The morning news. [volume] (Savannah, Ga.) 1887-1900, 1898-07-24


alan and Basque sausages. all of which
are long, thin and narrow, smoked until
they are almost black. dry and hard as
a piece of wood, but finer than any other
sausage that comes to the country; quay
ada and guayabada, which are marina
ladies' made from the guaVa fruit alone OF
from il mixed with other fruit, ans Doiled
down so hard to justify the Castilian
use Of the knife and fork when it is served
upon the table; red and green peppers.
which have been canned in great Tin
boxes that contain ten and twenty pounds.
Anda.usian cheese, of which the maternal
COWS must have dieted upon onions ana
garlic i'll order 10 account for It's flavor.
preserves of CocOanut, pineapple orange
banana and guava, made by boiling che
fruit with coarse sugar and then adding
TO it brandy or strong Wine TO keen il
from fermenting; air-dried beef. which re-
sembles the smoked beef of our own coun-
try IN appearance, but differs altogether
! from it in taste and tenderness; smoked
and dried sardines, which make an excel
lent appetizer for dinner or luncheon and
various forms of anchoVies, the most Dun-
gent of all the finny tribe How the
mouths of the beleagured soldiers and cit
liens and women and children in Santiago
de Cuba and the blockaded thousands in
Havana would water over the mere men
ton of these delicacies
Japan is a heavy shipper of outlan5tsI
foods to the new world. 1t has practical
monopoly of the nests which are used in
making birds-nest soup which by the
way, when prepared by an American chef
is the most delicious dish of its class In
the world. It also catches and dries ar
mics of devil fish, which are as popular in
the East as dried Goldfish i'm the West.
In fact, the two sea foods are very much
alike in flavor and differ chiefly in their
texture, the flesh of The devil fish being
| hard, compact and more like muscle than
| that of the familiar cod. Tree mushrooms
and sea mushrooms are two other famous
! Japanese edibles that come to us across
the Pacific. They resemble mushrooms in
| their contour and structure, but in nothing
| else. The tree mushrooms have a flavor
| of wood bark, while the sea mushroom
| boils away in cooking very much as if
! it were made of marine glue In fact, it
! is used in Japan for making vegetable
! gelatine for thlckening steWs and soups
| in very much the same manner as we con
! vert the bladders of surgeons and ether
! fishes into animal gelatine for a similar
! purpose. Dried fishes are another impor-
! tant export from the land of the Mi&ado.
! Unlike us, the Japanese dry almost every
! eatable fish from minnows and whitehall
! UP to marine animals as large as the slur-
| geou and the swordfsh. Their drying APP
| pears to be conducted upon a different
! system from our own. When ready for
! the market their fishes are so dried as 10
/ suggest kiln-dried timber. They apply The
/
! life and desiccate CLANS, muscles, oysters,
! prawns, shrimps, craWfsh and crabs I'M
! I'll they resemble stone. In this condition
| the foods will Withstand any climate ard
may be kept in the open air without poll
ing for an entire twelvemonth.
China is a close rival of Japan and dis
/ plays an equal ingenuity in making the
| deIcacies which it exports TO the Ameri-
| can market. There is a long list of these
which can be bought on Race street. The
f,fs~ nod
/ dates figs and watermelon rind, preserved
! watermelon seeds, dried chickens and
| ducks which are cleaned and fiattened out
! until they resemble a hemlock shingle; gi-
| gantic sardines in OIL where each fish IS
| a foot in length and the box is over
| cubic foot in dimension; sailed cabbage, Of
| which the leaves, unlike ours, an ich
| wide and three or four feet long; sugared
flowers, laichee nuts, matais, which
! vegetables like a small potato in appear
| ance a chestnut in flavor and radish in
! crispness; sweet pumpkins, which look
| like medlum-sized watermelons, and are
| sent over covered with flour lime, and
! preserved eggs. These last are preserved
| by coating them with mixture of char
! coal. lime. clay and glue. There are any
| number of sweetmeats. They are all made
| upon the same plan as the ever popular
| Canton ginger, being the fruit cleaned,
| prepared and boiled for many hours in
! strained honey. Tamarinds, lines and
/
as delicious a dish as any sybarite could
desire. In August and September they send
over vast numbers of moon cakes, which
are curious little pieces of pastry used in
the celebrat ton of the festival of the har-
vest moon In appearance they are like
a small pork pie which has been stuffed
with q quaint mixture of watermelon
seeds, almonds, raisins, lard, sugar, gin
ger flour, rice and spices.
Central America is a valuable cOntribu-
tor TO our food supplies 1t varies its giant
export of 2,0000 600 punches Of bananas with
alligator pears, which bear not the slight
est resemblance to either pear or an ALI
gator; sweet lemons, than which nothing
could be more insipid, and an occa sional
iguana or edible lizard. This reptile is
ugly enough to pose as a model for a me-
diaeVal dragon, but is, neVerthele less,
poor, harmless creature, whose only pur-
pose I'm life is to be hunted, killed and cat
en-. The flesh is white delicate and juicy,
being about half way between frogs LEGS
and green turtle steaks. 1t is a great DEL
icacy and brings very good price when
ever il is offered in the market. Other rare
explorations in Central America are the
queer fruits known as sapodillas, prlckly
pears and star apples.
Even small countries contribute to the
long list of delicacies. Judea sends At in
tervals what are called "stiches,' small
| cakes in which cinnamon and cloves run
rampant; Mexico forwards tamalis, Can
ada West catches bullfrogs, whose legs
weigh over pound, while New Brunswick
| and Nova Scotia capture colossal Holsters,
| which weigh sometimes twenty-five
pounds. All is eaten an the 'land of the
free and the home of the brave" and in
return a gOOdly river of gold and silver
/, | flows back TO the countries which minister
to the appetite of our stranger brethren
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