Connecticut western news., 1890-03-05
ROYAL BILLS OF FARE
THE QUEEN, POPE AND
 EMPEROR EAT.
The Empress of Austria, the Best Roy al Housewife.

The Empress of Austria, the Best Roy
 al Housewife.
 It is lucky that etiquette makes the Pope invariably eat alone, for his guests would have but meagre cheer. After celebrating mass, which h, docs all the year round at 5 a. ID. in his private chapel, he takes a cup of coffee, prepared by his body servant on a spirit lamp. Duling his residence in foreign countries his hol. ness acquired the habit of drinking coffee prepared as in Turkey and without sugar. At about 10 o'clock the Pope eats his first meal, which is very frugal and always the same. It consi.ts of two poach d eggs, piece of the breast of fowl, and for dessert some fruit or pre- serves. Leo XIII. drinks but little wine-neve4 more than oner glass- during the whole repast. At o'clock the Pope eats his sec nd and last meal, which is as frugal and simple as the first. Soup, one kind of meat, veg able, fruit, and a glass of Frascai wiue-such is the Pope's menu.
 Queen Victoria breakfasts alone at nine o'clock, unless some of her chil- dren, grandchildren, grcat-grandchil- dren or personal friends are staying in the Palace, and she is rarely without somo one or. another of them. In summer, at Osborne, Windsor, or Balmoral, this meal is generally served | nf s,, summer house. Formerly, the queen not only took oatmeal porridge as a part of her own morning meal, but always had it served at her family breakfast-table, as 8 regular item of that repast.
 But ill the midst of her gold and silver plate and the wealth of orchids, which usually decorate her magnificent court table, the queens digestion com pels her now to forego the toothsome dainty for lighter tapioca, and to use only stale brown bread, made especial ly for her needs, and which resembles German rye bread.
 Her physicians also counselled her to give up green tea, for cocoa. Luncheon is served at two, and the royal dinner at half-past eight P. M., when boiled mutton, venison and chicken form her majesty's staple dishes. Sir John Cowie, the queens aide-de-camp, says that her majesty de- lights in baked potatoes and in crack ing dozen nuts after dinner. The queen formerly drank, every day, two or three glasses of Champagne or Bor- 1 o,,I oA Tokay; but here again the medicals interfered, and after her recent attack of sciatica, the royal lady had to give up wine, for a dilution of whiskey in water or soda water. In her published diary the queen admits her extreme partiality for Scotch cream and savory haggis. Victoria's household expenses amount to the neat little sum of $425 ,0O0 year.
 President C,rnot is quiet man who rightly thinks that simplicity is the chief secret of Q good menu. He de- lights, as most Frenchmen do, in cof ou 1ait, coffee with milk, at 8. m., and enjoys his beef steak or 6Uteck q have counted twenty-six ways of spel. ling the word in French), his mutton chop, and an omelet with half bottle of Chambertin, at noon. Dinner at half-past seven usually ushers in oys- CTS, soup, fish, and an e7uree, or the dish preceding the roast. This is the first course, washed down with Bor- deaux, and the president declares when he has got so far, he has had quite enough, and that the roast, which be- gins the second course including be- sides game, releves and sweet e,at7e7nets, are superfluous. Of tho third course, which includes ices, sweetmeats, pre- served and fresh fruits-in short, of the dessert he partakes lightly, and corrects the richness of the whole by cup of coffee, cognac or chartreuse, and 8 cigar.
 Alexander It., of Russia, break lasts early at AM, on ham and eggs, a slice of roastbeef and tea. At II o'cl ok he lunches off a poached egg in broth, mutton chop, cold chicken and game, and two vegetables; the whole black coffee. The czar, who is 8 great angler, has the fish he hooks served up on his table. At 2 PM. he takes 6 little rice-milk. Dinner affords plain hut well-cooked meal, in the French style. The czar's supper invariably consists in tea and dry cakes.
 The young German emperor, who was raised in England has retained de cid d taste for eggs and bacon, which so often figure on an English break fast table. He has mullins and crumpets sent to him from London. All sorts of baked leaves are eaten at the Berlin Court, from tho commonest kind o1 oaten bread to the famous Cummin cake, the receipt for the making ot which is State secret.
 Wilhelm II. drinks beer and has dis carded French champagne for sparkling German wine. Within the last twelve month he has revolutionized the i'm pcrial kitchen, dism ssed the French cook, and, in his determination to out German the Germans, ordered the bills of fare to be hcnccforth written in the nationa! language.
 The Empress of Austria is the best royal housekeeper in Europe. She is thoroughly acquainted with the details of the Imperial Austrian kitchen. l The kitchen is large room, with all the arrangements at each end for pre- pairing fish, fowl, and beast for the table. Fifty chickens can be cooked at once on one of the big whirling spits. Against the side walls, from floor to ceiling, stand scores upon scores ot chafing dishes. In these dishes, all of which are self-warming, the meats are carried to the carving-room, whence they are returned to the kitchen, ready