5 meals in this book
“"_October 1st._--We had a heavy pull against tide, and arrived at Sarawak about 4 P.M. We had eaten nothing since breakfast at 8; and we had to sit and talk, and drink tea and smoke, till 8 in the evening; then dinner was announced, and we retired to the private apartments--my poor men came willingly too! The table was laid _a l'Anglaise_, a good curry and rice, grilled fowls, and a bottle of wine. We did justice to our cheer; and the rajah, throwing away all reserve, bustled about with the proud and pleasing consciousness of having given us an English dinner in proper style; now drawing the wine; now changing our plates; pressing us to eat; saying, 'You are at home.' Dinner over, we sat, and drank, and smoked, and talked cheerfully, till, tired and weary, we expressed a wish to retire, and were shown to a private room. A crimson silk mattress, embroidered with gold, was my couch: it was covered with white gold-embroidered mats and pillows. Our men fared equally well, and enjoyed their wine, a luxury to us; our stock of wine and spirits having been expended some time.”
If treated at once such stains seldom give much trouble. Place the stained part over a large bowl and pour boiling water upon it until the stain disappears. If, however, the stains be of long standing, and have been washed with soap, it will be difficult to get rid of them. Javelle water (which can be made at home or bought of a druggist) will do it. Put about half a pint of Javelle water and a quart of clear water into an earthen bowl; let the stained article soak in this for several hours; then rinse thoroughly in three waters. It is only white goods that can be treated in this manner, as the Javelle water bleaches out the color. Another way to do is to put a little of the Javelle water in a saucer or small bowl, and soak the spot in this until it disappears. Rinse thoroughly.
Recipe from Miss Parloa's Young Housekeeper of 1893.
“The coasts and rivers abound with excellent and wholesome fish in the greatest variety, and of the most delicious flavors; but such is the miserable state of society, that few Malays have either the inclination or the inducement to venture beyond the mouths of their rivers in quest of them; and even there they are more indebted to the industry of the Chinese with their fishing-stakes than to their own labor for the supply of their markets. The names of their fish are, the kakab, klabaw, jilawat, lai-is, pattain, udang or prawn, shrimp, talang, sinanging, bawan, rowan, taylaon, duri, bleda, tingairy, alu-alu, pako, jumpul, pari or skait, boli ayam, tamban or shad, belut or eel, iyu or shark, lida or sole, batu batu, kabab batu, klaoi, krang or cockle, tiram or oyster, tipy and lapis pearl oysters, cupang or muscle, all the varieties of the turtle, with several other sorts.”
349. INGREDIENTS.--2 tench, 2 eels, 2 onions, a faggot of herbs, 4 blades of mace, 3 anchovies, 1 pint of water, pepper and salt to taste, 1 teaspoonful of chopped parsley, the yolks of 6 hard-boiled eggs, puff paste. _Mode_.--Clean and bone the tench, skin and bone the eels, and cut them into pieces 2 inches long, and leave the sides of the tench whole. Put the bones into a stewpan with the onions, herbs, mace, anchovies, water, and seasoning, and let them simmer gently for 1 hour. Strain it off, put it to cool, and skim off all the fat. Lay the tench and eels in a pie-dish, and between each layer put seasoning, chopped parsley, and hard-boiled eggs; pour in part of the strained liquor, cover in with puff paste, and bake for 1/2 hour or rather more. The oven should be rather quick, and when done, heat the remainder of the liquor, which pour into the pie. _Time_.--1/2 hour to bake, or rather more if the oven is slow.
Recipe from The Book of Household Management of 1861.
“"The town called Songi is of considerable size, and the entire population along the river may certainty be reckoned at from 2000 to 3000 persons, independent of Dyaks. The country has a flourishing aspect, but the soil is represented as bad, being soft and muddy. There is a good deal of trade from this river, and it annually sends several large prahus to Singapore: two were lying off the town when we arrived, and two others had sailed for that place twenty days before. The produce of the country is bees-wax, birds'-nests, rice, &c. &c., but they seem to be procured in less abundance than in the other contiguous rivers. There is nothing peculiar about the Malay population, except that, generally speaking, it struck me, they appeared better off than the people of Sarawak, or others I have visited hereabouts. We ascended the river by night, anchored a short distance from the Songi, in a tide-way like a sluice, and entered the smaller river shortly after daylight. Having sent the Pangerans ahead to advise Seriff Sahib of our arrival, we pulled slowly up to the campong of the Data Jembrong, where we brought up to breakfast. Data Jembrong is a native of Mindanao, an Illanun and a pirate; he is slightly advanced in years, but stout and resolute-looking, and of a most polite demeanor--as oily-tongued a cut-throat as a gentleman would wish to associate with. He spoke of his former life without hesitation, and confessed himself rather apprehensive of going to Singapore. He was remarkably civil, and sent us a breakfast of some fruit, salt fish, stale turtles' eggs, and coffee sweetened with syrup; but spite of all this, his blood-thirsty education and habits prejudiced me against him. Breakfast finished, we went forward to visit Seriff Sahib, who received us in an open hall; promised to get us as many animals as he could now; regretted our short stay, and assured me he would collect more by the time I returned. Among these is to be a mias pappan, living or dead. I at the same time offered ten dollars for the skeleton belonging to the hand already in my possession, and a less sum for the parts. Being the first Europeans Seriff Sahib had ever met, he was rather puzzled to know what we were like; but we had every reason to be satisfied with his kindness and the civility of his people: the inhabitants, though crowding to see us, are by no means intrusive, and their curiosity is too natural to be harshly repressed. I need hardly remark here how very erroneously the position of the Sadung river is laid down in the charts, it being placed in the bay, to the westward of Santobong, and nearly in the position of the Samatan river.”
1415. INGREDIENTS.--To every quart of water allow 2 lbs. of loaf sugar; the white of 1 egg. _Mode_.--Put the sugar and water into a stewpan; set it on the fire, and, when the sugar is dissolved, add the white of the egg, whipped up with a little water. Whisk the whole well together, and simmer very gently until it has thrown up all the scum. Take this off as it rises, strain the syrup through a fine sieve or cloth into a basin, and keep it for use.
Recipe from The Book of Household Management of 1861.
“The aborigines of Borneo, or Pulo Kalamantan, still exist in the interior in considerable numbers; there are various tribes of them, speaking different dialects. Some of them acknowledge Malay chiefs, as at Landa, Songo, Mantan, &c. Several communities of them still remain under independent chiefs of their own nation; and everywhere their origin, their language, their religion, their manners and customs, are totally distinct and apparent from those of the Islams, or Malays, who have settled on the island. About Pontiana and Sambas they are called Dayers; at Benjarmasing, Biajus; at Borneo Proper, Moruts; farther northward, Orang Idan. Their original history is as much enveloped in obscurity as that of the Monocaboes of Malaya, the Rejangs and Battas of Sumatra, or the Togals of the Philippines. On a nearer acquaintance with their language, customs, traditions, &c., perhaps an affinity in origin may be discovered among all the original possessors of the Eastern isles. The Moruts and Orang Idan are much fairer and better featured than the Malays, of a more strong and robust frame, and have the credit of being a brave race of people. The Dayer is much darker, and approaches nearer in resemblance to the Malay. The Biajus I never saw. The few particulars which I have been able to collect of these people I shall briefly state: They live in miserable small huts; their sole dress consists of a slight wrapper round their waists, sometimes made of bark, at others from skins of animals, or perhaps of blue or white cloth; they eat rice or roots, and indeed any description of food, whether beast, reptile, or vermin: they are extremely filthy; this and bad food give them a cutaneous disorder, with which they are very generally afflicted. Several tribes of them smear themselves with oil and pigments, which gives them the appearance of being tattooed. Whether this is intended to defend them against the bites of insects, to operate as a cure or prevention of this epidemic, or to adorn their persons, I cannot take upon me to decide. They believe, it is said, in a Supreme Being, and offer sacrifices of gratitude to a beneficent Deity. Polygamy is not allowed among them; no man has more than one wife; they burn their dead. They are said to shoot poisoned balls or arrows through hollow tubes; and whenever they kill a man, they preserve the skull to exhibit as a trophy to commemorate the achievement of their arms. They are said to have no mode of communicating their ideas by characters or writing, like the Battas. Driven from the sea-coast of Borneo into the mountains and fastnesses in the interior, they are more occupied in the chase and the pursuits of husbandry than in commerce. They, however, barter their inland produce of camphor, gold, diamonds, birds'-nests, wax, and cattle, for salt (which they hold in the highest degree of estimation, eating it with as much _gout_ as we do sugar), china, porcelain, brass and iron cooking utensils, brass bracelets, coarse blue and white cloth, Java tobacco, arrack (which they also like), parangs, hardware, beads, &c. Some tribes of them are said to pull out their front teeth and substitute others of gold, and others adorn themselves with tigers' teeth. The greatest numbers and most considerable bodies of these men are found near Kiney Balu and about Borneo Proper.”
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.
“The garden-stuffs met with are onions, garlic, yams, pumpkins, brinjals, greens, beans, cucumbers; and turnips, cabbages, and potatoes would succeed, were there Europeans to attend to them.”
1121. INGREDIENTS.--1 quart of white haricot beans, 4 middling-sized onions, 1/4 pint of good brown gravy, pepper and salt to taste, a little flour. _Mode_.--Peel and mince the onions not too finely, and fry them in butter of a light brown colour; dredge over them a little flour, and add the gravy and a seasoning of pepper and salt. Have ready a pint of haricot beans well boiled and drained; put them with the onions and gravy, mix all well together, and serve very hot. _Time_.--From 2 to 2-1/2 hours to boil the beans; 5 minutes to fry the onions. _Average cost_, 4d. per quart. _Sufficient_ for 4 or 5 persons. _Seasonable_ in winter.
Recipe from The Book of Household Management of 1861.
Sources: Every passage above is quoted verbatim from The Expedition to Borneo of H.M.S. Dido, 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 — plum cloth, ship stamp.