The Nome daily nugget., 1935-12-02

szGzs22aW | Cakes in Haiti.
 iings make q highly seasoned Arab version If an Irish stew.
 Climatic conditions play their part in the formation of tastes In tue Marqnesas islands. Dronghts from which the Marquesas suffer necessifate long storage of bread. fruit The white, somewhat mushy 1 pulp Is ground in wooden bowls and allowed 10 rise like a mass of fer mentins dough. This poipoi has to the foreigner an unpleasant odor and an aerid bitter flavor
 Without counting calories, Bolivia supplies a novel way of preparing the ubiquitous potato. To make 1 chuno, potatoes are frozen, tram pied free of water, trampled again and again, until they are little balls of pure starch. The countries of the Amazon basin, however, cling l to manioc or mandoca root. This root is poisonous, but the natives know how to pull its fangs by shredding, washing, and squeezing until the remainder can be ground into sawdust and eaten without harm.
 For green vegetables, the Pacific islands present taro leaves, a sort of spinach, which Is cultivated in swampy ground by the women of the islands. The roots may also be eaten like potatoes, or cooked like poipol. Chili's greens come from the sea. Cuchayuyu, or cocha yuyu to the Incas, means garden truck of the sea" and is a species of sea i weed.
 Sarmale Pleases the Rumanian.
 The Rumanan variety of New England boiled dinner Is sarmale Soured cabbage leaves, q more dell- cate sanerkraut, rolled around meat ball, Is served with coarse eornmeal mush called mamaliga, highly spiced sauce, and often thick sour cream. Mamaliga Is also served with eggs and other combl- nations Practically the same dish is to be found in Sweden-mincc. meat of elk wrapped in cabbage 1 leaves.
 As we like dumplings and frit- | ters with our meals, so in khoresm doughnnts stuffed with rice and eggs, known as pirochki, and in 1 China crullers of coarse flour fried in vegetable oils, fill that place on the mPnu. The Chinese proverb says: "The stomach, not the palate decides what shall be the food" Bread in Afghanistan is more than mere bread, it is food, napkin, and tablecloth, all in one. It de- riyes its shape and uses from the use of quick burning fuel and varying demand,
 In Cuba. one may reach for sweet and find it in the barquillo, possibly tbe grandfather of the ice cream cone ill panel, white loayes made of egg white and sugar, which may be eaten separately but more often "dunked" in milk and dissolved Or in the mango, q red dish golf fruit. Even lOllipOps, coneshaped and wrapped in paper l on a stick, are to be found every. where. Afghanistan keeps step with our "snowballs.' A plate is first filled with snow over which q l tiny lade of slrup Is poured. Then 1 Il handful of sweet paste cut into strips like noodles is added, over which tiny ladies of cream are poured before the whole confectlon is completed with a dash of rose water This Is an Afghan sundae Suggesting the taste of good ice cream Is the raw. frozen marrow of reindeer bones popular in Si. beria. China prefers solid cream for its desserts, but Khoresm, in southern Russia, prepares pirog, | pie filled with mashed raisins.
 Delicacies in Chile.
 In Chile, the miel de palma honey of the palm, is extracted from the feled tree, and served as a slrup with "panqueqnes. Melons large and yellow, some weighing II pounds, are grown in Chile, and ir Darfur are one of the staffs of life There the melons are broken opeI and scooped inside, the rlnd thr0wI into the sand. When all the pull has been extracted, it Is squeezed to break up the fiber. In one yes sel, it is placed on top of another vessel and the liquid in the under one percolates through straws into the upper. The riGd is then broker Up and pounded in a vessel fash toned out of tree trunk All pos sible moisture is withdrawn ant the residue becomes food and drini for donkey goat, and fowl.
 Liquid refreshment varies al much in foreign lands as does thu