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Show " SPANISH DISHES. flow to TTaa Oil In Conking; Without It DinHtrreeatlla KfTerts, Tliongh, as a rule, Spaniards of tha better cIiisr lire not early risers, they begin be-gin the day with tho desnyuno, at they call the meal. This usually consists of a largo cup of milk and coffee, or a small cup of thick chocolate, with a kind of cake called ensaimada. The chocolate is made with milk, never with water, except ex-cept in tho poorest families. Between 1 and 2 p. m. old fashioned Spanish folks have their dinner. The table is very simply laid with a clean clotli and several sev-eral plates of sweets and fruits; flowers seldom appear; saltcellar, pepperbox and mustard pot never. A spoon, fork and knife lumped together, a tumbler for water and a small wineglass are set at each place. A .Spaniard never commits tho heresy of mixing wino and water; he says it is spoiling two good tilings, A goodly sized loaf of bread flanks each plate. Tho soup tureen is first handed round, and, although its contents are a trifle preasy, nothing can bo more nourishing. It is compounded of all the good things that go to make up tho classical cocido or puchero. The substantial portion with which tho soup is made is placed iu three separate dishes and cerved up immediately afterward. On ono di:;h figure large, thick slices of boiled beet aud pieces of fowl with slices of bacon; on another appear tha garbauzos, or chick peas, and on the third are tim vegetables veg-etables with slices of chorizo, or sausage. Tho cocido is usually eaten as it is, though in sumo bouses tomato sauce is added. Tho puchero, or cocido, takes its name from the pewter pot in which it is slowly boiled. In every well regulated regu-lated home throughout Spain the coeddo is made oueo a day, and a right good tiling it is, as at any hour you may chance to need a cup of broth yon can be supplied with it. The next dish is the frito. Frito means a fry, and the dish usually consists of fried brains, fried bweetbread, croquettes of fowl, etc. In no country are things fried better than in Spain, because good olive oil is used to fry them in, and oil makes those delicacies moro crispy. That Spanish oil may be turned to good account for anything in cooking will no doubt cause nnbouuded snrprise. There is no denying deny-ing tho fact, however. Food ill prepared with oil is no doubt a trying case in so far as the palate and nostrils are concerned, con-cerned, but a good Spanish cook knows well how to disguise tho taste of the oil in many ways. The simplest nnd perhaps the best advice ad-vice is to let the oil come to a boiling point and to throw in a piece of bread, which is taken out as soon as it becomes brown aud thrown away. This takes off any bad taste the oil may have. Tho pan is then carried to an open window and the steam blown away, a process which as effectually clears it of any unsavory un-savory smell. Boston Transcript. |