The sun., 1912-08-04

coffee Of course extra There are many
hanquets of ceremony at the Hassel
bscEen. but for the casual traveller the
table d 'hote will suit him better than the
offensive feast. A menu typical trans
iat ed into French is:
PURGE Ia Reine
Saumon Fumee aux rplnards.
Selle de Mouton au1 Leguu,es
Cel'nottes rotls Young Fat Pulletsl.
Salade de Saisor.
Sou-,cc an Ciiron.
In the inevitable Hotel Continental |.
which faces the railway station in Stock
holm. excellen: food may be had. and the
,pacialties of the house are the tournedos
.Hi the n.tssell,alsopp1. IA soup made
from a species Of young nettle indigenous
10 Scandina Wan soil. The prices are
.DIhtiy cheaper than those OF the llassel-
- ken.
pperakallArcn ia one of the city's most
touular restaurants. and here dejcuiSr
s' on" i;ron. tiftv ore consists Of a dish
f. eggs in some deiectable fashion. meat
Chees. or some sort OF sweet, usually
:. otl,e served with cream. whish i, less
'ai:iable than the cheese. The table
rjtes too are very good. and II will be
.''u that thick soups are included in the
,ucciiities Of the .lace. The hjarpe,
wt,ch is not unlike our guinea hen, is
siso as inevitable in Sweden rs the pou-
-rie de Nun. in France.
iingon. a sort of Swedish cranberry, is
-rrved as Il compotc with birds and game
a.i the ices and sweets are often in
,h1erent IN comparison with the good
'uliery of tho carry part of the fca u
here is usually an objection 10 the ser
ing of coffee in the restaurant. diners
hsmg requested 10 partak" Of this later
IN the adjoining cafe-and it goes without
"aying that this is more pleasant If one
N-hes 10 see the life of the country. The
~. 1..l ,,x
! an excellent supper, costing two kroner
= served here following the opera OF
play and consists of a smorgasbord -hors
Il Puvra-an entree and "a meat course.
HE Hotel Rydberg has good food. and
the great feature here is the buffet. upon
which are spread many dishes of oold
smoked fish, cold eggs, smoked eels and
other good things all delicate and appe-
uIng. The guests eat them standing,
| -hen move on to their tables for the first
real course of luncheon or dinner. In
he same room huge plated spirit stand
oontains number Of different ap6ritifs.
iaciuding a white brandy called Branvin
and resembling the Russian vodka.
The crayiish are larger than the French
and known as kraftor and are served IN a
..rrine There is bisque soup and caviar
',erved on a bed of ice and IL seems the
most delicious of the many good things
| a III. Rvdberg: and the ptarmlgln.
usually an Indifferent bird. is cooked here
| N perfection. Caloric punch or swedish
lunsch j. a favorite drink here and most
| .asliious in itS effect upon one unaccus-
'orn-d TO this seemingly harmless drink
vii is also known by the name of Arah.
For he bourgeois life the bort du Nord
= crowded but teemng with local color
snd the food j. good. with servic. Ia
Ar-e The business men dine there e.
me peculiar hour of TO , p, NJ. and /,
J. crowded N the supper hour as well
| lnar. are some excellent ire~"oe- GA the
walls which will not fail to interest ths
ari log"r because OF their daring treat
n"n' IN back and gold,
NiOrvln II "A railway point where there
Ifs rrstaurant famed all over Europe
ltl here the two kroner charged for a
.net' entities you to help yourself from
hvee table in the centre OF the room
whrrr oray'i.h bisque. soup fish. meat
p'ltry. game and sweets are all IN
uln"d togelhe with "A glass Of light beer
| 10 easing contrast TO some of the Swiss
re''aurant- where the soup is served
80 .at" ard 50 steanlng hot that before
IN" has had time to finish 1t the train Is
''aI I'u md he - forced - leave AL the
't'r courses on ih" table and depart
W.T. ~ hunger poorly satisfied
Nal'NI. the landing place from klel, has
s'"d Not"l IN" oue with twin turrets
't"ug the statue 10 (tStaVu- Adolphus
a'GtI" iiaglund ~ Guthenherg l. "a typi-
"' seven courses itr" served IN the
Va hot" al I; moderate price. There
"'' Hut i"w natiornl Swedish d.rnes
n'''r he plattar or swedish pancakes,
" u ar" uniser-aliy good
salmon haiibu, and ptarmigan are
'he '''". Norwegian dclicaci", par ex-
''.ru"", and one may be always sure
lLdHe them beautifully prepared
h' 'l"f"l Nictorla n thris'ianla and the
flti'nih ~ Tirondh i"m both have ca
'l"' .li-in"s luc sandwiches in Scan
n'1'n hay" been aplly described a.
-"'"H'0l"s WITH IN" roof of" H. they
''..-.-' NJ Il single slice OF bread with
100 .,'rlng over IN" -,ic" Of meat fish
u" .. '"-' lh"s" ar" mad" IN great
n'h. md variety and -orN" b"fore
I' 1uu'rr ~ Hpp"llH'rN ar" served
'''' .I' ~" drawing room with III" apcri-
TO '',d 'd'"n hy IN" guest a. ih"v stand
.O' ns 80 shurp"n ulrir apr"tlt,s for
NO ''a-l 10 coiLr III" traN"i "i..r ~ ia,
''i''"yu peninsula viii ind plrntV 81
GOO riuE aud a variety in nv" cuisine
-. W,-' northern uf Europ"lu cirlr,
Nh' '"Hupt tail 70 charm
P'"Ls brighton Debut ru-nieht.
=" '.,. nf Now w,rh who has hr"r
~ r. records "u tho Jersey i'.,rH
"t I;r2ht"n Beach t"-' 2h
"e41" 'H'.} Thomas of rhlladrlphr
joe Ulttch rae" or thrrr h.'r-
.'..''t d"trrl" Albright ~ No.
..' ru'rt- lrol"h or fu
- rrr uil} and pcrh's h"-'
Il. I.