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FOREIGN DISHES. |
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Chupe de Carnero. (Soup.)—Take 2 lbs. of mutton, such as you would use for mutton stew, and cut it in pieces. Put in a pot 3 red peppers, a chopped onion, and a tablespoonful of lard, fry the mutton in this till a little brown; add 3 quarts of water and boil slowly for an hour and a half; add a small cupful of rice, 3 or 4 potatoes cut in pieces, and a tomatoe. Cook till these last are well boiled; season with salt and a little thyme, and serve.
BRAZILIAN DISHES.
Matte, or Brazilian Tea.—The leaves are taken from a wild forest tree, known as the Ilex Paraquoyensis, during the whole year. The leaves and branches are broken off and kiln dried in the woods, and afterwards ground or rather pounded in a mill. This coarse powder is then sent to market. For use, a little of the powder is put into a bowl, either with or without sugar, and some cold water poured on it. Boiling water is added when it has stood a short time, and is ready for use. It is drank through a tube with a strainer at one end. In the South American States the people say they cannot live without it, and that it is meat and drink. Being fatigued, persons feel refreshed at once by a cup mixed with river water. It is not so heating as tea. It is used largely.
Brazilian Mode of Making Coffee.—Into a flannel sack put the dry coffee powder, say a pint to two pints of boiling water, which drip into a vessel to be placed over the fire until it comes to a boil, then pour over the coffee, once or twice, or more, according to the strength required, bring it to a boiling heat each time. This method preserves the delightful aroma of the berry, which is lost in boiling. Use with or without sugar or milk, according to taste.
The Cinnamon Tree ts a natiye of Brazil, as well as other portions of South America and China. The trees are raised from the seed. A light and sandy soil is best for them. Trees in 6 or 7 years are fit for peeling. Trees 2 centuries old bear abundantly 2 harvests a year—May and June, and in November. The bark being broken off in strips 40 inches in length from the trees, is collected in bundles for the purpose of fermentation. The epidermis is easily removed; it is slowly dried and rolled up in the form of a quill. There are three qualities. The best is as thin as paper; the inferior kinds are not worth transportation, but are used in making oil of cinnamon.
SPANISH DISHES.
Spanish Stew.—By Mrs. Major Kellogg.—About two lbs. of petit Sol. (salt pork) or coine del norte oil. Note—Meat from the |
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