The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1899-02-23

for scraping acquaintance with Cubal
FAMILY life. The main features are TIL
same from Mexico to the tip of TIL
southern continent; but there are va
riations in the matter of food. AS il
all parts of Spanish American, desay
uno, (of bread, with coffee and choco
late), is brought to your bedside early
in the morning. Breakfast proper, serv
ed in ceremonious courses between the
hours Of eleven and two, is the prom
inent meal of the day. In Cuba it in
variably begins with eggs, in one form
or another; either huevos pasadas poi
aqua caliente, literally eggs passed
through hot water), or huevas fritas
Cried esgs) or en- tortilla, omelet. Even
French cooks are out done by the Gu
bans in multitudinous varieties OF
omeletts. They are compounded with
chopped ham, kidneys, or meat of any
kind; with tomatoes, rice, peas, or pep
pers, potatoes and fruit; with lemon
cinnamon, sugar, wine mushrooms,
fish, oil, what not and they are al
ways delicious. Rice is invariably
served with eggs, and about ninety-nine
times in a hundred, tomatoes and red
Z
/ The second course if fish, of which
there are as many kinds and ways of
cooking as there are many men of
many minds" / never saw badly
cooked fish in Cuba, and at the poorest
table the fried fish is sure to be regu-
lar chef doeuvre, done in olive oil, of a
| beautiful golden brown and without a
suspicion Of grease about it, served
with sliced lemon. For boiled fish there
are delicate sauces, the best OF which
are compounded with tomatoes or
picante, with pepper like liquid fire.,
or salsa tomato A Cuban entire,
which finds favor with most Ameri-
cans, is the land crabs, (camerones)
found in all parts of the island and SUI
perior to thehard and soft shells Of the
Potomac.
Next to the fish comes sesos (sheeps
brains), fried in oil or fricassed, and a
much more appetizing dish than it APP
pears on paper; calves liver boiled or
stewed; or a kids head. baked entire;
or gIblet stew; or hash of anything un-
der the sun. Very appropriately, hash
es are called piccadilloes, small sins"
and at least one or two are served with
every meal. A hash of rabbits and to-
matoes, for instance, or OF pigs feet
and cheese, or of chicken and rice, is
not at all Objectionable, if you only
know of what your small sins" con-
sist. Having thus disposed or prelimin-
aries, you now come to the substantial
part of the break. First and foremost
is the ubiquitous "bif steck,' Cuban
fytp 1xthi G n
ing if you are American, for our ma
ton is believed to be addicted to it as
a topper to his cups; but you fail to
recognize 1t a la Cabana without ex-
PLANTATION, being a chunk out from any
part of the beef creature between horns
and tail, siZzled in fat to the tough
ness of leather. There are mutton chops,
also, sausages which the Cubans
greatly affect and sometimes veal or
pork. With the meats, paps frtos
(fried potatoes) are served, and banan-
as cooked in grease. Then comes the
ensalada, salad, which is sure to be
excellent enough to make up for other
deficiencies, whether of lettice and to-
matoes, or Grip pungent crosses fresh
from some running stream, or strange
fruits, Seeds nuts and vegetables.
Then the pasta de guayaba con queso,
(guava jelly with oheese) is in order;
and afterwards fresh fruits of various
sorts, followed by coffee. The latter is
strong black and bitter, which you are
expected to take with sugar, but no
milk, maybe with a dash of cognac.
All this time bottle of Bordeau claret,
or the thin, sour wine of Catalina, has
stood at your elbow, and you might as
we'll ask for the moon as glass of wa
ter, which as a table-beverage is not
thought of in Spanish-Alnerca. Butter,
as we know it in the north, is not a
''cosa de Cuba. There is a yellowish-
strong smelling compound,
brought from Denmark in tin cans and
labelled american Butter" which re-
sembles wagon-greese and sells at a
dollar a pound-when it can and pa
tron.
Dinner is duplication of breakfast,
with the addition of broth and maybe
game or poultry. The caldo (broth or
soup), is made thick with onions, car
cots and seeds. or maybe is a worm |
like mass of vermacilla wriggling amid
garlic; or the favorite caldo de pan
Dread coup which closely resembles a |
ooultice
FANNIE BRIHAM WARD.
M c,yrnH c,T,L,p HOW RTII PR F,S- |