The Nome daily nugget., 1936-07-11

Prepared by the National Geographic Society.
 Washington. D. C.-WNU Service. OUTH AFRICAN exporters are bringing new food to the worlds dining table which is al-
 ready replete with a generous :ross section of the living things found 'n the earth and in the sea.
 Grasshopper ragout the new article called. For many years the Chinese and Arabs have relished grasshoppers, which were once destroyed as they at tempted ruination of South African crops. Now great masses of the in- ,ects are captured, carefully cleaned, conserved, and shipped to the Orient and Asia Minor ready to be eaten.
 Strange foods are 10 be found on the markets of all continents. In fact, one part of the world is rather ignorant of what satisfies the hunger or tickles the palate of the other part.
 "He who would enjoy his food. the Korean proverb warns; but there Is much of interest to be found by looking over the geographical wall of space and regarding the food habits of other people. Rats and dog steaks In China have regular market prices, and thoroughly ripened eggs are deli cacies. Our food is often looked upon as queer and heathenish by these same people. The Turk regards oysters as we do some African and West Indian dishes. But "all human history attests that happiness for man,-the hungry sinner .-since Eve ate apples. much depends on dinner"
 Russian borsch Is probably one of the best known soups. The large quantity of meat floating in sea of cabbage and sour cream is a meal in Itself, heavy and filling. Chinese fish soups are known the world over fo' their delicate flavor as Is Swedish bouillon, made of all kinds of birds with elks' meat as the piece de re- sistance of the soup.
 In a Swedish home, the Christmas porridge is an affair of great i'm portance, made in gigantic copper washtub. being stirred by several women, who take turns stirring, two at time for no less than ten hours on end. In this same home, cooks are pensioned to prevent family recipes from being given away.
 Some Queer Sea Foods.
 By Andorrans and Polynesians, land- lubbers and seafaring folk, seafood Is held in high regard. In Siberia ow. ing to climatic conditions, frozen sliced fish is the epicuran's delight. Kukson, the local fish of the salmon family, rearly ,~.es the place of bread. Frozen, the skin removed, sliced, and eaten with salt, 1t Is savory treat.
 But the South Sea islanders, far from the freezing point, hunt their treasured palolos by the light of the moon. The tiny worms which come to the surface of the water once each year are eaten raw "on location" or taken home in pails. In Spain, little, white, transparent cells two inches long, called angulas. are attracted and caught with the aid of oil lamps. fried in patches in popping olive oil, and served hot.
 The river-dwellers of Brazil ana other tropical South American coun- tries have remarkably large fish In the jacaretinga, from which large steaks are taken. Fried alligator tail hn hnI 4 b1 lizardllke iguana. The flesh of the female iguana Is supposed to be as delicate as young chicken, although occasionally experience has proved 1t to be as tough as an old hen Iguanas are sold alive. tails tied together to prevent escape.
 Liberia Likes Dumtoy. Dumboy, the national dish of Li- beria, is prepared principally from sweet, non-poisOnous cassava root called cassada in Liberia. The roots are peeled, boiled. and the fibers from the center removed before the process of pounding in a mortar with a pestle is begun This process calls for con siderable skill and experience becaus. the cassada sticks to any dry thing The pestle must be kept moist, but not so moist as to make the mass soggy Dried and fried dumbcy becomes so hard that it Is used as shot In rifles. F To the north of Liberia, in Africa is found another standard, meal-in itself dish, cOuscous. Mutton or fowl, various vegetables, cooked separately hefore mixing, and served with steamed