The Savannah morning news. (Savannah, Ga.) 1900-current, 1904-07-23
WHEN ROYALTY DIMES.
Things Prepared shown by ButtOIph
Menu Collection.

From the New York Times.
Did you ever dine with royalty? No?
Well. probably you have often Won
dered what kings and queens and no.
BILE princes eat. It's ordinarily but an
idle speculation, for, after all, a kings
house is his castle, just the same as
any other mans, and what he eats
and drinks is his own particular bust
ness-and his chefs. Once in d while.
however, the ordinary mortal may get
perspective on the dining table of
monarch The surprising revelation
is that, though the monarch is apt
to have a choice collection of viands
set before him, his meal, after all, is
one that might be duplicated-andS Of
ten is, in fact in almost any restaurant
or hotel of the first class.
Miss Frank E. Buttolph, who has
made the remarkable collection of
menus at the Aston Library, notes that
as far as the actual cuisine is con-
cerned, dining is much the same
whether it be in America, China, or
South Africa. To be sure, each locali-
ty has it's own individual dishes-pro-
vincial tidbits, so to speak. But gen.
orally speaking, whether one dimes in
Toxic, Cairo or New York, says Miss
Buttolph the food is much the same.
Buttolphs collection has now reached
the number of 1850. That is truly a
record when one recalls that it was
only begun in January. 1900. But the
fame of this New York womans novel
collection has spread all over the world
and now almost every mail brings adj
ditions to the number.
Coronation Luncheon.
Miss Buttolph recently received from
London the menu of the royal luncheon
served at the Guildhall, on the occasion
of the coronation of King Edward VII
and Queen Alexandra. The menu is in
the form of a booklet, doubtless con-
sidered a particularly handsome eff
fort by the Britishers, but in typogra-
ply. binding and illustration compar-
ing but poorly with the efforts of
American menu makers. Indeed, a
general comparison of menus in the
collection indicates that nowhere in
the world is there the same attention
paid to the artistic phases of dinner
cards as in this country.
The coronation menu contains, OF
course, portraits of the King and
Queen. together with a few small chro-
mos of British public buildings. The
names of the entertainment sub-com-
mittee headed by the Lord Mayor, oc-
cupy one page, while the list of toasts
has another, the subjects of the toasts
merely involving the names of the
royal personages present. But this is
the luncheon menu:
Clear Turtle.
Mayonnaise of Lobster.
Salad of Soles la Danoise.
Pyramids Of Quails du Roi.
Souffle of Chicken and Truffles.
Lamb Outlets a la Refine.
Barron of Beef.
Salad a la Demidoff.
Came pies. Capons Bechamelle.
Pbeasants. Roast Chickens.
Asp Es" Prawns. Aspics Foe Gras.
Bavarols of Fruits.
Fruit Salads. Meringues.
Dessert. Ices.
nil for ItaIy's Rulers.
Another royal dinner Of which the
menu has recently come to Miss BUT
tolph is that OF the Lord Mayor OF
London to the King and Queen OF
italy. The menu card is comparatively
simple, although its front is decorated
with "A rich embossed coat-of-arHs IN
colors. This is the fare that was set
upon the board to tickle the palates OF
the royal italian couple:
Tortue rAnglaise.
Timbales de Soies a Ia Russo.
Mayonnaise de Homard la Creme.
Chaudfroid a la Mariniere.
Calless EN- Caisses a Ia Strausborg.
Corelettes d'Agneau Ia Moscovlenne'
Mousses de Faisans aux Trufties.
Pates de Gibier a Ia Moderne.
po,tiets Rotis. Poulets en- Bechamel
Jambon de Cumberland
Langue de Boeuf.
Gelee rOrange. Gelee Ia Mandarin
Ciaees. Desert
Fer a bali AZ the, oulrlnal, the