The Alaska citizen., 1911-04-03

parsley. salt and so on and a minute quantity of coffee.
 Although in Spain the cuisine of the court is in charge of a French. man, A.. Capdeville, curiously enough German influence is strong at the royal table. Then there are also the national tastes to consider, tn f SC leading to the production cf chicken in thick soup CapsiCum, dishes floating with oil, cream tarts upon cabbage leaves and the famous gag. pacho, a peculiar Spanlsh cold soup which contains tomatoes. onions. GU. cumbers. garlic. glass Cf oil, vine gar, pepper and bread. to which be. fore serving powdered ice is added.
 A queer story is told of how the Emperor of Austria got his cook Perski, who is a Hungarian. The emperor is not much of an eater. One day he was dining with the Count of Rheingaum and was de lighted with the way in which a wild boar's head was cooked.
 Two days afterward an enormous box arrived at Schoenbrunn. where the emperor was in residence. sent with the homage of the count When 1t was opened Perski was found in side, no worse fer his experience and the emperor accepting the gift made him his chief cook.
 French influence is supreme in the cuisine of the czars. and has long been. Once the post of chef in Russia was not without danger. for there is a tradition of a cook wh~ Id and himself roasted before his own fire. In the 18th century. when French cooking was most famous. a chef at the Russian court go' a. much as 100000 livres year. What is more, he was so important that when in fit of pique he left sud denly the cZar sent couriers after him to induce him to return. and he did so when he had got an apology from the sovereign.
 The present cZars chef is Pierre Cubat. who is also major domo. He is regular Parisian and g~eS to Paris always to purchase his best materials. The most important of these are foies gras trufIled. and chickens. He has to provide food each day for 300 people. because meals are provided at the royal table | not only fer Nicholas II. and his family but for all the members of the court down to the civil and military officials
 Cubat receives S2O.000 a year. One has to remember his responsibili. ties, for each piece of bread. each portion of dessert may carry death to the czar in it. NJ. Cubat keeps his precautions a strict mystery. The truth is that the imperial kitchens are iull of secret police agents who act as dishwashers, scullions. coal carriers, etc.
 Goldfish fried in oil is the Czar's favorite fish, chocolate cream de lights Queen Wilhelmina of Holland Abdul Hamid lived on eggs and Alfonso XIII. declares that the best meal he ever had was when. detain ed through a motor ca.' breakdown he shared the meal of some carters by the roadside.
 President Fallieres of the French republic is all for his own Gascon dishes. He quarreled with the great Elysee chef NJ Tesch, because the latter would not put garlic into some of the dishes at a state ban quet or introduce the presidents To cal viands. Tesch had served un- der men ike Garnet, Felix Faurc and Loubet, and promptly pulled of his apron, as the French say. Now woman cook serves in his place. It is said that when NJ. Fal Heres goes to his vineyards al LOupillon he has one great feast or garlic soup; but it is also said that he is the author of a recipe for a salmi of woodcock which is the joy of his friends.
 The present French president, as a fact, does not impose his tastes on the guests at the Elysee. The custom is for all official dinners or luncheons to be served by enc or other of the leading Paris restau- rants. Just as at the Mansion House in London, and to large extent now with state dinners even at Buckingham palace or Windsor