The morning news. [volume] (Savannah, Ga.) 1887-1900, 1890-02-24
AT TABLE WITH ROYALTY
WHAT EUROPEAN POTENTATES
EAT AND HOW THEY DINE.

Prom ne EditdueiDttd Press.
PARIS, Feb. 9.-Pope Leo KILLS way OF
living is more like that of a country curats
than of prelate. It is lucky that etiquette
makes the pope invariably eat alone, fol
his guests would have but meagre cheer
After cele rating mass, which he does al
the year round at a. m, in his private
chapel, he takes cup of coffee. prepared by
his body-servant on a spirit lamp. During
his residence in foreign countries his holt
ness acquired the habit of drinking coffet
prepared as in Turkey and without sugar
and he clings to his habit even against
the advice of his physicians, who tell him
that coffee prepared il this way
is too exciting. especially when taken
on an empty stomach. At
about 10 O'Clock the pope eats his first meal.
which Is very frugal and always the same.
1t consists of two posched eggs. a piece OF
the breast Of fowl, and, for dessert, some
fruit or preserves. Leo XIII. drinks but
little wine whichever more than one glass
OF white Frascati-during the whole repast.
He will not touch Bordeaux, which is more
heady ard tonic than the wines III the
neighborhood of Rome. At , o'clock the
pope eats his second and last meal, W lch IS
as frugal and simple as the first. Many a
commoner sits down to a far more sumptu-
Gus repast. Soup, enc kind of meat, a veg
etable, fruit and glass Of Frascai wine
such is the pope's menu.
Queen Victoria breakfasts along at
O'Clock in summer, at Osborne, Windsor or
BalmoraL This meal is generally served out
of-doors, in some arbor, tent or summer
house. Formerly the queen took oatmeal
porridge as part of her morning meal.
But in the midst of her gold and silver
lafa nd Of f1c uuhl 10
usually decorate her magnificent court table,
the queens digestion compels her now to
forego the toothsome dainty for lighter
tapioca, and to use only stale brown brend,
made especially for her needs, and which
resembles German rye bread. Her physi-
clans also advised her 10 give up green tea
for cocoa. Luncheon is served at 2, and
the royal dinner at $3.50 o'clock 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 delights III baked potatoes and in
cracking a dozen nuts after dinner. The
queen formerly drank every day two or
three glasses of champagne or Bordeaux,
and after dinner glass Of Tokay; but here
again the medicos interfered, and after her
recent attack of sciatica, the royal lady had
to give up wine for a dilution of whisky in
water or soda water. In her published
diary the queen admits her extreme par
TALLY for Scotch cream and savory haggis
Nictoria's household expenses amount to
the neat little sum of 1926, 900 a year.
President Carnot is a quiet man, who
evidently thinks that simplicity is the chief
secret Of good menu. He delights. as
most Frenchmen do, in cafe an tdit. coffee
with milk. at O'Clock a. m, aud enjoys his
beef steak or bifteck Il have counted
twentv-six ways OF spelling the word in
FRENCH, his cotetete Ia lloi'c, or mutton
chop, and an omelet dur fines herbes with
half a bottle of Chambertin, at noon Din
ner at 7:30 o'clock usually ushers in oysters,
soup, fish, and entree, or the dish preceding
the roast This Is tine first course, washed
down with Bordeaux, aud the president
declares when he has got so far he has had
quite enough, and that the roast, which
begins the second course, including, besides
game, TeEeUes and sweet eatTemets is
superauous. OF the third course, which
includes ices. sweetmeats, preserved and
fresh fruits-in short, of the dessert, he par
takes lightly, and corrects the richness of
the whole by cup of good black coffee,
cognac or chartreuse, and a IOndreS cigar.
In Russia eating and drinking take up no
small part of a mans existence. Alexander
III. breakfasts early, at a. m., on ham
aud eggs, a slice Of roast beef, and tea. At
II o'clock he lunches off a poached egg in
broth, mutton chop, cold chicken and
game, and tvs vegetables, the whole washed
down by three cups of strong, black coffee
The car, who Is a great angler, has the fish
be hooks served up on his table. At 2 D. M
he takes a little rice-milk. Dinner affords
a plain but well-cooked meal in the French
style.
The young German emperor, who was
reared in England, has retained decided
taste for eggs and bacon, which so often
figure on an English breakfast table. He
has mullins and crumpets sent to him from
London. All sorts of baked loaves are
eaten at the Berlin court, from the COM
monest kind of oaten bread to the famous
Cummin cake, the recipe for the making
of which is a state secret William Ii.
drinks beer, and has discarded French
champagne for sparkling Muller wine.
Within the last tweivemonth he has revo-
lutionized the imperial kitchen, dismissed
his French cook, and, in his determination
to out-German the Germans, ordered the
bill of fare to be henceforth written in the
national language! Even the word menu
has been done away with and SpeiSekdrte
substituted.
The Empress of Austria is the best royal
housekeeper in Europe Her kitchen is a
huge room, with all the arrangements at
each end for preparing 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 of chatting 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 to be served The
boiling and baking, and frying, and carry
ing, and cutting, occupy small regiment
of servants. Twenty-Five male cooks, in
white clothes, dress, spit, season and stuff
the meats. As many female cooks prepare
the vegetables, the buildings, and the
salads. A dozen or more boys hurry the
birds, fish and joints from the kitchen to
the carrying-room, where long lines of
carvers slice and joint everything laid be-
fore them.
The kitchen utensils fill a big room open
ing into the kitchen. This room is the ideal
of German housewives. The high walls are
covered with pans, kettles, griddles and
covers which shine as only German hands
and German elbow-grease could make them
shine. There are soup tureens in which a
big boy might be drowned, and kettles in
which twins could play house.
Inc Austrian court dinners are famous on
the continent The delicacles which result
from the protracted meetings in the council
chamber of the chefs are often so fine that
favored guests not unfrequently observe the
old German fashion of taking choice bit
home to their friends in the name of the
empress and with her best wishes And
yet, strange to say, Notwithstanding this
elaborate kitchen, neither the emperor nor
the empress eat much Of the savory viands
CaintlpS Ella bp1sataJ i'm