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Perhaps people who cared not how they spent their money could get the best they wished, but for a dollar down to as low as fifteen cents the restaurants furnished the best fare to be had anywhere at the price.
But some bones, especially the rib bones, if they have a little meat left on them, can be grilled or roasted into very palatable dishes. The "sparerib" of southern cooks is made of the rib bones from a roast of pork, and makes a favorite dish when well browned. The braised ribs of beef often served in high-class restaurants are made from the bones cut from rib roasts.
It was in the killing department that the packers had been left most in the lurch, and precisely here that they could least afford it; the smoking and canning and salting of meat might wait, and all the by-products might be wasted but fresh meats must be had, or the restaurants and hotels and brownstone houses would feel the pinch, and then "public opinion" would take a startling turn.
Policemen in the streets of Berlin make short work with the luckless tradesman who leaves his blinds or doors open on Sunday before two o'clock P.M. Of course restaurants and places of food supply are open. To all outward appearance Berlin was a fairly well-ordered city on Sundays. One in search of evil, however, could doubtless find it, here as elsewhere.
The range is more limited in London. I do not fancy the usual run of Paris restaurants. You get a great deal for your money, in variety and quantity; but you don't exactly know what it is: and in time you tire of odds and ends, which destroy your hunger without exactly satisfying you. The English give you the substantials, and better, I believe, than any other people.
I should like to live in it all the time. The windows of the sumptuous restaurants stand open, and one breakfasts there and enjoys the passing show. We wandered all over the town, enjoying whatever was going on in the streets. We took one omnibus ride, and as I did not speak Italian and could not ask the price, I held out some copper coins to the conductor, and he took two.
Even if we take for granted that there is little danger in plain beef, are there not curries and sausages and pork-pies on which a lover of risks may exercise his daring in the restaurants? I know people who are afraid to eat fish on a Monday lest it may have gone bad over the week-end. Others live in terror of mackerel and herrings.
"Not at all," replied the unhappy mannikin; "I still beg for the honor of her hand. The empress has spoken, and I have only to obey." For some weeks great excitement had existed in Vienna. In all assemblies, coffee-houses, and restaurants, in the streets and on the public places, the topic of conversation had been the wonderful cures of the Suabian physician, Mesmer.
At the fashionable restaurants the supply is unlimited, and the price as unlimited. Two cutlets of donkey cost 18 francs, and everything else in the way of animal food is in proportion. The real vital question, however, is how long the bread will last.
So ignorance gave her a confidence in herself that she was not justly entitled to. It was yet early in the day, and the few people she met were hurrying along the streets. Many of them turned into restaurants and eating houses, and following their example the wax lady also entered one and sat upon a stool before a lunch counter. "Coffee 'n' rolls!" said a shop girl on the next stool.
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