The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1899-06-09
NO. 40.

erty 10 put them IN soup or CAKES,
salad or pudding. They are evi-
IDENTIFY appropriate anywhere. l
never saw the interior Of German
kitchen, but | have always imagined
a large pot filed with caraway seeds
as one of the most important articles
in the room. After carefully put
ting as many OF them in an article
)f food "a necessary, according To
German taste, | fancy that the cook
sprinkles every dish with caraway
seeds before it is put into The oven,
and also after it comes out, in order
that there may be no deficiency of
this popular ingredient. l was able
to escape them with some degree of
success in the restaurants to which
| went habitually, but in strange
places l suffered from them.
my worst struggle came in the
home of an officer 10 whom | carried
letters of introduction. He lived
in delightful fashion, and the dinner
took with him remains delight
full gastronomic reminiscence up to
a certain point. That point was the
goose. 1t was fine bird and look
ed deliciously brown. Disillusion-
ment came, however, with the first
mouthful of it. The cook, faithful
to the traditions of her country, had
filled the stufiing with the seeds as
if to make up for the lack OF them
ELSEWHERE. 1t was the cruelest APP
plication Of them had ever known,
for the goose that was spoiled by
them would have been credit to
any dinner. Their presence was
highly typical, however, OF the part
caraway seeds play in every German
kitchen. 1t may be possible to es-
cape them for several courses, but
they are certain to crop on some
where in the place where they are
t least expected. To get through a
e meal without them is impossible.
Next to the caraway seeds, | had
, the hardest time with the skim on
the boiled milk. That was always
2 an aversion of mine, but it was
e never so necessary before to keep
a up steady fight against it as in
t Germany. There the skim on the
! top Of the milk acquires an adhe-
/ siveness and persistence which
makes it impossible to detect al.
a ways. 1t can evade the most dill.
: gent search, anu after one has ap'
{ parently gotten rid of every trace OF
It the stuff it will be found in the bot
tom of cup OF coffee.
r "To anybody with a well-settlec
e dislike Of this stuff | need not des-
1 cribe the horror Of such an accident
| as this. By closely watching the
$ milk however contrived to avoid il
fairly well. Finally by wonder
: full application Of the theory similii
e similibus curanter | came to like
e the stuff. One day was sitting
with friend in cafe. He ordered
a a drink Of which | did not hear the
e name. was sick of grengdines
n lcapuciners and cold chocolates, so
e told the waiter to bring me the same
lr thing. 1t proved to be a whitisf
!. yellow mixture. / ate it with q
and found it delicious My
friend, who knew my aversion to
r the skim on the top OF the boiled
e milk, laughed when | asked him
Q what | had just eaten. 1T is a
d glassful Of the skimmIng from the
b bItop of the boiled MIXED, he an
ie eIswered; merely put into the tumb
d Ter and not changed particle. Al
al you have eaten it just now, 1t is to
20 be found in the milk which you SC
'e carefully search every day for the
e. slightest speck Of the thicker crust,
y 1t was skinned from all the boiled
r milk in the place to give you thai
.. glass After that / was never st
5 fearful about the skim on the milk
! although | never grew to like 1t
!. But found it less disagreeable IL
e a coffee cup, and learned to like j
It when heaped in a cup."-Nev
'e York Sun.