The Caldwell tribune. [volume] (Caldwell, Idaho Territory [Idaho]) 1883-1928, 1915-10-15

and a Mexican expresses wonder that
one could work after a hearty morn
ing repast, The Mexican breakfast
is a matter of two meals or one, &C
cording to individual choice The
earlier one is light, and served in the
bedroom or at the dining table, as
preferred. This desayuno (early
morning breakfasO consists always of
cupful of chocolate, a glass of milk
and pan dulce.
The second breakfast, almuerzo,
when INDUCED in, and thousands use
only the first, is served about eleven.
This includes a meat course, with
bread and drinks.
Nooday Meal.
The Mexican dinner (comida), as
served about one, but, because of the
numerous courses, it lasts until almost
three. Soup. tortillas, with a chile
condiment, rice, fish, two or more
meat courses, two vegetables, and at
least two courses Of dessert precede
the coffee. Each one of these courses
is separate from the other, and re-
quires a separate knife and fork. Rice
follows the soup on a plate to itself.
and it would be unheard of to eat this
on the same plate with the gravies
and meats When you have finished
with the rice, the waiter removes
your plate, knife and fork, and either
gives you another, or you help your
self from a mound of cutlery in the
center of the table, if the home is an
informal one. A true Mexican deep
down in his heart has a contempt for
the gringo that uses the same plate,
knife and fork for rice, meat and vege-
tables.
Suppers.
The evening meal, like breakfast, is
either two or one, according to taste,
Between five and seven, either at his
own home or at the home of friend,
a Mexican takes a cup of chocolate,
glass of milk and pan dulce. About
nine those who wish it indulge in a
second supper, either the exact coun-
tcrpart of the MONDAY meal, or a
simple one consisting of meat, frijoles
(beans), tortillas and salsa (condi-
menD, served in buffet style.
Soups.
Soups are used with every MONDAY
meal, and as rule are we'll favored.
Clear French soups with sguacate
(salad fruit and a drop of lime juice
are we'll liked. Vegetable soup and
beef soups with vermicelli are popular.
Sopa de tortilla, thick gravy with
corn cakes chopped small. makes a
pleasing native soup thai is entirely
unlike any of our country.
Beverages.
An indispensable necessity in a
Mexican pantry is chocolate. Home
made chocolate is much more appetiz-
ing than that purchased from stores.
Cocoa beans, maracaebo, cinnam on
and sugar are the ingredients; these
are ground fine, mixed thoroughly,
and put into small moulds. When
lard, the chocolate is cut into small
squares for use.
10 prepare this chocolate appetiz-
lngly, the Mexican cook boils fresh
milk in an earthenware ola. When
the milk has boiled, it is skinned
and a square of chocolate to each cup
is dropped into the ola while it is still
over the fire. When this has been
allowed to dissolve for few minutes
a wooden beater with corrugated
head and loose wooden rings (melin.
illo) is whirled deity between the
palms. This motion churns the liquid
into foam and more thoroughly dis
4 solves the chocolate. Poured into Z
cup and served very hot, this is the
delicious chocolate for which Mexico
is famous. Cinnamon is the mos
ordinary havoring for chocolate
though vanilla is also widely used.
Coffee is served boiled, not dripped
Indeed, the boiled coffee is put Ut
in bottles and served by pouring few
teaspoonfuls of the cold liquid into
cupful of steaming milk, and sweet
ening or not, according to taste.
Milk is either used fresh or scaldec
(cruda or crucida). In restaurants
and private homes cup of chocolate
is always accompanied by glass o
milk. Some prefer the milk aftel
finishing the chocolate, drunk as WI
would drink a glass of water; other:
alternate a sip of one with sip OF thu
other-to be more accurate, dip o
one after a dip of the other, to-
MeXcans do not drink their chocolate
Their phrase is tcmar chocolate (takt
choc olate). j is their custom Il
break off piece OF pan dulce end dill
it into the chocolate or milk, To con
vey this dripping morsel to the lip
without spilli1s drop becc mes
&c mt of iinesse in table etiquette.
The bulls of the cocoa bean, LEI
over from the preparation of chocolate
squares, when boiled in water ant
sweetened make a beverage callet
champurado. This is rather thick. Blu
palatable. Poems who can not aifor'
; chocolate make a kind of drink iron
boiled grains of corn and water. TAX
en- off the first after hours of boiling
and sweetcned with sugar, this atol
is fairly pleasant as a drink. Grain
of blue corn make a deep blue atole
white kernels, kind that is mucI
like thickened milk.
Pulque, the national intoxicant.
made from fermentng of aqua mic
as the juice of the maguey plant i
called. This is imbibed at all hour
and is a frequent adjunct to wines a
the MONDAY repast. Wines are chea