The morning news. [volume] (Savannah, Ga.) 1887-1900, 1898-10-18

sweet potatoes, yams, yucca, malaugas'
hard SQUASH or calabash, corn and toma-
toes, seasoned sparingly with Kitchen
herbs Although entirely different from
anything eaten here, the ajiaco, and es-
pecially its broth, is, as a rule, relished
by Americans.
Rice is a staple article of food in Cuba,
where it is consumed in immense quanti-
ties; in fact, no meal is complete without
it, and it is served as invariably as bread
or potatoes. The rice is boiled and steam
ed, SO that each grain will stand apart
from its neighbors. This would be
representative breakfast in family of
the middle class:
Ajiaco
Fried eggs, with tomato sauce,
Boiled rice. Plcadillo (hash).
Fried plaintains, green and ripe.
Fish in escabeche.
Tenderloin steak and potatoes.
Lettuce salad
Guava paste and fresh cheese
Fruit.
Coffee.
Fsca beche is fish, preferably bonito, fried
in slices and laid several hours before be-
ing served in a sauce made of half pint
of vinegar, in which the following ingre-
dents have been boiled for a few mimi tes
Three or four cloves, a bay leaf a pinch
of thyme a kernel of garlic, a sliced on
ion. half teaspoonful of coloring pepper
three tablespoonfuls of good salad OIL
and few capers, olives and pickles. 1t IS
eaten cold, and will keep, we'll covered In
a stone jar for weeks.
Arroz con polio, chicken with rice, is
another famous dish. There is a restau-
rant near Havana whose owner has made
a reputation and a fortune by preparing
it, Here is the recipe: In a large sauce
pan place some lard, or, If prefer, half
cup of good olive OIL an onion chopped
nd frxA n
these are brown, put In a fresh, tender
chicken cut into pieces, and quarter or
a pound of bacon in dice Allow this to
take nice golden color, add pepper and
salt, six large tomatoes, or half can, IL
fresh ones are not obtainable, pinch or
Spanish saffron, two cloves, a bay leaf
and a green pepper cut into strips. Cover
tightly and let the contents simmer for
half an hour. Now pour over all gener-
Gus pint of water and two cups of large
Carolina rice which has been thoroughly
washed. Cook on a moderate fire tfteen
to twenty minutes, 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
until 1t is tender and quite dry, otherwise
IL would burn or remain raw and wet.
Pile in pyramid on a platter and garnish
with French peas. This is delicate dish.
The desserts in Cuba are extremely var
q.
with Americans, but, as 1t is the country
of fruit and sugar, the variety of sweet
meats. preserves and candied fruit is in
finite.
Cuban iced drinks should become popu-
lar with Americans in summer. If You
GO to a cafe and ask the waiter what
refrescos they have he will call on a
list of bewildering length. These cool
ing beverages are admirably suited to the
torrid climate where alcoholic stimulants
are dangerous They are prepared from
fruit-lemonade and orangeade being the
prototypes of this class. Pineapple, water
melon muskmelon, strawberries, raspbeI-
:-ies and peaches make excellent refrescos
The fruit, crushed into a pulp, is mixed
with cracked ice and sugar, sufficient
water being added to render 1t liquid.
Tamarinds are largely consumed In this
manner; the juice being somewhat acid,
quenches the thirst very effectively. An
other favorite drink is orchata. Ameri-
cans are familiar here with the syrup in
soda water fountains, and cali it by Its
French name, orgeat; but the genuine ar
ticle is made by pounding peeled almonds
in a mortar; when they are reduced to
paste water and sugar are added and the
liquid strained through napkin.