STRANGE FOODS

Evening Post, Volume CIII, Issue 54, 6 March 1922, Page 2

STRANGE FOODS

J.tDi. sometimes moved to supplement the noble work of the late Colonel Newnharo Davis, author, of '.'The Gourmet's Guide to Europe," and enlarge the list of culinary dainties that our Europe can provide, writes E. Ghivera Davies in a London paper. . "'.'.. For instance, 1 never heard him mention the eating of "Kaimak" (a product of milk, which is a delicious hybrid of Devonshire cre3tn and goats' milk) as one of the pleasures of life; but perhaps he did not extend his wanderings bo. far as the little mountain town of Uzhitse, in Serbia, where one may taste that delectable comestible in perfection, either from the wooden bowl sn which one buys it, ot better still, placed between the two halves of the flat brown girdle cakes, the manufacture of which the bakehouse* of Uzhitee understand so well. •'•■.' There is no need, either, to go to Vienna to taste bread in perfection; one ih»y find that at Sarajevo, either the good brown loaf, crisp without and succulent within, whereby the major pang* of hungfer are assuaged, or the white twist curled after the manner of Paris, or, best of all, your toll* and crescents, cunningly flavoured with cinnamon and caraway, .which would tempt th» most delicate palate. • * ■■ There is a little inn on the BoSftoSerbian frontier, at Vftrdishte, where, you should linger If but to taste their "Kaigan"-^-gcfambl«d egg* only, but eggs scrambled m Kaimak Instead of butter—and to see the way in which they grill their fresh-caught blue mountain Wont on wooden »k«wers over a bruehwood fife. If you are in Prague and go to ttie German Opera House, which still runs flourishingly alongside the Czech National Opera, it is proper to eat sandwiches in your box or in the foyer between the acts. Alid the Prague sandwiches are, no ordinary affaire of meagre slices of bread and butter with a mild portion of ham between. First coraef your bread, a noble slice and portly, on that i* spread a selection of cooked meats—ham, salmi, and sausage; follows U layer of. ghferkin, atop of that comes golden and white of hard-boiled egg, and crowning the Whole superstructure, a creaming of savoury sauce. Truly the Czechs are a great people's , It you go eastwards to Rumania ton Will taste many delightful things in that land of good cooking, but none better than roast kid wrapped in vine lew* and cooked in red wine. And in Bessarabia, if you go aavA to the Danube fisheries where they eatcV the great sturgeon, you 'may eat UfcV finest caviare in,the world at Viloov— the tiny Venice of the Danube, whevfl ! th« grave Lipovene fishermen live fcwi prepare the roe of the sturgeon, both fresh and salt. There are-Government fisheries,. W». at Budachi on the great lake of Aker- ! man, looking across to Russia, and. if ' you come under ptoper auspices, we guardians of the fisheries will p**p*re for you their fsmor'e fieh stew, to the making of which goes some 101b of frwh- ■ Caught and delicate fish. But I have not found »ny mention of these in, the books of. travel; nor of the Bweetmeatp, of Serbia, all nnta ««• honey and sugaT. ' There are many other delightful thing* which. I hive never-heard spoken of,» ! that it would seem f*at there is need for a new edition of the Gastronomers Guide. I cati conceive no pleas Miter task than to be taater-in-ordinatv to the compiler of such a needful work. ,