Newport daily independent., 1903-04-03
DISHES FROM ABROAD
Europe and Asia Supply Us with
 Some Strange Foods.
Jews and GentiIes, Mohnmme q dams and COnfuciRns, Import Their National DaintIcs with
 Great Regularity.
Especial Washington Letter.

\ V Oh NbAihso t'AS N-N-N'~~
 t season your fish story was
 creditable," says Tom Cava- naugh, a veteran customs inspector. He added: But you ought to tell your readers something about the multifarious foods which pass through the customs houses.
 You are probably not aware ot the fact that upwards of 70 natlonalltles are represented in cur composite cltl- zenship. At some time every year each one of these nationalities will appear on the books of some port of entry, because of the desire of the lmml- grants for home dishes. There are hundreds of these dishes, and all or their names are unfamiliar to our peo- pie.
 ''The Irish cannot make many boasts concerning the excellence of their na- tive gastronomy; and yet they import regularly pieces of bacon, genuine 'murphies' and Irish moss; peculiar kind of dried seaweed which is gathered on the western coast of old ireland. This is said to be especially wholesome LOT peISOHS h1SpOSN0 " DN NJ ~I It is not very attractive in appearance to Americans. It looks somewhat like the material used at our coast resorts for the preparation of clam bakes' When it is cooked, however, according to the notions of the old folks, it de- velops into a dark gelatinous mass which is very agreeable to the taste, hp nfiHiDl tO the health.
 "There is seaweed very like the Irish importation which the Scandi- navians import from Norway and Sweden; and they also import several kinds of bread, and very small cab bage. There are three kinds of bread; one like German pumpernickel, one like unleavened bread, which the Jews call matzos, and another kind which seems to be betwiXt and between the | two. All of these breads are palatable, and extremely nutritious. They are usually toasted and served with milk, cream, butter or cheese.
 "The amount of food which French man will import is limited in quality and quantity only by his financial limitations. The French have no re- ligious belief more deep seated than their belief that their people alone have been blessed with an absolutely perfect understanding of what to eat, and how to prepare and serve it. They import everything that goes on their table, if they have money enough. | x,.;l onH GanIara o they enjoy chewing the toughest of leather, in the form of imported cox combs. The animal tissue of the cOXs- comb is sometimes put mp raw, but is usually half cooked and then pckled or spiced. It is brilliant, but makes the molars of an American work over time while acquiring the taste. But imported French blood pudding, dark CT, heavier than the German blutwurst, is the worst of them all Made from the blood of beeyes and horses, these buildings are so extremely disagree able that very few Americans can ac- quire taste for them. Blood pudding can be found on the tables of French restaurants and boarding houses in ai most every city of this country, and it is usually the imported article"
 Nearly everybody is familiar with the German food importations, and the American limitations of them. Upon many American tables it is GUS tomary to find sauerkraut, Sausages, pickled herrings and soused mackerel. But, particularly in winter time, the