is good, meals being served mostly a la carte. A good filet de boeuf costs about 90 ore. The business men who mostly patronise this cafe dine from 3 to 4 p.m. Many people sup there in the evening. There are some excellently painted pictures in black and gold, rather daring and French in subject, on the walls. The Berns Salonger, a great three-storied red, white, and gold cafe, with a small space crowded with chairs before it, and a covered bandstand very close to the balconies of the cafe, is a place where sandwiches, coflfee, punch, and liqueurs are always to be obtained at all hours strompar- and all seasons. The Stromparterren, a terren pretty garden on the harbour, and the Blanch Cafe,, which has very green shelters, are open from the 1st Mayto the 30th September. A military band, fine fellows in cocked hats and silver epaulettes, or a naval band in the Berns Salonger Blanch Caf6 Sweden 375 uniform of petty officers, are to be found playing in the afternoon at these restaurants. The Hasselbacken, on an island in the fjord, is the most interesting of the Stockholm restaurants. On the island is a park, and a little town Hasselbacken, of theatres and circuses. The park Skansen is known as the Skansen. It is a botanical garden and a zoological garden in one, with some of the features of a museum added to them. Part of the seven thousand acres are left as virgin forest. The animals are housed as nearly in their natural state as possible ; the bears have their caves, the birds have aviaries so high that pines grow inside, the reindeer are in an enclosure of forest. Outside this park is the Hasselbacken, a broad-roofed building with a wide verandah on the first floor, whence one looks over the garden with its hundreds of little tables to the harbour and its islets and the town. The season during which the Hasselbacken is opened is from May to the end of September. During the early part of the season Tziganes play in one of the rooms. In summer a somewhat noisy orchestra plays in the garden. The price of dinner, a prix -fixe, is 3 kr. 50 ore ; this includes soup, fish, meat, releve (gener- ally the Swedish guinea-fowl called hjdrpe ) and ice. Wine and coffee are of course extra. The Hasselbacken is often used for the giving of banquets of ceremony, but the dinner at 3 kr. 50 ore is more likely to interest the stranger within the gates than the more extensive feasts, so I give a typical menu of this very reasonably priced repast : — Puree a la Reine. Saumon fume aux Epinards. Selle de Mouton aux Legumes. Gelinottes roties. Salade. Soufflee au Citron. 37 6 The Gourmet's Guide to Europe AFTER DINNER My stay in Stockholm was made during summer when the weather was hot, and I found that the Hasselbacken and the street of amusement outside gave me all the amusement I wanted, without stewing in an opera-house or one of the theatres of the town. I fancy, however, that the opera-house was closed for the summer months, but of this I have not any clear recollection. Saltsjobaden

AI-modernized reading of the original text

is good, meals being served mostly a la carte. A good filet de boeuf costs about 90 ore. The business men who mostly patronise this cafe dine from 3 to 4 p.m. Many people sup there in the evening. There are some excellently painted pictures in black and gold, rather daring and French in subject, on the walls. The Berns Salonger, a great three-storied red, white, and gold cafe, with a small space crowded with chairs before it, and a covered bandstand very close to the balconies of the cafe, is a place where sandwiches, coffee, punch, and liqueurs are always to be obtained at all hours strompar- and all seasons. The Stromparterren, a terren pretty garden on the harbour, and the Blanch Café, which has very green shelters, are open from the 1st Mayto the 30th September. A military band, fine fellows in cocked hats and silver epaulettes, or a naval band in the Berns Salonger Blanch Caf6 Sweden 375 uniform of petty officers, are to be found playing in the afternoon at these restaurants. The Hasselbacken, on an island in the fjord, is the most interesting of the Stockholm restaurants. On the island is a park, and a little town Hasselbacken, of theatres and circuses. The park Skansen is known as the Skansen. It is a botanical garden and a zoological garden in one, with some of the features of a museum added to them. Part of the seven thousand acres are left as virgin forest. The animals are housed as nearly in their natural state as possible ; the bears have their caves, the birds have aviaries so high that pines grow inside, the reindeer are in an enclosure of forest. Outside this park is the Hasselbacken, a broad-roofed building with a wide verandah on the first floor, whence one looks over the garden with its hundreds of little tables to the harbour and its islets and the town. The season during which the Hasselbacken is opened is from May to the end of September. During the early part of the season Tziganes play in one of the rooms. In summer a somewhat noisy orchestra plays in the garden. The price of dinner, a prix -fixe, is 3 kr. 50 ore ; this includes soup, fish, meat, releve (generally the Swedish guinea-fowl called hjärpe ) and ice. Wine and coffee are of course extra. The Hasselbacken is often used for the giving of banquets of ceremony, but the dinner at 3 kr. 50 ore is more likely to interest the stranger within the gates than the more extensive feasts, so I give a typical menu of this very reasonably priced repast : — Puree a la Reine. Saumon fume aux Epinards. Selle de Mouton aux Legumes. Gelinottes roties. Salade. Soufflee au Citron. 37 6 The Gourmet's Guide to Europe My stay in Stockholm was made during summer when the weather was hot, and I found that the Hasselbacken and the street of amusement outside gave me all the amusement I wanted, without stewing in an opera-house or one of the theatres of the town. I fancy, however, that the opera-house was closed for the summer months, but of this I have not any clear recollection. Saltsjobaden

The gourmet's guide to Europe