New-York tribune., 1905-01-01
SUNDAY MAGAZINE for JANUAK1 L. iSo'
1 2

digested Fowl and fish excellent however, and one
soon ceases wonder that they compose large por
tion of the daily bill OF fare As for eggs, humorous
but experienced American recently asked newly
landed compariot: Can you ask for eggs in Spanish?
Yes? Then you need never to starve in Cuba"
The American who once has tasted at some rural
hotel in Cuba tough steak cut about the thickness of
half inch dipped in batter and fried has probably
sounded the depths of Cuban cooking
Butter is scarce and surprisingly bad in Cuba The
lack of ice in the country districts and the hot climate
usually are given as for this, but perhaps
ignorance is largely to blame for It, The butter
most frequently seen except in few private houses
and the most expensive hotels and restaurants, IS
canned The American soon learns to avoid this
deep-velow unpleasant mess, which is packed and
imported from Denmark in tins resembling the ones
in which potted meats sold. Good butter usually
is imported from the States, and is somewhat
Dcnsive ice is manufactured in all of the cities and
large towns. Milk is obtainable easily though not
always of the richest quality. The old Spanish
tom of driving around the milk route and milking
them at the customers door has been abandoned,
to the regret of housekeepers who thus assured
OF fresh milk and that which had ailiation with
the pump-a1though stories told of clever mix
men who extended tiny rubber tube down their
sleeve with the upper end attached to bag of water
and thus swelled the output of the unsuspectng
Happy is he who likes his food fried. In Cuba his
menu will be a lengthy one and his wifes domestic
experience pleasant ones at least far cookery
is concerned. In kitchen cleanliness however, she
may endure suffering. Since the try1ng-pan
is used for the preparation of each meal why trouble
to clean it out?" is the reasoning of the cook. 81
shall need it again immediately" And so, until the
mistress of the house makes her stand the fryingpan
is washed-on Saturdays.
The kitchen of a Cuban house is usually small and
provided, to American eyes at least, with few
veniences. The mistress of the house is not welcome
therein If she would retain the services of her cook,
she limits her culinary efforts to preparing danties
on the chafng-dish
Small and simple it may be, the Cuban kitchen
yard, with which all except the humblest of Cuban
houses are provided-the patio with its plants flowers
and huge red earthen water jars, discOlored by time
and decorated with exquisite green moss. The stove
is of white or bue-and- white tiles and the floor also
is tiled The cooking done with charcoal purchased
by the bag as required Charcoal is delightfully."- clean
and gives out little heat thing OF Importance in
this isle 1t also is inexpensive, the cost for
q small family amounting to about two dollars month.
The stove itself is long sheke affair, with series
of small fires, which set directly the pots
and the inevitable frying If you let the cook
have her will of these pots always is simmerng,
and into cast bits of meat vegetables and what
ever she Happens to have handy" The result is
varied pleasantly from day day and usually is much
better than may be expected 1t is called literally
the pot" and is pop lar among the natives.
The Cuban cook prepare rice as American
domestic hope to. 1t comes to the table
fluffy mass white and dry, with each grain distinct,
and with a flavor which makes it popular from the
first tasting in the transpanted family Rice is the