Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1886-12-18

for broiling, the meat is cut with especial
reference to the pot or frying pan.
The boiled dish is followed by variety
of entrees, each in separate course-such,
for instance. as
chill CoE-cARSIE-
Meat cut into bits, boiled in grease and
seasoned with tomatoes and chilli; large
green peppers stuffed with chopped pork
and onions, and fried in batter; pork
hashed with onions, cheese and scrambled
eggs cheese or sour milk boiled with chill;
the brains of kid, to be scooped out of
the boiled head and spread on ones tor
tilla, ETC.
Invariably at every meal, in all Mexican
households high and low, rich and poor
the last dish before dessert is trejoles, small
red beans. They are stewed soft generally
in oil, and to neglect to eat them after each
meal is not only breach of etiquette, but
would be considered indubitable evidence
of bad breeding. Some people pour mo-
lasses over their beans, while others prefer
to mix crumbled cheese or curdled milk
with them-but think, reader mine, that
you and | will take them straight
At intervals during the repast tortillas
are served, smoking hot from the griddle.
These little cakes, as before described, are
| merely boiled corn crushed into a thick
paste with a little water without salt or
soda. and baked on flat stone or griddle.
They are never brought in or plates, as we
have pancakes, but the servant piles them
| in heaps on the table cloth near the host or
| hostess, who distributes them around the
festive board with q dextrous toss, precisely
| as cards are dealt out in the innocent game
of casino"
If bread is used, it is laid on the table in
the loaf, and if one desires piece he carves
it TO suit himself The wines are always of
good quality, either imported or made from
Mexican grapes, Spanish claret being the
favorite home beverage, Beer is used,
though not SO commonly, generally Mil
waukee or st. Louis lager.
After frejoles some sort of "dulcen ina
tive sweatmeatl, or fruit, is served-but
never anything like pie, cake or pudding,
entirely unknown here-and the repast is
concluded with small cups of strong, bitter,
black, Mexican coffee-than which there is
none better in the world. Afterwards, and
sometimes at intervals during the meal,
the gentlemen of the familv-and not in
frequently the ladies also-settle back
gracefully in their chairs and
SMOKE A CIGARETTE Or TWO
When one is in Rome, it is well to do
as the Romans" you know. | learned
lesson at my very first meal in Mexico
1t was at a hotel table, and the Mexican
stranger beside me, happening to finish his
dinner first, Immediately lighted his Gig
arctic for the customary smoke; but l, in
my verdancy, imagined it personal in
suit, and Indignantly left the table. Hav-
ing become somewhat learned in the WAYS
of the Egyptians since that early day, l
can now not only tolerate the national fash
ion with equanimity, but can manfully add
my quota of smudge to the atmospheric
blue whenever etiquette requires it.
These tiny Mexican cigarettes that the
ladies generally use are not at all like the
strong smelling things one sees in the
United States and Cuba. These are rolled
up in corn husks, are not much larger than
straws, and have delicious fragrance. Near
ly every Mexican lady's pocket is supplied
with cigarette-holder and matchbox, of
more or less elegance, and the dainty fng-
ers of many fair young senorita, who
tanning to household labor, are discolored
at the tips like polished bronze from much
cigarette rolling.
Every day, at about o'clock P NJ, coffee
or chocolate is again served, as at breakfast,
with little cakes resembling sweetened
biscuits, crackers and sometimes 'du,ce."
Dinner is usually at early candle-lighting,
and the late supper is partaken whenever
it suits the family convenience. Every
body goes straight to bed from the supper
table, and, what with hearty food at such
unreasonable hours and the eternal grease,
garlic and chill, the wonder is that the ma
ton has not died out from dyspepsia long
ago. FANNIE B. WARD.