The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-08-01

found. and people journeyed there
from far around to eat II. No ore
knows who taught the chef of the
Madrid how to make ii. No n knows
who gave the secret away. Blu IL
leaked out somehow and now GYPSY
eggs are to be found in all parts "
Spain. The dish is prepared by first.
forming a mixture of potatoes. boiled.
wild asparagus. boiled green peas,
onions, a little garlic, ham or bacon
and tomatoes. The mixture Is fried
in olive oil. When It is well cooked
the eggs are broken into the mixture
and allowed to set.
Eggs poachcd in hot milk is another .
egg delight, and the umelets are as
many and varied as they are delicious.
But the omclcts most frequently.
encountered are of two general styles. .
one is so light that 1t resembles a
souffle, the othcr is heavy and often
contains potatoes and wild asparagus
shoots. Both are of Andalusian origin
and are found at their best in the
Andalusian provinces until yet. Ia
Madrid a delightful omelet is tortillas
con jamon ,Dmclet with MontaCliez
ham).
OF the hams the Travelos hams of
Granada have no superiors in any
land. Chestnut fed and snow cured.
they are Of a flavor and Wilderness
that begears description. only from
the mountain wi of Traveles near
Granada can they he obtained. And
the herders here are so jealous of any
possible infringement that every ham
10 l,a., 49, Il. tkA . - 49,,
Of the town before 1t is allowed 10 20
out. Grilied trout. caught In the adj
jacent River Darro. is another delight
full Granada speciality. And from tn"
.tlhambra Gardens 20 ne the smi!.
, wild strawberries Of a flavor a de-
licious as those of the Alps.
Spanish mackerel is SO generally
recognized a. the best in the world
that further attestation would add
nothing to its fame or its "N-
CollcnCN. OF course the catching
and packing of the mackcrel l.. u
great Spanish industry. They abound
in the Mediterranean and are caught
in immense quantities in h south
crn ports. The sardin. fisheries ut
Algeciras are important n the fresh
sardines are the most delicious morse.
to be found there.
Cad!z, founded 10y tn" rh~nioians
100 Is. g.. Is an interesting field Of
epicutean exploitation. 1t has many
ancient recipes handed down from
time .mmcmorial. But 20 TN" modern
pri.at" its most pleasing Offering j.
it's fried red mu.lct. 1t also has a
variety of sole called asadia, which
whcn fred dry j. v,ry delicious. The
prawns of tadiz are large II very
fine. For ages 'adi2 has been an m
purtaut manufacturer of Swcctmcats
and the trade i'm them il Yet vciy cx-
t@cnsivc. Iiut 1t - in it's vine eXpor-
tnt.ons that Cdd,z oNccls m
c!allv.
Cadiz Is ono If the most important
= cities of Andalusia, and Andaiusia has
a cuisine of its WI rather superior
Ia that of the rest Of Spain. Its ONE
lets with Wild ASPARAGUS boots ard
it's soups are especially delicious.
Among the more noted of the .Andalu-
sian soups are Sopa de quartz de bora,
soup OF a quarter of al hour, which
contains onions. garlic. peas, musscls
and pieces of fish, sopa de almajas
. 'lil'''E'A 'F''N'l''' ''fH Wv tI' 81 l'
SOUP. and sopa dc iamon picado. a
clear soup with ham and hard boiled
eggs cut into small dice.
II vas Spain that taught the world
how TO stuff a turkey with chcstnuts,
and ii has remained for Spain to dis.
cover the fact that an orange salad
is the best accompaniment to a wild
duck.
But the most typical dish OF SPAR
j. a thick soup, called puchero
analogous To- the pot au fen If .tht
French. Everything goes into the pot
but the principal ingredients are gar
han2os. meat. fresh bacon. salt hacod
onions and garlic. The soaked bean,
arc thrown in as soon as tAc Watc'
bots. The mixture should boil "a
rapidly as possible and the scum h,
removed The liquid Of this stew
forms the caldo, OF broth. by addir!
rice. vermiceli or Italian paste TN
broth becomes SOP de puChcro. Whe'
tho broth has been drained off Their
is put in In" sausage, Chori2o. veg,
tables in season and a sort Of bloc,
pudding, Then all Is allowed to stew
The stewcd meats, being extracted, AZ
served as cocido, which in well to d
families is put IN the table with tn
vegetables. In the poor families tn
meat. bacon, Sc. form a separate dis
called la ~pringada,