The times. [volume] (Richmond, Va.) 1890-1903, 1900-05-27
DINING IN
LITTLE EGYPT
\ Fad Which Has Struck Society is
the Eating OF Dinner After the
,5,,rcrofth Orientals.

NEWPORT. May PA rumor has been
circulatsd in Newport concerning ZIG
summer plans of very prominent society
woman recently returned lfohA ,itb
70 Cairo that makes one deslrlouS Oh pS-
coming more enlightened as TO me 90
nestle customs of the people OF the ofteii'
particularly Egypt. The story is 10 tie
effect that the 1natron in question, VINO
is ambitious and very original, VIII give
aurine, the season a dinner that VIII De
Cairan in every detail, the restrictions
being confined even to dress. :,
the idea. if put into execution, VIII
prove the most novel that has ever oeeh
carried out in Newport and Will ecApse
even the private vaudeville entertainments
and cake-walks which nave grown ilio,lo-
tonous since deprived OF their unique
ness
Dining a la Cairo is a pleasure not 10 De
reear3ed with indifference from an cpl
c1lrean standpoint, for the Egyptian "o-
men are specially versed in culinary art
The fashionable hour for dinner IN Inc
home of a conventional Egyptian hostess
is, like our own. between SIN anu seven
o'clock in the evening.
T5non entering the dining-room OF q
Cairan hostess the first thing to attract
attention will be a somewhat starting
absence of light, other than that provided
nv he moon or stars. There Is no roof.
From 1.-The walls there will PROBABLY
come the cooling of pigeons, as no Egypt
ian structure is complete without lts
nigaon cotes. While the matched roof Is
the exception in Cairo, there are stretched
across the tops Of the houses pores ioi
the support of a roof IN case the iaihiis
should he able to add this pretentlous
feature. ~, >.
The floors are built of earth which IS
covered with rugs of old and beautiful
design. and the upholstered walls are also
draped with rugs.
THE TABLE
The rigs however, form the most ex-
tensiye furnishings of the Egyptian din
ingroom, for there are no chairs, slde-
boards, china presses ana such nke ac-
cessories as are employed in fitting up
th, European ''salle a manger.'
What serves as the dining table is a
small folding contrivance which supports
. very large brass tray. These trays
are. as rule, large enough TO accom-
modate five or six persons. In wealthy
homes, however, they are made much
larger and sometimes are engraved with
the most beautiful Oriental designs. Cush-
ions are placed around the table ana
upon these the guests sit in rather squat
ting posture with the limbs folded under
them.
AS soon as the family is seated the
servant appears bringing a napkin for
ga ch person. In the absence Of a servant
the head of the family assumes these
duties When the napkins are distributed
he disappears, soon to re-enter bearing
in one of his hands brass bowl and in
the other pitcher of warm water. Each
member of the family in turn stretches
forth his or her hands, when the water
is poured over them. After the hands
are dried and the napkins are laid aside
the first course is served.
This, in the simplest as well as the most
ostentatious Egyptian homes, consists of
a sort Of bouillon made of veal or native
vegetables; there is also bouiilon made
of certain Egyptian fruits that is very
delicious, but il is seldom served except
upon occasions Of great festivity. Unlike
the bouillon of our land. the Egyptian
SCUM is served in small brass cups instead
Of china ones.
The second course consists OF rice. This
is cooked ra Their soft and served in a big.
bowl which is brought in and set In the
middle Of the table.
AS soon as the rice has been placed on
the table eac1 person IS served with
large piece of bread which IS very dark.
but very delectabIe. The hostess then takes
a handful Of rice from the huge brass
receptacle and deposits it in the hand of
her next neighbor, dipping back and
forth until each member Of the board has
been supplied with sticky handful OF
the vegetable. As soon as one dishtul is