Norwich bulletin., 1915-12-10

which appear upon the tables of Turks in the ordinary fortunes of life, are rudimentary.
 Vegetables, fruits and grains are the staples of the Turkish kitchen. Breakfast on the Bosphorus consists of small cup of Turkish coffee and roll. At noon there is a bowl of sour milk (yaourD and bread. Thick Turkish coffee is taken again in the afternoon to key up apetites for the principal meal which comes at night. This meal includes, probably, pilaff (meat and rice), several kinds of veg etables, pastry and thick coffee. The workman's meal is still more simple a chunk of bread and an onion or a bunch of grapes.
 There are. however some dishes upon the Turkish bill of fare, which the returned Westener never wholly ceases to regret. Pilaff is one. It is a food as national with the Turk as the potato with with the Irish, as the cabbage with the German. It takes a multitude of forms but its basic qaul- ity, it's quality of being pilaff is de- rived from rice being cooked in such way as to preserve each grain firm and distinct. The rice is unpublished and, in the cooking, takes on a gela- tinous coat. Sometimes, it is boiled in mutton fat, a rich, smooth, inviting dish. Sometimes bits of roast mutt ton are mingled with it, when it be- COIlSS d meat OI u6llClOuS nav or. It is cooked with small entrants and pinenuts, fragrant and spicy. It is stuffed with dates and favored with orange peal; but, whatever its form, it is one of the treasured memories of a visit to the Near East.
 Egg plant is the foundation of an- other favored Turkish dish. It Is stuffed with chopped onions and rice, and cooked in oil. It is, also, stuffed with meat marrows and rice. and steamed until it becomes a culinary inspiration. The Westener, further more, learns to enjoy many of the milk foods prepared by the Turks. Yaourt, cultured milk as thick as sour cream, prepared from the rich milk of the buffalo-cow, is a satisfaction to the most pampered diner. Chicken breast-milk. made from grated chick en breasts; jellylike rice milk, starchy pudding. eaten with sugar and l rose-water; and yaourt. with chopped nutmeats. are other dishes
 The Turks are fond of sweets. They prepare kind of bread, which | they soak in honey and eat with rich | cream. They, also, prepare pastry in strings soaked in honey. Their fruits are excellent, better in quality and of greater variety than the fruits of the West. Meats, alone of raw food ma terials, with the exception of mutton, are poor in Turkey, but. then. the Turk is a good real of vegetarian. The simple diet of the Turk has taken nothing from his good physique; rather, likely. it is one of the main sou2ces of his health and strength. The Turkish porter, or hamal, dimes on a chunk of bread, costing one cent together with a melon, or a bunch of grapes, or an onion. or a piece of cheese, to the cost of another cent and considers his meal complete. Yet his daily toll consists in carrying packing cases, pianos, and other knick- lrw ~,.n1re, fzse 1NIr An I10 tonishment of every visitor acquaint- ed only with the prowess of porters in tho West. This rugged Turkish bur den-bearer eats a dinner at night four cents-a bowl of pilaff with bits of meat in it."