The Savannah morning news. (Savannah, Ga.) 1900-current, 1901-01-30

casions when some new kind of picked
herring has been tested and found good.
At the shop in question are TO be found
not only all sorts of imported goods in
the line Of. fish. cheese and pates, but
in an upper story a white-capped cook
with an accent as broad as her knowl-
edge of German culinary secrets works
all day filling the orders that come for
special dishes or in making ready the
fresh herring and potato sa.ad that is
always kept on hand in the snop. She
can, a a moments notice, give sugges-
tons for German supper that the mind
OF the American-bred hostess would new
er have thought of, and for considera-
ton she will undertake to put upon your
Sunday evening table a meal that out
side of Milwaukee or possibly New York,
could not be duplicated this side of the
fatherland. Your guest may or may not
like it. Their attitude will depend upon
the education of their sensory nerves
but at any rate You will have esta bhshed
your reputation as the giyer of unique
AFFAIRS, and the make-be.ieve kartoffel
salad that your neighbor serves will be
engaged at its true wogth. The salad you
viii serve will be OF a compound no YAM
kee cook would venture to initiate.
Taste Better Than the Smell.
The little shop is one of the quafntest
places in town A pick checked, haxen-
haired GIL comes forward to attend your
wants and to chuckle audibly at the dis
may that SEXES you as she lifts the
covers Of certain tall glass Jars.
gu don't Ike il, no?' she says with
quaint German drawl. IF you will but
taste II once you will not be disturbed
by the smell"
30 with an inward prayer to the spe-
cal little god that watches over your
health and we.l-being you sample tim
ldiy and hopelessly, the dainty she holds
out TO you on the tip of the fork. The
fear vanishes and something akin to low
mis- your soul, for you have experienced
distinctly new gustatory sensation 1t
may or may not be pleasing The 10y Ia
'he sensation lies in it's novelty.
menu Tor real German supper"
repeats the faxen-haired maiden i'm re-
spCnse to question. That is difficult
mere are SO many things to choose FROM
OUT II were ordering a real nice meal,
ell saVory and good tasting, | would have
Tor instance, a herring salad, a dish of
mead cheese, some hand cheese. a loaf
OF pumpernickle, strong coffee and beer
mat would be a nice combination" and
she smiled cheerfully.
Inc herring salad, which is one of the
dishes that the shop makes every dav
ana keeps on hand for its regular Gus
toners was really attractive in appear
ahce' with its furnishings of pink
shrlmps. green capers and curly lettuce
leaves, and so, too, was the head cheese
cone In a graceful mold and clear and
transparent
Fish in OdOrOus Profusion.
1t isn't necessary. however" the girl
went on, TO have herr ng salad a.wavs.
There must be herring in some sort-ob
yes, or 1t wouldn't be a real German sup
per, but there are many different kinds
OF herring. There is herring done in sour
cream and mayonnaise dressing. 1t
doesn't sound good, but Just taste it,
Isn't the combination nice? Then there
are picked herring" and she waved a
pump hand in the direction of a row of
open jars. There is the herring that is
fried in butter and put up in sp ced vine
gar the Rollmops herring that is stuffed
with pickles, the Meri herring that is
done in spiced vinegar. and there are
smoked and dried herring of all sizes. A
German supper without herring would be
ike-like-a-'
But comparison failed the faxen haired
maid. A herringless slipper masquerading
as a typical German was something her
imagination refused to compass. So she
changed the subject and went on TO talk
of other things that may propery ac-
company the useful fish. There were. for
instance, dried cells wi h smo TIL shiny
skins picked pork tongues in bulk and
picked lambs tor CUES in tile glass j7rs,
There were spiced an no les and dried
goose legs and all the known variety of
'wurst" from the pale gray "leber wurst''
to the dark-color d bioJd sausage and
thick slices of dried sturgeon and ccd
And there isn't one but is very 20 d."
said the f1axen-ha.red girl triumphantIy.
Cheese i'm Need of Ventilation.
The cheeses were in cases nearest the
1oor for obvious reasons. You were aware
of their presence the instant your foot
crossed the threshold and not for a second
could YOU lose sight OF the fact that they
were somewhere near, so insistent was
their fragrance despite due precautions
that had been taken i'm the way of air
eight jars. There were cheese from
tFance and cheese from Germany ana
even cheese from Switzerland and side
by side with these products of foreisn
anris were there no less mighty output Of
Wisconsin factories. There were cheeses
that were small and green and Shiny
ana cheeses that were pump and firm aud
whioe cheese that was soft and cheese
that was hard. cheese in tin foil wrappers
and Cheese in cloth covers, but never
cheese tnat was not doing its best to add
It's NoAtNi Abtlt iOi1 70 the atmosphere.
Some of them do have a strong smell"
said the tlaxen-hairde girl sereneIy. but
1t is those that do taste the best"
Besides the cheese and the fish the
shelves of the deiicatessen shop groen
beneath their burden of canned delicacies.
There are few sweets, though all sorts of
German chocolates are sod, chocolates
such as you can find nowhere e.se in
town. and which hold the secret of the
smooth brown drink of Vienna There
were mushrooms dried and canned pates
IF goose liV eTs. chicken, turkey, partridge
and anchouy, all ready 10 be served on q
bit Of cracker or slice of toast. Their
were musVards of French and Germa
mixtures md sauces Of every descrip ion
and there We're, too, great pals of potato
chips, crisp and yellow, hut these were
things that one can find elsewhere. while
you will search the town over 60 see her
ring in as many guises or cheese of :
varied and penetrating a scent as is TO be
found in the little dehcatessen. shop tba.
caters to the cultivated German taste.
And every day" said the girl as she
opens the door and po iteiy bows YOU oui
come more and more American peop,e
who have grown ford of the real German
dishes and know how 10 make them. You
come TO like deica essen by eating delica-
lessen. There is 20 other way
u. According TO Sir Robert Ball dis
pguished- English scientist the sun lost
miles CT its diameter during she cen