Native " " du pays. Apples Pommes. Pears Poires. Black Hamburg grapes Raisins noirs de Hambourg. Coffee Caf<§. " with Cream " a la creme. " French, a Tass " a la Francaise. Tea, English Breakfast Th6, dejeuner Anglais. " Black " noir. " Green " vert. " Mixed " mele. " Mandarin " Mandarin. Chocolate Chocolat. Broma Broma. Cocoa Cacao. Iced Coffee Cafe, glace. " " Bavarois " Bavarois glace1. " Tea The1, glace. " " Bavarois " Bavarois glace. Goblet of Cream Un verre de creme. Milk " de lait. Rolls, French Petits pains, Frangais. " Flutes " flutes. " Albany, " d'Albany. " Graham " Graham. " Corn Bread " dema'is. Muffins, American Muffins, a 1'Americaine. " English " al'Anglaise. Berliner Pretzel Pretzel de Berlin. Vienna Butter Wreaths Butter Wreaths de Vienne. Paris Brioche Brioches de Paris. German Coffee Cakes Gateaux au caf6, a 1'Alle- mande. Toast, Dry Pain roti, sec. " Zwieback " Zwieback. " Buttered " beurre'. " Dipped " a 1'eau. " Milk " aulait. " Cream " alacre'me. " Anchovis " a 1'anchois. " Graham Bread " de Graham. " Boston Brown Bread. -. " brun de Boston. Bread, plain, American Pain, simple, Ame'ricaia. " Graham " " de Graham. " Boston Brown.. " " brun de Boston. " French, Split " fendu Franc.ais. " " Jokos " Jokoa " Cakes, Buckwheat Crepe de sarrasin. " Wheat " defroment. " Indian — " Indiens. "WHERE" IS THE MAN THAT CAN LIVE WITHOUT DINING?" We may live without poetry, music and art ; We may live without conscience and live without heart ; We may live without friends, we may live without books, But civilized man cannot live without cooks. We may live without books — what is knowledge but grieving ? We may live without hope — what is hope but deceiving ? We may live without love — what is passion but pining ? But where is the man that can live without dining ? — Owen Meredith (Lord Lyttori). SOUP. «y^~^vF all soups the most common and susceptible to variations is one in which 1J the stock is prepared of beef. The trouble with the average American- prepared meat soup is that it is too greasy and thick. German soups are often thick, but seldom greasy. Everything is liable to be run across in a Scandinavian soup, from a small sardine to a raisin or a grain of allspice. But the delicious French soups are always clear." " The proper method of extracting the juice of meat for soup is exactly the reverse of that practiced in cooking meat which is intended to be eaten. The meat must be cut into small pieces, put into cold water and slowly heated till boiling. Indeed, the more slowly the better, because cold water is a better solvent of the juice than hot water; the heat being only necessary to cook the juice after it has been extracted, to coagulate the albumen, which is separated as scum, and to dissolve the gelatine. A liquor intended as a basis for most soups and sauces should have its due proportion of gelatine.

AI-modernized reading of the original text

Native " " du pays. Apples Pommes. Pears Poires. Black Hamburg grapes Raisins noirs de Hambourg. Coffee Café. " with Cream " à la crème. " French, a Tasse " à la Française. Tea, English Breakfast Thé, déjeuner Anglais. " Black " noir. " Green " vert. " Mixed " mele. " Mandarin " Mandarin. Chocolate Chocolat. Broma Broma. Cocoa Cacao. Iced Coffee Café, glacé. " " Bavarois " Bavarois glacé. " Tea Thé, glacé. " " Bavarois " Bavarois glacé. Goblet of Cream Un verre de crème. Milk " de lait. Rolls, French Petits pains, Français. " Flutes " flutes. " Albany, " d'Albany. " Graham " Graham. " Corn Bread " de maïs. Muffins, American Muffins, à l'Américaine. " English " à l'Anglaise. Berliner Pretzel Pretzel de Berlin. Vienna Butter Wreaths Butter Wreaths de Vienne. Paris Brioche Brioches de Paris. German Coffee Cakes Gâteaux au café, à l'Allemande. Toast, Dry Pain rôti, sec. " Zwieback " Zwieback. " Buttered " beurre'. " Dipped " à l'eau. " Milk " au lait. " Cream " à la crème. " Anchovies " à l'anchois. " Graham Bread " de Graham. " Boston Brown Bread. -. " brun de Boston. Bread, plain, American Pain, simple, Américain. " Graham " " de Graham. " Boston Brown.. " " brun de Boston. " French, Split " fendu Français. " " Jokos " Jokos " Cakes, Buckwheat Crêpe de sarrasin. " Wheat " defroment. " Indian — " Indiens. "WHERE" IS THE MAN THAT CAN LIVE WITHOUT DINING?" We may live without poetry, music and art; We may live without conscience and live without heart; We may live without friends, we may live without books, But civilized man cannot live without cooks. We may live without books—what is knowledge but grieving? We may live without hope—what is hope but deceiving? We may live without love—what is passion but pining? But where is the man that can live without dining? — Owen Meredith (Lord Lyttori). «y^~^vF all soups the most common and susceptible to variations is one in which 1J the stock is prepared of beef. The trouble with the average Americanprepared meat soup is that it is too greasy and thick. German soups are often thick, but seldom greasy. Everything is liable to be run across in a Scandinavian soup, from a small sardine to a raisin or a grain of allspice. But the delicious French soups are always clear." " The proper method of extracting the juice of meat for soup is exactly the reverse of that practiced in cooking meat which is intended to be eaten. The meat must be cut into small pieces, put into cold water and slowly heated till boiling. Indeed, the more slowly the better, because cold water is a better solvent of the juice than hot water; the heat being only necessary to cook the juice after it has been extracted, to coagulate the albumen, which is separated as scum, and to dissolve the gelatine. A liquor intended as a basis for most soups and sauces should have its due proportion of gelatine.

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