The sun., 1885-04-19
UHlr IHEr Ear Nv PERSIA.
rss 0.os. Csenw Food % tie Pwss ssA Ne
Ds,aty Dissss .S tie wssissS.

fFoH me W JIWNsse eafVts
In every large town cook shops abound.
sheep at. roasted whoi. IN ovens. aud sOid hot
10y tho slice. Tho -hespa' heads hnd feet are
poilsi s.rarata.y. and their rr~tara'lon and
favor among al, classes In Persia Is the kobab
There nr. two varieties OF kabAh. One il W ,ds
fnv onions into n paste ilne as sausage nlsat
chre'rily moulded over sk.wer. toss'"i over
THIS il tue 9ahab " the bazaar. the delicacy Of
the lower classes
At me dinner nour tsunse) AMI at the break:
fast hour lnnonl crowds surround the shops OF
the kAtah sellers. tAch man carries MS bread.
which il usually tsxib ~ ioaf two feet long. =
loot wide. AMI MAJ AN inch thlcs. Til. Gus
his bread. and sthcr sits down and eats IL then
ana thets or takes the meal homo to hls fam v
Ia any case. u hot dinner OF roast msat can be
onta ined for from one penny to thresp"nc-
head for the, price OF . single skewer oi the
containing about half u pint Of hot. strong and
ssavory meat soup are s2.d ior penny. These
IL he can afford IL. The meat IL pounded and
served with the SOUP or eaten aiterwArd ~
But in Persia, as In tho rest Of the East.
bread. rice. or dates are the real tood--,he meat
merely the sauce or bonnie bouchs PersiRns VI
all agss ars very fond OF confectionery. and are
constantly devourins swee,s. These are gem
ernIIy pure and good hut thcrs is LITTLE yaristy
in color: most 81 them being white. and nearly
all are Favored with ampn Iuicn.
The lowrr-c,ass Persian will ent several
meal: thsy -ht ou lons AS we eat apDi.s. Ponce
xrnnatss und msions ars IN great demand NJ
food. and the melons. which run to fourteen
b"rs are looked on as fruit, and are eaten in
iars. Gnnnittss BY rich nnS r0"r They are
often had tor a haltr.nny. Grapss IN infinite
variety and of the most delicious kinds. from
the huge long grape which measures two
inches, to the tiny sultana. sweet rs honey to
the taste.
The curds or mast Is simrly mads by adding
asmal portion oi the rrnnet or 9 40 Old curds
to warmed milk in u few hours 1t sets into u
mass. the crealp on the top. IL eaten the flrst
hay !. ixn w a"wed s .1 rsmsn ts
this sour state 1t is prrferred. and s eaten with
honey: honey: I spgar, g or grape ,s sugar; , EsEs boiled
rom "Ss1 s"s s3sr Ss s; %?r ss:
things. then. form the cheap and varied diet Of
than; never by tho we'll to do.
The townsp.ople and the wealthy am ong the
par.ans devots much attention 10 good living
Breakfast generally is comrarntively light
meal. hut consists of several ptais OF varying
merit. but always served hot: i. is taken about
partly because the Persians are lavishiy hos
n'riy rs all Ss
kababs OF another kind to those We hRvs de-
.srih.t taEs the palm a,nons Persian dishes to
size ota walnut are skYwered on u slender rod
delicate fat of the huge tail OF the oriental
sheep are put on alternately. 2 sp"pfon OF gar;
Ic OF onion Is huuSn, AMI tfle khDaD IL tDhStAu
oysr u !lerce llre and hanlrd hot: 1t is eaten
with liJti" salt and a,sup"ezs Of lemon.
,, piliaws y are merely boil.h meal, ventson; %, Or
but,sr j. aided. wo fear to say how much pill.
1uuils pigeons. doves. and young pnr,ridges
ar. handed hot on the spit itself to each guest.
eSsts I'm IN RI. sG; :;
The religious. and there are no rabbits.
Fish il seldom seen, save on the SEA const.
En- ntr.s.A. nF rif nd a Nhay A ra
nearly always eaten with boiled rice. which, Is
served paiu. without butter. and termed chit-
which consists OF a chicken. partridge. or lamb
meat bo! led 10 rags. served hot with sauce Of
sarsa bu,.T sn
tho same bases with unrire grapes and butter
another with siewsd apricots and butter. or
nrs eaton with largo quantities OF pain boiled
rice, seemingly very rich. yet In combination
| !icious ana Europeans residing In Persia soon
| apprecints them.
Confeetionery and, pastry are consumed il,
Weighing only n few pounds. arc roasted whole
nnd s'H.en %tI dates nI "iIn. ShsstnH;
bowls. is always served at dinner. Ii consists
and is drunk from huge wooden spoons. These
are sometiInes so thin AZ to be in parts trans;
Hs eS A.. S.n "
value. and tho wealth Of n Persian is often
shoSn in the variety and value OF his wooden
sherbet spoons.
In it's way. tn" Persian cuisine Is MS scientific
as that OF France. Everything is good and
| ptcntiful: there arc No aiu lt-rations; the only
!ault Is on the side Of profuson. The Tree use
| OF clarified butter. 1t must be remembered, Ia
| to anabls tho pHrtaker to swallow the rice
| which is served with most disnes. Unlike the
| Turk. the Persian never serves a q ish that Is
nasty. We once saw Turkish dish which
consisted Of nuberxines stuffed with garlic
aiproprIHts name of" "ths Imam Ia in,sd !" '''
Persian dinners are always preceded by pipes
| thubb!e bubbles .whi,etsa and swest. are hand
cd around. Then servants bring in long !eath-
ern sheet and place u on the ground; the
guests taSo their seats around IL. sIua.ting on
| the ground. 4 Nat ioat ot bread. OF tho kind
wa have described. Is placed before each man
| Music plays. The dinner Is brought in on trays
ah--t: tho covers arc removed: the host .av.
| "Bsmillah e. In tho name of God J, and Ia
| silence all fail TO with their fingers. There IL