The daily morning journal and courier., 1899-01-03

random, of breakfast and dinner of a Porto Rican family of the better class:
 Breakfast.
 Wine and Rum.
 Egg Omelet. Fried Banana Chips. Macaroni with Che sse. Sweet Potatoes and Agnacate.
 Roast Beef and Potato Chips.
 Escabechc.
 Tomato and Potato Salad.
 Red Beans. White Rice.
 Guava Paste with Cream Cheese.
 Fruit.
 Coffee.
 Dinner.
 Wine and Rum.
 sancocho Soup Plantalns, 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 appear ance of a giant green pear. cross section resembles that of the eantelppe, except that there are no seeds It is eaten either alone or as an element or other dishes. Escabeche is fish, usually the large mero, sliced, salted, fried in oil, and laid several hours before being served in d sauce sufficient to cover the fish, and made of one-half part of vim egar and one part of olive oil, adding several laurel leaves. half a dozen slices of garlic. and a pinch of pepper, It is eaten cold and will keep, well covered in a stone jar, for weeks,
 Sancooho is the representative dish of the island It is the Porto Rican broth- CT of the Spanish olla podrida, and q distant relative of cur vegetable soup. It is a soup or stew into whose compo- sition enters a little of everything, es- pecially of the native products. To make 1t you require beef ham, salt pork, chicken, sausage, potatoes. corn, sweet rotatoes carrots, turnips, cab bage, garbanzos, beans, green and ripe plantains hard squash or calabash. en- ions, garlic, yucca, celery--all boiled to- gether and well seasoned with different kinds of pepper. The question is not so much what they put in, but rather what they do not put in. The Porto Ricans think so much of this dish that, pun- ming on the name, they say, "St. Go ho (San Cocho) is the best saint of them al!.''
 Arros con pollo--chicken, with rlce-is also q favorite dish Here is the recipe; In a large saucepan put some lard, or. if preferred half a cupful of olive oil; an onion chopped fine and two kernels of garlic. When these are brown, put i'll a fresh, tender chicken, cut into pieces, and quarter of pound of bacon in dice, Allow this to take a golden color, add pepper and salt, six tomatoes or half can if there are no fresh ones, laurel leaf, a bit of ground red pepper, and a green pepper, cut to pieces. CoV- CT the dish well and let the contents simmer for half an hour. Now add generous pint of water and two cups of large rice, well washed. Cook on a moderate fire fifteen to twenty minutes, until the rice absorbs all the liquid. Then let steam until the rice is tender and quite dry. Pile in the shape of a pyramid on a plate and garnish with little peas.
 Of postres, or desserts, there is a great variety, the majority of the islands many fruits adapting themselves to the making of sweetmeats. The favorite kind is that of the guayaba. or guava. This is round yellow fruit, little larger than the plum and red within. It is eaten raw or in preserves. and from it ia also prepared the famous brown guava paste and the dark red guava jelly. Cocoanut is prepared in many ways, chiefly with GEES, milk or bran dy The sweet and bitter orange and the paradoxical sweet lemon are often used for preserves, as are also the red creza and the yellow grosella, fruits of the form and size of cherries. Canned pears and peaches are known, and would be much more popular were 1t not for the prices, which have been kept high by the import duties. Ice cream is not often used, because of the lack of ice Candy of native fruits is sold eVe- rywfere, but is generally quite crude. In the larger towns finer candy is to be had imported from France and Spain. Here again high import duties have been the cause of a lack of popularity. fond of sweets, as is proved by the wholesale consumption of orange, coco- anut and guava candy, and one of the first and last sounds heard by the visi- tor to Porto Rico is the cry of the little boys who have such sweets for sale: "Dulce de coco-o-o. Dulce de guayaba- aa a!"-Baltimora Sun.