The morning news. [volume] (Savannah, Ga.) 1887-1900, 1900-05-13

| dark-colored gelatinous mass. and is ex-
tremely agreeable to the taste. 1t Is said
| to be very wholesome for people troubled
with weak digestions.
The Swedes and Norweg1ans import a
small cabbage, a seaweed very much like
the Irish article, and two or three kinds of
bread OF the latter one is like the Ger
man pumpernickel, the second is like IN
leavened bread which the Jews call mot
zathS, and the third seems to be a hybrid
between the two. They are all of them
nutritious, and no matter how prepared,
quite palatable. Toasted and served with
milk, cream or butter, they make a very
enjoyable dish.
The French keep alive their love for LA
Patrie" by consuming any amount OF
Gallic food. The querest of all their i'm
ports is picked cock's-comb. the animal
tissue and not the flower being the arti-
Gle. Sometimes IL is put up raw ami
sometimes IL is half cooked, and then
picked or spiced. 1t makes a very brill
liant DISH but IL Is not very fascinating
TO one unfamiliar with the luxury being
tough poorly favored and very sugges-
tive of a piece of leather. A relic OF the
siege of Paris and the War of the Com
mune is afforded in French blood pudding
which Is darker heavier and more homo
geneous than the Teutonic blutwurst The
love for this dish is an acquired taste, the
impression produced upon one who eats II
for the first time being rather disagreeable
Ihese buildings are made from the blood
OF beeVes or horses. During the exciting
period mentioned, they were made from
the hood of cats. dogs, rats donkeys and
BIRDS, and We're regarded as n wonderful
delcacy by the starving defenders of Paris
IL can be found on the table of nearly ev-
cry French restaurant and boarding house
in this country
The many German provinces are also
large exporters of odd foods to the Unit
ucts as sauer kraut, sausages, picked
behring's and soused mackerel they send
mares and wild boars in the winter time;
curious CONNECTION called matzapan
which Is made of white sugar, cream and
blanched almonds; various kinds of
bread. pastry and confectionery Occa-
slonally they send cabbages and pota-
toes. The former are smaller than our
own, but are usually more delicate and
finer favored. The latter are small. round
and altogether inferior to our own prod
uct. Other foods are goose breasts, which
are dried, smoked and pickled; special
Kinds OF ham, for which, IL should be
added, they charge special prices, and a
very delicious mushroom, which is grown
In caverns along the Rhine and other
river courses.
While very few Spanlards, even prior
20 the recent war, lived under the Stars
and Stripes, yet they imported curious
foods in large quantities and great
variety from Spain, Cuba and Porto
Rico. Few of these are ever found in
our stores, nearly everything being con-
sumed in either the household or the
few restaurants which the Hlspanolians
have established In the past decade
Among these luxuries are Vic Catalan
and Basque sausages, all of which are
long, thin and narrow, smoked until they
are almost black, dry and hard as a
piece of wood, but finer than any other
sausage and guayabada, which are
marmalades made from the guava fruit
alone or from II mixed with other fruit
and boiled down so hard as to justify
the sCastilan use of the knife and fork
when II is served upon the table; red
and green peppers, which have been
canned In great tin boxes that contain
ten and twenty pounds; AndaMsian
cheese of which the maternal cows must
have dieted upon onions and garlic In
order TO account for ts flavor; preserves
of cocoanut, pineapple, orange, banana
and guava, made by boiling the fruit
with coarse sugar and then adding to 1t
brandy or strong wine TO keep 1t from
fermenting; air-dried beef, which resem-
bles the smoked meat of our own country
in appearance, but differs from II alto
geSher In taste and tenderness; smoked
and dried sardines, which make an ex-
cellent appetizer for dinner or luncheon,
and various forms of anchovies, the most
punRent OF All tne my tflDc. HOW inc
mouths of the beleguered soldiers and
citizens and women and children In San
tiago de Cuba and the blockaded thou
sands in Havana would have watered
over the mere mention Of these delica-
ciesi
Japan is a heavy shipper OF outlandish
foods TO the New World IT has a prac-
teal monopoly of the nests which are
used In making birds nest soup, which,
by the way when prepared by an Ameri-
can chef, Is the most delicious dish of Its
o1ass in the world. It also catches and
dries armies of devilhsh, which are as
popular In the East as dried Goldfish in
the West. In fact, the two sea foods are
very much alike In flavor, and differ
chiefly in their texture, the flesh of the
devilfsh being hard, compact and more
like muscle than that of the familiar cod.
The mushrooms and sea mushrooms are
two other famous Japanese edihles that
come 10 us across the Pacific. They re-
semble mushrooms In their contour and
structure, but in nothing else. The tree
mushrooms have a f2YoD of wood bark,
while the sea mushroom boils away in
cooking very much as If II were made OF
marine glue. In fact 1t is used in Japan
for making vegetable gelatine for thick
ening stews and soups in very much the
same manner as we convert the bladders
of surgeons and other fishes into animal
gelatine for a similar purpose. Dried
fishes are another important export from
the land of the Mikado. Unlike us, the
Japanese dry almost every eatable fish,
from minnows and white bait up to
marine animals as large as the sturgeon
and the swordhsh. Their drying appears
to be conducted upon a different system
from our own. When ready for the mar
ket their fishes are SO dried as to suggest
kiln-dried timber. They apply the same
process to the lower forms of sea life
and dessicate clans, mussels, oysters,
prawns, shrimps. crawfish and crabs un-
I'll they resemble stone. In this condition
the foods will Withstand any climate and
may be kept in the open air without spoil
ing for an entire twelvemonth.
China is a close rival Of Japan, and
displays an equal ingenuity in making
the deicaces which 1t exports TO the
American market. There is a long list
of these which can be bought on Race
street; the more important are crystal
lied lines dates, figs and watermelon