1 meal in this book
“The clergyman attempted to shrug his shoulders, but it was impossible to disguise the fact from himself--Zobéide had certainly shrunk! And within an hour all Damascus knew that Zobéide had shrunk. When Mr. Feathercock went to the barber shop the Greek barber said to him, "Sir, your turtle is no ordinary turtle!" When he went to call on Mrs. Hollingshead, a lady who was always intensely interested in all subjects that she failed to understand and who discussed them with a beautiful freedom, she said to him: "Dear sir, your turtle. How exciting it must be to watch it shrink! I am certainly coming to see it myself." When he went to the Anglican Orphanage, all the little Syrians, all the little Arabs, all the little Armenians, all the little Jews, drew turtles in their copy-books, turtles of every size and every description, the big ones walking behind the little ones, the tail of each in the mouth of another, making an interminable line. And in the street the donkey drivers, the water-carriers, the fishmongers, the venders of broiled meats, of baked breads, of beans, of cream, all cried: "Mister Turtle, Mister Turtle! Try our wares. Buy something for your poor stubborn beast that is pining away!"”
3 pints cream 1¼ cups dried brown bread crumbs ⅞ cup sugar ¼ teaspoon salt Soak crumbs in one quart cream, let stand fifteen minutes, rub through sieve, add sugar, salt, and remaining cream; then freeze.
Recipe from The Boston cooking-school cook book of 1896.
Sources: Every passage above is quoted verbatim from Library of the World's Best Mystery and Detective Stories, 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 — teal cloth, sheaf stamp.