The Montgomery advertiser., 1901-12-10
HOG AND HOMINY DIET
AMERICAN PORK AND CORN ON
 THE KAIsER,S TABLE
Yankee Dishes are Ltked--Broaied Ham in High Favor--Breakfast of the Ruler as the Guest
 of Admiral Evans.

William E. Cuftis's Berlin Correspondence
 in The Chicago Record Herald.
 The Emperor sets the rest of Germany
 a good example by eating American pork
 He has had no other ham or bacon upon
 his personal table since he, had those
 memorable breakfasts with Admiral Ro-
 bley Evans on board the cruiser New
 York when the latter was over couple
 of years ago to represent the United
 States at the opening of the Kel ship
 canal told you the story in a letter
 from Washington at the time, but 1t Is
 good enough to risk @ partial repetition
 When the Emperor was lunching on
 board the American cruiser one day he
 was given some thin slices of brotled ham. He liked 1t so much that he asked
 where it came from. Admiral Evans gave him a dissertation on ham and corn bread from the standpoint of a Virginia
 epicure, and before the Emperor left the cabin 1t was arranged that he should send a boat over to the New York just before breakfast every morning for Q pressly for him by George. Admiral Ev- anss colored man.
 After the New York had sailed west ward His Majesty tried in vain to Ind
 somebody yho could broil ham like
 George. The Germans generally boil
 their hams first. then let them cool, and
 cut of big thick chunks the way of the
 grain, which they fry till all the snap is
 out of it, and 1t tastes like well seasoned
 kindling wood. Giving up the job in de-
 spair, His Majesty ordered Willy Voel- kers. who wears the tremendous title .Koeni giich- Kaiserlicher Mund-koch" and is the private chef who accompanies him
 upon all his journeys, in charge of the dining car on his private train and the
 Admirafs galley upon his yacht, to the
 United States to stay few weeks and
 learn the American art of cooking.
 It was Q handsome compliment to pay
 us, who are so often ridiculed by Euro-
 peans because we don't know how to
 cook. Emil Fahrenhetm, chef on the
 Hamburg-American steamer Deutsch- land, was willy's cicerone. and took him
 to the Holland House. New York, to
 learn American cooking instead of send ing him to Boston or to Baltimore. At the Parker House In Boston. at Young's
 Hotel or at the Algonquin Club in -Bos- ton, or at the Maryland Club in Baltt- more, or at the Arlington at Washington, he could have witnessed the pure and unadulterated American style of cooking. but all the cooks at the Holland House are Swiss or Frenchmen, and could noe make a codfish ball or cake or corn bread to save their souls. But Voelkers understands no English. and I suppose they thought 1t best to put him with Swiss cooks, who could explain things to him in German. We'll, he remained there ten days or two weeks under instruction. and then returned to Germany, where he has since been giving the Kaiser corn bread, buckwheat cakes, American sau. sage hominy, broiled ham and other American dishes with strong Swiss ac- cent, I cannot find any American who | has eaten of Voelkers American cooking. but the Kaiser brags about it good | deal and evidently is satisfied. He has many imitators also, as in every other | fad he takes up. What is called Ameri- | can cooking has been introduced into the | ofrcers messes in several of the regi- ments in Potsdam, and Is said to be | gc at success.
 | The Kaiser likes plain food. He Is | ge nuine soldier in that respect He likes his rations regularly also-a point where n Kings resemble common folks; but he | ablors rich viands, and at formal din- | ners at the palace which are elaborate | fairs gotten up in French style, he sell l 'om eats or drinks anything, having had | his simple pork chop or sausage before
 he came to the table. He Is particularly fond of codfish and has stock sent from l Norway every season.