layers, sprinkling each with grated Parmesan cheese, salt, and pepper.
Take parsley and one clove of garlic chopped fine and a can of French
mushrooms cut in quarters, and fry in butter, then add enough gravy to
pour over the fried corn meal. Place this in an oven for a few minutes
then serve.



About Dining

Table d'hote is the feature of San Francisco's restaurant life. It is
the ideal method for those who wish a good dinner and who have not the
inclination, or the knowledge, to order a special dinner. It is also the
least expensive way of getting a good dinner. It also saves an
exhibition of ignorance regarding the dishes, for if you are in doubt
all you have to do is to leave it to the waiter, and he will bring the
best there is on the day's menu and will serve it properly.

It is really something to elicit wonder when one considers the
possibilities of a table d'hote dinner in some of the less expensive
restaurants. Take, for instance, the Buon Gusto, in Broadway. This
restaurant boasts a good chef, and the food is the finest the market
affords. Here is served a six course dinner for fifty cents, and the
menu card is typical of this class of restaurants. What is provided is
shown by the following taken from the bill of fare as it was served us:

Hor d'ouvres--four kinds; five kinds of salad; two kinds of soup; seven
kinds of fish; four kinds of paste; broiled spring chicken; green salad
with French dressing; ice cream or rum omelet; mixed fruits; demi tasse.