The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-05-02
Wonderful System Alone Declared to
Have Solved Problem for Race
of Famous Big Eaters

office employees for the meal and rest,
while the employers take two hours
and longer. Since Berlin has grown
to such large proportions 1t Is diffi-
cult for the employees to go home
for the "Mittagstisch." Therefore q
philanthropic company was organized
with $1,000 capital not long ago TO
provide -Dts and sleeping quarters In
the business district.
A substantial! soup with plenty OF
beef flavor and thickening in II COM
prises the first course of the Nit
tagstisch." Then follows fish, a
world If vegetables and potatoes,
some form of meat. salads, the In
evitable fruit compete. dish OF pud-
ding or cake and bottle Of wine or
half n litre of beer. No German meal
is complete without cheese. which
usually Is served with the fruit course.
The RIP or rest comes directly after
this meal on awakening cup or
coffee is drunk, maybe accompanied
10y 'heten kuchen,' a Kind OF raised
coffee cake A coupe of stems or peer
or glasses OF wine and pretzels are
partaken of in the midafternoon. And
then there Is sSetch OF abstinence,
punctuated with "a little wine or beer,
maybe. lasting until 8 o'clock i. NJ,
which hour finds the German again
at the table, this time partaking of his
evening bread" as the meal is called.
Usually Il consists OF cold meats, a
salad. cheese. fruit. some wine or a
seiiel of beer. Just before retiring lie
may eat another light repast-.ight
to the German. but maybe as much
as an American would eat for dinner'
Such is a day with the German.
lust one damn feed after another" as
a Westerner expressed II. II is AL the
more remarkable when the richness or
the foods is taken into consideration.
Schweinepfeffer soup. boiled carp and
sauce, stuffed roast goose and CRIES
pudding are often included IN the mid
DAY meal. The schwe!nepfeffer soup
Il made from pigs blood and contains
prunes and other dried fruits. Carp.
which is the richest Of fish foods. IS n
favorlte fish with most Germans. The
goose is usually roasted and the season.
ing is probably a heavy mixture OF
apples. ralslns, suitanas ard rec.
No other woman can perform such
marvels with the goose as the German
housewife. Six or more stuflings are
known to her. Equally skilled is she
in the manipulation Of the hare. She
can jug a hare quicker and better than
any chef; her roast hare Is delicious
and many other ways of preparing the
dainty Lepus timidis are known 10
her. She is also ar adept IN the cook
ing OF purees and out Of the cheaper
cuts Of meat which are eaten with her
purees and her famous bitter sweet
salads she Concocts a variety u whole
some Viands.
Neither the German housewife nor
chef eXccls in vegetable cookery gem
orally speaking. Aud this is rather
remarkable. too. since vegetables con-
stitute such an important item n the
German dietary. The asparagus heads
served IN sweet sauce. are quite paia-
table. II is true. hut the German usu-
ally prefers TO have the asparagus
cut in cubes and sent TO the table
floating in butter. Even IN the cooF
ing Of potatoes the German methods
are not up 10 the culinary standard.
Steaks and many other meats and
vegetables are cooked in vinegar. For
the German Is a. fond OF acid rs The
Spaniard is Of pepper. the Frcnchman
Of garlic and the Italian os olive oil.
Sauerkraut. red and white j. boiled in
soup and vinegar and served at the
close Of the meal Picked Shcrkins
are highly esteemed. as are picked
heets. such acid condiments serve t.
stimulate the appetite so the German
may eat more. He seems to he not
contented with his present CASTRO
nomic capacity and Is trying 10 in
crease It all the time.
\ popular dish Is "das robe beer-
steak" consisting Of minced raw beef
with vinegar, oil, salt pepper and
onions. such thing as tho American
beef,'eak Is unknown to GERMANY Its
nearest approach is "gehachtcs R.nl-
ilo.sch." The Coleman ho.fS'... rs
about the same - the American t',t
steak. Cumpotes. sweet and sour. are
served a. most unexpected times in
the course Il the meal lI1seupforror.
another acid q Sh. is one ~ the most
famous oc the German ynuly. II is
on" ~ the Z rms Of iG-goi hare, and
tn" Kaiser is eNccod.u-,y fond Of H.
Here = the recipe which ! VAS told
was used in the Kaiser kitchen:
Skin the rabbit ana oUt II in small
pieces. Put tho meat IN Clarct
favored with whole onion. whole black
pepper bay leaves, cloves. ansplce
and sliced lemons. Lot II remain In
the spicod claret for twcnty-rour
hours and drain of. Then put tho
rabbit meat in a pan with butter and
finely chopped onions. Let It roast
slowly ana before il is done add brown
butter and -four. Cook until II is ten
der and season with clare, from tho
sfrain!ng
Nowhere else in the Wild is the
crab cooked So wen us .o Germany.
Especially are the German chefs cole
hrated for their crab rr.aY-~ee w'aigh
Is truly unepua''cd. as rs their crab
with parsley sauce ana new potatoes
The crab fr.casace Is always served at
the German civic hanpuet~
Al tho hottcr class rcs.aurarrs Of
Berlin have ,uuks whpr. 'nr r.n arc
kept alive untN ordered ~ is also the
custom ~ PARIS when the usn "a
ordered from the h.,l ut far, m guests
may know rfat i is at that moment
swimming about IN its native element
To keep "doad fish" in st.,k. 49, ia
done IN America, is cons dryCd a very
reprehensihle practice. for fish are
known 10 undergo exceedingly rapid
decomposition fom IN" instant they
are taken from the water Fresh