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FOREIGN DISHES* |
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Kirby, the National Dish of the Arabs.—Many persons not Arabs, are fond of it.—It is made of brayed or pounded rice or wheat and pounded fish or mutton, mixed with the fat from the large tailed or five-quartered sheep. When thoroughly pounded it is set on a copper dish made for the purpose and baked in an oven or stove. It will keep 15 days in winter, and makes an excellent lunch for travelers. When made of fish this dish is called Kibbet Samak.
A Favorite Dish of the Arabs.—Take a young, fat, tender kid, dress it carefully and then stew it in milk, generally sour, mixed with onions and any hot spices wished.
An African Dish.—Damsons (small black plums) when dried, stew with raisins or damsons stewed together with apricots; flavor with sugar and cinnamon. This dessert is always relished very much by European travelers in Africa.
Carach Sauce—Oriental.—Take cloves of garlic, cut each into 1-2, 1-2 ounce of cayenne pepper, 1 or 2 spoonfuls of soy and walnut pickle, mix in a pint of vinegar with as much cochineal as will color it.
Dr. Gillman's Recipe for Salad Oil From Dill.—Take about 26 seres (pounds) of dill seed, first wash well and clean and spread on a table-cloth to dry in the sun. Pick it clean from all other seed and let it be thoroughly dried, then express oil in a well cleaned oil mill, carefully preventing its being stirred with a hot iron, which would spoil the oil, which is a common practice among native oil-makers. About 26 seres (pounds) of seed will yield 16 quart bottles of oil, and the whole expense will be but a trifle.
Note—Poppy seed may be used in the same way and proportions, and used for salad oil.
Foreigners soon acquire a taste for those Oriental dishes, which in tropical and semi-tropical climates are very conducive to health, when the blood becomes thin. This diet thickens it and wards ofl many diseases. The authoress had an excellent opportunity to see this tested, and was often the guest of a famous East Indian housekeeper and an accomplished lady, wife of the then great scholar in Oriental literature and an author of many valuable works in different Oriental languages.
Vegetable Curry.—Put 2 ounces of butter in a stew pan, then roll celery, onions and broccoli in curry powder; stew them till tender, add 1 cup of good gravy and a small quantity of mashed potatoes mixed up with curry powder, and stew the whole together until sufficiently done.
Corunda Jam.—Put the fruit into a jar and boil it in a kettle of water until the juice is expressed, then add an equal weight of sugar and boil until it will jelly, which will be shown by putting a little out on a plate. |
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