The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1903-04-25

ner given a few years since by Nine,
Emma Eames at the Hotel Marie Antoln-
cite in New York. When the fruit vas
about to be served a waiter placed on
the table silver salver bearing What
appeared to be a chocolate representation
of the juvenile deity in whose honor the
any adventurous guest plunged a FORK
into the supposed dainty it was recog-
very much alive. and was, indeed, liv-
ing pickaninny. Those present wnt were
disappointed of their sweet had their re-
ward Tor M. Jean de Reszke, VINO VAS VA:
| which the dish" wa removed. A meai1e
meal hors doeuvre and Il pickanlrny
provide, but luncheon such as was given
to twelve members of certain London
| club about the second week in May, 19OO,
is repast of lifetime, and one most
| australian, though novelty to many,
! are not so to all, since certain merchant
| OF ILeaoenhali, recognlzlng tnat they Iur-
| nourlshment than either OK tail or turtle
| Imported several thousands The saddle
of reindeer that followed. with its pc
culiar but natural and delicious salty
! flavor, was pronounced by eplcureS pres
| ent to be superior to any other form of
| venison; The gathering, however, met to
eat neither kangaroo nor reindeer, though
both dishes We're welcomed. That which
they had come to discuss consisted of an
emu's egg omelet presented by one of the
members. with great solemnlty ana
care, for the shell was required for the
purpose of being mounted in silver, ana
used as cup, one end was sawed OF,
and the contents, which weighed a couple
of pounds, were handed over to the club
chef to exercise his art on. Other
savories, including crocodile eggs and al
ligator eggs, were to be found on the ad-
Jacent Sideboard, but the plat du jour
was undoubtedly the omelet, which, to
most tastes, would be distinctly prefer
able to similar confection as made in
Africa, in which the ingredients are
white ants or termites beaten up with
eggs. Adventurous individuals who have |
tasted the latter dainty assert that it is [
not unsavory.
Culinary Jokes.
In days of yore practical culinary jokes
were frequently practiced at the tables |
OF the wealthy; on one festive occasion
a stag made in paste, but hollow and
with wine, which gushed forth when the
arrow was withdrawn. to the amazement
OF the guest who undertook the task. A
ship of paste at one end of the table dis
charged broadside at a castle of paste
placed at the other on the same occasion.
and finally the gathering dispersed in con-
was removed and out jumped a number
of healthy frogs while from another pie
several live birds flew out and promptly
Snuffed out the candles. Today the GU
linary practical joke is not frequently
practiced, but few years ago at a dinner
party given by Professor Elihu Thompson
at InilduelpIHd, Jne electrician revived 1t
with the aid of a small con-
cealed bottle of liquid air He thoroughly
mystified his guests. who were not cog
infant of the properties of the fluid, and
who could not understand how the piping
hot soup was instantaneously converted
into block of ice in the tureen. the
seemingly boiling salmon became fossil
zed, and the wine refused to run out of
the bottles. The professor finally en-
ightened his friends with regard to the l
rick he had practiced upon them, and {