Evening star., 1917-11-23
Sweets Tickle Palate.


! loathsomeness only by the tea substi-
tute. according to the unfortunates
who have experienced both. In fact, the
German effort to substitute a theory
for food has fallen away short Of ex-
pectations. Sweets have been pro-
duced which tickled the palate. but
lacked nourishing qualities. and the
various artificial fats have practically
all disappeared from the market be-
cause they were not eatable more than
once. The man of whom I spoke in the
paragraph above managed to get out
to Holland and bring in with him the
sugar and coffee referred to.
Won't you come to dinner this even
ing. Mr.. Goodthing?" an eager hostess
would beg.
"only If may bring coffee and sugar
for our party" the gallant guest would
reply.
Through practice he learned to the
tithing of grain Just how much coffee
and sugar went to the after-dinner
coffee cup-and no one of the party
was given more than one. The CRATE
full hosts in return would lay the board
with the best food they could borrow
thing that the coffee-and-sugar Midas
would not dine with people who fed
him on husks. Perhaps . better un-
derstanding Of the food shortage in
through comparison.
Dinner in 1918.
My last meal in Germany. in May,
1915. was a two-mark affair at a res
taurant on the Unter den Linden in
Berlin. At the then rate of exchange
the meal cost me about A cents In
table. thrse heavy meat courses were
served. 1t was impossible for any one
Of US at the table to finish the meats
They were appetizing. but there was
tfa nf ThA {~l
was hardly touched. The lunch was
served on fine white linen in excellent
style. This was at so-called ''popu-
lar" restaurant where the music was
almost as much of an attraction as the
meal.
At last accounts luncheon at the
Adlon-the proprietor Of the Adlon used
to boast with some show of justice
cost twelve marks. That would be So,
If the mark were at par. and approxi-
mately 81 at the then rate of exchange.
Since then it is said the Adlon lunch
has gone up to fourteen marks. but of
this do not know. There are no table,
cloths or napkins. thin-paper serviettes
making shift for both A nondescript
soup is served 1T has flavor" said a
sufferer. but defy any one to say
meat" Then there Is a mere wafer of
fish. hint of vegetable. a stamp-size
Giterally) portion Of meat, another tiny
vegetable and dessert.
"Just Like That"
''I would like to know what the pud-
ding they usually serve is made Of" said
an Adlon guest TN 1915 the flour short
age compelled them to rely on eggs and
sugar for their cakes and puddings.
Then the eggs were withdrawn. Lastly
for explosives took away the sugar Yet
they serve cake and a pudding which
is a defiance of all culinary laws, for 1t is
made without flour or eggs or sugar.
What does 1t taste hke?" asked.
J "Just like that" said he.
At the worst Of the shortage an at
tempt was made to bake bread out OF the
dried fiber Of turnips and the meat of
horse chestnuts which had been chemi-
cally treated to neutralixe the poison.
These attempts failed, not merely because
the product was vilely unappetizing. but
because they were actually dangerous to
human life. Experience showed that while
such foods may have lacked any poison
GUS element, they also lacked nutrative
qualities. and they had a tendency to de-
velop unsupported weaknesses Of the
stomach and digestive tracts.
'tDuring the turnip bread period" a Ger
man sympathizer said to me, zone of
my friends died from cancer Of the stom-
ach.
" AT least. that Ii the only thing We can
cali IT, gaid his physician. He would
never have known he had 1t II he had had
That was only eaS oass-apA-ee thou