The bridegroom chooseth as he listeth;
when American women are present, the fathers of the bride and groom
usually request the honor of leading them out.
After this first dance supper is served. If an important native
official be present, it is a point of etiquette that he take the
bride. Only a few men of high rank sit at the first table, which is
given over to women. The service is not left to servants, but all
male relatives of the family vie with each other in anticipating the
wants of the guests.
It is a feast of solid and satisfying excellence. It begins usually
with vermicelli soup (made from a lard stock) which is more than likely
to have been dished a half-hour and to be stone cold. But Filipinos
are not critical in this regard; and Americans, in view of all that
is coming, may dispense with this one dish.
Then follow meats innumerable, each with its own garnish, but without
separate vegetables. There is goat's flesh stewed with garbanzos,
onions, potatoes, and peppers; chicken minced with garlic, and green
peas; chicken boned and made to look and taste like breaded cutlet;
boiled ham; a fat capon, boned, stuffed, and seasoned with garlic,
his erstwhile proud head rolling in scarified humility; breaded pork
chops; roast pork, with unlimited crackling; cold turkey; baked duck,
and several kinds of fish.
There are no salads, but plenty of relishes, including the canned
red peppers of Spain; olives, pickles, cheese, and green mango
pickles.
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