The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1899-01-08

by an ohIiging man the other day and said
II was q Observation-Disclosures day in their
lives. Here IS the bill of fare as it was
written in Spanish. not exactly. however.
in the order IN which they had -:
Sopas.
Pote Ia MsdriienA
Potages-
Frijoles Negroes.
Pescadcs.
Raya a la Catalina
Entrees.
Patas anternera a Ia Andaluza-
Ropa hseja
Pimicnsos Rellenos. ATroE con Polio
PostrsS
Pasta Jaiea de Guayaba.
(eueSoS.
Camembert. Crena-
Cafe.
That was a luncheon or breakfast tbe-
cause II IL more Spanish to say hreakfass).
that tha two searehers after new worlds
to conquer in culinary fields ate and en-
ioyed.
The first thing was. OF course. the soup.
sopas pote n Ia Madrslena, or bean SOUP,
and IL was quite new and altogether inter-
eSting The beans are imported from Spain.
and are quite different from. anything
grown in this country. Gar1nzos. they
are called. and in the soup they were about
the size OF small full ron ID chestnuts. and
had some;lsn, like that flavor and odor.
II believe they would be good for stun
ing chickens said one believer in new
things. who is also given 20 experiment
ing land I would like 30 try them They
would be nearly as good as marrons."
The SOUP was rather thick, more like
stew than a soup. with msny of the beans
and large pieces of potatoes, the liquid
and the potatoes having decidedly yell
low tinge from the saffron With which Il
was seasoned. Next on the bill OF fare.
but not in the breakfast. came the friJoieS
negroes. II would not take a Spanish schof-
ar 10 tie sure that that dish had something
black Ia II. and 1t had-b,ack beans-but
after the bean soup the hreakfastsrs took
fish in American style. This was the Rasa
la Catalina. or ksngfish as some one
said. II was a white fish. anyway. boiled
and served in tomato sauce, with potatoes.
capers. and onions.
After the fish came one of the entrees
as A course by itself, the ropa bieja. '-ald
rags" as 1t means literally, a sort OF stew
made. so the aii-wise host said. OF kind
OF fresh dried beef, pulled and cured in
some way and in strlngy pieces some three
inches long. With that was served dish
of rice by itself. and also the black beans.
OF rich chocolate color. They were very
good too those black beans. boiled EVIL
IDENTIFY for a long time and then baked IN
the dish In which they were served.
Somewhere about here came the patas
a ]
before the rags" but a course dinner
when r. is a ls.fe out OF the ordinary 10
hard to keep straight IN the mind. How
ever. the patas were pigs feet served In
Spanish style. apparently also I'm the nature
OF a stew. though that is not an elegant
name The pigs feet were tender gels-
tinous. and very good and there may have
been moro beans served with them. but
there were so many beans and they were
all All II Ca ba ri tn all ma ur IA
has the curiosity 10 know Just how pigs
feet are served in the Spanish style would
do we'll TO visit the Spanish restaurant and
take only two or three dishes and learn
10 know them exactly
1t was necessary to try all the entrees
on the blu Of fare, for they Were all char
acteristic, and Il would never have done
tn have left out the Spanish peppers. pi-
mienfos stuffed with m.-ced beef. Those
were the green peppers. and without the
hot taste in them. which Americans always
expect TO find in every dish concocted Tor
people who belong to warmer countries.
With the pinaientos came the alligator pear.
which people who love the dsinty-which
grows In Cubaget BY the quantity when
a fresh boatioad IL brought in, and keep
on hand 10 eat they mellow.
81 am very fond OF them" said the host
land get quantity at n time. I keep
them In my room. and eat q number every
day"
Those were not on the bin Of fare but
they should occupy a prominent place. for
they are delicious and most attractive as
a decorative fruit. There was the rich or
ange, red outside. then the pear cut down
IN quarters and separated showed the big
seed pod in the center itself. though not
edible, = bsautifui BIT OF decoration with
its odd shape and soft PINK color against
the pale yellow OF the pear. Then. as the
thick skin OF the pear was peeled down
from the top there was new colo- comh.-
nation, fer the inside Of the peel and the
outer side of the pear are Of beautiful
soft pisiaehio green. which looks Ike vel
vet. for IL separates easily and does not
leave a mark on the smooth surface Of
skin or pear. HoDsekee psrs do no, xnoV
the delicious qualities of this pear fer eat
ing. or its beautiful effects for table decor
asion, or they would make mora Use OF II.
A salad OF the pear was aiso served with
French dressing. and il was excellent
When eaten as a fruit q little salt helps
20 bring cut the taste
There is your spanish flag" said the
man. when the arroz ron polio, chicken
with rice. waa served
/; certainly was red and yellow. IL was
served IN the big esrthen casserole in which
IL was cookec. and across the top showed
p big red maltese cross On a yellow ground
and the vess0w ero-~d was the>rfre, which
was deeply tinsed with saffron. II Is pos
sshle fhas the saffron gave a favor TO the
iE~h. probably II did. but fl was ~, COM
ssnea with other favors that IL was ne.
noticeable. and 'hsTe was no flavor OF gar
a- Noticeable In any % sns dishes, i, /,
wise there
The chicken vsx n. last Sish in the
main part 81 the breakfast. Delicious ussn-
olas. Olives stuffed with Spsnssa rcd pep
g~-z. had baen served throughout tFls meal
There were bread sticks On the table ard
Big Spanish bsscu3t. each as large az
small leaf Of bread. The dessert vas mute
as attractive az the fsrss part Of The reak-
szss. There was G1ava jelly Gsayx paste
ard suiee De cccoar5t, wbic. 40 nor o.
pear on TIE rasru. To enjoy me jelly TIE
cnsess must be served with e. AMI With
good ''cysusa- or carnerat>-s CHEESE, a little
IL the Jelly Or raste-earen with a katie
The man ssta. looking du. for tn. sharo
edges delicious The tse of the knife
- Rot nscesszry 10 sse Improvement az