The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1904-08-28
BY Frederic
j. HaSkin

thing wherein holes for charcoal Often there
is chimney to let out the smoke and when the
charcoal is first lighted, he steps outside until the
smoke has departed and left a glowing mass Of
Goals With these primitive appliances he caB get
up dinner of appetizing soup, fish course meat
and vegetables, with perhaps sweet or two 10 fol-
low
Men always do the cooking among the Latins.
When one applies for a situation his first inquiry is
to the number in the family. hours for meals.
and the allowance Tor the market The question Of
wages comes last the amount for the market deter
mining his action. 1t is the custom for the
do the marketing and naturally he makes percent
age of the sum allowed him. lie probably is paid
a commission for his trade, or as is often the case
he has an interest in the stand or shop He well
knows that the dealers will charge his employer a
good deal than they will him.
While it seems a hardship on the employer. yet
the latter, with the same money, could not do
well as the employee The chef does all the market
ing for each day in the morning even to laying in
his daily supply of fuel He guage 10 a Ger
tainty just how much is required for the table and
kitchen supplies for the day He viii buy piece Of
beef 10 roast which will yield just enough for the
meal, and over his charcoal fire he viii roast It as
delicately it could be done IN hotel kitchen if the
joint weighed pounds instead of ounces He makes
just soup enough for helping to each person.
His roast provides One-sce each, his fish likewise;
his salad is perhaps thought more liberal for he
save that for another meal; his vegetables each
kind, admit of Just enough, and when he has served
his meal with all due ceremony and taste without
any friction awkwardness, every Is satisfied,
and he has expended only the money Won supplied
you need not inquire
An odd custom of the southern countries is the
purchase of so many things at the door Cows are
MIXED in the street in front OF the houses anu one
may select turkey chicken at home. The tire
less vendor of every conceivable thing. calling and
trudgng through the narrow, noisy streets. is part
of all lands where people of the Spanish tongue have
their abode.
WORLDS BEST COFFEE MAKERS
And the Latin knows how to make coffee. No
southerner will purchase roasted ground In
the afternoons the streets of all southern cities
fragrant with the odor of parchng or roasting eof-
fee. The cooks prepare only the amount to be used
for the occasion, with none left over for the
day The berries put ia a fat pan and then held
burning charcoal, where they brown regularly,
being stirred with long handled spoon thai one
grain is allowed become bToUner than another.
When it becomes the same color inside and out 50
that when pinched between the fingers if breaks.
showing very dark brown all the way through it is
ground very fine in covered mill, much finer than
our dealers grind it.
The Spanish people claim that Americans parch
coffee badly. and that do not cook it sufficiently
to bring the flavor. They say that raw taste
is allowed remain and that grind it too coarse
", thus wasting the coffee and not securing the best
results
MAKE COFFEE THIS WAY.
The ground coffee is put into bag or receptacle
in the coffee pot-never in the pot isef-and boiling
water poured The liquid is allowed to drip slow
" through the powdered grains, it is kept at boil
ing point over the fire 1t dTips almost black. but
perfectly clear. and is served Immediately. The pull
verified berries part with every particle of strength
and taste they contain. whereas. when the coffee is
finely ground. much of the strength and flavor is
lost causing waste OF material and poor decOCtOn-
For the morning beverage hot milk is served with
the coffee. For dinner it is served black. with sugar
if desired, but with milk cream The Cubans
and South Americans claim that they alone know
how to roast and brew coffee and they right 1t
never tastes the when it is prepared by other
hands