de Veau a la Hongroise.
Petits pois au Jambon.
Chapons de Chalons rotis.
Salade and Compots. Peches a la Cardinal.
Fruits. Dessert.

The hotels at Homburg are always quite full in the season. No
hotel-keeper puts any pressure on his guests to dine at his hotel, and
you may have your bedroom in one hotel and dine at another every night
of your life so far as the proprietors care. All those who have the
luck to be made members of the Golf Club take tea there, and eat cake
such as is only to be found at school-treats in England. The restaurant
at the Kurhaus goes up and down in public favour. Everybody goes to its
terrace in the evening, and fashion at the present time has, I believe,
ordained that on one particular day of the week it is "smart" to dine
there. If the restaurant remains as excellently catered for as it was
when I last visited Homburg, it is well worth including in the round of
dinners.

Wiesbaden

At Wiesbaden you generally dine where you sleep, in your hotel. I myself
have generally stayed at the Kaiser Hof, because I like to eat my supper
on its creeper-hung terrace and look across the broad valley to the
Taunus hill; but there are half-a-dozen hotels in the town, the Nassauer
Hof in particular, which many people consider the best hotel in Germany,
having capital restaurants, serving _table-d'hote_ meals, attached to
them. The Rose has a little terrace, looking on to the gardens, which is
a pleasant supping-place. The old Kurhaus, a tumble-down building, is
disappearing or has disappeared, and a new and gorgeous building is to
take its place. The restaurant at the old Kurhaus always had a good
reputation, and to eat one's evening meal, for every one sups and does
not dine, at one of its little tables under the trees, looking at the
lake beneath the moonshine and listening to the band, was one of the
pleasures of Wiesbaden. It was fairly cheap, and I thought the food well
cooked, and served as hot as one could expect it in the open air. I have
little doubt that the new restaurant will carry on the pleasant ways of
the old one. The proprietor is Herr Ruthe, who is caterer to several
crowned heads, and who is always on the spot and delighted to be
consulted as to the dishes to be ordered for a dinner.

The wine-house, the Rathskeller, is one of the sights of the place.
Therein are quaint frescoes and furniture, there the usual German food
is obt