Evening capital news. (Boise, Idaho) 1901-1927, 1912-12-15

and vans. There are squashes and cab
bages, and, in short, vegetables OF every
climate, from the tropical lowlands 70 the
frigid tops Of the mountains
Scenes at the Restaurants
But let lis go on to the meat market and
look at the cook shops behind it. There is
a half acre Of meat peddlers. They are sell
ing beef, pork and mutton cut up in long
strips, and hung to iron bars over their
heads. The butchers are Indian women,
bare-headed, red-faced and black haired.
Here is one bringing in wash tub filled
with pork cut III long strings. She hangs
them over the rack above her counter like
clothes on line, and sells by the strip,
We 60 to the cook shops. They cover
half an acre. Each consists OF an oven or
stove built up from the floor to the height
Of your waist and SO made that they form
tables upon which, in pans filled with ashes,
charcoal is burning. The pots. containing
the meats rest upon an iron framework over
the Goals and each fire has its pot. Here IS
one in which fish is frying. Over there mac
aroni is stewng, and at my left fresh toma-
toes are cooking. There are great bowls OF
rice steaming away, and big iron Jars OF
bean soup ready to serve. Here they are
boiling eggs, there trying plantains or ba-
nanas and farther ON making fritters OF va
rious kinds The ordinary restaurant has
counter in front Of it, and this serves also as
table There is an Indian eating fried fish
and beside him girl nbbling away at tried
bananas, while farther on is man shoNeling
in snails.T The snails are sold BY peddlers.
There are great baskets OF them with cab
bage leaves at the sides, the latter being
used to wrap up the snals And then there
are crabs upon strings and fish no larger
than white bait, which are sold BY the pint
How They Eat in Guatemala
The fruits OF this country are especially
delicious and the vegetables are as good as
can be raised anywhere under the sun. he
only trouble is the cooking and serving.
am living at hotel where the rate IS forty
or fifty dollars a day. mean Guatemaan
dolars-and have dined at the other hotels
and restaurants OF the capital Everything
comes to the table in Spanish style. Tie
meats are usually fried and the steWs are SO
hot with peppers and chillls that they take
the skin of the ROOF OF your mouth
The usual meals are desayuno on rising,
amuerzo from II to | and dinner al about
8 o'eloek#in the evening. desaynno, or
first breakfast, consists only OF coffee and
bread. although at some OF the hotelsssaefe
foreigners stop you can have sott-bolled
eggs or al omelet BY paving extra. The
coffee served is as black as ink, and It IS
made from al extract or essence formed BY
"A 4l,r he frps y
ground powder 4 bottle Of this essence IS
placed OH the table YOU pour some into
YOUR cup and the Waiter fills it up with hot
water or with hot milk. a teaspoonful Of
essence will make a strong cup OF coffee.
The almuerzo Is the real breakfast hi
Is eaten bv some at Il or II @ clock and BY
others between II and l. tt usually seryet
table d'hote and consists OF soup. some
form OF eggs, roast or fried meat with Nege
tables and a dessert The dinner. which
runs from 6 to 8 clock is about the same
only the dishes are more in number and tht
dessert is more elaborate. Among the com
mon dishes OF every meal is plate Of boile'
rice and one of black beans. As to sweets
the country has plenty OF them and TIL
fruits are unsurpassed.
Queer Domestic Arrangements
Indeed, | find many queer things in Ghat
elnala housekeeping. The cooking is al
done with charcoal and the town is fire.
from the smoke Of soft coal Most OF tn
heat for warming comes from the sun, an
it is only in the houses Of the rich or OF for
eigners that stoves or CRATES are to D
found There are no ehimneys to speak O
The charcoal has little smoke, and the tune