The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1935-09-19

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, sort of
spinach, which is cultivated in swampy
ground by the women of the islands.
The roots may also be eaten like pota-
toes, or cooked like poipoi. Chili's
green's come from the sea. Cuchayuyu,
or cocha yuyu to the Incas, means
garden truck of the sea" and is
species of sea weed.
| Sarmale PIeases the Rumanian.
| The Rumanian variety of a New
England boiled dinner Is sarmale.
Soured cabbage leaves, more delicate
| sauerkraut, rolled around meat ball,
is served with coarse cornmeal mush
called mamaliga, highly spiced
sauce, and often thick sour cream.
Mamaliga is also served with eggs and
other combinations. Practically the
same dish is to be found in Sweden
mincemeat of elk wrapped in cabbage
leaves.
AS we like dumplings and fritters
with our meals, so in Khoresm dough-
nuts stuffed with rice and eggs, known
as pirochki, and in China crullers of
coarse flour fried in vegetable oils,
fill that place on the menu. 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 1t derives it's
shape and uses from the use of quick
burning fuel and varying demand.
From flour to loaf is a matter of only
few minutes. An oven is heated by
use as a furnace for a short time with
brushwOod fire. For hours on end the
bakeshop may have only scant sup
| ply on hand, yet sudden demand is
| quickly met while the customers wait.
Some Russian bread is baked in the
| shape of a balloon tire, and is COM
bination of doughnut, biscuit, and hard
| tack.
IN Cuba, one may reach for a sweet
ard fird it in the barquillo, possibly
the grandfather of the ice cream cone
in a panel, white loaves made of egg
white and sugar, which may be saten
separately hut more often "dunked" in
milk and dissolved; or in the mango,
reddish geld fruit. Even lollipops,
| coneshaped and wrapped in paper on
stick, are to be found everywhere.
| Afghanistan keeps step with our "snow-
balls" A plato Is first filled with sEow
! over which q tiny ladle OF siru. is
| poured. Then a handful of sweet
paste cut into strips like noodles is
| added, over which tiny ladies of cream
are poured before the whole cOnfection
is completed with dash of rose water.
This is an Afghan sundae. Suggesting
the taste of good ice cream is the raw,
frozen marrow of reindeer bones pop
ular in Siberia. China prefers solid
cream for its desserts but Khoresm, in
| southern Russia, prepares prog, pie
filled with mashed raisins
DeIcacies in Chile.
In Chile, the miel de palma, honey
of the palm, is extracted from the
felled tree, and served as strip with
"panqueques," Melons, large and yell
low, some weighing IL pounds, are
| grown in Chile, and in Darfur are one
Of the STATS of life. There the mel
ons are broken open and scooped out
inside, the rind thrown into the sand.
When all the pulp has been extracted,
it is squeezed to break up the fiber.
In one vessel, it is placed on top of
another vessel and the liquid in the
under one percOlates through straws
into the upper. The rind is then
broken up and pounded in a vessel
| fashioned out of tree trunk All pos
sible moisture is withdrawn and the
donkey, goat, and fowl.
Liquid refreshment varies as much
| in foreign lands as does the solid food
| Tea, of one kind and another, is tie
| predominating drink. Tea, of course, in
/ China, strained watermelon juice tea
| in Darfur, orange tea brewed from
| the wild orange tree in Tahiti, tea sea-
soned with cardamon ginger in AZ
| ghanistan, and unappetiZing butter tea
of southern China. This last strange
tea is boiled, coarse Chinese tea,
| strained into a churn, with lump of
stale butter and a handful of salt
| This mixture is churned into an emul-
sion. As the tea is drunk, the butter
on top is blown back until the tea is
nearly finished. Into this, hot tsamba-
| parched barley meals poured to be
kneaded by the fingers into Jumps and
eaten. In some parts, far from the
barley growing valleys, fresh milk is
poured into the unwashed churn, the
liquid Immediately curdling. This is
churned and the butter extracted The
rest of the milk is boiled in a large
iron pot to thick strip, poured onto
a thin sheet and allowed to dry, broken
into small pieces and stored 1t be.
out Of the question, but it is substi-
tuted for tsamba, soaked in butter tea,
sOftened little and chewed.
Also from China is kaoliang, rice
wine highly scented and insipid. A
little more potent is gambei, Chinese
brew, powerful and fiery; and the
chicha of Guatemala, cup that cheers
and intoxicates. Delicious drinks are
prepared In Cuba. Pineapple refresh.
ment, crushed fruit, sugar and water,
strained or unstrained, is popular. Re.
fresco de mamonsilo, made the same
way from an acid little fruit with a
hard shell and huge seed is always
strained. Mate is the tea of South