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

RkFHAT do South Americans eat? How DO they
81 prepare their food? In what ways do the
W southeTners differ from Americans in their
habits of diet? So many women have asked me these
questions that viii devote an article to the subject
Rich and poor alike have tastes in common all
preferTng high seasoning and strange admxtures of
condiments Unlike his brother of southern Europe.
the Latin of America elings TO generous meat diet
Roast pork is prime fsvOrte everywhere II is the
piece de resistance at all festivals taking the place
of the roast turkey OF the United States. and the
roast beef of England. The Latin is close second
the Chinsman in his preference for the succuent
roast pig. Another staple food which finds uniyer-
sal favor IS the frJOie or bean It IS to the Cuban,
the Mexican. and the South American, what the po-
tato is to the ITishman. One cannot get away from
garlic in Latin countries for II forms the basis of
all meat and vegetable dishes likewise fish, and
eggs, soupls and entrees. They stew fish and send
it to the table swimming in oil and surrounded with
garlic cloves 1 have seen women cat garlic as a
side dish like We eat peas.
THE OMNIPREsENT PIG.
It was a matter of surprise to Americans in the
beginning OF the occupation of Cuba and Porto Rico
find the native and his pig either alive or dead
inseparabe- Among the poorer classes. the young
pOTkers always have the of the house cOntesting
with the children for scraps and morsels enjoy
ing all the privileges of the premises When the
head OF one household assembled his large brood TO
be Photographed he threw down some feed for his
pigs SO they would gather and be included in the
picture Pigs are brought to the market tied to-
gether like chickens. That portion of the plaza
where the young swine offered for sale is al
ways a noisy and busy place The man who can
afford to buy whole pig viii also be able to pay
for having il roasted at the bakery because few
homes nave the facilities for this undertaking After
the shOat is fully prepared stuffed with ali the
diments and accessories which the taste calls
for il is carried home in triumph and relatives
and friends hidden 20 the feast On Saturdays. and
the evRs Of carnivas. the streets lined with
women boys and men carrying aloft the Drowned
pig for the morrow's merry-making
The Latin likes fowls also. and knows how to
prepare variety OF dainty dishes from them. The
cafes in the southern cities always literally sup
piled with roast turkeys. chickens and ducks which
are served just We like them in the United States
In addition, the initiated viii call for some OF the
native dishes which have fswl for basis. First
in the opinion Of Americans is arroz polio which
is rice with chicken The cook bols a fat chicken
until done and in the same water puts his rice TO
cook, serving both the vegetable and chicken to-
gether, with a seasOnin gof condiments. also the
delicious sweet pepper of Spain gaTnIsn and
adornment
HOW TO COOK RICE
Only rice eating peopIs know how 10 prepare il
as vegetable The West Indians, Filipnos, Chi
nese japanese. and the cooks Of South Carolina and
other coast states understand the Of cooking ii
until it is thoroughly done and Wholesome. at the
same time preserving the form Of tbs grain well
retaining its snowy whiteness. There is vast
difference between that prepared by a rice eater,
and the gluey, sticky watery compost set before one
IN other sections. Rice should never be stirred or
broken Only water enough 10 cook it is required in
which IL must boil rapidly The boiler should not be
covered and the ought be gently stirred
with large fork the steam may escape. The rice
cooked with the chicken in the polio al
though perfectly dry and light. is tender and we'll
done, and equally permeated with the seasoning Of
the fowl and the condiments.
The tropics supply a falling cTop OF vegct-
sbies There are many varieties such We have in
the temperate zone like peas. potatoes tomatoes let
tuee. etc Among the native vegetables tho yucca
The cabbage palm. many kinds of cactus. vans. and
the plantain, the latter being specie of banana al