THE FOOD FADS OF ROYALTY.

Gisborne Times, Volume XXVI, Issue 2213, 10 June 1908, Page 1

THE FOOD FADS OF ROYALTY.

“Living like a king,” is a favorite republican expression to designate the acme of luxury, but, as a matter of fact, most modern rulers live very simply. Edward, of England’s cook receives a salary of £2,000 a year, but he is rarely called'upon to prepare an elaborate meal. Both the King and the Queen prefer simple dishes. /Plain and nourishing food is what the King likes. He is very fond, of oysters., and of vegetable soups. Fowl, with toasted bread and asparagus, is quite a favorite dish oil the Royal table, and llis Majesty generally takes a second helping of preserved fruit and toast.

Queen Alexandra is very fond of pastries and sweets. “I have the appetite of a dairy maid,” 6lie once declared. A cook was brought from Germany to prepare her stewed fruit, for which she has a remarkable fondness, and to which she attributes her unusually fine complexion. She is also very fond of the American “fritter,” and until a short while ago an old Virginia, cook was employed to mike coni fritters, peach fritters, and to prepare egg-plant with batter and butter sauce.

The Queen of the Netherlands is especially fond of chocolate, in all its forms, and' has a special “chocolate chef.” Queen Wilhelmina has also a decided penchant for all kinds of milk dishes, and for everything made with cream.

King Alfonso of opain was formerly 'noted for his likiAg for highly seasoned and French dishes, but his Queen, Victoria, has taught him to like roast beef and Yorkshire puckding, it is said. Spanish dishes, this English Queen of Spain declares, are “100 oily and too garlicky.”