The Nome daily nugget., 1936-07-11

wheat dumplings make highly sea- soned Arab version of an Irish stew.
 Without counting calories, Bolivia supplies a novel way of preparing the ubiquitous potato. To make chunO, potatoes are frozen, trampled free of water, trampled again and again, un- til they are little balls of pure starch. The countries of the Amazon basin, however, cling to manioc or mandioca root. This root Is poisonous, but the natives know how to pull It's fangs by shreddng, 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. Chllfs greens come from the sea. Cuchayuyu, or cocha yuyu to the Incas, means garden truck of the sea" and Is species of sea weed.
 sarmaIe PIeases the Rumanian.
 The Rumanian variety of New England boiled dinner Is sarmale. Soured cabbage leaves more delicate sauerkraut, rolled around meat ball. Is served with coarse cornmeal mush called mamaiga, 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.
 Bread in Afghanistan Is more than mere bread; it is food, napkin and tablecloth, all in one. It derives its shape and uses from the use of quick burning fuel and varying demand From flour to loaf is a matter of only a few minutes. An oven is heated by use as a furnace for short time with brushwood fire. For hours on end the bakeshop may have only scant sup ply on hand, yet a sudden demand is quickly met while the customers wait
 In Cuba, one may reach for sweet and find 1t 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 but more often "dunked" in milk and dissolved; or in the mango. a reddish gold fruit. Even lollipops. coneshaped and wrapped in paper on stick, are to be found everywhere. Afghanistan keeps step with our "snow- balls" A plate is first filled with snow over which tiny ladle of sirup is poured. Then 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 pirog. a pie filled with mashed raisins.
 DeIicactes in Chile.
 In Chile, the miel de palma, honey of the palm, is extracted from the felled tree, and served as a sirup with "panqueques," Melons. large and vel. low, some weighing r pounds, are grown in Chile, and in Darfur are one of the staffs 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. 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 q tree trunk. All pos ssblc moisture is withdrawn and the residue becomes food and drink for 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 A. shanistan. and unappctizing butter tea of southern China.