Barton County democrat. [volume] (Great Bend, Kan.) 1885-1915, 1903-04-17
DISHES FROM ABROAD
Europe and Asia Supply Us with
Some Strange Foods.
Jews and Gentiles, sfohanmedans
and Confuciaas, Import Their
National Dainties with
Great Regularity.
Especial Washington letter.

season your fish story was
creditable," says Tom Cava-
naugh, veteran customs Inspector
he added: But you ought to tell
your readers something about the
nultifarious foods which pass through
the customs houses.
You are probably not aware OF the
fact that upwards of 20 nationahtles
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 immi-
grants for home dishes. There are
hundreds of these dishes, and all of
their names are unfamiliar to our peo-
pie.
THE Irish cannot make many boasts
concerning the excellence of their ma
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
for persons disposed to be dyspept1c.
It is not very attractive in appearance,
to Americans. 1t looks somewhat ike
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 gelatlnous mass
which is very agreeable to the taste,
tand undoubtedly beneficial to the
health.
s.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 pumpernickei. 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.
1.-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 servei it. They
| import everything that goes on their
| table, if they have money enough.
| They will even eat and declare that
they enjoy chewing the toughest of
leather, in the form of imported cox
| combs. The animal tissue of the coXs-
comb is sometimes put up raw, but is
usually half cooked, and then picked
or spiced. 1t is brilliant, but makes
the molars of an American work over
time while acquiring the taste. But
imported French blood pudding, dark
! er, heavier than the German blutwurst,
| is the worst of them all. Made from
| the blood of beeves 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 al
| most every city of this country, and
| it is usually the imported article"
NEARLY everybody is familiar with
the German food inportations, and
the American limitations of them
Upon many American tables it is Gus
| tomary to find sauerkraut, sausages
| picked behring's and soused mackerel
But, particularly in winter time, the
Il