Evening star. [volume] (Washington, D.C.) 1854-1972, 1909-03-27

northern and central part of the state.
Next year 1t will be possible to ride
In a trolley car along the beach all the
way from Bay ST. Louis to Biloxi. a
distance of twenty-nine miles. There is
already continuous track and through
cars from Biloxi to Long Beach. within
four and one-half miles of Pass Christian.
and the owner. Mr.. Jones of Buffalo, who
derful trolley down the gorge of the
Niagara river. has made a survey. bought
his right of way and his rails. and will
lay them down to Bay St. Louis this
spring.
Colt links are being laid out at Pass
Christian. but they are not quite COM
pleted, although people are playing on
them every day. They will be In per-
feet shape next winter.
Pass Christian was the birthplace or
and the early home of MIR. w. w. Finley.
president of the Southern Railway Com
pany. He went to school here as hoy.
and earned his first money working for n
lumberman In this vicinity. His two
which he and they were born, about
three-quarters of mile west of the
hotel.
Famous Creole Cooking.
You get the famous creole cooking down
here. and many people consider 1t the
finest of the civilized cuisine. The gem
N'c'N
put in everything within reach, especially
olives and onions. 1t Is claimed that
Francois. who keeps little old-fashioned
restaurant at Biloxi, can make the best
Spanish omelet of any living chef. but he
is Disguised with the passage of the pro-
hibition law and is advertising his place
for sale.
Francois is a French creole. and is I'M
doubleday an artist of the highest dis
tinction In his line, but to one who has
not been educated as Il f1re-eater ms
dishes are a little too hot for this world,
Besides, when he serves a fish. an oys-
ter. crab. or a shrimp. or even
chicken in his most artistic way, YOU
always wonder what you are eating. The
fundamental principle Of creole cooking
seems to be mystery. 1t does not matter
much whether you order crab or a beef
steak: both taste just the same when
they are served.
The most famous dish of the creole
menu is court bouillon." pronounced
rotary Taft and his 200 admirers who
gave him banquet at New Orleans upon
his recent return from Panama
Genuine court bOuillon is a very thick
and everything else that the cook has a
mind to put into tall sorts OF chopped
vegetables. peppers and spices. especially
garlic. onions and olives. The fish Is
stewed until the fiber falls to pieces and
stirred until it becomes a paste. The cook
then crumbles in toasted French bread
and the other fixings. 1t is served very
hot in soup plates with cooke" Il cheap
ordinary claret. used very generally by
creoles in these parts. a family usually
makes a meal Of court bOuillon.
The genuine "gumbo'' is a similar dish,
made of crab instead of fish and chopped
OGRE, an aglutinous plant familiar to all
cooks. 1t Ia more commonly used with
chicken in the north The creole cook
stews dry bay leaves, cubebs and other
spices with his crab meat and OGRE to
make gumbo, and adds tabasco sauce to
suit the taste of the consumer.
"Jumbilye' is a similar dish. made of
oysters in place of fish or crab. They
are chopped fine and mixed with chopped
bacon and cornbeef. with rice and plenty
of hot red peppers stirred in.
The creole has q favOrite way of max
ing deviled crab, quite different from
that in use along the Chesapeake. He
first clears the shell Of all the meat, boils
the meat thoroughly. mixes it with chop
ped chicory, lettuce. carrots and raw po-
tatoes. puts the compound back in the
shell and bakes it in the oven until the
surface Is brown.
There are several ways Of utilizing the
shrimp family on this coast. but the most
popular is in the form of salad.
Catfish Labeled "Alaska Salmon"
The pure food law has destroyed an
interesting industry along the rivers OF
Louisiana and the branches Of the Mis-
issippi in that state. The father of the
waters. as you may know. abounds with
catfish, to which the colored people are
very partial. White folks do not regard
them so highly. During the spring flood,
when the father of the waters overfiows
his banks and fills all the hollow places
on the adjoining plantations. as we'll as
the lagoons, great quantities Of catfish
are carried inshore and left stranded.
The colored population enjoy them i'm
mensely, but the abundance is SO much
beyond their desires or demands that
certain constituencies people some years
ago established new business by catch
ing the catfish In nets. skinning. boiling
and canning them and labelling them
alaska salmon"
The market has been limited to the
SOUTH but enormous quantities have been
sold to the colored people in the towns
and villages, and especially In the lumber
and turpentine camps. until the pure food
law made the label unlawful and no
other will go.