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TIIK XATIOXAL GEOGRAPHIC MAC.A/rXK 



Photograph by William R. Harbour 



CONGESTED SHIPPING IN THE HARBOR OP THE CITY OP "GOOD AIRS" 



Although Argentina has only a little more than one-seventh the total area of South 

 America, it possesses more than two-fifths of the total railway mileage of the continent. 

 Most of the lines are concentrated in the three provinces of Buenos Aires, Entre Rios, and 

 Cordoba (see The Map of South America supplement in this number). 



Are you a Frenchman, loving the deli- 

 cate entrees, the dainty trifles of the 

 menu ? Voila ! there is the Petit Salon. 



Do you, as an Englishman, crave the 

 "roast beef of Old England," beefsteak 

 and kidney pies, musty ale, and such 

 dishes of your home land? You have 

 only to visit one of the excellent English 

 restaurants, where the bill of fare is 

 printed in parallel columns, English and 

 Spanish. 



Only the American will miss his boy- 

 hood dishes, for nowhere will he find 

 baked pork and beans, griddle cakes, or 

 American pie. Ice cream is beginning to 

 be popular, but, in spite of the excellent 

 ingredients used, is not like the product 

 of the States. 



A DINNER AT EDUARD'S 



There are big restaurants, gilded and 

 bedecked, with imposing orchestras and 

 all the life and sparkle of a Broadway 

 establishment before the drought. And, 

 for those who can find them, there are 

 unassuming places tucked away on side 

 streets, where one may dine quietly, with- 

 out music or ceremony, and experience 

 the joys of the true epicure. Let us as- 



sume that we are of the Fortunati, and 

 after a long walk through the gay night 

 streets find a table at Eduard's. 



The room is small, with perhaps a 

 dozen small tables and only three or four 

 waiters. As we enter, on our left is a 

 glowing fire before which sundry plump 

 fowls are roasting, whose odor is in itself 

 an appetizer. The lista dc plat as handed 

 us by a silent waiter contains scarce half 

 a page of dishes. 



If we wish, we may begin with a San 

 Martin cocktail, named after the liberator 

 of Argentina and a credit to him. 



Let us follow the native custom of be- 

 ginning our meal with fiambre. A waiter 

 brings a great tray laden with thin, cool 

 cuts of meat — ham, breast of turkey, veal 

 loaf, a dozen kinds. Let him pile your 

 plate high. Whether it is the climate or 

 the wonderful freshness and quality of 

 the meat, you may eat as much as you 

 want and still have your gustatory facul- 

 ties unimpaired for the meal to follow. 



We may have soup if we wish, and the 

 Argentine soups, rich and delicious, served 

 with grated cheese, are unalloyed per- 

 fection. But suppose we pass on to fish. 

 No question there ! Filet de pejerrey, 



