The Birmingham age-herald., 1923-12-18
FIFTY TO SERVE DISH
s.Riz Travel" Possible Only In A Land
 Where Help Is Cheap

The "riz travel" &s rice table, as it is expressed in English, is not in- digenous to Java. Some say it was transplanted from Holland, but if it was it has been so amplified and glorified in the transplanting, that it is no longer to be recognized as the same modest meal that was first en- joyed on the banks of the Zuyder Zee. Badly described as a sublimated curry. the rice table does not sound especially interesting. Such descrip> tion, however, does small justice to the repast, for not only is it appetiz- ing, but in the manner of it's service is so novel as to make all other meals, no matter of what character, sink into insignificance.
 This is what happened at our first experience with 'riz tavel:"
 First, our own boy came to us bringing d regular service plate and another smaller plate. Then he re- turned with large silver dish filled with riee-iust plain boiled rice. Close behind him came another boy, with another dish of condiment and behind him another and then an other. Glancing up at those who were serving us, we stared with open mouth and eyes of incredulity, for there, extending from our elbow in a long queue that stretched across the dining room were boys upon boys, each bearing a dish and each intent upon only on serving us. Imagine our feeling of importance-imagin inc in these days of hard-to- get servants when even in the best hotels one man waits on several tables at time the sense of prominence and well be- ing engendered by such an array of servitors, waiting to do your bid ding-to wait on you and you alone. 1t made us feel like the kings of old, h'arn nsl hDA af me Cr1 wants to stand before or behind him, watching his every beck and call. We were so thrilled with the idea that we scarcely knew what we were doing, and we took some of each of the things that were being placed be- fore us mechanically. our boy saved the day, however for he stood by and tactfully suggested what to take and what to avoid and how to put the extra hot condiments on the separate plate so as not to spoil the taste of the mixture that was rapidly assuming alarming proportions be- fore us.
 Finally the line came to an end; the last boy offered of his dish and departed, and we looked at each other in silence. What do we drink with this. Alike" I asked. Most gentlemen drink beer," he answered, we have very fine beer direct from iIOllduu " utH lt Ildu SOHc LO get the beer, Shorty looked at me and all most whispered: How many did you count?' How many what?" l responded. How many boys were there in that line?" he answered. T don't know" said l. T counted up to 29, and then lost track, for I was trying to see what they were feeding us, but there were at least four or five after that" T counted 33 in our line," said he, but Mike tells me that sometimes it takes as many as 50 to serve the regular "riz tavel' fiends, the old regulars who know what ev- cry dish Is and how it should be pre- pared, and who are ready to kick if 1t is not just their liking" Well here comes the beer, so let us try and see If we can eat all this mess we have piled up here."
 And so we fell to and surprised ourselves to find that it was really a very delectable dish, when one came to know how to eat it.-Jazeh K. Stone, In Japan Magazine.