Indian chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1882-1902, 1902-10-23
TAKING 10 FOREIGN FOODS.
dishes Of other Nationaifties Are ns-
coming Immensely Popular
I'm America.

Not only are we receiving vast bodies
Of foreigners into this country and
naturalizing them. but we are also
welcoming their national dishes, 20
that American cooking is becoming
more and more cosmopolitan. In the
American Kitchen Magazine, George n.
Walsh tells US Of some Of the queer
foreign foods that may be obtained
In our cities, says the Literary Digest
lie writes:
"The cosmopolitan population OF
New York, Chicago OF Philadelphia
dimes upon as many varieties Of ood
mixtures as there are nations ana
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 pec-
pie have brought with them the cun-
toms OF their native lands, and many
Of them have introduced dishes from
abroad, and in some cases there is a
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 ofits specialties
are thus enumerated by Mr.. Walshs
There is a lorg line Of German pre-
serves which ale favored in a novel
and unique way. There are preissel
beeren preserves. which are very sim
i 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. 80 There are Ger
man tips Of asparagus peculiarly pre-
/ pared and sold as spargelkopfe; Ger
man carrots and kohlrabi put mp and
called rosenkohl and teltower rubchen,
and a compete OF many vegetables
steamed and put up together under
the name Of gemuse-melange. Out OF
.he deutsche hutzeln, or dried peas, the
Germans make a round bread or cake,
which passes as hutzelbrod. This bread
Is made for special festive occasions,
and is eaten by cutting a deep hole In
the center and pouring brandy In II to
be soaked up by the bread. A popular
German confection found at most OF
the delicatessen stores is called mar
Eipan. This Is made OF almonds, sugar
and eggs, and a 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 sausagea
the German delicatessen store is amply
provided. And when German asks
for his imported goosebread, schinken-
wurst, schwartenmagen, zungenwursti
! blutwurst and leberwurst, we are told,
he demands to see the brand and dis
trict in which Il was put up, and IL 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
interesting feature Of his subject he
writes:
"AIore recently -he japanese and
Chinese dishes have been imported into
this country and the natives living in
our large cities are plentifully sup
piled with their favorite foods. From
Japan comes a great variety OF devil
fish food, put up In mary forms, dried,
shredded and canned, almost the same
as our Goldfish. Then there are Japan
ese tree and sea mushrooms, the for
zer looking somewhat like our field
. mushrooms, but very woody in taste,
and the latter producing nothing much
more than glue when boiled. Tho
sticky glue or gelatin-like stuff OF the
sea mushrooms is used as the founda.
|. tion 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 swordfshes and devil
!. fishes, large enough to supply q small
regiment of soldiers with a days ra
lions. Clans, mussels, oysters, prawns
shrimps and erawish are dried by th'
! japanese and sold as savory food
: They are dried and preserved - tAz
they viii last almost Indefinitely IN an,
!. climate, but at the same time so thor
= oughly that there Is little taste 4
= them. They suggest dried wood morl
A than dried food, but the japanese lils
a them and find nourishment IN them
: The Chinese are more peculiar IN thei
r national dishes than the Japanese"
= Anybody can hit the naii on the neas
; II he Is willing TO use a sledge hammer
, that is, II he doesn't care what he says
--WashinRton na.l Democrat