The Natchitoches enterprise., 1921-02-17
potatoes, and peppers, and bean sprouts.

potatoes, and peppers, and bean sprout!
and bits or fowl, or lobster-and porl
and -er-other things, | think, in m
octagonshaped bowl with the lotus an
storkS and mountains painted on it, bu
lar De 1t IRON me to question. leav
ut to luck and the almond-eyed chef
and proceed to mix it with the noun
OF snowy rice in its companion dish
and drench the whole with soy-sauce
and get firm hold on the chopsticks-
and we're off. Chopsticks? OF course
The long, slender black ones give
final flavor of the celestial kingdom t,
these mysterious dis,,es-but one doe
lyearn for the envel9pirg bib of baby
hood. and is apt to take grateful refuge
in the familiar knife and fork which
arrive via the inscrutable but attention
! waiter just in the nick of time. Can.
died melon rind, kumquarts, ginger
these may be obtained in their quaint
pottery jars, and borne away as spicy
reminders of the odd and delightful
eats of Chinatown.
Italian Specialties
Italian restaurants are usually to be
found in high-class places, with all the
Surroundings that make for ''class. "
ornate, usually with waxed floor for
dancing, good orcheras, and skilled
european waters, they cater to the
discriminating and serve cosmopolitan
fare of the best sort.
But one may get Italian specialties,
and wise Is he who valves his custo-
mary steak and potatoes, and instead
scans the menu tor real fare of sunny
ltaha. Zucchini, for instance, that
Italian squash which Signor .iarcel -
ana otEers-important especially. 1t
may be served IN different styles, but
the farorite is when, cut into small,
succulent squares it is Dreaded and
fried in olive oil. All! ....... Once you've
tasted macaroni, or Cne OF it's flour
kindred in real Naples style, you'll
want 1t that way forever after. And
artlchokes, stuff d, and ravloii, and
gnocci, and things Ietrazzini, and with
mushrooms -wel, I'll say they're raw
ishings Some nave dishes of Italian
chese, or that peculiarly seasoned to-
matO sauce, ann the typica! olive cured
so differently from ours.
draw! You can hazily identify al! sortsj
of delightful things within its enchant-
ing depths treaded, aid fried in
oil chicken !ivers, and brains. and
ravioli, and -er- things. Yum, yum.
There is all the piquacy of SAMMY Italia
IN the seasonings, and one fingers to
enjoy the flavor.
French re staurants are kindred, with
their delight seasoning, and the Won
dertul things they do with the products
Of the lowly beef, for instance, should
oe lesson to conServationists.
All sorts of "a las" and "au" dis
guise the tender filet and its kin 1red.
and as for the myriad sauccs-ma fol.
Ale, the salads and their dressings. the
nouillons and bisques-those ''oeuf"
which are characterized as ''diabie' or
Victor Hugo like jewels in their
llse vsrisas an.sing dishes and siiver
platters and serving bowlszalways
heated or chilled to the just-right tenn
perature, according to content-when |
he garcon sets it before enc with an |
inviting flourish, lifting the cover SO
the intriguing aroma watts its invita- |!
ton to one nostrils-welI, it 'shsrd to |
:noose between the many offered, and
often, / regret to say, there is only a
-egretful sign to give to the tray OF |
islntv French pastries and comfitures !
which follow, instead of their rightful /
space, and if fragrant demi-tasse
ook up more room, it would be passed
Up aussi. insterd of giving the crown
ng touch to the dinner which has
empted one to dine not wisely, but
90 we'll.
Spanish Eating Houses
Of course the Spanish eating houses
re legion. So many of that blood and
f Mexican nopersuasion comprise Los
Angeles citizenship that the doughty
hill, if one may be allowed the ex-
ression, flavors a large part Of the
ity dishes. From the Well-krow Span.
h kitchens down to smaller hooks {
there the native tracks his enchilada to ,
q lair .,no mov dino in ovonirr oa.o l {