The Savannah morning news. (Savannah, Ga.) 1900-current, 1903-05-31
DINNER OF A DREAMER.
LucuIIus Was a Quick-Lunch Feeder
Compared With DOIan, the Peri
patetfc PHILOSOPHERS.

We Deen redQln& ABOUT LnlS new
airship and it interested me greatly"
said Dolan, the peripatetic philosopher.
1.-THE inventor says he'll be able to sail
| through the air from New York to San
Francisco in five minutes. Little does
| he imagine what a boon his invention
will be to the man who likes a really
good dinner.
II hope to live long enough to see
the machine perfected. When it is 1
shall engage it for the first open even
ing and invite my friends to dine with
me. We shall have an absolutely ideal
dinner. I'm not a gourmand, nor an
epicure. I'm just a plain good liver
who has eaten the best they have in
every state in the Union. 1 know just
where to get the climax of cookery in
every line. But until this airship is
available it would hardly be possible to
have them all for dinner the same
| night.
But suppose we've got the airship
and I've asked you to be my guest for
dinner this evening. Well start down
at Sans little oyster house on the
basin at Baltimore and have dozen
little salt waters from way down the
bay. There is nothing like them in
the shellfish line anywhere else In the
world. They have a tang that your
fresh water oyster never dreamed of.
Then we'll jump into the airship
and sail over to New York for our soap
course. Maybe you don't know it, but
over at the Fifth Avenue Hotel there
they make a certain cream tomato soup
that is to all other soups as IA cham
| payne is to ditch water.
when we get to the fish we are met
with peculiar difficulties We are both
cred by superfluity of riches. There
are at least three things a host might
do without getting out of the first
| class. He might for instance, sail over
to Gloucester, N J., where my dear
old friend, Ned Hawkins, discovered
planked shad. Ned was a gambler, to
| be sure. but we can afford to forget
| his faults when we consider what he
did for the world in the planked shad
line. Our ideal host might also take
his guests over to Boston for the fish
course, and let him eat some broiled
schrod at the Vendome. The schrod-
your education has certainly been neg
glected-the schrod is deep-sea fish.
| The cod fleet catch them upon the
| Grand banks and bring them into Bos-
ton, where they broil them in butter.
! Old Fred is my waiter at the Vendome
His hair is snow white. and when 1
say A little fruit, Fred. and then you
smiles in a way that shows he knows
| when a man is wise.
But this indecision would spoil any
| dinner. l hate to do it, but l think
| we'd better cut out both New Jersey
and Massachusetts and sail right across
country from New York to Los An
geles, Cal Just order a broiled sand
! dab then at Levy's. if you please, and
| get ready for a new sensation in the
fish line. The sanddab is caught out
around San Catalina Island. He's not
big fish, but when he is properly
broiled his flesh is firm and white and
sweeter than honey in the mouth. Talk
about CALIFORNIA; climate; l wish I
were a poet so that I might properly
sing the praises of much rarer mar
vel-the sanddab.
For your roast, if it's beef you want,
you can't do better than to shoot back
half way across the continent to Chi
cago. There's where you'll get the
best meats in the world. And, of
course, you'll have your beef kosher.
Wen only have two vegetables. The
first'll be stewed potatoes. Well stop
the airship at Saratoga, N. Y, to get
them-not right in town, but seven
miles down the lake drive at French
Johnnys' club house Stewed pota-
toes as French Johnny cooks them
are a work of art. Now, don't they
taste good?
eff we'd let Johnny alone he'd serve
us oysters-and stewed potatoes; then
soup-and stewed potatoes; a roast
and stewed potatoes; salad-and stewed
potatoes. Get tired of them? Not the
way Johnny cooks EN-. But this even
ing we're dining on a collection of the
works of the old masters. and we can't
stop for anything but the one incom-
parable dish.
"It wouldn't be justice to our palates
if we didn't sail down to the house of |
Col. H. ]. w. Ham. four miles out of |
Rome, Ga. and ask the colonel to let |
us taste his sweet potatoes. First, the |
colonel boils 'em bit; then he sticks |
'em in an oven and bakes 'em; finally |
he splits, and fries EN- till they're just |
brown in butter. Hats off to the col |
onel, if you please.
"Of course. the colonel does not keep |
hotel or anything in the shape of a |
place of public entertainment. But he /
is a fine old Southern gentleman, which |
is the same as saying that he'll be glad |
to serve sweet potatoes to me and my
friends or to anybody else who knows
enough to appreciate masterpiece.
ut seems to me that a piece of good
old-fashioned corn poned go well with
this course, so we'll navigate up to old |
Nanny Jinny's cabin up Lost Creek |
ask the old lady to make US some
Watch her mix up the good old yellow
cornmeal with salt and water-nothing
else-and cover the dough all over with
red Goals in her fireplace. There, isn't
that lovely? Excuse me, If l seem to
praise my own dinner.
"A little Of the entree? Danny Bauer,
right here on the corner Of Center ave-
nue. and Ninth street, In Cincinnati, is
the only cook in the world who knows
how TO cook goose liver Did you ever
taste anything like that?
Now, some salad2 Wen stop at the
Arlington in Washington for that
Francois, the chef. has been instructed
as to our coming, and he has some OF
his own special dressing all ready l
Aren't you prepared now 20 place the /
creator Of that salad dressing next 10
the inventor Of the printing press as a
benefactor OF the human race?
Dessert Why there's only one
thing 20 do when we come 20 thaf
Throw on q little more power, please.
and land W in Springfield. Macs a
slice u Cooley House custsTd pie, That