Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1921-05-27
FOOD IN VARIETY
Nature Liberal in Furnishing
SustenanCe.
Putting Prejudice Aside, There Would
Seem to Be No Need for Wan
derer Ever to Suffer the Pangs
of Hunger.

While one can live on a very linn
tied diet, there is variety wide
enough to satisfy the most extrava-
CANT taste It is but a matter of reach
ing those countries where these foods
are prepared In their most pleasing
manner. A writer in the Detroit Free
Press tells of the geoduck, the largest
clam In the world. Geoduck-his real
name is lycerinus-comfortab fills
bushel basket and has a deeply seal
Hoped, decorative shell which encases
enough clam meat to feed ten men.
The deep-sea English and Pacific
crabs are In Geoducks 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. They
are usually served in their own shells
as scallop or salad, sufficient for six
or more people.
Elephants feet picked in vinegar,
spices, cayenne pepper, lemon and
onion juice for several days, then
roasted, are considered great dell
cacy in Ceylon, Africa and parts OF
India
Big-game hunters say that lions
meat is equal to veal In taste and tex
ture, and most of us are willing to
take their word for it ane leave roast
lion off our menu.
Hippopotamus steaks are consld-
cred 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 When we realize this AMI
NAL lives upon much the same food,
only more of it, that a COW does, 1t is
reasonable to suppose that the meat
would be wholesome.
The kangaroo's tail is the only deco
rative feature, as well as edible por-
ton, of the animal. The tail comes to
market canned. The can is put into
boiling water long enough to melt the
| jellylike gravy, which is then poured
off and has added to it high season
| ing, a wineglassful 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
Ceylon it is served disguised in a bed
| of rice well curried. Living on nuts
and fruits, rarely coming to the
ground, the monkey meat is considered
| more delicate than chicken. Flying
SQUIRREL is cooked the Same as monkey.
Prairie dog is good and tender
| lnorsel when roasted-that is, If one
can forget the dog and believe what
the hunters say who have eaten it.
Hedgehogs, stewed in milk or roast
ed after being stuffed with a savory
stuffing made partly of their own fat
chopped fine, are the delicacy of many
lumber camp.
The cavy or guinea pig is delicious
food that does not seem to enter into
our market scheme OF things, though it
may be cooked in any of the ways sug-
gested for rabbit cookery.
Walrus meat stands between the
Arctic explorer and death, and choice
favors the walrus usually, and there is
always enough of it, which may be
consideration under such circum-
stances.
The peacock might well divide hon
ors with the turkey if it were not for
i its bad disposition and solitary habits,
which makes it not worth the fancier's
dime 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.