The Spokane press. [volume], January 09, 1910, Image 19

About The Spokane press. [volume] (Spokane, Wash.) 1902-1939

Image provided by: Washington State Library; Olympia, WA

                
SPANISH cooking lias boon de
rided by its enemies, especial
ly by those strange northern
nations which have the savage habit
of eating meal rare. They say the
Spanis i l ook all the flavor out of
thojr meals lata their broth* ami
slews. Well, if so, why not Cer
tainly the broths and stew-i tire far
more easily digested than tie huge
pleees of underdone meat I have seen
and been nauseated by In fine Inunes
and restaurants in this country. If
you hail more broths and stews and
fewer huge pieces of moat yon would
be complaining less of you.' evil di
gest ions.
Also derisive things are said of
Spanish SO Up*. We hear that I hoy re
semble-dishes of vegetables. The an
swer to tills Criticism Is that the soup
of Spain often takes the place of
slews or of dishes of vegetables. We
hear sneers at the national name and
dish, (ilia Podrlda, which an English
traveller called "an Unspeakable
soup."
Now, Oil* t'odrlda Is not a soup. It
is a ragout bathed in bouillon only.
The proof of this is that it is oaten
not with a spoon, but with knife and
fork. In Spain tiie dish is known sim
ply as olla. The adjective comes from
podrir, meaning to simmer; that Is, to
cook slowly In a broth. The olla is a
mixture of any convenient vegetable*
and meats, and Is the evolution of the
simpler dish, puchero.
A "Rolling Doll" Toy Just Like
Those of Today.
Puchero Is n mixture of any avail-
Bble meat Hint vegetables, of meat
from which the bones have been
taken, and this is all I can criticise
in puchero. A cheap dish, it la, when
sufficiently well cooked ami well
flavored with salt, pepper and spices,
a nourishing and agreeable dish. Hut
its flavor would lie richer and the
purpose of economy be better served
if bones were used with the meal.
For some reason never satisfactorily
explained to me by Spanish cooks, the
bones ari' always thrown away in
stead of .welding their rich Juices to
strengthen and flavor the compound.
The meat most commonly used is
mutton, for this is the meat most
easily procured in Spain, there be
ing more sheep than cattle in the
■quant peninsula, Cabbage, carrots
and chick peas, which are large yel
low peas especially pleasant to the
Spanish palate, arc the chief vege
tables. To these, if the cook or his
employer can afford them, are add
ed savory little sausages, which a
silly, untrue rumor says are made
of mules' flesh, if the sausages or
a slice of ham or bacon are not
available, tbe puchero may gain
mote of a vegetable than an animal
flavor by adding tomatoes, the fa
vorite Spanish vegetable, and leeks
and onions.
-Served in a large dish, the stew is
Sometimes garnished with eggs,
poached or fried, in cither case with
the yolk largely and liqutdly prom
inent, Tiie gravy—l regret to say it
Is the custom to eat the gravy witli
bits of bread dipped into it, soak
ing it up.
•flic Casttllan, thai finest aristo
crat of old Spain, like.l his puchero
at L' O'clock, His morning had be
gun at It or 111 wilii a large cup of
chocolate. Again at ti he drank his
chocolate. If alone, tbe chocolate
was sufficient. If he had a guest,
he honored the guest by serving
pastry or ices with the chocolate. He
prepared to retire by eating ai 11
O'clock a stew of veal, potatoes, beef
and peas, or beans, which had been
on the fire since his mid meal \ that
is, for nine hours.
And, before going Inlo recipes, I
must not forget one proper Spanish
tOUCh to tile filed oyster Dip the
oysters one by one in crumbs, egg
aiid flour. Toe Spaniards borrowed
fried oysters as a dish, nut they
always prepare them properly.
Who Made These Astonishingly
Good Figures 7,000 Tears Age?
THERE) has been discovered
within burial mounds hid
den under the sands of the
Chlmeana valley, Peru, almost a
thousand pieces of pottery, which
show a slate of artistic culture so
high Unit ureheologists nnd ethn
ologists have been forced to the
conclusion that B civilization, more
fully developed than ever BUUpeoted,
existed MVOS) thoUUSSSd years ago
on the western slopes of the Andes.
The recovery of the art objects
of a vanished race ranks Indeed with
the recognition of the
value of tiie Tana-
Klines, the little ter
ra cot la figures that
have enabled tho
modem world to re
count! ml ano lent
Greece or with the
deciphering of the
Kossetta stone that
unlocked the doors to
ancient Bgypt,
Whether, however,
they are the work
of the mysterious
race, which
antedated by lens of
centuries the incus,
or whether they arc
How a
Chieftain of
7,000 Yeara
Ago Looked.
IN n frying pan or in the blazer of a chafing
dish melt and heat a lablospoonf ul of
fresh butter. When the butter begins to
bubble and hiss pour into it one pint of
'canned tomatoes or of fresh tomatoes chopped
Into fine bits. Add four green peppers that
have been boiled soft after seeding them.
These should be well chopucd up, and it la
better to do this before dropping them into
the butter, although it may be done while
. the peppers are frying in tho butter. Stir
the tomatoes and peppers briskly together.
After cooking for four minutes over a brisk
fire, break into them one-half dozen eggs,
stirring all tho time.
Pour over them «ac te.isnoonful of the
juice of raw onions. If preferred, the flavor
BOOM be secured by rubbing the frying *niu
before putting the butter into it with a piece
of garlic or with a raw onion. Serve this
dish as soon as it is taken from the stove.
STIR one tablespoonful of butter and one
tablespoonful of flour together in a fry
ing pan. When this mixture boils pour
j in a huge cupful of canned tomatoes
lor of fresh tomatoes CUt into small bits. To
' this add a touetipful of mushrooms cut fin*.
1 Pour in next four tablespoonf uls of Veal,
I tongue or chicken cvi ..n i and mixed with a
tablespoonful of. Chopped onions. Stir for
I five minutes. Break in it hall dozen o>rss.
Season with salt and cayenne pep-ier to taste.
i Dip out the eggs and place then upon thin
slices of toast.
\ Squids.
CLEAN them well, hut take (rood care not
to break the ink bap: at the base of the
feelers. Put them into a pot in which
you must have had already browning
{two onions, two pieces of garlic and a few
hits of parsley, all of Which are well chopped.
'Turn the squids until they are well browned.
' Add a small cupful of meat or fish broth
and leave tiie whole to cook over a slow
*flre.
All salt and pepper to taste and serve
very hot.
SELECT a good porterhouse steak or any
other pood steak. Cut the meat Into
■mall slices. Spread these upon a layer
of sliced onions that have been ar
ranged on the bottom of an earthen pot. Over
the meat spread two carrots sliced thin, a lit
tle thyme and a few laurel leaves. Pour over
all a cupful of beef or chicken broth. Bet
the Whole cook over a slow fire until there
remains no sauce at all.
Then pour over it another cup of broth.
Add salt and pepper In quantity according
to taste. Place «U back on tbe stove und
let the mixture cook slowly for two hours.
Brawn some thinly sliced turnips in a frying
pan. Bpread on top of the meat.
CT.RA . wei and cut into slices like poker
chips as many carrots or onions as are
required. To these add one teaspoon
ftil of cloves. Put them Into an earthen pot
and flavor at once with salt, nc- tor, nntume"
rosemary, laurel nnd thyme. In tills mixture
place some slices of veal and an equal quanti
ty of small sausages. The Whole must rook
continuously six hours on a slow fire. Re
move and cut into a very fine hush.
Stew the callots over a slow fire for seven
or eight hours. Take them from the pot and
place then in a pan and brown with suet,
onions and garlic, adding S few slices of ham
and bacon. Sprinkle over them pepper and
salt. Add the slices of sweet peppers and the
dressing or hash described at the beginning of
this recipe. V lien all are well browned pour
over them hoof or mution broth. Let simmer
for two hours or more.
PLACE slices of veal that has been pre
viously boiled, with a Utblespoo. fill of
lard, a sliced onion and some hits of
parsley in a pmi and brown. When the
mixture begins to brown stir in a table
spoonful of flour. Sensou all with salt, pep
per and nutmeg. Pour Over Mil a good meat
broth. Cook all for ten minutes. Take out
the meat and cut into thin slices. Put the
slices again into tile sauce. Warm all nnd
Tha Head of a Prleat
THE SPOKANE PRESS, SUNDAY, JANUARY 9
Copyright, 1000. by American-Examiner/ Great Brl'aln Right* Reserved.
Spanish Eggs.
Olla Podrida Omelet
Filet a la Catalonia.
Stewed Callots Snails.
Veal With Tomatoes.
the relic* of c yel older r»oe whom
the Chlmu* displaced, lias not been
determined, Articles of the sumo
kind but us Inferior in workman
ship as the Imitation Turkish in*
of commerce Is to the genuine, have
been taken from Ch i mil graves fiom
time to time, although even these
are rare. It is the high level of art
reached in what are evidently por
trait busts, a level not unworthy of
any age or civilization, and possess
ing a truly marvelous modern touch
that has astonished those who have
seen them.
Not the least puzzling Question*
raised by the discovery of the pot
tery are the resemblances to certain
forms of Egyptian ami Grecian orna
mentation and art motifs, and the
entire dissimilarity to the art and
customs of the Incus, who at a later
date occupied the territory, For in
stance, it is seen that the race that
made the pottery was very fond of
music, and many recognizable forms
of musical Instruments have been
found among the graves. There are
flutes and pipes and whistles of all
Muslciam of the Ancient Race.
serve with chopped hard-boiled eggs spread
over tbe top.
Spanish Peppers.
CUT off Uie stem and extract the seeds.
Wash well and fill tbe peppers with
the following hash:
Cut up lean pork, bacon, pickled pep
pers, paisley, garlic, tomatoes and turnips.
Brown them In a pa:, into wnlch two table
spoonfuls of fresh butter have been melted.
Season well. Stuff the peppers and block the
opening with beaten eggs and eornmeal. Place
the filled peppers In a pan in which a small
quantity .of olive oil is boiling. Over the
peppers sprinkle a few filbert or hazel nuts,
some bread crumbs and a little saffron.
Serve witii a few hard-boiled eggs. Servo
while very hot.
Chicken With Rice.
(Another way.)
Cm. up the chicken and fry it in lard,
addtng gaHic, parsley, tomatoes ■ and
peas. Brown them all, adding saffron,
cloves and ground bird pepper. Oyer
this spread half as much rice as chicken, The
rice, of course must have bee,; previously
boiled. I'se a very quick fire at the start
and let it islov down until tiie moment of
serving thofJjfth.
Viscayan Codfish.
WASH ' a medium-sized, salt codfish,
cut it' into slices. Roil it in fresh
wate*.. Meanwhile, in the toasting
gi-ill .jrfVy some fresh tomatoes that
have been crushed in a plate. Cut very
small somei onions und brown them In oil.
Before the exploits have taken a brown color
add the tomptoes. Cook well.
Place the .slices of codfish in an earthen
pot. Lay tlirtu flat and symmetrically and
pour on the top the fried onions with to
matoes. Crxik well again. Shake the whole
carefully to prevent the fisli sticking to the
pot.
After boiling well In salt water baste them
with fresh lard or witii olive otl to which
has been added the juice of crushed onion.
Add a bit of garlic, a kirge tomato and a lit
tle parsley and cayenne pepper. Add two ta
blespoonfuls of water and finish the cook
ing over a slow fire.
Marine Salad.
WASH lettuce, endive or dandelions. Dry
them quickly. Pour over them three
tablespoonful* of best olive oil an
hour before serving. At the moment
of serving add one tablespoonful Of wine vine
gar. Spread about the dish a dozen anchovies.
Endive Salad.
Chop the white part and add sliced toma
toes and cucumbers In equal parts; also few
slices of cold capon. Hub garttc on the slice
of bread and break It up Into small crumbs.
Sprinkle these over the endive, tomatoes and
lettuce. Serve with French dressing.
Celery Salad.
For this Salad ihe celery must be very
young Dry it well and cut it Into small bits.
kinds. Stringed Instruments, re
sembling that Egyptian harp, are
many, The row of reeds, or "Pipe
of Pan," occurs often, usually,
straagalf snough, at the lips of a
fare Stftmtly resembling a satyr.
Again, one extraordinary group
shows v human figure chained to a
rook with a vulture gnawing at his
Intestines—the earliest representa
tion yet discovered of the legend of
Prometheus. Another grim fantasy
shows a couple of skeletons embrac
ing.
The discovery of the ancient pot
tery was made 'by T. Hewitt Myring,
an Englishman, who had visited the
Chi moans valley to regain health.
Tho objects range in size from
three Inches to two feet and more.
The portrait busts were colored much
in the same way as tho Tanagrlnea,
the old Grecian statues, or at a later
time, the busts of tho Renaissance.
lake tho Tanagrlnes, the potter
shows the details of the everyday life
of the people, it would seem that
the Chlmu, If it were the Chlmu who
made thorn, worn fond of elaborate
dress, for even in this one collect in'),'
there are more different kinds of hat
and head dresses than a Parisian
milliner could display. Some of tlie
bats are quite modern; for instance,
there Is a trleorne, that might have
served as model for the famous
hat of Napoleon. The women in
their gowns resembled somewhat the
women of the Mlnoan civilization of
Crete, whisk in its turn might have
furnished models for the present
day.
Clowns were as popular as the
French Pierrot and occur frequently
in the decorations.
They were as fond of children as
tho Greeks, and great numbers of
toys are among the collection. Among
these, recovered from the graves of
little ones, are true rattles, parrots
Unit still whistle when the tune that
leads down into the bucks of then
heads is blown In, roiling dolls, ot
spheres surmounted by a head, that
ruck back to Its balance no matter
how it Is placed, just like those be
ing sold on the street now
Among the toys is ono that must
The Deer Cod, Showing The Sun God With His Nimbus
Moon Symbols. of Serpents.
if yon ran afford it. t'ne knoii celery alone la
excellent arid nutritious. Serve with French
dressing.
Chicken Salad.
Shred the meat of the chicken. Add to it
a hash of veal in very thin sauce, one of the
sauces described last week. Add tiie chicken
to the veal, pouring oil in slowly dro-> by
drop. Mix them well and serve witli hard
boiled eggs and lettuce leaves.
Lettuce Salad.
Cut all of the white part of the lettuce
from the green leaves. Chop tiie green leaves
fine and add small onions to taste. Dress all
with a French dressing and some hard-boiled
eggs rut in halves.
Francillon Salad.
Boil potatoes In a broth. When cold slice
the potatoes, At this time, or while rooking
(I prefer the latter) flavor them with salt,
pepper, oil and vinegar, Add two wine
glasses of French claret. To these add pars
ley, chicory and bay leaves, with celery
chopped fine. 801 lln a broth with scpiids.
Mix tiie whole thoroughly with wooden
spoons. The best proportion is one-third
■quids to two-thirds potatoes. Once well
mixed, arrange in a shallow dish, covering
tiie mass with slices or truffles. This salad
must be prepared two hours before dinner
and must be eaten very cold.
Sauce a L'Espagnole.
Trimmings of veal, bits of game and poul
try, two slices of ham. sweet bay leaves,
onions, one head of garlic, half a head of
celery, one tablespoonful of soy, one table
spoonful of catsup, two wine glasses of sherry
or Taisin wine, a bit of butter thickly cov
ered in flour. Put the meats into a stewpan
with about a quart of cold water. Cover
it close and boll, for an hour or more, over a
good fire. Add the herbs and spices minced
and mixed fine. Let these boll together for
two hours. Strain and serve.
Sauce Bntne.
Melt n quarter of a pound of fresh
bttttW. Add to it four or five table
spoonfuls of flour. Btlr tho flour
Into the butter, stirring always In the
same direction, I'se a wooden spoor..
Stir until the flour and butter are a
golden brown color, or. If preferred,
a rich chestnut. Lot this cool. Mean
while, lei a pint or more of broth bfl
boiling. Pour it into tbe itwa at .
beat them smoothly together. Put
the mixture at the side of the stove
and, when cool. skim it carefully.
When it looks quite clear put it over
a quick fire.
With a large spoon dip up the
sauce end let It fall buck into t.ie
mixture repeatedly. This la so that
It will not stick to the pan. Con
tinue to work at It in this way until
the sauce is smooth but not thick,
Strain it through a sieve. Pour It
into a tureen and go on stirring un
til it is nearly cold. Drop into it a
few small lumps of butter and stir
well into the sauce. This will prevent
the sauce forming scum or skim as
it grows cold.
Beef a la Portugaise.
Cut a rump of beef from the bone
and divide it Into two pieces. Sprinkle
flour over the thin end and fry it to
a nice brown. lioil SO chestnuts. Chop
25 of them. Chop with these a quar
ter of a pound of beef suet, one onion,
a bunch of sweet herbs, a sprig of
parsley and an anchovy, seasoned
with popper and salt. Mix all with
the yokes of two eggs and stuff the
thick end of the beef with it. Put
the beef Into a stewpan with two
quarts of strong beef broth and half
a pint of White wine, a clove of gar
lic chopped fine.
Cover the stewpan closely nnd stow
gently for four hours. Place tbe
thick'piece in the center of the dish
and the fried, thin piece at the sides.
Set it near the fire to keep hot. Strain
the gravy. Skim all the fat from it,
put it Into a stewpan with a piece of
butter rolled in flour, one teaspoonful
of browning, some pickled cucumbers
cut in slices, aad the remaining chest
nuts peeled and skinned Poll it all
up until it is thick and smooth. Sea
son with a little cayenne pepper and
some salt. Pour it over the beef. The
dish is complete when garnished with
a few fried oysters and slices of
lemon.
Mme. Tetrazzini Preparing; Lettuce Salad.
J,\»V« ]?^"." L a copy of the first vaude
ville show "and "whrci; on
this page, it is a typical stage, p,''"'
tacted by curtains, upon which arc
the models of quaintly dressed miie.
Models of the houses show unit they
had sloping roots in-, i llie flat
surfaces of the Ineas ~ the modern
Indiana
A pronounced love for animals may
be truced in tha numerous excellent
representations that appear of toads,
deer, antelope, owls, barnyard fowls
and cat.s. The snake only appears us
v decoration for the bead or the sun
god, which, remembering the Egyp
tian a again, and their winged ser
pents and serpent crown of Osiris,
ulso a sun god, is very curious.
Pish, crabs and lobsters evidently
bad a religious significance, and It
would seem that there was at least
one crab god. Their trumpets were
elaborate, some of them resembling
the Jewish and one possessing a
strict resemblance to the "buclna."
or war born, of the Romans, which
ended In tiie head of a wolf. tbe
open jaws forming the horn through
A Very Realistic Bat.
which terrifying; sounds emerged.
Their art of portraiture, however,
is the most wonderful thing revealed
fnii forgotten race. The 10-ad with
the skull cap Sas *' ar flaps shown
among the photographs of; " 11 * P** o
miglit liave been made yeateday.
other large head, with its bird orna
ments, close set eyes and high nose,
is ancient enough in character, but
most modern in treatment. Among
the busts you may see the clown,
grinning, one eye shut and mouth
aslant, as though lie had stepped
from a twentieth century circus.
Here is the grotesque face of a
man tormented by toothache, just aa
you may see him In aame thirteenth
century Gothic carving, and here are
faces swathed in turbans or shad
owed h> a fez almost exactly like
the modern Turk or Egyptian.
It i.s curious to note that tha
valley where these discoveries were
made Is the lengendary hiding place
of the treasure of the Incus, part of
which was found in 179ti, and
amounted to many millions of dollars
in value.
Probably the first Vaudeville Stagi
—Mice on a Covered Platform.