The Dawson news. (Dawson, Ga.) 1889-current, 1908-02-12
WHEN THE ROYALTY Dimes
THE GAR OF RUSSIA LIVES ON
PLAIN AND SIMPLE DIET.
King Edwards Peculiar Arrange
ment. The Kaiser Loves Sauer-
kraut, and Sets an Elab-
crate Table.

kraut, and Sets an Elab-
crate Table.
The king of England has his meals
arranged in rather a curious fashion.
At a. m. eggs, cold meat, toast and
tea are served in his study. Lunch
con of three or four dishes is served
at 2 o'clock. At 5 o'clock there Isl
tea with little cakes. At a light
supper with cold meats, and lastly,
about midnight, a serious supper
with many French dishes. Among
King Edwards favorite dishes is a
minute chicken on a morsel of toast.
These little poussins yield but two
or three mouthfuls, and in London
are retailed at almost prohibitive
prices. But in the west of Ireland
they are sold By barefooted peasant
girls for sixpence each.
When the table is set for state
banquet at Windsor Castle it is a
dazzling sight. Only those who have
seen the gold pantry can have any
idea of the wonderful plate owned
by the royal family of England.
At Austrian state dinners the me-
nu is nearly yard long and dish
is scarcely placed in front of one be-
fore the court marshal taps his gold
cane on the floor and away goes the
dish to make way for the next. Up
on ordinary occasions the emperor
takes his meals alone, each one be-
ing brought to him on a tray. HIS
dinner consists of four courses, his
luncheon of two Neither butter nor
sugar is ever allowed on his private
table
When their royalties of Russia
dine without guests the dishes are
of the most simple, even bourgeois,
description; the car, although
hearty eater, prefers simple food.
When the repast assumes ceremo-
NAL form the cuisine is of the most
elaborate character. The chefs staff
numbers over 1900 persons, and
these include "a officers of the mouth,
SO yeomen of the buffet and 12O
chefs of the first, second and third
rank.
Feeding the German emperor is
no light task, and in spite of all that
is said about the kaiser's Spartan
habits there are few monarchs who
keep more elaborate tables. He has
no fewer than four chefs-a German,
an Englishman, an Italian and a
Frenchman
Each of these chefs has his staff
of assistants, while il addition there
is an individual who may safely be
described as sausage maker to the
kaiser. His majesty is very fond or
the huge white frankfurter sausage
and has a supply of them made fresh
every day in his own kitchen. When
engaged in manoeuvering his army on
a big field day these frankfurters and
bread, washed down with lager beer,
invariably form the kaiser's lunch
con.
The dish to the heart of the kaiser
is sauerkraut, served with sausages
and bacon fried together. The kali
ser's cooks are strictly limited as re-
CARDS table expenses, and are never
allowed more than a certain sum for
each person meal, unless of course
there is a state dinner, when the al
lowance is much more liberal.
King Leopold of Belgium is
most frugal man and the most par
ticular as to his diet of all the mon
archs. He rises at and works until
8 O'Clock, when his early breakfast
consists of a little bread and sweets,
jam, jelly or marmalade, sometimes
little fruit and a cup of tea. His
luncheon is still more simple, and
quite often he eats no luncheon. His
dinner in the evening consists of two
courses, never more, prepared in the
plainest manner, and he eats abso-
lutely nothing after dinner.