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Show BEER AND BRETZELS AND now that happy days are here again if you're not happy, maybe you're not making mak-ing proper use of your new legal rights. Let us see what they do with ' beer in the land where beer means "breuels", and bretzels mean more beer In Germany. Tbere are probably no eating houses in the world which for piet.uresqueness can compare with the Ratskellers and Essig-hauses of Germany where Bavarian schnitzels are seasoned sea-soned with Beethoven and Wagner, Wag-ner, and where beer means hospitality and good cheer. A favorite quatrain, on the beer man of German inns, translated, reads thus: "'Enjoy -your life, my brother' Is gray old Reason's song One has so Jitde time to fire And one J dead so long." Perhaps one reason Germans car enjoy their beer more than Americans do is because they are more discriminating about it. RealuiLg, for example, that beer and wine should never mix. they draw a line between restaurants which serve wine and those which serve beer. The wine restaurants are chic, but expensive, so in Germany, one does one's realiy serfous e -'ing and drinking in th" beer houses. There, between twelve and one o'clock, are generous meals of soup, meat and vegetables vege-tables and dessert, while later in the evening one goes to a wine restaurant for sandwiches, lighter foods and entertainment. Here are "Happy Days" Perhaps the best explanation of the charm of beer-drinking" in Germany Ger-many is the fact that the Germans Ger-mans eat the proper foods with their beer. Go into an inn where mugs of beer are slid across the bare table it may be tielles. light beer, or dunksl which is dark ber and you will find great slices of dark bread, mysterious species of sausages, slabs of home -smoked ham with hard-boiled eggs, and enormous pfanukuchen, which are a cross between an omelet and a pancake. Or go, if you prefer, to one of the famous hotels of Heidelberg Heidel-berg when the fruit blossoms are in bloom anu the nearly-full May moon shines on the N'eckar. You will find viands more rare, and cheese which boasts of ereater vintage, but there, too, you will find that the foods that are served with beer are substantial foods 'hat have a certain spice and tang. One doesn't need to go to Germany, Ger-many, however, to get these foods. Many of them come in cans in expensive foods which our v grocers carry and these can b kept always available on th-pantry th-pantry shelf. Here are some reci pes for foods to go with beer: Sauerkraut, Sausages and Al pies: Heat the contents of on-. 1-pound can of sauerkraut and pile in the center of a large hot platter. Fry one pound of sausages (or the contents of a S-ounce can of Vienna sausages) and arrange on top of the kraut. Around the edges place the apples. They are prepared by coring and paring six smaii apples and cooking them in a syrup made by boiling one cup sugar and one and one-hai: cups water and a few red cinnamon cinna-mon candies together. Turn the apples around often, so they cook and color evenly on all sides. Let them cook tender but not so long that they lose their shape. This serves six persons. Corned Beef and Pickle Szr.a-vActies: Szr.a-vActies: Chill a can of corn?..' beef overnight in the refrigerator. Open, slide out the beef and cut-in cut-in thin slices. Place a slice of leef on a slice of buttered rye bread, cover with a thin coating of chili sauce and then cover generously gen-erously with lengthwise slices of pickle. Top with another slice of buttered bread. |