The Anaconda standard. [volume] (Anaconda, Mont.) 1889-1970, 1898-10-10

acteristic OF which il the ajiaco. an ev-
olution OF the lila podrida- The Span
ish estimate OF this preparation is
shown by the adage. After God, the
OLA" 1t Is a kind of SOUP or stew into
whose composition enters a little of ev-
erything. TO make IL, you require beef
veal. ham, salt pork. sausage (chorizo).
onions, garlic. bay leaves. cloves. cum
In, wild marjoram, potatoes. cabbage.
carrots, turnips, parsley. string beans
M garbanzos-all boiled together. A
word about the garbanzo. IL is known
In the South as the chick pea and is the
typical grain of Spain. and the home
of the bull-fighter Is called the "land
OF the garbanzos." As for the ajiaco.
IL is prepared much in the same way as
it's 1berian ancestor, with beef and
pork. or chicken. but instead OF the
Northern vegetables. tropical ones are
substituted. green n ripe plantains,
sweet potatoes. yams. yucca. malaugas.
hard squash Or calabash. corn and to-
matoes. seasoned sparingly with kitch-
en- herbs. Although entirely different
from anything eaten here. the ~ajiaco.
and especially its broth. is. as a rule.
relished by Americans.
Rice Is a staple article of foo In
Cuba. where IL Is consumed In immense
quantities; In fact. no meal Is complete
without Il. and IL is served as invaria-
biN dr DItdu of DptdtOtf. Inc Tltt ~
boiled and steamed, so that each grain
will stand apart from Its ~neighbors.
This would be a representative break
fast In a family of the middle class:
Ajiaco.
Fried eggs. with tomato sauce.
Boiled rice. Picadillo thash).
Fried plantains. green and ripe.
Fish in escabeche.
Tenderloin steak and potatoes.
Lettuce salad.
Guava paste and fresh cheese.
Fruit.
Coffee.
Escabeche is fish, preferably bonito.
fried i'm slices and laid several hour
before being served in a sauce made of
half a pint of vinegar. In which the
following ingredients have been boiled
for a few minutes: Three or -four cloves.
a bay leaf, a pinch of thyme. "A kernel
OF garlic. a sliced onion. a half tea
spoonful of coloring pepper. three Ia
b~lespoonfuls of good salad oil and a
few capers. olives and pickles. IL is
eaten cold. and will keep. well covered
In a stone jar. for weeks.
Arroz con polio. chicken with rice.
Is another famou dish. There Is a
restaurant rear Havana whose owner
has mad a reputation and a fortune
by preparing IL. Here is the recipe:
In a large saucepan place some lard,
or. IL you prefer. half a cup of good
olive oil. an onion chopped fine and
two kernels of garlic. When these are
brown, put in a fresh. tender chicken. |
cut to pieces. and a quarter OF a pound
of bacon i'm dice. Allow this to a
a nice golden color. add pepper and salt.
six large tomatoes. or half a can. II
fresh ones are not ~obtainable. a pinch
of Spanish saffron. two cloves. a bay
leaf and a green pepper cut into
Sfring Cover tightly and LET the CON |
tents simmer for half an hour Now
pour over all a generous pint of wa
ter and two cups of large Carolina rice
which has been thoroughly washed.
Cook on a moderate fire Is TO 20 min
utes. by which time the rice will have
absorbed all the liquid. The saucepan
must then be placed at the back of the
stove so that the rice may steam un-
til IL Is tender and quite dry. other
wise IL would burn or remain raw and
wet. Pile in a pyramid on a platter
and garnish with French peas. This
is a delicate dish.
The desserts in Cuba are extremely
varied. Pastry is not so extensively
used as with Americans. but. as il is
the country Of fruit and sugar. the va
riety Of sweetmeats. preserves me
candied fruit is infinite.
Cuban iced drinks should become
popular with Americans i'm summer. If
you go to a cafe and ask the waiter
what refrescos they have he will call
a list of bewildering length. These
cooling beverages are admirably suit
to the torrid climate where alco-
holic stimulants are dangerous. They
prepared from fruit-lemonade and
o~rangeade being the prototypes of this
class. Pineapple. watermelon. musk
melon, strawberries, raspberries. and
peaches make excellent refrescos. The
fruit. crushed into a pulp. Is mixed
with chacked ice and sugar. sufficient
water being added to render IL liquid.
are largely consumed i'm
this manner; the juice. being somewhat
acid. %quenches the thirst quite effect
lively. Another favorite drink is orcha-
ia. Americans are familiar here with
the syrup I'm soda water fountains. and
call II by its French name. orgeat: but
the genuine article is made by pound
peeled almonds in a mortar: when
are reduced to a paste water N
are added and the liquid strain
ed through a napkin.-New York sun.
Cam ibsls Are Active
Victoria. u. G.. oct. S.-News from Aus
EnIaa 80 tho NNnV,f.AA. 49,. -. -