The daily chieftain. [volume] (Vinita, Ind. Ter. [Okla.]) 1898-1902, 1902-01-07
TAKING TO FOREIGN FOODS.
Dishes of other Nafionaiifies Are ne
coming Immensely Popular
in America.

Not only are We receiving vast Douies
of foreigners into this country ana
naturalizing them, Lut We are a'so
welcoming their national aishes' -
that American cooking IS becoming
more and more cosmopolitan. In the
American Kitchen Magazine, George L.
Walsh tells US of some of the queer
foreion 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 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 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
rood import trade in the articles re-
ouired 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 10 preserved cranberries; mira
helen. which resemble our canned
cherries more than anything else, and
mixtures of many kinds of fruits vari-
ouslv favored. = There are Ger
man tips of asparagus peculiarly pre-
pared and sold as spargelkopfe; Ger
man carrots and lxohlrabi put up ana
called rossnkohl and teltower rubchen,
and a compete of many vegetables
steamed and put up together under
the name of gemuse-melange. Out OF
the deutsche hutzein, 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 deep hole IN
the center and pouring brandy in 1t 10
he soaked np by the bread. A popular
German confection found at most OF
the delicatessen stores Is called mar
zipan. This is made of almonds sugar
and eggs. and n small square OF H.
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 deliratessen store as amply
provided. And when a German asks
for his imported goosebread, schinken-
wurst. schwartenmagen. zungenwursl
blutwurst and leberwurst. We are told
he demands to see the brand and dis
trict in which 1t was put up, and IT al
wavs 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 still more
interesting feature Of his subject he
writes:
"Nlore recently the japanese and
Chinese dishes have been imported into
this country and the natives living in
our large cities are plentifully sup
nlied with their favorite foods. Fron
Japan comes a great variety OF deVll
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 Tor
mer looking somewhat like our fielc
mushrooms. but very woody in taste
and the latter producing nothing much
more than glue when boiled. The
sticky glue or gelatin-lile stuff OF the
sea mushrooms is used as the founda
tion for soups. The japanese dry al
most every kind of fish found in th'
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 a days "a
tions. Clans. mussels. oysters. prawns
shrimps and crawfish are dried by tn
Japanese and sold as savory food
They are dried and preserved 50 tha
they will last almost indefinitely in an,
climate. but at the same time so thor
ouehiy that there is>little taste 4
them. They suggest dried wood NOR
than dried food. but the japanese lik
them and find nourishment in them