The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-06-02
DINING IN
LITTLE EGYPT.
A Fad Which has Struck Society is
the Eating of Dinner After the
Manner of the 0rientals.

L,
circulated in Newport concerning the |
summer plans of a very prominent so |
ciety woman recently returned from a
trip to Cairo, that makes one DESTROYS of
becoming more enlightened as to the do |
nestle customs of the people Of the
Orient, particularly Egypt. The story is
to the effect that the matron in question,
who is ambitious and very original, will
give during the season dinner that will
be Cairan in every detail, the restrictions
being confined even to dress.
The idea, if put into execution, will
prove the most novel that has ever been
carried out in Newport and will eclipse
even the private vaudeville entertain
ments and cakewalks which have grown
monotonous since deprived of their
uniqueness.
Dining la Cairo is pleasure not to be
regarded with Indifference from an cpl
curean standpoint, for the Egyptian " ON
are specially versed in culinary art.
The fashionable hour for dinner in the
home of a conventional Egyptian hostess
is, like our own, between six and seven
o'clock in the evening.
Upon entering the dining-rOom of
Cairan hostess the first thing to attract
attention will be a somewhat startling
absence of light, other than that pro-
vided by the moon or stars. There is no
roof.
From the walls there viii probably
come the cooling of pigeons, as no Egypt
ian structure is complete without its
pigeon cotes. While the matched roof is
he exception in Cairo, there are stretched
| across the tops of the houses poles for
the support of u roof in case the family
should be able to add this pretentious
| 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 rugs, however, form the most ex-
| tensive furnishings of the Egyptian din
/ ing-room, for there are no chairs, side
boards, china closets and such like ac-
cessories as are employed in fitting up
| the European sane manager.
| What serves as the dining-table is
| small folding contrivance which supports
a very large brass tray. These trays
| are as a 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.
! Cushions are placed around the table
| and upon these the guests sit in a rather
sduatting posture with the limbs folded
under them.
As soon as the family is seated the
servant appears bringing a napkin for
i each person In the absence of a servant
| the head of the family assumes these
duties When the napkins are distrib-
uted he disappears, soon to re-enter bear
| ing in one of his hands a brass bowl and
in the other a 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 laid
aside the first course is served.
This. in the simplest as well as the
most ostentatious Egyptian homes, con
sists of a sort of bouillon made of veal
or native vegetables; there is also a
! bouillon made of certain Egyptian fruits
that is very delicious, but it is seldom
served except upon occasions of great
festivity. Unlike the bouillon of our
land, the Egyptian soup is served in
small brass cups instead of china ones.
The second course consists of rice.
This is cooked rather 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 each person is served with a
large piece of bread which is very dark,
but very delectable. 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 a sticky
handful of the vegetable. As soon as
one dishful is eaten, the hand is rehlled
until the hunger of each guest is salts
fed.
After the rice course the bowl and
pitcher of warm water are brought
around again and each one is allowed
TO have a good wash. BY the time the
hands are again washed and dried and
the diners are again ready to take up the
next course the servant brings in as
many individual brass bowls as there
are guests. filed with delicious concoc-
ton of chicken. rice and potatoes cooked
together and highly seasoned with wines
and spices.
These dishes end the substantial part
of the meal. As soon as all have I'm
ished. the bowls are removed and then
there is another wash-up Then comes
the dessert. This usually consists OF
dates stuffed with walnuts or figs; or,
olives stuffed with some kind of dried
fruit. Another favorite dessert with the
Egyptians is a fruit much like our prune
which is stuffed with almonds and other
nuts and served with wine.
The meal is considered finished when
the little cups of thick, black Turkish
coffee have been drained.
The proper dress for an Egyptian din
ner consists of robe of black cloth
which hangs loosely about the figure
being girdled carelessly at the waist
line.
The sight of a Cairan dinner scene is
at least picturesque to the conventional
American or European eye, and it is nc
wonder that society is in a culver of ex
element over the rumored intentions OF
one of its leaders to introduce such ar
innovation during the coming season.