The daily chieftain. [volume] (Vinita, Ind. Ter. [Okla.]) 1898-1902, 1902-09-20
TAKING 10 FOREIGN FOODS.
coming Immensely Popular
In America.

Not only are we receiving vast bodies
of foreigners into this country and
naturalizing them, but We are also
welcoming their national dishes, so
that American cooking is becoming
more and more cosmopolitan. In the
American Kitchen Magazine, George 4.
Walsh tells US of some of the queer
foreign foods that may be obtained
in our cities, says the Literary Digest.
He writes:
'"The cosmopolitan population OF
New York, Chicago or Philadelphia
dimes upon as many varieties of food
mixtures as there are nations and
tribes on the face of the globe. There
are small settlements in these large
cities of Cinnamon, Japanese, French,
Germans, italians, Greeks, Russians,
Poles, Hungarians and nearly allother
distinctive nationahties. These peo-
pie have brought with them the Gus
toms of their native lands, and many
of them have introduced dishes from
abroad, and in some cases there is
good import trade in the articles re-
quired to make the compounds. In
Chinatown, for instance, the seeds OF
strange Chinese vegetables and fruits
are found, which the thrifty oriental
plants to produce something that re-
minds him of home"
The German, French or Italian "del-
icatessen" show has done much, we
are told. to popularize foreign foods
in this country. Some of its specialties
are thus enumerated by Mr.. Walsh:
''There is long line of German pre-
serves, which are favored in novel
and unique way. There are preissel
beeren preserves, which are very sim
liar to preserved cranberries; mira
bellen, which resemble our canned
cherries more than anything else. and
mixtures of many kinds of fruits vari-
ously favored. y ' There are Ger
man tips of asparagus peculiarly pre-
pared and sold as spargelkopfe; Ger
man carrots and kohlrabi put up and
called rosenkohl and leftover rubchen,
and a compete of many vegetables
steamed and put up together under
the name of gemuse-melange. Out of
the deutsche hutzeln, or dried peas, the
Germans make round bread or cake,
which passes as hutzelbrod. This bread
Is made for special festive occasions,
and is eaten by cutting deep hole In
the center and pouring brandy in it to
be soaked up by the bread. A popular
German confection found at most OF
the delicatessen stores Is called mar
sipan. This is made of almonds, sugar
and eggs, and small square of it.
three inches either way and an inch
thick, put up in small tin boxes, costs
one dollar in this country"
In the line of meats and sausages
the German delicatessen store is amply
provided. And when a German asks
for his imported goosebread, schinken-
wurst, schwartenmagen zungenwurst,
blutwurst and leberwurst, we are told.
he demands to see the brand and dis
trict in which it was put up, and it al
ways follows that his favorite brand
betrays the part of Germany he came
from. There are also food products
from Spain, Italy and France, which
are enumerated and described by Mr..
Walsh at some length. OF a still more
feature of his subject he
writes:
"More recently the japanese and
Chinese dishes have been imported into
this country and the natives living in
our large cities are plentifuliy sup
piled with their favorite foods. From
Japan comes a great variety of devil
fish food, put up in many forms, dried,
shredded and canned, almost the same
as our Goldfish. Then there are Japan
ese tree and sea mushrooms, the for
mer looking somewhat like our field
but very woody in taste,
and the latter producing nothing much
more than glue when boiled. The
sticky glue or gelatin-like stuff of the
sea mushrooms is used as the founoa-
ton for soups. The Japanese dry al
most every kind of fish found in the
waters bordering the island kingdom.
and we have them here in sizes from
the minnows to swordfishes and devil
fishes, large enough to supply small
regiment of soldiers with days ra-
lions. Clans, mussels, oysters, prawns,
shrimps and crawfish are dried by the
Japanese and sold as savory food.
They are dried and preserved so that
they will last almost Indefinitely in any
climate, but at the same time so thor.
oughly that there is little .aste ts
them. They suggest dried wood more
han dried food, but the japanese like
them and find nourishment in them
The Chinese are more peculiar in their