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Eating in Two or Three Languages by Irvin S. (Irvin Shrewsbury) Cobb
page 26 of 34 (76%)
and, I believe, it was also procurable in the cafés of the Parisian
working classes, provided it formed a part of a meal costing not more
than five francs, or some such sum. In a first-rate place it was, of
course, impossible to get any sort of meal for five francs, or ten
francs either; especially after the ten per cent luxury tax had been
tacked on.

In March prices at the smarter café eating places had already
advanced, I should say, at least one hundred per cent above the
customary pre-war rates; and by midsummer the tariffs showed a second
hundred per cent increase in delicacies, and one of at least fifty per
cent in staples, which brought them almost up to the New York
standards. Outside of Paris prices continued to be moderate and fair.

Just as I was about starting on my last trip to the Front before
sailing for home, official announcement was made that dog biscuits
would shortly be advanced in price to a well-nigh prohibitive figure.
So I presume that very shortly thereafter the head waiters began
offering dog biscuits to American guests. I knew they would do so,
just as soon as a dog biscuit cost more than a lobster did.

Until this trip I never appreciated what a race of perfect cooks the
French are. I thought I did, but I didn't. One visiting the big cities
or stopping at show places and resorts along the main lines of motor
and rail travel in peacetime could never come to a real and due
appreciation of the uniformly high culinary expertness of the populace
in general. I had to take campaigning trips across country into
isolated districts lying well off the old tourist lanes to learn the
lesson. Having learned it, I profited by it.

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