The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1918-12-29

menu-a large card with a fantastic
ally decorated border of Holsters and
crabs. She had hoped all along that
Warren was wrong and that the prices
would be given, but there was not a
single figure. This bill of fare was
to show what you could get-not what
you would have to pay for it.
| "Oh, dear, just order one or two
| things. I'm not hungry and you had
luncheon, didn't your"
But Warren only glowered at her,
and gave his order to the waiter by
| checking off with his pencil some OF
| the dishes with the longest and, as
Helen thought, most expensive looking
French names.
! Now, see here" when the waiter
] had gone. "This isn't so bad as you
think. The theory is that they charge
| in proportion to what you order. For
/ instance, If you only have a roast and
a salad you pay more proportionately
for those two dishes than you would
if you had four or five. That's fair
| enough"
We'll, if that's their method why
don't they put down the prices and
deduct a certain percentage when you
| order a number of things? Wouldn't
that be a good idea for any restau-
rant? Think how much more people
would order If they felt they were get
| ting a discount"
Huh. Sort of on the principle of
five cents apiece, six for a quarter"
grinned Warren.
'But don't you see people would
order more" insisted Helen, growing
enthusiastic over her idea I'm sure
any Of the big New York restaurants
would coin money on that plan"
BETTER to try to sell them the idea
when you get back scoffed Warren.
They might pay you something for
it,
We'll, they might defiantly.
/ Just then a striking beauty in a
clinging white gown, and a dropping
leghorn hat with red peoples, swept
by. leaving a trail of perfume.
Dear, some of the gowns are beau
tiful," unused Helen now giving her
self up to a study of the place.
Not bad looking girl over there in
yellow" commented Warren.
Il was just going to speak Of her
that's the most wonderful gown!"
The girl was dark and slender with
heavy brown hair drawn low into a
simple coil on her neck Her dress
was of pale yellow chiffon, with
brown fringe; her hat of the same
chiffon was wreathed with yellow
petalled, brown eyed daisies and the
steamers Of brown velvet ribbon
were knotted under her chin.
Most of the hats had either ties or
streamers, with the trimming placed
at some daring angle. While they
must have looked very extreme in the
shop windows they We're charming on
the women who wore them.
After all, the French women do
In To i,o;,> oyo
The ones you see here ought to-
was Warren's comment. That's about
their only job"
Dear, l haven't any idea what I'm
eating Helen exclaimed suddenly.
Well, it's good, isn't it? That's
sweet bread with truffles and wine
sauce en- casserole-one of their
specialties here. Only place in Paris
You can get it like this"
But to Helen the food was always
secondary to the atmosphere of the
place and the people. And now she
absent mindedly ate her dinner, in
tent upon the scene about her.
"A woman never has any palate"
grumbled Warren. This dish is
work Of art. There's a smoothness
and flavor to this sauce that you
wouldn't get anywhere else in the
world. But you don't appreciate it.
A dinner like this is wasted on anxs
woman
why. dear. that isn't fair" indig-
nantly. Il think it's delicious and
I'm eating every bit of it,
A Treat.
ooh. you're eating it but might as
we'll be eating corned beef hash in a
dairy lunch room. / tell you this Is
treat, No wonder the chef who
made that sauce didn't want a price
put on it. You can't price a thing
like that any more than you can price
rare picture enthused Warren,
growing eloquent under the influence
of the vintage wine.
Even Helen forgot her dread of the