The San Saba news. [volume] (San Saba, Tex.) 1873-1966, 1888-03-23
A Turkish Banquet.

There is nothing among the Turks cor
responding to what we call society, and
even the intercourse among foreigners in
Constantinople seemed to the Hon. S. 5.
Cox, late American Minister to Turkey,
rather duh. The Turk. however, is
hospitable. He seldom dimes alone, and
We have in Mr.. Cox's recent book this
entertaining account of banquet in
high life: 1.-THE Pasha sits down, cross
legged, on a divan, and his eunuch, or
aga, brings him chased silver basin and
ever After the Oriental method, water
is poured upon the hands. Another ser
want brings in gold-e.nbroidered nap
kin; then drawing up low table, which
is becoming common now in our West
ern households as an article of bric-a-
brac, being inlaid with mother-of-pearl,
an attendant places upon this the waiter
loaded with the repast. There are many
dishes to suit a variety of tastes. A ia
vorite dish is a lamb roasted whole. 1t
is stuffed with rice, raisins and the favor
lite pistachio nut. This nut is sold upon
the streets of Canstantinople as common
ly as the peanut in New York. 1t is the
pearl of good things. Then comes del
icate dish of small fish, and there is no
place equal to the Bosphorus for this arti-
Gle. Eggplant, if it be in season, appears
fried in oil, and followed by boiled
squashes stuffed with hash. The Turk
ish hash is by no means to be derided,
for il is neither second handed nor equiv
ocal The national dish is called dolma-
Hash is an element Of that dish. Hash
and mutton is the piece de resistance.
Rice is served with it, as well as with
rabbit, and both are cooked in vine
leaves. Then we have chicken-breasts
stewed in rose-water, and cakes of flour
and sugar. or dough. sweetened and
cooked. Then the jellies, the sherbet,
the exquisite rose preserves and various
'dulcet syrups, tinct with the Gin
namon.' Nothing equals the rose
preserves in the eye of the
Oriental housewife; and here, by way of
parenthesis, it is just to say that the
housewifery of the Turkish matron
cannot be overrated. She has much TO
do and does it well. There are number
of side dishes in small saucers-most of
them delicate and unfamiliar TO US. To
crown the repast comes the pilaf. This
is dish of rice seasoned with butter and
tomato juice, in accordance with an in
variable cnstom at every meal.
''Is not tbs menu a sign of advanced
civililationl Is not this feast fit for
Lucullusl One of these Easter dishes
has as much patriotic flavor as the roast
beef of old England, the frogs of
France, the ola of Spain, or the hog and
hominy of America. 1t is the plenteous
plat, the national dish. II is worthy of
all acceptation. 1t is sometimes spelled
pillau, but generally pronounced plat.
1t is on every Turkish table. 1t may be
made in various ways. but its very soul
consists in the essences and sauces which
belong to the stewed meats, over which
plain boiled rice is poured. The rice is
as white as the unbolted snow of Boreas.
To Turkish or Arab peasant or soldier a
dish of pilaf Is feast Of the gods, and
as prepared here in the East would
adorn Delmonico dinner.
II am not aware that the Roman gor-
maud ever ate with his fingers, nor have
| ever seen any classic announcement of
the number of tines to his fork; but it
will be many decades before the Turk
gives up the habit Of eating with his
fingers, or regarding the knife, fork and
spoon as otherwise than unhandy table
ware-wasteful and ridiculous.
Are there any liquids on the tablet
No. No bottles, no pitchersi No; only
large glass of water for each guest at
the end Of the entertainment.