Evening Republican, Volume 23, Number 73, Rensselaer, Jasper County, 24 March 1920 — FEAST WORTHY OF THE NAME [ARTICLE]

FEAST WORTHY OF THE NAME

Montenegrins Put Up Elaborate Spread as Natural Part of the Wedding Ceremony. The feasts prepared by Monteuoprina when weddings are celebrated, overshadow the most elaborate affairs along that line In America, says Edna Worthier Underwood, la a translation of a story, “Furor DlyriCYU,” by A von Vestendorf. Two serving maids and the head of the house enter with huge, four-cornered bottles. One little drink and a dried fig open the meal. This Is a custom to banish' the taste of cigarets. which are always tn evidence. The heavy, .thick, Ink-Hack wine of Lissa is then poured, and the diners choose their favorite morpels from plates, after which sugared eggs are passed ground. This is Just the beginning of the banquet, which is followed by mineatra, baked macaroni, with hashee made from the entrails of young lambs, fowl roasted in sugar, small barboni baked in oil, baked ink fish with citron, pullets cooked with fresh vegetables, and beef served on huge platters. Wine flows in abundance, and boisterous laughter and loud talking prevail. The banquet is dosed with s special dish, after champagne has been served. A roast lamb is brought In on a wooden platter, and put near the lower end of the large table. With a lordly gesture the master of ceremonies steps forward, and with a large knife, ground as thin aa a hair, chops the lamb into four pieces with two strokes. The women continue to eat cakes and fruit, but the men spend the remainder of the time drinking.