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of other nations. A waiter who had the selection of a menu for the principal officers' mess in Berlin, when questioned stated that all the sweets were regularly struck out by the officer who revised the bill of fare with the remark, "Give us only

ope. Most peculiar are their beer soups. One of the most popular of these is beer and raisin soup, which, in the fo

t. Then pour in beer till the mixture tastes quite strong. Sweeten with sugar and when it boils add

eer and milk, which are mixed together in the proportion of two pints of milk to one pint of beer and prepared with the addition of currants, flour and salt. Fruit soups, broths and bouill

ot thick enough stir in a little corn flour. When this has boiled take it off the fire and put in some cupfu

rpose being the carp and the pike. Indeed the Germans seem able to

tatoes-which are boiled in the American manner, though served in a countless variety of ways. They are served with melted butter and parsley sauce as a dish by themselves. They are served with sour milk sauce. Other preparations of potatoes are too numerous to mention, but we may briefly enumerate sour potatoes with bay leaves (the latter being boiled with them), potato fritters, potatoes and apples, potatoes

two days. This preliminary pickling goes on for more than a week until the meat is thoroughly sour and sodden. If not sour to the last degree the cook has orders to baste it with vinegar while roasting, so as to secure the extreme point of acidity. Before it is put to the fire the cooks often slash it, and

uncommon sight to see a German at supper or dinner putting methodically a piece of meat in his mouth and next instant a spoonful of cranberries or stewed apricots, and repeating the process indefinitely as

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form of Hans Brinker with the silver skates, or sketches of Henriette Ronner's famous

mpernickel. Be sure and have herring and anchovies in some form-anchovy toast is nice. The simplest way to prepare this is to toast white bread cut in strips, then spread each with butte

s and little nutmeg and cinnamon cakes, so that if, perchance, dreams follow, the

Supper

hef (especially German) can prepare what is called "Hassenpfeffer stew." This is rabbit soaked in vinegar and cooked with certain herbs and is liked by Bohemians. With this serve potato salad and cold dishes, Swiss cheese on rye bread, Westphalian ham, Frankfurters, Bologna, cottage cheese with chopped chives, dill pickles, Spanish onions sliced in vinegar, French mustard, radishes, spring onions, pickled beets and pickled eggs, pickled herring. Serve black coffee, beer or ale with this supper. Have the sandwiches in baskets and the condiments in the four-part dishes, everything on the table and no waiters save for the liquors. Sardines on toast will make a good first course or appetizer for this dinner. If one has a few pieces (violin, cello, bass viol, flute) to play Hungarian airs during the dinner it will please the guests. The table should be bare of cloths of any sort. Arrange as a center decoration a miniature prize fight

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atest mode of dispensing hospitality,

dnight, and during the heated term is very popul

er, in all its glory of limburger and sour-kraut, but relieve it of th

rations should be blue and red, thus to combine effectively Holland

einies" must be steaming hot. Then there is a salmon salad encircled by water cress or nasturtium leaves, and at intervals, dainty mounds of potato salad. Tomatoes with French dressing (with onions would be

kinds, form the dessert, and can be most artistical

he correct beverage, but the li

ll together, which leaves the hostess free to enjoy her guests wit

ll of fare extended and put in courses, but a friendly gathering about a home