Note XXIX-10 — Chapter XXIX · THE PEOPLE OF HONDURAS AND GUATEMALA. 1800-1887.

Breakfast bill of fare: boiled rice and beans, salads, bread, butter, cheese, tortillas, coffee and milk, fruit. Dinner: soup, beef, salad, a variety of vegetables. There are other dishes, such as ollas fried with garlic, piccadillo of half-cooked lights, oil, rice, and plantains, baked slices of liver, salchichas or blood puddings with plenty of garlic, catamales filled with bits of fat meat and cheese, boiled meat, broth, etc.; the repast concludes with sweetmeats and coffee. Wines and liquors are generally of poor quality. The rum of the country is the most harmless. Cooking is generally done on an adobe fogon, or range, in a small building behind the dwelling-house. Id., 192-4.