“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.”
A cook of roughly the same moment, setting down the same dish.
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.
Sources: The passage is from George Melly, Khartoum, and the Blue and White Niles, Vol. 2, free to read in full at Project Gutenberg. The recipe is from Parloa, Miss Parloa's Young Housekeeper of 1893, also free in full. Both are in the public domain in the United States. The binding above is ours — ochre cloth, lamp stamp.