Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1898-12-25
at random. OF breakfast and dinner OF a
Porto Rican family OF the better class:

at random. OF breakfast and dinner OF
| Porto Rican family OF the better class:
BREAKFAST.
Wine and Rum.
Egg Omelet. Fried Banana Chips
Macaroni with Cheese.
| Sweet Potatoes and Agnacate.
| Roast Beef and Potato Chips
Escabeche.
Tomato and Potato Salad.
Red Beans. White Rice
Guava Paste with Cream Cheese.
| Fruit.
Coffee.
DINNER.
Wine and Rum.
Sancocho Soup.
| Plantains, Boiled and Roasted.
Tenderloin Steak and Potatoes
Chicken Croquettes.
Lettuce Salad
Squash and Banana Hot Cakes.
Garbanzos. Yellow Rice
Cocoanut Sweets.
Fruit
Coffee.
Agnacate is fruit having the appearance
Of q giant green pear A cross section
resembles that Of the canteloupe. except
that there are no seeds. 1t Is eaten either
alone or as an element OF other dishes.
Escabeche Is fish. usually the large nero,
sliced, salted, fried in oil, and laid seve-
sufficient TO cover the fish, and made Of
one-half part Of vinegar and one part of
olive oil, adding several laurel leaves
half dozen slices Of garlic. and a pinch
or pepper. 1t Is eaten cold ana will Keep
well covered In a stone lar. for weeks
SancOcho Is the representative dish Of
the island. IL is the Porto Rican brother
OF the Spanish Ola pOdrida. and a distant
relative OF our vegetable soup. il is a
soup or stew into whose composition en-
hf tho ,,fa,II. 9
the native products. To make IL you re-
qlnre beef, nam, salt pork, chicken, saul
sage, potatoes, corn, sWeet-potatoes car
rots, turnips, cabbage. garbanZos beans
green and ripe pantains, hard squash or
caldDdSn, onions. garlic, Yucca, celcry-all
boiled together and well seasoned with
different kinds Of pepper. The question
Is not 80 much what they put in but,
rather, what they do not put in. The
Porto Ricans think 50 much Of this dish
mat punnlng on the name. they say: st.
Cocho (San Cocho) is the best saint Of
them all"
CH1CKEN-PORTO RICAN STYLE
Arrcz con polio. chicken, with rice. is
also favOrte dish. Here IS the recipe:
In large saucepan put some lard Or if
preferred. half a cupfu of olive oil an
onion chopped fine. and two kernels Of
garlic. When these are brown, put in n
fresh, tender chicken. cut into pieces, and
a quarter Of pound Of bacon I'm dice
pepper and salt. six tomatoes. or half
can II there are no fresh ones. a laurel
lear bit Of ground red pepper. and
green pepper cut TO pieces. Cover the
dish well, and lee the contents simmer for
half an hour. Now add generous pint
OF water and two cups Of large rice we'll
washed. Cook on moderate fire fifteen 10
twenty minutes until the rice absOrbs all
the liquid. Then let steam until the rice
Is tender and quite dry. Pile i'm the shape
"a "A 70 f.l1 Wit
little peas.
DESSERTS IN GREAT VARIETY.
or postres. or desserts. there is a great
variety. the majority of the islands many
fruits adapting themselves 10 the making
or sWeetmedts. The faVOritc kind is that
OF the guayaba. or guaYa. This Is a
round. yellow fruit, little larger than
the plum and red within. 1t is eaten raw
or in preserves, and from Il is also pre-
pared the famous brown guava paste and
the dark red guava jelly. COcoanut is pre-
pared in many ways. chiefly with eggs,
milk or brandy. The sweet ana bitter
orange and the .paradoXical sweet lemon
are often used for preserves, as are also
the red creZa and the yellow gFOsells,
fruits Of the form and slae Of cherries.
Canned pears and peaches are known and
would be much more popular were IT not
for the prices, which have been kept high
by the import duties Ice cream il not
often used. because of the lack Of ice
Candy of native fruits is sold everywhere,
but is generally quite crude. In the
larger towns finer candy is to be had. i'm
ported from France and Spain. Here
again high import duties have been tho
cause of % lack Of popularity. The Porto
Ricdns. as a rule are quite fond of sweets.
as IS proved by the wholesale consumption
Of orange, cOcoanut. and guava candy.
and one Of the first and last sounds heard
by the visitor TO Porto Rico is the. cry OF
the little boys who have such sweets for
sale: "Dulce de coco-o-o! Dulee de quay
aba-a-ar