The San Francisco Call. Newspaper, August 5, 1900, Page 10

10 THE SUNDAY CALL. 4w > sen of g b s t with w was a model, sir. He'd to make a new he It ing, and I where it i've tried all about any of say that's no cognac ms with the ed fresh every vard and set e the fel- Them cuter sense 1 1 that tells "em just as well, ng but the price 5-cent breakfast is coffee and h as big as your fist; or, if ticular, he can have dough- its or a ‘enake,’ as they call the sweet zels. A big soup plate of mus ked wheat or rolled oats, with milk of the ‘true blue’ kind “That’s enough to keep you walting till the middie of the day and then is the time to eat your heavy meal; a regular ten center that would make you dream of your grandmother if eaten at night. Four LETTING CUSTOMERS WAIT ON THEMSELVES" courses, all equally good. First there !s soup, vegetable soup or the other kind. All out of the other kind, so you take veg- etable, Mighty thick and filling, “Next comes meat, hash, stew or ham- burger. Best to take stew; it's more on the square and they give a bjgger help. “Hash and hamburger are mighty doubtful and there ain’t much bliss in the ignorance of what's in them. Then you get a regular flood of gravy with the stew, and that helps out the ‘bird’s bath- tub’ full of potatoes. ert may be either bread or rice . with raisins served in another little bathtub, and looking like a bird rock sticking up out of a sea of mucilage. Plenty of bread, just as white as alum can make it, and butter as cheap as Phil Armour dares to concoct. Then there's tea or coffee. “Supper is the same as breakfast, only with milk toast or fried mysh; just about what the doctor would order for the in- valld. 8o that ain’t so bad, you see. v, but it ain’t just the thing people look at vou kind of to do. Makes suspiciously. “For 20 cents a day you can ha with every meal and pie for bre too. * ‘The John' s what the fellows that are wise to it call the restaurants of that kind. There is something pretty much alike about all of them, and when you get used to eating there, the neat, sanded floors and the clean oflcloths on the table are really better than the dirty table- cloths and carpets of some restaurants that pretend more and charge higher prices. At some of ‘the Johns' the expenses are cut down to the last notch by letting the customers walit on themselves, taking a cup and saucer and a plate from a pile by the door as they go in, and then pass- ing them over to the cook to get their help. ““Madam, the proprietress, sits on the other side of the door and passes her time in seeing how thin she can cut slices of butter without the wind blowing them away. “Overhead there are generally long strings of red peppers and garlic, for those two things go a long way to giving & flavor, and it has got to be mighty bad e meat akfast, d a dum ference, or e 1 put the bly in th eller will find that } his belt: but this fraud that no one takes a and a bad cartridge seems t readily as a good one, aste of