The Washington times., 1935-09-25
Water Is Scarce
In Paris Cafes
BAKED BEANS
BY HELEN ESSARY
PARIS

junk from the scrap heaps.
Almost the same rays of sun
that shone through the cathed-
fal's famous rose windows fell
on the sprawled bodies of
tramps, wrapped in old bags,
on the cobbled walk beside the
Seine.
I have a theory (probably
wrong) that one may learn the
will of a city by talking to the
people Of it's serving class. To
its shop keepers, and it's bus
drivers, so I have been asking
here and there:
"What do you think Of
Hitler?"
Everywhere, have had the
same answer:
1T would be a blessing if in
Germany there were such a
patriot as that brave man who
killed Dictator Huey."
'And MussOlini?"
"Ah! He is a grrreat man.
He does not destroy. He saves
his country"
But he wants to take Ethi.
opia?"
"And why not, Madame? Who
are these EthiOpianS? MussO-
lini should do as he pleaSes.
Italy must have more room. 1t
is best for Europe that she
takes it in Africa"
If you are a water drinking
person in Paris, be sure you
drink heartily in the bathroom
glass before you go out to eat.
The bathroom glass may taste
Of aspirin tablets, but you can
fill it to the top with water and
quench your thirst. Nowhere
else in Paris can you manage
such triumph.
Water is never served volun-
tarily in a restaurant. AS you
eat your hors d'oeuvre, you say
hopefully, "De reau, please!"
"Ah oui, madame" says the
waiter.
About fifteen minutes later he
brings you a small bottle that
once held vermouth, half full Of
warmish water, and one wine
glass.
If there are two of you at the
table, you must be sure to say,
quite distinctly, 1.-TWO glasses"
or you will never get but one.
And under no circumstances,
ice.
French food is almost recon-
penSe for French acquisitiveness.
French food is always good,
imaginative and appetizingly
served, wherever you eat, at odd
or recommended places.
Dishes appear in fascinating
ramekins and bowls. Once,
though, had a bitter disappoint-
ment. A dish that was described
excitingly on the menu, the
garcon flourishingly set down
before me. It looked like food
for a French angel.
When I broke the crust, it
was-bakcd beans.
The French sauces are poems,
liquid poems. The wine is gen.
orally served in brown jugs,
small at the neck.
There is a cafe or restaurant
every few hundred yards. Al
most continual drinking, but no
obvious intoxication.
A French loaf of bread is al
most entirely crust and some
times yard long.
I had a cup of chocolate in
q bakery yesterday at going
home time. People hurried in,
bought a half yard or so of
bread, If the customer re-
quested it, the bakery girl
wrapped q very small piece of
tissue paper the size of your
hand around the center of the
loaf.
A half a dozen loaves were
worth a newspaper wrapping.
Boys on bicycles tucked long
mwrapped loaves under their
arms and pedalled home.
Chewing tough French bread
Is pretty hard on American
teeth, accustomed to hot bis
cults and corn mullins.
An American medical student
I know says the cruSts have
injured the membranes of his
mouth. He thinks perhaps the
French have developed a special
jaw formation through genera.
tionS Of Scrunching.
A French burlesque house
advertiSeS:
1--WE have nude women like
An Now YOrk"