A La Carte, In the opening number, the Master of Ceremonies announced that Miss Rosalie Stewart's revue is called A La, Carte, because, out of the variety of offerings served, the audience is requested to take what it likes and leave the rest. That is a capital idea. Unfortunately theatrical limitations impose upon Miss Stewart's revue, as indeed upon all others, the table d'hote principle. You cannot taste her chicken and custard without swallowing her bean soup and sauerkraut in the same performance. There is, first of all, a dancer, Harriet Hoctor, who,...
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