The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1898-05-07


magical sound. 1t has appealed to native
and outsider ever since French colonial
ton in this country. The first question |
was asked by the household on returning
from the Mardi Gras was: What did you
have to eat?, The question was hard TO
answer. Rather, what didn't have TO
eat? When one breakfasts and dimes at
restaurant where a wager is constantly
laid on the table as to what are the IN
gradients of the dish just eaten, 1t GER
tainly is a difficult problem to solve. this
one of 'sWhat did you have to eatE L
actually saw that wager given again and
again. 1t would be probably near the
truth to say that one eats a little of every
thing in New orleans.
One eats very little in New Orleans. but
one eats often. The French serve often
and sparingly with exceeding daintiness.
They believe about the art of eating as
the japanese believe in the art Of decora-
no rose in an exquisite vase is
worth 100 flowers. So the dish excellently
served deliberately and dainty cooked
wiah it's one liquid is far better than a
grooming board
The day is began with a cup of coffee
and a roll-an egg, if one wishes it. Then
breakfast at 10 OF IL o'clock. 1t is a city
of restaurants, and he who has only
lodgings lives at the chefs taste. at the
epieure's board. The flavor and taste of
their coffee is different from that gotten
north or west of Lake Ponchartrain, UNI
less in the hostelries with French chefs.
l watched the most famed cook in the
city make it one morning, and this was
how it was done.
1t had been partially roasted at the mar
ket, but she put about three cupfuls in a
pan with a lid and roasted it a bit more.
Heat brings ont the flavor. Into the coffee
mill it went, and the fresh grounds were
put into a tin dripper. This dripper she
laid over a brown stone jar, which was
entirely warm, and then poured the boil
ing water into the dripper. She placed
the stone jar in front, not on. the stove
Only a little water at a time was poured
over it, and two or three times the whole
contents of the jar were poured through
the dripper, for extra strength. The re-
suit was a coffee that was rich, brown
and fragrant. The cup was poured only
half full, the rest made up with hot milk.
1t was nectar.
Snails were served often and delight
fully. A salad of them is served for
breakfast. The shrimps are pink, tiny
and fresh. They are laid over crisp,
curled lettuce leaves. Over them are
shaken oil. vinegar, pepper and salt. The
clever chef never beats up his dressing.
He just throws each ingredient over with
out any measuring but the eye. Invaria-
bly, ne pours it out from the bottle to the
salad. then mixes it all up with the wood
en- spoon and fork.
Liver is a frequent dish, cut very thick
and served very hot. Very little if any
hot bread is seen. The bread is delicious.
It IS broken, never cut. The crust is thick,
the bread is porous and one can eat the
most inexcusable amount of it. New Or
leans butter is simply delightful, but
never superior to the Pennsylvania brand.
The concection of dishes is entirely diff
ferent. Garlic has touched everything
that can be improved by the flavor, and
mushrooms or %truffles, oysters and brains
are often used. Their omelets are made
exceedingly thick and quite brown.
Roast beef and mutton are not so fay-
ored with them as chicken, turkey, ven
ison and squirrel. These meats are made
into a composition dish oftener than
served as a plain roast.
- lining JIG dI1lihS cldTGt.
Not in a wine glass; Dear me! No! But
in a large water tumbler. half filed with
ice and diluted with water. Your good
Frenchman never gets drunk, but he
drinks alwaysi
"A priceless thing is a hobby. The
daily tasks by which hosts of women
support life are favorless, barren, almost
hopeless. To such ones a hobby may
offer the dearest hopes of ultimate free
dom from the unweIcome daily task; it
will at any rate serve to entertain and
give point and flavor to an otherwise
blank existence" is the position taken
by Carrie e. Garrett discussing" Wo-
mans Dreams and Hobbies in the May
"Woman's Home Companion"
Hobbies lave the power to concentrate
and absorb the scattered energies which
might otherwise be expended in purpose
less fiirtations, building superfiuous bon
nets, reading cheap sensations, gossip
ing away precious moments, picking out
our friends foibles, dissecting our own
emotions, and wishing vaguely for every
thing which is attainable. If the hobby
did nothing else but prevent these
frivoiities 1T would be a boon to humanity.
Man found out the value of hobbies
long ago. Almost every man who is good
for anything has a purpose which he
thinks is quite the most magnificent one
which a man could pursue. It is no
matter whether it is law-making, pill
making or shoe-nraking, he pursues it
with absorbing enthusiasm, and strives
to make the best avs or pills or shoes
tas the case may be) to be found any
where. And when he has not felt this
sweeping enthusiasm which the genuine
hobby. inspires, but has been content to
languidly saunter along the path of en-
deavor. it will commonly be found that
his laws or pills or shoes are not among
the best on the market. If our hobby is
a power which we feel within ourselves,
and which we determine to develop to
its fullest extent, how rich we feel in the
possession of that power, even in its
feeble beginnings, and with what joy and
pride we contemplate its growth and per-
lection! Woman has found that it ds not
enough to merely look pretty; that love
cannot be her whole existence fthe poet
to the contrary. Notwithstanding, and
that even with the richest plenitude of
gowns. Jewels and enjoyments of life still