oeurs de Laitues.
Creme au Chocolat et Vanille.
Paillettes au Fromage.

The Vieux Doelen has a beautiful old dining-room, and it is here that
every year the smartest balls in the capital take place, given by the
Societe du Casino, and generally attended by Their Majesties and the
Court.

Hock's fish shop in the market has a room where excellent oyster suppers
are served, but this is not a place to which ladies should be taken at
night, for it is then patronised by damsels who take the courtesy title
of actresses, and the students from Leiden.

Amsterdam

The Restaurant Riche is managed by a Frenchman, and the cuisine is
French. It is necessary to order dinner in advance, and it is well to be
particular. Under these circumstances an excellent dinner is obtainable.
There is a cellar of good wine, the Burgundies being especially to be
recommended.

The Restaurant van Laar, in the Kalverstraat, has a celebrity for its
fish dinners, and excellent oyster suppers are to be had there.

Scheveningen

Curiously enough, this important seaside resort has no restaurant with
any claim to celebrity. The dinners to be obtained in the hotels have to
suffice for the wants of the visitors to the place.

Rotterdam

The Stroomberg here deserves a word of commendation, the food to be
obtained there being excellent.

The Food of the People

The cuisine of the country, the food the people of the country eat, is
not recommended to the experimenting gourmet; for the favourite dish is
a sort of Kedjeree, in which dried stock-fish, rice, potatoes, butter,
and anchovies all play their part. Sauerkraut and sausages, soused
herrings and milk puddings also have claims to be considered the
national dishes.

CHAPTER VI

GERMAN TOWNS

The cookery of the country--Rathskeller and beer-cellars--
Dresden--Muenich--Nueremburg--Hanover--Leipsic--Frankfurt--
Duesseldorf--The Rhine valley--"Cure" places--Kiel--Hamburg.

A German housewife who is a good cook can do marvels with a goose,
having half-a-dozen stuffings for it, and she knows many other ways of
treating a hare than roasting it or "jugging" it. She also is cunning in
the making of the bitter-sweet salads and _purees_ which are eaten with
the more tasteless kinds of meat; but, unfortunately, the good German
housewife does not as a rule control the hotel or restaurant that the
travelling gourmet is likely to visit, but rules in her own