Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1901-03-05

era, helping his fair neighbor at dinner
to a tid-bit with his fingers. would be
in decidedly bad form" today, and II
is not so many generations ago tnat
the people of the highest ton did not
hesitate to eat with their knives. To-
day the highest mandarin of China
eats with chop-sticks and the Shah
with his fingers.
So in the matter of food itself. On
the banks of the Amazon roast
monkey and baked iguana are ueIl-
cacies. and among the curious dlshes
beloved of our fellow citizens OF the
Philippines is fried SrasShopperS'
which army officers and newspaper
correspondents stationed in Mlndanao
write home they find rather nice.
All over the world lin spots are COM
munities where edible clay IS eaten.
not as a dissipation, as 1t IS by the
"clav eaters" of the South, but as
actual food, the clay containing GER
tain amount of oleagenous organic
matter.
African explorers agree that baked
elephants leg is deliCacy which VIII
satisfy the most fastidious appetite.
The natives of East Africa eat the
entire elephant. but the white man
demands that "tid-bit." the first joint
of the leg In case any reader should
desire to have elephants leg as a
course at the next dinner he gives he
should prepare the delicacy in this
way: First. catch your elephant and
cut off one of his legs at the first joint.
leaving the foot on Dig hole about
three feet deep. and bake the sides OF
III, ,-i- a
When the hole has been properly
baked remove most Of the Goals and
nut in the elephants leg. To know
lust when to remove the Goals ana put
! in the leg requires. Of course. judy
ment which can come only by expert
ence, lust as the expert comes to know
when to rake the burning wood of OF
the stones which are to be used for
| clambake The hired girl cannot be
expected to acquire this knowledge in
| a day. but be patient with her and
don't discharge her the first time the
| dish comes on the table Improperly
| cooked-she will learn.
| Having placed the leg in the earthen
oven. throw dirt upon the top of Il and
| stamp il down hard. Then build
| rousing fire on top and keep il burning
briskly for three hours. At the end OF
| that time take out the leg and serve.
| 1t will be found to be of gelatinous
consistency and OF delicious flavor.
Serve in small dishes with spoons and
pepper and salt to suit the taste.
| The old Roman cooking appears To
| us moderns TO have been particularly
pasty. but probably Apicius would re-
gard with equal disgust a Delmonico
| dinner of the present day. The Old
| Romans used to have sauce which
was as universal in its use as Worccs-
| tershire or HarVey's today. 1t was
| used on everything. but principally on
| fish. 1t was called ''glrum, and any
one wishing to try it can do 50 by on
serving the following directions: Take
several fish-preferably mackerel-and
remove their entrails. Place the en-
trails in vinegar and let them stay
| there for ten days. Take them out q
| the vinegar. thoroughly dry them and
powder fine in a mortar with pepper.
dried dandelion root and a little mint.
| thyme. sage and ginger. As these in
| gradients are being pulVerized guam
tity of hulled wheat should be added
not too much, but enough to form a
sort of basis for the other things. The
amount Of wheat should be gagged lc-
| cording to the amount of dried en-
trails. not enough being used To
deaden their flavor, but enough to act
as a sort of background for it. as il
We're Now, the whole mass being well
pulveriZed and mixed. place it in jar
with honey and let it ferment for sew
eral weeks. Enough honey should be
used 50 that when the fermentation
has taken place the garum will be Of
the consistence Of a rather thick syrup.
| Before serving at table mix the sauce
well with Falernian wine.
| But the old Roman cooking produced
no more remarkable dishes than can
be found popular today in some parts
of the world. The high-class Hindoo.
for instance. delights in a confection
composed of tamarinds, pampillo
berries. molasses. cocoanut, olive oil
and radishes, and another compounded
of pomegranates. olive oil, garlic, peas
and sugar
Everybody. almost. has eaten
Roquefort cheese. yet few know of
the process of manufacturing the real
article or appreciate the care that goes
to produce the little slab of white and
green we linger over after dinner.
Roquefort is the .'doyen of the corps"
OF all the cheeses known to the Western
world. Pliny the younger tells of its
delighting his palate in the dawn of the
Christian era. The true Roquefort is
composed of equal parts of goats
milk and Sleeps milk. The animals
are MIXED at night and in the morn
ing. The nights milking is not done I'M
til after the sheep and goats have been
in from the pasture for an hour in or
der that they may not be in the least
heated at the time. The two kinds of
milk are mixed and heated to a boiling
point and then set aside. In the morn
ing it is skinned. heated to tenn
Iperature of 80 degrees and mixed with
the milk of the previous morning,
which has not been boiled, for CO.
lagulation. When the mixture is we'll
lcoagulated the curd is thoroughly
kneaded by hand and pressed into
molds with perforated bottoms, in or
der that it may drain dry.
Now comes the secret of the green
Istreaks and spots in the Rccrefort.
The curds are Laid down in layers
and between each layer is placed
thin stratum of moudy bread. The
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