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1 Leave a comment on paragraph 1 0 601 Naples

2 Leave a comment on paragraph 2 0 picket fences-

3 Leave a comment on paragraph 3 0 The first course is always soup- Second course Fish and Potatoe- Third, Beef and condiments- Fourth Veal and potatoes. Fifth cauliflower or green peas. Sixth Birds, Venison or other game- Seventh Artichokes or spinnage [sic]. Eighth Chicken or Turkey and salad made of lettuce dressed with oil- Ninth Pudding- Tenth Pastry and sauce of Plums Apples or Pears- Eleventh Fruits oranges Apples Pears dried figs, grapes Nuts +c.

4 Leave a comment on paragraph 4 0 People are expected to partake of every course, and however little, one takes, the plate knife and fork are each time changed- I have often had my plate changed ten or eleven times-

5 Leave a comment on paragraph 5 0 Every one finds a piece of bread on his plate like one of our American biscuits, except that it is entirely
surrounded with a hard crust. Butter is never put on the Dinner table, and my whole family have long since learned to eat Bread without it and not wish for it. Hot Bread Hot rolls, or griddle cakes, are never seen in Europe, except that I have heard of some cakes and Pumpkin Pies being made at one American restaurant in Paris-

6 Leave a comment on paragraph 6 0 How we do wish for some waffles, milk toast, pancakes, Pies, and such home dishes that are unknown here.

7 Leave a comment on paragraph 7 0 Dinner is always given between four and half past six P.M. according to customs, seldom before five-Breakfast from twelve to one.

8 Leave a comment on paragraph 8 0 Early in the morning a cup of Coffee and Tea with a piece of Bread- But we generally Breakfast specially at nine oclock, take a Biscuit and eat a regular Dinner at six- Many travellers order dinner in their rooms, taking fewer courses at lower prices, but we dislike ordering two meals every day

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