Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1910-10-01

tStVI - hiit
musicians are all linderpaid-at
least according to American standards
of rccompcnse. a talented chef. how
ever. in spite OF keen competition. Is
not only Immediately recognized but re-
ceiyrs adequate financial encourage
ment.
The recent rise in the prices Of food
has revealed the conscientious indie
Ipcndence Of these artists. Would they
alter the proportions of a piece dc re-
sistancc in order to keep to the custO-
mary price of meal? Not much: they
would no more dream of ushcring from
the kitchen n smaller symphony than
Whistler would have reduced the size
OF a nocturnc in order to use less paint.
In consequence, connoisseurs are pay
ing more for their living. When n
midinette WIS asked what she would
do in view OF having to pay % cents
for her midday meal, instead of l6
cents, she answered mournfully, I
shall have to suppress the dessert.
Perhaps 1t would not be out of place
here to describe the curious origin OF
the universally adopted French term
..restanrant;" few people seem to have
traced the evolution of It.
In the sixteenth century the great
specialty was n preparation Of meat,
cabhagc and chicken chopped together.
mixed with barley and raisins. Favored
with rose leaves, seasoned with req
pepper and cooked in casserole. rms
| French chop-suey was called res
taurant." Every establishment that
| sold restaurant Haunted placard TO
| tina. effect. Just rs in OshkaZoo on
saturday night you may meet the bold
sign Baked Beans and Brown Bread.
About the end of the eighteenth cen
| tury restaurants became restaurants
| and there Is no doubt that the name
| has come to stay in spite of the growing
! tendency In America to change IL 10
"bcanery.'
CATERED TO TRAVELLERS.
| Before this period travellers could
nrocure cooked food ut the Inns but
no accommodation wns provided for the
| citizens The man WHO deserted MS
| own table turned to the taVerns. here
| the choice of dishes was limited, there
| fore indulgcnt proprictors allowed thei'
| natrons to cart in roasts cooked pS
j 'rotisscur'' or rbgouts bouSht from ,
"roit,ur.'' And woe to the "rotisscur'
~. tho "troitour'' who trospnssed on the
| nrov;ncr of the other for specialize!
twcr,p usually patented. If the cook wh'
..roosted' should dare to sell his roast'
In the form OF hash, lie was promptly
III swas not until 1765 that u nei
| chant named BoulanGer succccucu II
| onening an establishment. III "hlc. o''
could be served with clthor lo"s.S -
I'm e,o,,ts besides pastry. choice wines
i, ra c,rnrs--or were cigars still
mn,,nown, During the next fe" year
nrnnrictors attained n hyphenatea w,
observation-disclosures trniteurs;" and TINS u
,Io vns written on their licenses. Amour
tho nost celebrated Of these estAoiisi'
monta was that of Lcgacdue III IN
Tuileries, where the most famous i''e' :,
hnrs of tho "Mountain" met nightly
was here that Mnrat. st. Just RODE,
pierre. Lapelleticr and other poWeilu
leaders of an agitatcd country prepare
their motions and discussed the con
I Yention. In these trouplcso'ne u''o
restaurants we're more often ike po
| litical clubs.
ALA CARTE SERVICE,
During the Revolution which RUNE
tho greatest families of France thei
famous chefs were set adrift. or III
many who opened restaurants, perhap
the hes, known was Bcauvillicrs, frot
the menagc OF the prince OF CONGO
1t was he who inaugurated inc serV'e
Ia carte.
Ono of the most noted spots OF parl
4 under the empire was the corner wller
tho Cafe Anelals was erected Her
was the rendezvous of dramatists, Az
thors and the most brilliant societ
/ lea ders under the second empire an
| at the beginning of the third republic
/ This cafe was to have been torn dow
this spring but for once sentiment Pre-
vailed against ideals of civic heaut!
and tho old building Is still with us.