The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1919-07-15
BIG GAME GOOD FOOD.
Picked Elephants Feet a Delicacy in
the Far East

What the other fellow eats, is al
ways a matter of keen INTEREST," espe-
eially to stay at homes, who only reach
other countries by way of time table
and a vivid imagination. Let us for
get for few moments. the high cost of
living that has stalked us for so many
months, and consider some of the unus
ual foods that are not greatly affected
by wars or rumors of wars. We might
just as well begin with Geoduck.
Geoduck is not prize fighter, nor yet
a Chinese acrobat, but just the largest
clam in the world. Geoduck comforta-
bly, fills bushel basket and has deep
fy escalloped, decorative shell which
incases enough clam meat to feed 10
men.
The deep sea English and Pacific
crabs are in Goeduck s class for size,
weighing from seven to twelve pounds
each. The meat is of coarse texture,
but sweet, with flavor that is cross
between the lobster and shrimp.
Elephant feet picked in vinegar,
spices, cayenne pepper, lemon and onion
juice are considered a great delicacy
in Ceylon, Africa and parts of India.
Big game hunters say that lion g
meat is equal to veal in taste and tex
ture, and most of us are willing to take
their word for it and leave roast lion
off our menu.
Hippopotamus steaks are considered
an epicurean treat The fat meat,
smoked, makes an excellent bacon, and
the fat serves as butter after being
carefully tried out, strained and slight
ly sailed.
A kangaroo tail is the only dec
orative feature, as well as edible por-
tion of the animal. The tails come to
the market canned. The can is put in
to boiling water long enough to make
the Jelly like. gravy, which is then
poured off and has added to it high sea-
soning, wineglass of port and slight
thickening. The meat is then added,
and when all is hot it is turned over
toasted croutons and garnished with
fried sweet potatoes.
In South Honduras baked monkey is
among the desired dainties, and in Cev-
lon it is served. disguised in bed of
rice well curried. Living on nuts and
fruits, rarely coming to the ground, the
monkey meat is considered more deli
cate than chicken. Flying squirrel is
cooked the same as monkey
Ostrich, baby size, is a troublesome
thing to prepare, for it requires soak
ing in a strongly spiced fruit marinade
for six weeks, and must be turned
twice daily. after which it is stuffed
and roasted barbecue style.
Opossum is we'll known southern
delicacy Darkies say that when it is
cooked with sweet potatoes and Gala
mos root it is ''too good to talk
about -
Walrus meat stands between the Are
tic explorer and death, and choice ia
vors the walrus usually. and there is
always enough of it, which may be a
consideration under such circumstances.
The peacock might we'll divide hon
ors with the turkey, if it were not for
its bad disposition and solitary habits
which makes it not worth the fancicr s
time to bother with it. 1t has been
served at many famous banquets,
stuffed and roasted, then decked in its
own beautiful feathers. with bill. feet
and legs gilded. Many an oath has also
been taken upon its naughty head
In Normandy sea cows are made in
to almost palatable dishes, while the
sea gull makes a pie which is not to
be lightly spoken of.
Maldive fish is the so-called ''Bom-
bay duck - which reaches America
dried or canned. They are in great de-
mand among the Chinese Sharks fins
after being smoked, sun dried or picked
and the bony part removed, are sliced
and curried or cooked with eggs.-Exc