4 meals in this book
“Our first encampment had considerable pretensions to the picturesque. It was pitched beside a small lake with rocky banks—a portion of the Nile—where the date-trees looked luxuriantly verdant, and the refreshing aspect of the water suggested the bath I was very soon enjoying. The three white tents were arranged in a semi-circle, another being formed by the numerous boxes—a principal object was the fire, bearing four or five copper-pans, in which our dinner was cooking. Standing by, were the swarthy Arabs, peeling onions and potatoes, like English kitchen-maids; a little further on, a group of camels were devouring fresh-cut grass, whilst their drivers, at a convenient distance in another group, were eating with equal relish dates and bread. On the other side, the rest of the camels, and their drivers, were similarly occupied; near me the fifty hens were proceeding to devour the beans, that had been scattered for them, displaying a most pugnacious spirit at every heap, and making a prodigious noise and fluttering, to show their enjoyment of their liberty. The turkeys had selected the top of the hen-coop for their own place of rest, but some of the hens appeared to entertain the same ideas of its comfort, and then the former took violent measures to dispossess the intruders.”
Use recipe for Health Food Muffins (see p. 67). After the first rising, while kneading, add two-thirds cup each of English walnut meats cut in small pieces, and dates stoned and cut in pieces. Shape in a loaf, let rise in pan, and bake fifty minutes in a moderate oven. This bread is well adapted for sandwiches.
Recipe from The Boston cooking-school cook book of 1896.
“Our grand dinner was now about to come off. We had invited Latiffe Pasha and Ali Bey Hassib; and already his Excellency’s head-cook and servant had made his appearance, bearing his master’s silver-spoon and fork, and a curious tray full of little dishes or saucers, containing condiments. There were sixteen of them; two of cucumbers, two of oranges divided, two of sugared pomegranate, two of parsley-salad, two of radishes, two of onion-salad, one of figs, one of eggs, and two little cups full of garlic and milk. This is a Turkish custom, and the little vessels looked pretty on the table.”
Butter is an expensive article, and should be selected with care. If one have the proper place for storing it, and can get it direct from some trustworthy dairy, it would be economical to purchase the winter’s supply in October. About fifty pounds will be enough for a family of two for six months. This should be put up in two or three small tubs. It must be kept in a cool, sweet place. Eggs, of course, are best fresh. It is wise economy for the young housekeeper to pay the extra price, and always be sure of the quality of her supply. Pure milk is a most important adjunct to the table. As far as it is in her power to do so, the housekeeper should see that the supply comes from a wholesome source, and then do her part to keep the milk good by having the vessels perfectly clean and the surroundings such that the milk shall not be contaminated.
Recipe from Miss Parloa's Young Housekeeper of 1893.
“Afterwards, you arrive at a shop where a kind of date preserve is sold in large slices, which smells a great deal better than it tastes. A still more seductive smell attracts you to the next shop, which is smoking fiercely. On the counter, gridirons are ranged over charcoal fires, upon which a quantity of little rolls of beef and mutton are grilling; and several Arabs, having passed by the baker’s, are here regaling themselves with bread and kabobs.”
496. Use freshly-gathered parsley for keeping, and wash it perfectly free from grit and dirt; put it into boiling water which has been slightly salted and well skimmed, and then let it boil for 2 or 3 minutes; take it out, let it drain, and lay it on a sieve in front of the fire, when it should be dried as expeditiously as possible. Store it away in a very dry place in bottles, and when wanted for use, pour over it a little warm water, and let it stand for about 5 minutes. _Seasonable_.--This may be done at any time between June and October.
Recipe from The Book of Household Management of 1861.
“At four o’clock, having had three or four hours’ rest, we are again on our way. The sun is hotter between three and four than at any other portion of the day. We are, of course, sufficiently delighted when, towards seven, we are in sight of our tents, probably on a bank near the river, with a beautiful prospect of blue rocks and luxuriant grass, which cannot fail of looking pleasant after the desert of all day. Possibly, however, the encampment may be in the midst of some arid plain, or under some sterile rocks; but wherever we may be, there is our home. The Bedouins are walking about, or are lying here and there quietly smoking. Our servants are cooking our desert dinner—everlasting Irish stews, and never-ending _soupe à la Julienne_. Appetite, however, seasons the humblest meal; and, therefore, it was seldom that either soup or stew was neglected. Indeed, to say nothing more than the truth, on many occasions the novelty of the scene, the sense of adventure, and the fatigue of the day’s journey, lent such a relish to our unpretending _cuisine_, that we enjoyed ourselves a great deal more than it is probable we should have done, had we dined at the best-arranged table in Belgravia.”
[Illustration: STRIPS OF VEGETABLE.] 131. INGREDIENTS.--1/2 pint of carrots, 1/2 pint of turnips, 1/4 pint of onions, 2 or 3 leeks, 1/2 head of celery, 1 lettuce, a little sorrel and chervil, if liked, 2 oz. of butter, 2 quarts of stock No. 105. _Mode_.--Cut the vegetables into strips of about 1-1/4 inch long, and be particular they are all the same size, or some will be hard whilst the others will be done to a pulp. Cut the lettuce, sorrel, and chervil into larger pieces; fry the carrots in the butter, and pour the stock boiling to them. When this is done, add all the other vegetables, and herbs, and stew gently for at least an hour. Skim off all the fat, pour the soup over thin slices of bread, cut round about the size of a shilling, and serve. _Time_.--1-1/2 hour. _Average cost_, 1s. 3d. per quart. _Seasonable_ all the year. _Sufficient_ for 8 persons. _Note_.--In summer, green peas, asparagus-tops, French beans, &c. can be added.
Recipe from The Book of Household Management of 1861.
Sources: Every passage above is quoted verbatim from Khartoum, and the Blue and White Niles, free to read in full at Project Gutenberg. The recipes come from cookbooks of the period, also free in full. All are in the public domain in the United States. The binding is ours — moss cloth, lamp stamp.