Show Hotel Tables From an article on HotelKeeping bv I George lies in the August Centinij we quote the following When I have seen the I lengthy bill of fare so commonly furnished at large American hotels and thought of the I waste entailed I have often believed that a reformer might succeed by establishing say in New York a hotel on a new plan one that I would afford the small good variety that one finds at the smaller London hotels of the best classa variety well cooked and served through the cooks attention not being be-ing dissipated among a multitude of dishes At two restaurants in New York on Broadway Broad-way and Fifth Avenue respectively one gets Ian I-an excellent table dhote dinner of this kind I at the reasonable charge of one dollar and twentyfive cents which includes a pint of tilt ordinaire The best hotels it gives me I pleasure to state are fast moving in the I I direction of simplicity of bill of fare In I New York the leading house on the American i I plan does not provide its table with much j I I more than onehalf the variety of dishes one may have offered at secondrate pretentious I concerns throughout the country The j i dietary too in America is unquestionably I improving Fruit and vegetables are consumed con-sumed much more plentifully than before quick trains transported them cheaply and canning became a prodigious business Baked joints and fowl so often parboiled t and sodden are giving place to better things i in the way of genuine roasts The gridiron thank goodness has wellnigh driven the fryingpan out of the kitchen and wholesome whole-some broiled steaks and chops have taken the place of the hard greasy meats that I spoiled so many digestions the past Pie to is going and its exodus has had much to I do with the genesis of fat But hot bread and cakes still hold their ow and the baleful I bale-ful icepitcher remains active for stomachic mischief Porridce however is more easily i had at a hotel in New York than in Edin boro and with cracked wheat has gone abroad throughout the Union crossed the Kockies and visited the Pacific slope doing good 1 the way Salt fish salt meat and pork are now little used Fresh fish and prk oysters are consumed very largely and exchanged ex-changed for the game of distant backwoods i I and prairies are carried from lake and seato sea-to the most interior cities and towns of the I 1 continent another blessing due to the rugged old Englishman first put n boiler I I on wheels and sent it traveling about the country Under the influence of improved > I diets and the custom of taking a vacation during the heated term we are glad to learn dug I from statisticians that the physique of our people is improving and that they are living I longer than their predecessors did Adipose i ig being deposited on lanky forms and although al-though Brother Jonathan can scarcely yet I be depicted as a plump person he bids Jlump prson i fair to become such if he keeps on adopting rest adopt-ing common sense measures in food and A Deserved Compliment The wellknown painist Leopold de Meyer is the hero of an anecdote which se now e rerp e ben trotato He was playing f some years ago before an archduke of Austria I Aus-tria and in his anxiety to please his illustrious I illustri-ous auditor exerted himself so strenuously ou that he literally perspired at every pore At the conclusion of the concert the archduke i deigned to express a wish that the artist t should b presented to him Monsieur blandly remarked his imperial highness I have heard Thalberg n pause end a low bow from the pianist UI have heard Liszt another pause and a still lower bow but I never yet met with any one l third pause and a quasigenuflection on the part of Leopold de Meyer who perspiresas you doAU the Year Round |