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diff --git a/old/52422-0.txt b/old/52422-0.txt deleted file mode 100644 index 9d88f46..0000000 --- a/old/52422-0.txt +++ /dev/null @@ -1,1239 +0,0 @@ -The Project Gutenberg EBook of Congress Hotel Home of a Thousand Homes, by -Irving S. Paull and W. S. Goodnaw - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: Congress Hotel Home of a Thousand Homes - -Author: Irving S. Paull - W. S. Goodnaw - -Illustrator: Sam Stoltz - A. Fred Tellendar - -Release Date: June 28, 2016 [EBook #52422] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK CONGRESS HOTEL *** - - - - -Produced by David Edwards, Paul Motsuk, Donald Cummings -and the Online Distributed Proofreading Team at -http://www.pgdp.net (This file was produced from images -generously made available by The Internet Archive) - - - - - - -Transcriber's Note: - -The spelling in this short text is a mixture of American and British -English. The little French is both accented correctly and missing -accents. The spellings below are exactly as found in the original. - - - - - [Illustration: Cover] - - - - - [Illustration: Marble Hall - The Famous Peacock Alley] - - - - - [Illustration: Title Page] - - Congress Hotel - Home of - a Thousand Homes - - Rare and - Piquant - Dishes - of - Historic - Interest - - Copyrighted by - N·M·Kaufman - 1914 - - - - - [Illustration] - - _True friends a few, a nice abode, - And dinners fine and Recherchés-- - Far better such for peace of mind - Than Life's refrain "Ah Lack a Day."_ - - --_Grimrod de la Reyniere_ - - - - -The epicure says we live to eat; the ascetic maintains we eat to -live. Perchance there is a grain of truth in the French maxim that -we eat to live only when we do not understand how to live to eat. -However that may be, those of us who are wise in our generation are -content with the golden mean between these widely variant schools. - -The dishes herein set forth are a few of the most piquant and rare -in all the enchanting lore of cookery. About many of them cluster -striking anecdotes of famous characters of history whose destinies -have been strangely influenced by their epicurean tastes and habits. - -These and other culinary masterpieces are produced at the Congress -by artistes de cuisine, and served in their distinctive native form. -Those who have visited famous eating places abroad will be glad to -renew their acquaintance with these celebrated dishes. All who -appreciate exquisite cookery will find them a delightful treat. - -These delicacies do not appear on the regular bill of fare, but on a -special menu card which may be had, upon request, from the maitre -d'hotel. - - [Illustration] - - _"Man is a carnivorous production - And must have meals--at least once a day - He cannot live, like woodcocks, upon suction."_ - - --_Lord Byron_ - - - - -_Beluga Caviar with Blinis_ - - -Russia has contributed many original dishes to the cuisine of the -world, but perhaps the greatest alimentary gift of all for which we -are indebted to the land of the tsars is Beluga Caviar with Blinis. - -The blinis, which take the place of the French toast canape, are a -Russian adaptation or version of American wheatcakes except that -they are not sweetened. When the blinis are done to a rich golden -brown they are brought to the table piping hot and the caviar, taken -from a jar sunk in ice, is spread on top. - -At the Congress the blinis are made and served in true Russian -style, with specially imported pearl egg Beluga Caviar--the favorite -of all epicures. - -Tradition says this dish was originated in the Russian Winter Palace -during the reign of Tsar Alexander, uncle of the present emperor. -Alexander was an illustrious gourmet, and, so the story goes, was as -much at home in the mysteries of cookery as in the intrigues of -state. But whether he or his chef conceived this typically Russian -dish, tradition does not disclose. - - [Illustration] - - _"The combat deepens. On ye brave, - The Cordon Bleu--and then the grave - Wave Landlord, all thy menus wave, - And charge with all thy deviltry."_ - - --_Old Ballad_ - - - - -_Tomato Volga_ - - -Russia is justly famed as the land of hors d' oeuvres--delightful -whets that clear the palate. But none of these delicacies are more -tempting to the epicure than Tomato Volga. - -That chef--his name unhappily is not known--who bestowed this -culinary gift upon the elect is worthy of our deepest gratitude. -Only in the land of the Volga is the worth of such gastronomic -artists rightly appraised. Endowed with perfect technique, clear -palates and inexhaustible patience, chefs there are considered in a -class apart--second only to the nobles. - -At the Congress, Tomato Volga is served in a manner that would -delight the heart of its creator. Only the finest vine ripened -tomatoes--tributes of the hotbed--are used. The pommes de amour, as -the French call them on account of their beautiful red hue, are -hollowed out and stuffed with Beluga caviar and grated yolks of -eggs. - -The blending produces an exquisite result--one that would flatter -even the most _blasé_ palate. - - [Illustration] - - _"The stewed cock shall crow, cock-a-loodle loo, - A loud cock-a-loodle shall he crow; - The duck and the drake shall swim in a lake - Of onions and claret below."_ - - --_Fletcher_ - - - - -_Poule au Pot Henri Quatre_ - - -Since the day when good King Henri Quatre vowed that every peasant -of France should have a fowl in his pot every Sunday, this -delightful soup has been named in his honor. Waving away the -exquisite bouillons, lordly consommes and rich bisques set before -him, it was Henri's wont to call for poule au pot. - -And as he smacked the royal lips he swore that every subject in his -realm should have the happiness of tasting this kingly dish. - -Poule au pot is served to patrons of the Congress just as it came to -Henri's table in days of old. A whole capon, swimming in his own -broth, is brought to the table in a huge terrine, with a great -silver ladle. Then the capon is taken out, carved at one side and -served in the same dish as the rich broth. - -Its palatable taste, as well as its unique and distinctive service, -makes this dish a prime favorite among those who dine well. - - [Illustration] - - _Flow wine, smile woman - And the universe is consoled._ - - --_Old Proverb_ - - - - -_Consomme Nids d'Hirondelles_ - - -Since the days of Kublai Khan, the Great, whose Tartar hordes swept -over China centuries ago, swallows nest soup has been a luxury to -grace the table of epicures and kings. - -The exquisite taste of this typical Oriental delicacy so delighted -the palates of the Tartar kings, says tradition, that tidings of it -were carried back to Europe by traders and wanderers. So in time the -news reached Paris and Chinese swallows nests soon were brought from -the far East--priceless luxuries for the delectation of the -anointed. - -The nests, which are gathered in cliffs, are composed of a -gelatinous substance, said to be the spawn of fish, and impart a -delightful piquancy to chicken stock. Alexander Dumas--as celebrated -a gastronomer as a writer--upon tasting the consomme pronounced it a -dish fit for the gods. - -Only the choicest of these nests--collected from the most perilous -ledges along the Asiatic Coast--are used by the Congress chefs in -preparing this culinary rarity. - - [Illustration] - - _"This Bouillabaise a noble dish is-- - A sort of soup or broth, or brew, - Or hotchpotch of all sorts of fishes, - That Greenwich never could outdo: - Green herbs, red peppers, mussels, saffron, - Soles, onions, garlic, roach and dace: - All these you eat at Terre's tavern - In that one bowl of Bouillabaise._ - - _"Indeed, a rich and savoury stew 'tis; - And true philosophers, methinks, - Who love all sorts of natural beauties, - Should love good victuals and good drinks. - And Cordelier or Benedictine - Might gladly, sure, his lot embrace, - Nor find a fast-day too afflicting, - Which served him up a Bouillabaise."_ - - --_Thackeray's "Ballad of Bouillabaise"_ - - - - -_Bouillabaise_ - - -Its fragrant aroma, its sweet spiciness and its unmatched sauce in -which mussels and other denizens of the deep have been brewed to a -wondrous flavor have won for Bouillabaise the appellation: "The Dish -of Kings." - -In the stirring days just before the Third Empire of France it wooed -the palates of famous bon vivants who thronged the cafes of -Paris--among them William Makepeace Thackeray. And beef-fed Briton -that he was--upon being initiated into the delightful mysteries of -Bouillabaise, Thackeray was moved to write a ringing ballad in its -praise. - -As the smoking Bouillabaise comes from the sanctum of the Congress -Chef to your table, it wafts an incense upon which, alone, "man -could live and thrive." And its flavor--well if Thackeray could -feast with you who knows but that he would be inspired to pen a -postlude to his charming roundelay. - - [Illustration] - - _"Tom, whom to-day no noise stirs, - Lies buried in these cloisters. - If at the last trump - He does not quickly jump, - Only cry: 'Oysters!'"_ - - --_Epitaph on a Grave at Colchester, England_ - - - - -_Oysters Bourguignonne_ - - -The delectable savour of oysters delighted the palates of epicures -as far back as the time of Apicius--the celebrated Roman gourmet who -moved his palace to the seashore in order to have fresh shellfish -for his table. - -When Apicius discovered how to keep oysters alive during long -journeys he narrowly escaped being deified. But the bivalves which -he knew were tiny dwarfs--like our clams. How he would have been -transported at the sight of a dozen luscious Sadde Rochs or -Malpecques. And for a dish of Lynnhavens a la Bourguignonne from the -kitchen at the Congress--well he squandered an estate for less. - -The oysters are placed in a pan moistened with olive oil. The Chef's -deft hand bestows a pianissimo touch of garlic and just a suspicion -of onion. Then the bivalves are placed in the oven and roasted in -their own fortresses, as it were. Soon the shells open and the rich -liquor pours out. Thus, bathed in this delicious juice, they are -brought to the table and served. - -It was Napoleon III, who upon tasting this crustacean delicacy, -exclaimed: "A delicious flash of gustatory lightning." - - [Illustration] - - _"The cook produced an ample dish - Of frizzled sole, those best of fish, - Embrowned, and wafting through the room, - All spluttering still, a rich perfume."_ - - - - -_Filet of Sole Marguery_ - - -By originating this dish, an obscure restaurant keeper of Paris -achieved a place among the immortals of cookery. The high relief of -piquant sauce which sole requires, M. Marguery supplied in a -flavoring with little mussels in it. So delightfully did it enhance -the dish that a distinguished company of bon vivants who happened -into the humble Marguery restaurant one night pronounced it a -triumph. - -The next day M. Marguery awoke to find himself and his sole famous. -He soon was on the road to wealth and the dingy little eating shop -grew into the magnificent establishment with which visitors to Paris -are familiar. - -The genius who presides over the range at the Congress is shown at -his best in the reproduction of this exquisite culinary treat. The -crisp tenderness of the browned sole and the piquant flavor of the -sauce is the tribute of an artist to the immortal name of Marguery. - - [Illustration] - - _"Cookery is like matrimony--two things - served together should match."_ - - --_Yuan Mei, the Savarin of China_ - - - - - _Noisettes of Beef Tenderloin - a la Rossini_ - - -Rossini, a contemporary and friend of Dumas and Balzac--two famous -fourchettes--was not only a distinguished composer, but also a cook -of ability. This dish of his invention bears witness of his skill -and rivals in seductiveness the sweet strains of "The Barber of -Seville." - -Dumas once complained to Rossini that he had tasted everything -eatable and sighed, like Alexander, for new culinary worlds to -conquer. Whereupon the musician promised the great romancist that -his palate should enjoy a new sensation. - -That evening at Rossini's table Dumas sat down before a wonderful -dish. Dainty slices of tenderloin were fried in oil, portions of -chicken liver sauted in butter were placed on these, the whole being -capped with a slice of truffle and bathed in a delightful Madeira -sauce. Dumas--himself a master juggler of the saucepans--pronounced -the dish a more glorious creation than any of the composer's operas. - -It is the proud boast of the Congress chef that the cookery of this -dish requires an artist's delicate perception as truly as does the -rendition of Rossini's sweetest arias. - - [Illustration] - -_Lucullus one day ate alone. Whereupon, his chef, thinking that a $500 -dinner would suffice, acted accordingly._ - -_At the end of the repast, his face flushed with Falernian, Lucullus -sent for the chef and took him to task. There were no fig-peckers and -the prized spawn of the sea lamprey was missing._ - -_"But seigneur," said the chef, "you were alone."_ - -_"At such time," responded his master, "you must remember that Lucullus -dines with Lucullus."_ - - - - -_Salmi of Partridge_ - - -Salmi is perhaps the finest preparation of game which historic -cookery has bequeathed to us. Like other masterpieces of art, it has -never been improved upon. The wonderful sauce brings out the -delightful woodland flavor in which the partridge excels--as all -sportsmen who love to tramp afield when the woods are covered with a -shroud of autumn frost can attest. - -In the Congress kitchen this delectable native of the cover is -prepared according to the original recipe given to Grimrod de la -Reyniere, the famous French epicure by the prior of an English -abbey. After the bird is roasted it is cooked in white wine, then -immersed in melted butter and served hot with mushrooms and -truffles. - -When the witty Grimrod first tasted this dish he remarked that one -must take care to eat with the fork for fear of devouring a finger -should it be baptized with the exquisite sauce. - - [Illustration] - -_"It is difficult to imagine a happier conjunction than the blending -of symbols when the arms of a sportsman are quartered with those of a -cook."_ - - --_John Aldergrove_ - - - - -_Venison a la Cumberland_ - - -The saddle of venison for centuries has been the symbol of civic -luxury in England and is held in highest esteem by epicures. An -offspring of wild Nature--fed upon its sweet fruits and vegetation, -it exhales the very essence of the forest. In addition venison -possesses the admirable virtue of calling forth the rare flavor of -port, Bordeaux or Burgundy. - -A choice cut from the ruddy flesh of the roebuck--that monarch of -the north woods--is skillfully prepared for the oven by the Congress -chef. When it has received just the right caress from the flames' -heat it is brought to the table smoking hot and served with the -exquisite Cumberland sauce--the invention of the gifted Francatelli, -officier de bouche to Queen Victoria. - -In this sauce, port or Bordeaux is the dominant chord. The -translucent ruby red which the currant jelly imparts to the sauce -contrasts beautifully with the embrowned roast, thus giving the eyes -almost as delightful a treat as the palate. - - [Illustration] - -_"I consider the discovery of a dish which sustains our appetite -and prolongs our pleasures as a far more interesting event than the -discovery of a star, for we always have stars enough."_ - - --_Henrion de Pensey_ - - - - -_Poularde de Portugal_ - - -It is to the friars of Portugal that we are indebted for this famous -contribution to the world's store of cookery. When the French troops -sacked a Portuguese monastery during the Peninsular war the cook was -forced to flee from his sanctorium, leaving behind his precious book -of recettes. This the invaders seized, with other spoil, and carried -back to Paris. - -Here, the culinary grammar fell into the hands of a noted chef, who, -one day happened upon the recette for Poularde de Portugal, a dish -that took the French capital by storm. - -This olden monastic recette is followed at the Congress. A large -imported Portugal chicken is cooked until the rich broth attains the -consistency of jelly. Then fresh mushrooms are added, the whole -being sealed up in a casserole and put in the oven. In this way -evaporation is cut off completely and all the delightful flavor -stays in the dish. - -When the casserole is brought to the dining room and unsealed before -the guests, the fragrant aroma that arises attests the merit of the -monastery's cookery. - - [Illustration] - -_"Thirteen at table is a number to be dreaded only when there is just -enough to go round for twelve."_ - - --_L'Almanach des Gourmands_ - - - - -_Chicken Marengo_ - - -Those whose happiness it is to enjoy this dish at the Congress may -well be devoutly grateful to the intrepid chef of Napoleon who -created it amid the roar of guns on one of the great battlefields of -history. - -On the eve of the battle, when the skirmish guns had already begun -to boom, the emperor called for his favorite dish--chicken fried in -butter. As it happened, the butter could not be found in the -confusion, and Napoleon's "Minister of the Interior" was at his -wit's end. - -Then, inspired by the necessity of the occasion, the chef poured -some fresh olive oil into the bottom of a casserole. In this the -fowl, moistened with white wine, was sauted and then served with -mushrooms and chopped olives--all in a rich brown gravy. - -So exquisite was the dish that the emperor, after achieving a -brilliant victory over the Austrians declared the culinary triumph -should be known as poulet a la Marengo. Thereafter it was his -favorite campaign dish and it is said that this reminder of his days -of glory was one of his solaces at lonely St. Helena. - - [Illustration] - -_"Two things are essential in life--to give good dinners and keep well -with women."_ - - --_Talleyrand_ - - - - -_Eggs Balzac_ - - -Give the artisan a piece of clay and he mixes it with straw. The -result--a brick. Give the same clay to an artist--he kneads his -genius into it and produces a work of art. So it is with an egg. - -Whether it is to be merely a hodge podge of proteins, fats and -solids or a dainty fit for the table of an epicure depends upon -whether it has the good fortune to fall into the hands of such a -genius as graces the kitchen of the Congress. - -In preparing this dish, he breaks the eggs from the shell and places -them in the oven until the heat gently broils them. Then they are -girdled by ebony-hued truffles, exhaling a delightful fragrance. A -libation of savoury tomato sauce, with seasoning ad lib--and the -dish is ready for the table. - -Well may those who know its delight exclaim that this product of -Balzac's saucepans is as worthy a heritage as the most inspired -works of his pen. - - [Illustration] - - _"O green and glorious, O herbaceous meat! - 'Twould tempt the dying Anchorite to eat. - Back to the world he'd turn his weary soul - And dip his fingers in the salad bowl."_ - - --_Sidney Smith_ - - - - -_Salade Rachel_ - - -A tender offering from Nature's cuisine delightfully designed to -promote digestive harmony and to bridge the gap between the entree -and the demitasse. - -For this dish earth yields such choice treasures as fresh truffles, -artichokes, asparagus and celery--all laid in a crisp green basket -of lettuce, while over all is spread the golden halo of mayonnaise. - -Ah, could you but peek at the Congress artiste de cuisine as he -prepares this masterpiece! See him as he skillfully blends the -ingredients so that they fall into place like the notes of a -beautiful symphony. Truly the salad maker, like the poet, is born, -not made. - -"Whom the gods love die young," may well be said of salads, as well -as of mankind. So that it may be eaten in all its virgin tenderness -and crispness Salade Rachel is brought to the table fresh from the -hands of its creator--cool, crisp and comforting. - - [Illustration] - -_"Life is so brief that we should not glance either too far backward or -forward in order to be happy. Let us, therefore, study how to fix our -happiness in our glass and on our plate."_ - - --_Grimrod de la Reyniere_ - - - - -_Crepes Suzette_ - - -This is one of the most exquisite delicacies which French chefs de -cuisine, in their never ceasing search for gastronomic treasures, -have bestowed upon those who abhor the commonplace. - -Though the Congress chef might regard it as profanation, not to say -heresy, crepes suzette may aptly be termed "pancakes de luxe." By -the magic touch of the artist, the plain Anglo-Saxon pancake is -transformed into the daintiest, most toothsome morsel for the -delectation of discriminating palates. - -While the rich, thin cakes are being gilded a golden brown upon the -hot griddle, a sauce such as only a French master can prepare is -being brewed at the table. In a tiny chafing dish, butter is melted -and mixed with Grand Marnier cordial, or, if it is preferred, -Chartreuse, Kirsch or Grenadine. Then just a suggestion of spice and -a fragrant incense arises from the chafing dish as the steaming -cakes arrive. - -The delicious nectar is poured over the cakes with a liberal hand, -they are deftly folded in quarters by the servitor and the feast is -ready. - - [Illustration] - -_"To eat understandingly and to drink understandingly are two arts that -may not be learned from the day to the morrow."_ - - --_Alexander Dumas_ - - - - -_Potatoes Montgolfier_ - - -This dish is happily christened in honor of the inventor of the -balloon, as the story of its origin attests. - -A dining car chef one day was frying potatoes in deep fat just as -the train rolled into a station. As it happened the chef was a dual -personality--master of the sauce pans and porter, all in one. So he -took the half-cooked potatoes out of the hot lard, donned his -porter's uniform, seized the ever-ready whiskbroom and darted into -the chair car. - -When he returned the potatoes were put back in the pan. Imagine the -amazement of this peripatetic cook when he saw the bewitched pommes -de terre swell out for all the world like a balloon when the gas is -turned on. Thus was a new dainty added to the world's culinary -repertoire. - -A note of distinction is added to this dish by the ingenuity of the -Congress chef. While the potatoes are attaining a generous -rotundity, a dainty nest of thin potato ribbons is woven and in this -they are carried to the dining room and served. - - [Illustration] - - _"The turnpike road to people's hearts I find - Lies through their mouths - Or I mistake mankind."_ - - --_Dr. Wolcot_ - - - - -_Tetits Pots de Creme_ - -_(Vanilla Moka Mexicain)_ - - -This delightful entremet--a special forte of the Congress -chef--fulfills to perfection the mission of the dessert, which is to -comfort the stomach by delicate reflex flattery through the palate. - -It is a refreshing wave of gastronomic coolness, giving pleasure to -the taste without the cloying sense of fullness. Let those whose -fortune it is to know the charms of this dainty pay silent tribute -to that French chef to whom the world is indebted for the delights -of creamy sweets. - -The cream is served from a large bowl. Beside each guest's plate is -a tiny glass of Kermis, a sweet French cordial. A few drops of the -Kermis poured over the cream gives it a delightful flavor and the -spoonfuls fall upon the tongue as buoyantly as snowflakes. - -Well may those who bring their dinner to an end with this delicacy -echo the sweet lines of the poet: - - - _"The last taste of sweets is sweetest last, - Writ in remembrance more than things long past."_ - - - - - [Illustration: Congress Hotel - Home of - a Thousand Homes] - - - - - [Illustration: Gold Room - Appreciated for its Architectural Beauty] - - - - -_We Are Thinking With You_ - - -As you journey toward Chicago the Management of this Home of a -Thousand Perfectly Appointed Homes is thinking with you. - -Your approach to the Congress Hotel and Annex in Michigan Avenue, -the world renowned Boulevard on the beautiful West Shore of Lake -Michigan, responds at once to your ideal of location for quiet rest -and pure air. Yet within easy walking distance you find yourself in -the heart of Chicago's great Business, Shopping and Theater Center. - -Your first glance at the Congress Hotel is satisfying. It awakens -interest no matter under what conditions you view it. You are -impressed as you enter with the atmosphere of perfect, quiet, -exclusive service and a warm-hearted hospitality. There is in the -policy of the Management of the Congress Hotel a warm-hearted desire -to make you feel at home. - - [Illustration: Pompeian Fountain Room - A Masterpiece in Refined Splendor] - -Your welcome begins at the curb. Alighting from the taxi you are a -personality. The rule of the house is that guests are known by name. -You are _you_, and _you_ are individual, distinct and personal all -during your stay. You feel at once that your visit is anticipated, -and every little comfort prearranged especially for you, to the -minutest detail. - -If you are in Chicago on business you realize that the Congress -Hotel and Annex is a business meeting place for busy people. Here is -provided every convenience for the transaction of affairs. -Commodious rooms for conferences, for conventions and for the -display of merchandise. Everything is systematized that business may -be transacted with dispatch. But as business is only part of life, -this great hotel has equal attractions for the social side of human -nature. Private dining-rooms and reception rooms afford adequate -opportunity for entertainment. - - [Illustration: Florentine Banquet Hall] - -You choose your room or suite as suits your convenience, assured of -quiet, of light and perfect ventilation in any part of every floor. -The safety of the Hotel and of all its guests and employes is of -first moment. No hotel in the world has more completely safe-guarded -precious human lives entrusted to its keeping than the Congress. -After safety comes cleanliness, and a careful inspection is an -assurance. Your home is not more free from dust, or any uncleanness -than this big, quiet, roomy hotel. - -Your rooms are large and airy, with commodious closets. The filtered -air which flows ceaselessly through your apartments is tempered to just -the right temperature throughout the year. Your luggage is unpacked by -the deft hand of valet or maid, sent by the Management to assist you -in getting settled. Your rooms and furnishings speak quiet elegance -and true home comfort. Your wishes are as completely catered to as if -the house was your private residence, and every deferential servant -belonged to your personal establishment. It is this courtesy which is -the very spirit of hospitality; the reflection of the Management, whose -grasp of the essence of service has made the Congress Hotel a veritable -Home of a Thousand Homes. - - [Illustration: Lobby-- - Meeting Place of the - World's Prominent People] - -No hotel in the world contains within itself so many features of -unusual interest as the Congress Hotel and Annex. A walk from your -apartments will convince you instantly. From the Grand Lobby, a -magnificent achievement in architecture and decoration, where onyx, -mosaic and gold-bossed pilasters uprear a vaulted roof of extreme -beauty, you may stroll down the Marble Hallway, famed throughout the -civilized world; past Pompeiian Rooms, wherein gleams the Tiffany -Fountain, green crystal, limned with dull gold; past the Pool, by -whose quiet side you may place your tiny table and lunch in delicious -meditation, meanwhile observing the perfectly appointed grill; past -the great Elizabethan Room, a page torn from the Golden Age of English -History and on into a private art gallery, perfectly appointed, -where the best modern masters gladly hang their chef d'ouvres. Along -the opposite side of the Marble Hallway are small shops, exquisite, -delicate, inviting inspection to displays of jewelry, millinery, -confections, articles of virtu and bric a brac culled from the -workshops of the world. - - [Illustration: Elizabethian Room - A True Period Room] - -The Grand Dining Room, decorated in the style of Louis XVI is of -itself a feature well worthy of detailed description; the German -Room--Pomp-Grill Room--than which no hotel in the New World has a -more interesting dining room. Upon the walls of the Lobby and in -the reception rooms are hung originals from the brushes of such -masters as Detaille, Achilles Fould, Grolleron and Chelminski. - - [Illustration: Pompeian Grill] - -Your inspection will not be complete until you have made a trip -through the vast kitchens, one of the most interesting features of -the great hotel. Here Cleanliness is King! Stainless floors, -alabaster walls, abundant air, and everywhere healthfulness and good -cheer. Great pantries, sweet storerooms, ample closets lined high -with glittering cut glass, with shining silver, with gleaming linen -ready for your next call for luncheon or dinner. On every face you -see honest pride in the work; immaculate in garb and person, chefs, -cooks, pantry-men and lesser serving men prepare with infinite care -for your entertainment. Utensils shining, radiant copper, -resplendent brass, enamel aluminum and chinaware attest ardent pride -in the great institution these men have served so long and so well. - - [Illustration: Louis XVI Dining Room - Perfect in Appointment - and Service] - -It is for you they toil, this unseen army. Your comfort, your -pleasure, your entertainment is the goal of hospitality. It is for -this the edifice was raised, for this the art centers of the world -were searched, and for this the master craftsmen of seven continents -wrought and toiled. For _you_, whether you come today, or tomorrow -or next month or next year. All is ready, waiting, waiting--for -_you_. - -To see the world, see Chicago first. To see Chicago best--you are -welcomed to the Congress Hotel. - - - - - Prepared by - Irving S. Paull - W.S. Goodnow - - Illustrations by - Sam Stoltz - A. Fred Tellender - - - - - -End of the Project Gutenberg EBook of Congress Hotel Home of a Thousand Homes, by -Irving S. Paull and W. S. 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