The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-05-17
Part
ILL.,, >

In Germany the epicure eats salmon
With a sauce of crayfish from the
with aspic jelly, lettuce and mayon-
naise; thrushes from sunny vineyards;
larks at Leipsic, the city of book fairs;
oysters from Holstein, fried in Par
mesan cheese; fish called Zander
from Pottsdam, large and delicious:
hams from Westphalia; wild boar from
the Black Forest; sausage from Bruins
wick and Frankfurt, and all kinds of
cakes and wine. The Teutonic nations
are particularly good bakers, and from
pumpernickel up to their exquisite rolls
and tarts, all they make is first-class.
Strudels "a sort of pancake), and moo
dies or home made macaroni, are ev-
cry day fare. Honey wine or hydro
mel, and also one made from lilies OF
the valley, are drunk in the season.
From the latter poetic creation to liver
pudding, is terrific leap, possible only
to the versatile German mind. In Aus
tria, Hungary and Turkey meats are
roasted with prunes, raisins, wine and
brown gravy. Veal is a favorite meat
and always good. Austrian coffee lit
orally takes the cake, that iced, nut
strewn article, for it is well made and
covered with whipped cream. Wild
strawberries, small and sweet, Bava-
rian creams or cold buildings, and all
kinds of dainty desserts are found
cheap and tempting at hotel or cafe.
At Prague they eat a pudding made of
TD1ln I'D TOyr-
Venice and Italy, a soup is made on
Christmas eve of carp, onions, herbs,
currants, almonds and honey wine.
AT Easter, many a good, old family
partakes of a lamb, stuffed and roasted
whole, filed with truffles and pistachio
nuts. The latter dish is universal in
Turkey, and is seen in the street
booths, ready to carve into portions.
In France and Germany all vegetables
are we'll cooked, including carrots,
caulifiower. celeriac, CARTOONS, arti-
chokes, morels and cepes varieties of
mushroom), and string beans. The
chicken stew with cream and paprika,
is peculiar to Hungary.
In Norway will be found anchovies
and caviare, salmon and game. includ-
ing reindeer. Norwegian caviare has
cloves in it and is not quite so fine as
brand of black caviare which is made
in Hamburg. Ptarmigan or white
grouse, is baked in earthenware with
wine and spices to extract its rich
flavor Reindeer will be found equal
to venison. Rod erode, jelly of cur
rants and sage, is the most popular
Morse dessert. Salads of red herrings.
anchovies and potatoes are indigenous
to Norway and Sweden. In Russia the
fha
est fishes that SWIM The latter is
caught in the Volga and in the Caspian
Sea, and it's roes made into caviare.
Sturgeon is praised in champagne and
offered to royalty. The capercailzie,
also found in Scotland, flies over the
estates of princes and, when brought
low, is delectable but immense sub
stitute for turkey. Russia is the coun-
try of zadzOuska or cold appetizers;
table covered with salads, sandwiches
and pickles is spread at the doorway of
every dining room of pretension. The
greatest variety and ingenuity prevails.
The Russian nation is composed of
large eaters and drinkers, who gamble
ftnd intrigue to the brink of the grave.
Champagne flows like water among the
rich and vodka makes the poor sodden-
witted Bears paws. stewed with wine
and bacon and vegetables, is dish
popular with sportsmen. Borscha,
soup of beets. is dear to all classes.
The nobility, formerly addicted to
habits of the Turks and Chinese, now
ape French fashions in dressing and
feasting, while the peasants live on
sour cabbage soup and bread made of
earth and wood-shavings.
Sunny Italy is the home of mezzani,
or over thirty sorts of macaroni, Par
mesan and Gorzonzola cheese. olives,
capers and sardines. In Naples you
can taste the pesca reale or royal fish
which ranks with salmon and stur-
geon, and in Rome, the finest wild
boar, which is nodded into gelatines
with aspic jelly and truffles, and pista-
chic nuts. The epicure delights in the
aristocratic gelatine, no matter of
what meat it is composed. Turin is
celebrated for its sweets and Bologna
for sausages. The rice soup or mines
terra, national dish as prevalent as
pilaff. polenta or risotto. is found su-
perior in Milan. The Italians fry ev-
erything possible. and in pure olive oil.
They adore garlic, but they have
salad of violet leaves not 10 be de-
spised, and their Mi-Carme fritters, at
Rome. of semolina, dipped in jam. are
dainty and good. Venice has superb
hsh called brancino. served with hot,
green sauce.
Greece exports currants from Zantic
and Corinth. Athens offers the epicure
turkey. fattened on olives, from Mt
HFmettus. The honey of Hybla and
tAmettus is famous in myth and story.
: hoseleaf jam is served to formal call
ers and made in an old convent over
hooking the bay of Naples. II is served
with black coffee and cigarettes. The
tchearek or Greek Easter cake is shap-