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Squid in Its Own Ink

The "ink" of squid, from which sepia coloring is made, is relished as a natural sauce for this fish in the same way that ducks and chickens are cooked in their own blood in creole and foreign recipes. But since we as a nation are squeamish about cooking with blood, the same rich dark color may be simulated by cooking squids with chocolate, as Mexicans do, and with added flavor.

Squid is as succulent as octopus and you can either go jigging for it yourself or buy it cheap enough in markets along our coast. It is also cooked and canned in the West Indies for export to Latin Americans resident here and you can get it in Spanish and other foreign stores.

Tails: The ponderous fat tail of oriental sheep is a highly prized morsel, broiled, braised and in soup. Pig tail is popular in South American stews and chipolatas, and even Anglo-Saxons don't balk at a brimming bowl of ox-tail soup. Tapir: This overgrown pig or half-size hippopotamus is a clean-living vegetarian whose meat is quite the rage in its Brazilian home.

Tiger: Fresh and dried tiger meat are sold in Chinese markets. We toyed with a haunch of black Brazilian panther once, but even after marinating for a week it still tasted too much like cat. Tiger bones are heap big medicine throughout the Orient, along with powdered young buck horns and elephants' tusks. Fancy prices are paid for them when mixed with samshu and things, and bottled as Tiger's Milk, to impart beaucoup Dutch courage. A part of fuzzy young deer horns, taken in the Spring, brings as much as $20.00 in Shanghai, and more in our Chinatowns where they're powdered and taken as medicine.

As a matter of fact, in American Frisco, whenever tong wars are in the offing, dried tiger meat appears in the markets, to supply the courage to shoot it out. Turtles: