Evening star. [volume] (Washington, D.C.) 1854-1972, 1889-11-09

this country Yet the hotel which can serve
perfectly cooked dishes at such figures has the
most polite seryitors Its furniture throughout
10 entirely of solid mahogany and il IL the only
hotel in Sweden or Germany where the rooms
are iuliy carpeted. in contradistinction 20 that
| economical hotel method which throws down
on chamber noors few very diminutive rugs,
country.
Before Diminishing the Hotel Kramer I would
IKE 10 give 10 American housewives q recipe
which obtained there and which required
. sn ehpehoitnre OF twenty kroners 90 sur
rePeuously purchase. This il the secret for
making really famous Swedish desert termed
ROWE grrtze or red porridge, and il my trip has
no other result than 10 give this most delicious
ais I, 70 tne american table IL will have been
wen worth the trouble expended. To make
the red porridge take red raspberries currsnts
| ana water IN equal proportions and add 20 this
sugar, citron and cinnamon 20 taste Cook
rom ,nirV 70 forty minutes and then put it
through collender. Add TO il sago or rice
Hour TO thicken and some finely cut almonds.
Cook again for twenty minutes pour into n
jelly mold and serve cold with thick cold cream.
The result is the best desert ever tasted. OF
course fresh fruit is preferable in making red
porridge. but when il cannot be obtained pre-
served raspberries and currants will answer.
the amount Of sugar, however, naturally being
modified.
AN AUSTRIAN wArfRrSo PLACE
The best hotel I found in Europe was the
Hotel Bauer at Ishl in Austria, which is the
famous watering place where the Emperor
Francis Joseph has his country seat To tel
how happened across il involves a story which
well illustrates the irony of the fate which be-
falls so many hotel men OF true creative genius
In Bremen was quartered at a hotel which in
Its construction and equipment gave 80 much
evidence of having been created by man Of
modernized taste-that after all is the best
taste. IN hotel matters n lpaef-thafI innuirad
his name. was told that IL was Bauer, but
that could not see him because he had failed
and gone away. The house had an open court,
verandas, electric bells. and every room con-
tanned flowers and fine bric-a-brac aud gave
evidence in furnishing of the most exquisite
| taste. But Bauer's new methods could not win
at once and he could not hold on. and so, dis
| couraged, he had gone into Germany or Austria
or somewhere else; nobody knew exactly where
and nobody seemed to care. Capitalists had
| seized the property and were enioying the
profits which had come at last. / had a strong
ieehng OF sympathy for poor Bauer, whom I
did not know. but had almost forgotten about
him when on the train to Ishl / heard two tray-
elers speak about Hotel Bauer at that famous
watering place. L had intended 70 20 10 the
celebrated Hotel Empress Elizabeth, but hear
ing the almost forgotten name OF the un-
| fortunate Bremen hotel keeper immediatelv
| changed my plan IN hope of coming across
| the man for whom ! had so much sympathy. L
jumped into conveyance for the Hotel Bauer
-
magnificent park. There were flowers every-
| where and 1 thought / must be approach
| ing a private mansion. 1 at last reached
| hotel whose magnificent corridors were
sfterward had the finest kitchen In
all Europe not even excepting Paris; arranged
| with private ball rooms, provided with a pri-
yate garden in which fair DAYS dinner ia
served and with all ITS rooms arranged en- suite
each with its ante-chamber, where a maid sits
constantly day and night. / found there not
one American and yet the tables were crowded
with the people and the best people of every
other nation. The service was very expensive,
| but the prices were warranted by its character
| lis the Mr.. Bauer for whom this hotel is named
the same Mr.. Bauer who built the hotel in
Bremen" asked and was told that he was
| the very same person. "Can i see him?" /
! inquired. The answer was that the hotel was
only few years old. but that Bauer had looked
too far and too quickly ahead and consequently
one year ago had failed for lack OF capital and
the hotel was now in the hands of q syndicate
| of bankers.
| Making money!" / asked
Lots. Always full"
What has become of Bauer?"
I'VE don't know; gone off somewhere; don't
know where"
him, for he has left his monument whether he
be alive or dead, great hotel on a continent
| ofpoor Ones
THE WORST AND THE BEST.
Now, having given my illustrations and said
the kindest things which can for the defense.
let me summarize: The worst hotels in Europe
are in Germany. The best as a whole are in
| Paris, for there, no matter where YOU 60 YOU
find at least decent cooking and You get your
moneys worth. The difference in the eating
| of Germany and France can be found even ON
the streets. In Kaiser Nilhelm's empire fried
sausages are cried on the street corners but IN
Paris, in the Latin quarter. and even in more
laN0 lfaGfv aferhI .rl A.
aproned men with little two-wheeled and
hooded carts, with their charcoal aud hot
grease and pan and potatoes cut in narrow
strips, and with their wives or sweethearts TO
assist them as they prepare IN the open streets
potatoes fried as only Frenchman can cook
| them. For 10 confines or OF our cents one
gets paper bag of these delicious pOlan,es y-h.
| cooked TO a golden brown and served with a
pinch OF salt. The difference between this dish
| and this custom and the sausage pedding OF
Germany is the difference between the hotels
of the two countries.
PARIS AND AMERICA
Yet Paris, which gives us the best example Of
European hotel life is, far behind this country
in the management Of her hostelrics. As TO
service the European method Of having il at
| the guests call from each floor INDEPENDENTLY
has advantages to which l have referred. but
on the whole our beil-bOy system when prop
eriy and generously applied is, / find. far more
| satisfactory IN Its results. As to meals. con-
siderlng that important question from the point
of view OF the average condition, we there also
stand in the front rank, largely owing TO the
fact that our markets are far superior 10 those
| of Europe. There are only two dishes which
/ know of which we cannot supply here and
| with which every table dhote abroad ID fur
nished, and those are the sole and turbot But
| we more than match these with our sheepshead
| and shad, and as TO salmon, those from kenne-
| bee excel any which either England or Nor
way can produce. As to prices. We do not vary
| much from the figures in Berlin, Paris and
London. As to equipment. that of the hotels
| of Europe may be more substantial than ours
| but not nearly SO luxurious. To be sore there
| are some hotels in Paris, and also the Metro
| pole IN London, which have tapestried walls and
| many other evidences OF high art but the COST
| ness, the home-like comforts and the minute
luxurious details of the best hostelries of tins
| country are lacking. To sum up my decision
| in a few words, American hotels beat the world
GEORGE c. BoLDT..