THE FOOD OF SOME SOVEREIGNS.

Lyttelton Times, Volume XCIII, Issue 10654, 15 May 1895, Page 2

THE FOOD OF SOME SOVEREIGNS.

In Cassell’s Saturday Journal wo, are told of the dishes which please the palateo of cocao of the rulers of the-earth. " A dish that is almost certain to lead the way on the Queen’s menu soya the writer, "is a hind of oatmeal sonp. The wine served with it is white sherry, which Her Majesty generally drinks from a beautiful gold cup formerly belonging to Queen Anae. Boiled beef and pickled cucumbers—a favourite dish with Prince Albert—invariably followed the soup, while a baron of beef is likewise a constant feature. It is noteworthy that the Queen still adheres to the old practice of having the cook’s name called’Out as each, dish is brought to the table. “In strong distinction to Queen Victoria's tastes are those of another Royal lady—Queen Margaret of Italy. The latter’s tastes incline specially towards olives and cskas fried in oil. When the Royal guests consist exclusively of Italian, only national dishes are served, spaghetti, garlic, onions and oil forming the chief components of the meal. Both the King and Queen of Italy axe specially fond of fritto —a terrible componnd of artichokes, chickens’ livero, calves’ brains and cocks’ combs! “The Grand Duchess of Baden prides herself on her coffee, which she prepares in a Russian coffee-pot with her own hands. Her husband, on the other hand, grows his own wine, and is his own head cellarmaster. His favourite dish is lentil soup, made toothsome with a little vinegar,, and Frankfort sausages; while his wife is extremely fond of sweetmeats. “ The Pope’s daily bill of fare is simplicity itself. For breakfast b cup of coffee and milk and a roll without butter. Dinner consists of soup, several kinds of meat, pastry in the Italian style, a roast, and either fried potatoes or vegetables. With this the Pope drinks a glass of old Burgundy, while a little fruit concludes the meal- At six o’clock a cup of bouillon and a small glass of claret are taken, while supper, at 10,SO, io composed of cold meat and another cup of bouillon. According to etiquette, the Pope is obliged to take his meals alone. “At King Oscar, of Sweden's table a. national dish consisting of raw salmon preserved in earth is almost invariably to bo found. There is likewise a curious soup composed mainly of boiled barley and whipped cream. No waste is allowed, and once a week the remainders of roasts are bashed, formed into balls, and fried in oil. Thin dish is served on largo silver platters, the borders of which are garnished with fried eggs. “The Emperor of Austria specially, affects opaetzle (a national dish somewhat resembling macaroni) and apple wine, while tho Empress Elizabeth is extremely fond of sweets of all kinds. As a rule,., however, her food consists of cold meats, fruits, the juice of raw beefsteaks and ieo. Her Majesty is extremely partial to Bavarian •* Knoedols,” but does not venture to indulge in that delicacy, for fear of its mfinance on her figure, of which, as is well inown, she is very proud. “Vienna roast baef, or pot-roast, is the' favourite dish of tho Gorman Emperor, who always has this dish placed on the menu whenever ho is on a visit. At dest.n:b ho drinks a brand of champagne, expressly made for him. Tho Empress’ Frederick is extremely fond of cream. She also likes purges and pastries of various kinds. “ Like the Pope, the Sultan eata by himself, partaking freely of moat, sweets, vegetables, sorbets, and icc-oream. His Majesty ia a total abstainer, but nevertheless wines and champagne ate freely dispensed at State dinners.”