Cold Turnips_
_Sour Roast Meat Sliced, with Pear Compote_
_Orange Jelly_
_Small Cups of Coffee_

_Sardines_
_Turbots_
_Carrots, Creamed_
_Slices of Venison, with Cranberry Compote_
_Omelette_
_Black Coffee_

_Plum Bouillon_
_Salmon with Butter_
_Fillet of Beef with Mushrooms_
_Creamed Asparagus_
_Duck with Currant Compote_
_Ices_
_Black Coffee_

_Crab Broth_
_Cold Slices of Beef, with Plum Sauce_
_Sour Potatoes_
_Belgian Hare, Sour Cream Sauce_
_Crackers and Cheese_
_Small Cups of Coffee_

In Germany the rich and poor alike have the same taste for strange and
extraordinary dishes, though these are prepared in a more costly manner
in the houses of the wealthy. The German "geschmack," to borrow their
own word, seems different from that 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
sour." That the Germans, however, lay great stress on the culinary art
is best proved by the fact that in the German domestic exhibition,
recently held in Berlin, the recipes were sold at the rate of 12-1/2
cents apiece and freely bought at that price.

The Germans have a greater variety of soups, including chowders, broths
and bouillons, than any other nation of Europe. Most peculiar are their
beer soups. One of the most popular of these is beer and raisin soup,
which, in the form of chowders, broths, bouillons and soups, is served
for breakfasts, dinners, and suppers. It is made as follows:

Boil a sufficient quantity of raisins in water with a slice of bread in
it until the raisins are soft. Then pour in beer till the mixture tastes
quite strong. Sweeten with sugar and when it boils add from a half to a
whole teaspoonful of flour thickening. Stir the liquid and add whisked
eggs or cream.

It might seem the height of human imagination to combine beer and
raisins in a soup or bouillon, but the Germans proceed a step further
and make a favorite soup, broth or bouillon out of beer 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 bouillons of all kinds play an important part at
German luncheons, dinners and suppers, and really some of them are
delicious. Perha