The morning news. [volume] (Savannah, Ga.) 1887-1900, 1898-07-24
QUEER FOOD FROM ABROAD.
Sent From the old Countries to Their
Children Here.

From the philadelphia Times.
OF the more than seventy nationaEties
that go 10 make up this great country of
ours there is probably not one that does
not, at some time of the year, appear on
the books of at least one of our ports of
entry by reason Of emigrants' desires for
home dishes. The list of these amounts to
many hundreds, ana most Of the names are
unfamiliar to American ears.
The irish have very little to boast of in
their native country from a sastrOnOmic
standpoint; yet they import regularly from
the "ould sod pieces of bacon, genuine
'murphies' and Irish moss, a peculiar
kind of dried seaweed which is obtained
upon the western coast of the Emerald
Isle. This latter IS not very attractive in
appearance, looking very much like the
stuff employed in our seaside resorts for
preparing ciambakes. Properly cooked,
however, it becomes converted into dark
coiored gelatine mass, and is extremely
agreeable to the taste. 1t is said to be
very wholesome for people troubled with
weak digestiOns.
The Swedes and Norweglans import a
small cabbage, seaWeed very much like
The irish article, and two or three kinds of
bread. OF the latter one is ike the German
pulnperntcl1el, the second is like the I'M
leavened bread which the Jews cali mot
zaths, and third seems to lie a hybrid
between the two They are all of them nu-
tritious, and no matter how prepared,
quite palatable. Toasted and served with
milk cream or butter, they make an en-
joyabie dish.
The French keep alive their love for La
Patrie'' by consuming any amount of
Gallo food The queerest of all their inn
ports is picked cocks comb. the animal
tissue and not the flower being the article.
| Some times il is put up raw, and some
times il is half cooked and then picked or
spiced 1t makes a very brilliant dish, but
il is not very fascinating to one unfamiliar
| with the luxury, being tough, poorly fla
! Vored, and very suggestive of a piece of
leather. y relic of the siege OF Paris and
| the war of the Commune is afforded in
/ French blood pudding which is darker
heavier and more homogeneous than the
! Teutonic blutwurst. The love for this dish
! is am acquired taste, the impression pro
/ duced upon one who eats 1t for the first
| time being rather disagreeable. These
| buildings are made from the blood OF
| beeves or horses. II can be found on the
table of nearly every French restaurant
ana boarding house in this country.
The many German provinces are aisC
! large exporters of odd foods 60 the Uni
| ted States. Besides such common products
as sauerkraut, sausages, picked herrings
and sOused mackerel, they send hares anc
] MllU DOaIS IN the winter LillCs a curious
CONNECTION called maizapan, which is
made of white sugar cream and blauch
ed almonds various kinds of bread, pas
| Try and confectionery. Occasionally they
| send cabbages and potatoes. The fOrmel
| are smaller than our own, but are usually
more delicate and finer favored. The lat
| ter are small, round, and, altogether in
ferior to our own product. Other foods
are goose breasts. which are dried. smoked
and picked special kinds of ham, 70
| which. it should be added they charge
! special prices, and a very delicious mush
| room. which is grown in caverns alonl
! the Rhine and other river courses
While very few Spaniards, even prior t.
! the present war. lived under the Stars anC
| Stripes. yet they imported curious food
| in large quantities and great variety from
! Spain Cuba and Porto Rico. Few of thes'
! are ever found in our stores, nearly every
| thing being consumed in either The house
! hold or a few restaurants which the His
| pauolians have established in the past de
| cade. Among these luXuries are Vac, Cat