRg or three egg omelettO."
said he. "A small omelotte is a nero vehicle
for conveying tho grease OF the pan to your
stomach. Eat fewer omolettos and enjoy them
tenfold by ordering onoe In while four. six.
or eight-egg omeletto. such an omelette is o
dish for the gods. but small omelette is 9
poor thing"
1.-THE trouble with most OF tho cooks We hire
Is that they do not love their work. 1t Is their
pay they think most OF, 1t takes time to cook.
FIRE. Nothing good can be done In q hurry ex-
cept catching train or fleeing from danRert