Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-03-06
HINTS FOR EPICURES.
Spanish Dishes That Are Most Pala-
table-Hot Courses Always Served.

Spanish Dishes That Are Most Pala-
table-Hot Courses Always Served.
From the New York Tribune.
Sidney Smith, when he said MY idea Of
heaven is eating foie gras to the sound of
trumpets,' probably never had the expert
ence Of Spanish breakfast. In fact, no
one without this experience could have his
natural prejudice to Spanish cooking over
come. To know what the Spanish-speaking
people eat and how they eat is possible only
to those who have lived among them in their
own country. 1t is at the well-to-do, mid
dle-class homes Of the people that all the
old customs and dishes are to be found.
The memory of a breakfast in Lima, Peru,
or in Valparaiso, Chill, in a real Spanish
home, will sharpen the appetite of any one
who has ever enjoyed it, and a senorita of
a real Castlian type is especially charming
at the table, especially SO when with her
dainty fingers she picks up sweet morsel
Of food and puts it to guests mouth. And
guest would hardly invite criticism If he
made so bold as to kiss the tips of the fin
gers for so great a compliment although
a strictly fastidious person might not ap-
prove it as the highest form Of table ETH
quette Breakfast is not served till II
o'clock, and one takes his seat at the
table the senoras and senoritas are present
in their white gowns with their long black
hair hanging in two loose plaits down their
backs. Greetings are exchanged and then
breakfast begins First, soup, called
chupe, which is made Of a kind of crab, is
served. Then comes fruit. The next course
is broiled corbina, which resembles fresh
mackerel Then follow the more substan-
tial foods-fried bananas with poached
eggs, lamb chops, Dreaded or beefsteak
with fried potatoes and lettuce salad, or
ham and eggs. Antique, a native dish is
served at the same time, and this is COM
pound OF red peppers and potatoes, made SO
hnf hot fhn too will ,fo fr,~ IL.
) Of the novice as he swallows it. Then come
rice and picantie, another fiery dish, it's
chief component being mustard or curry
Coffee is next served in tiny cups. The
breakfast ends with claret and cigars, the
women not only lighting the cigars for the
men, but cigarettes for themselves
One of the common Spanish dishes known
as bacalao a la Visclaina, is dry Goldfish,
prepared with a rich red sauce, the founda-
ton of which is red pepper and tomatoes.
Pescado is a common dish, but INDUCED in
most in the Lenten season. 1t is simply
fish, generally served with some elaborate
sauce, usually mayonnaise. Sometimes it
Is prepared with oil and baked. Another
dish is frito, which means a fried food,
usually brains, sweetbreads or croquettes
fried in olive Oil.
any one of several different foods, since
cacido puchero really means boiled in an
earthen pot Ala cacido puchero is
dish composed Of some kind of meat Span
1911 peas anu olHef vegetables Dolled In an
earthen pot. Garbanazos. which are uni
versally on the dinner table. are the COM
mon chick peas. And, as at breakfast, soup
is the first course, one kind being la sopa
de ajo, or garlic soup. 1t is made of water,
oil, red pepper well ground and a little
garlic. Slices of bread are also put into it,
and often poached eggs 1t Is a favorite
dish with all classes. and is considered the
thing to give any one who feels a little
seedy from the night before" Ell arroz la
Velenciana is a dish made Of rice. ham.
chicken sausage, cookies, tomatoes and red
peppers. In some instances saffron is used
in place of tomatoes. Gazpacho is a re-
freshing stimulant, it being composed of
raw cucumber, onion, tomatoes and lettuce
finely chopped up and passed through a
sieve, there being added to 1t oil, vinegar,
water and bits Of bread. There are many
other Spanish dishes which might be spoken
of as Kitchen secrets all of which are
palatable at first or by acquiring the taste
In short time