The sun., 1908-03-22

cheese anchoves and tomatoes stewed
with thyme Cottelet trifolat will appeal
to the lover Of garlic, for the veal outlets are
highly seasoned with that typical flavor
and covered with. cepes or occasionally
mushrooms. Another entree Of these cApes
and mushrooms is made by putting them
into shallow pan, covering them with
cheese and allowing them TO cook well, but
not dry enough 20 solidify the cheese and
butter melted In the dish There is a sus-
pCidn Of garlic in the tomato sauce or stew
TO be eaten as an accompaniment OF this
dish.
The frito misio in different parts is likely
TO vary in its details Naples always in
cludes some OF it's wonderful tomatoes in the
compound and some OF the shell fish or
rOnOole which come from the bay. They
are like little musSels which are picked up
in large numbers at low tide on the rocks.
They are used To flavor sauces for meats,
fish and macaroni, and a soup Is made OF
them There Ia, OF co irse, among soups the
minesirone which is the vegetable soup
that changes least in Italy. Tne same soup
| is known In different parts Of the country
under different names, but mtnestronc
retains it's title and character In Tuscany as
we'll az in the south
There are pastries at the Giardini di
| Torino, although fruit Ia a popular way NJ
ending the meal Then there is the most be-
| loved Of all Italian desserts in the zabaione,
which is a sort Of froth OF egg and sugar
| favored with wine and usually serv ed
! hot MARSHA is likely 10 be- the favoring
| Of this wine dish in Naples, although the
wine differs in parts Of Italy, In Venice,
| for instance, the wine Of Cyprus Is used.
while i'm Florence three wines are mixed
| Zabajone isnutriuous, but il is undoubtedly
eggy and excessively sweet TO American
taste.
The Regina d Italia is a similar restaurant
which Ia also situated on the Toledo and
! differs from the Giardini only in the eX-
tent Of it's popularity and the size Of itS
rooms. The Gambnnus and BavRria az
well as the Pilsner are restaurants devoted
| to the sale Of beer from Germany. They
are frequented by Italians. but are In the
main much less local in character than
| the wine restaurants. They often have
a certain German character in the cooking
az well, and are not to be seleoted to give
! the guept the best idea Of Neapolitan life,
The Restaurant Milanese is devoted To
north Italian cooking, which can be best
enjoyed In itS native place, A typical
| Is to be bad at the Sootto Jono, VhioL BeemG
! to live only from the clientele Of yisltorI
| 10 the museum and. the clerks employed
in the vicinity Of the 0alleIiA Principe d
Napon, In which IL e situated.
Certainly one Of the most interesting
eating places IN Rome II Buod's although
| II 10 by no means the most elegant OF ex.
! pendve. II u situated In tho oldest pari
Of the city, Just around from the Pantheon
Bucd might be considered analogous to
the old DoTlon establlahment that used to
be In Fulton market. He II the principal
hsh dealer Of Rome. famous especially fof
his szuppa marinara' and other produrts
Of fresh and salt water. In the wiuter
months the officers who form such large
part Of his clientele must eat In the rather
| 1tuHy rooms Of bis little hotel. but IN sum-