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Updated: May 15, 2025
The coffee is served steaming hot in tiny cups holding about two table-spoonfuls, the price varying from ten paras upward, according to the grade of the establishment. A favorite way of passing the evening is to sit in front of one of these establishments, watching the passing throngs, and smoke a nargileh, this latter requiring a good half-hour to do it properly.
When they are light again, bake them in a moderate oven. They should be eaten fresh, and pulled open with the fingers, as splitting them with a knife will make them heavy. Sift two pounds of flour into a deep pan, and rub into it three quarters of a pound of butter; then mix in a pound of common white sugar powdered; and three table-spoonfuls of the best white ginger.
The advantages which it has over the old solid form are, that it is colourless and nearly tasteless, and never forms concretions in the bowels, as the solid magnesia, if persevered in for any length of time, sometimes does. A child of two or three years old may take one or two table-spoonfuls of the fluid; either by itself or in his food, repeating it every four hours until the bowels be open.
Then boil it about six or seven minutes in salt and water. Drain it, cut the leaves from the stalks, and chop them fine. Hare ready some melted butter, and stir in the parsley. Allow two small table-spoonfuls of leaves to half a pint of butter. Serve it up with boiled fowls, rock-fish, sea-bass, and other boiled fresh fish.. Also with knuckle of veal, and with calf's head boiled plain.
Put these ingredients into a large stone jar, and pour over them two gallons of boiling water. When it becomes milk-warm strain it, and add the juice of the lemons and two large table-spoonfuls of strong yeast. Make this beer in the evening and let it stand all night. Next morning bottle it in little half pint stone bottles, tying down the corks with twine.
To six quarts of water, add two quarts of West India molasses; half a pint of the best brewer's yeast; two table-spoonfuls of ground ginger; and one table-spoonful of cream of tartar. Stir all together. Let it stand twelve hours, and then bottle it, putting three or four raisins into each bottle.
Mix on a trencher, in the proportion of a tea-spoonful of flour to four ounces of the best butter. Put it into a saucepan, and two or three table-spoonfuls of hot water; boil it quick for a minute, and shake it all the time. Milk used instead of water, requires rather less butter, and looks whiter.
Put them into a bowl with two table-spoonfuls of vinegar, one of oil, and a little salt and mustard. When well mixed, add by degrees some cold roast or boiled meat in very thin slices: put in a few at a time, not exceeding two or three inches long. Shake them in the seasoning, and then put more: cover the bowl close, and let the salad be prepared three hours before it is to be eaten.
Soak two quarts of dried or split peas overnight. In the morning take three pounds of the lean of fresh beef, and a pound of bacon or pickled pork. Add five quarts of water, and boil the soup gently for three hours, skimming it well, and then put in four heads of celery cut small, or two table-spoonfuls of pounded celery seed.
Four table-spoonfuls of the best brewer's yeast, or six of home-made yeast. Half a pint more of warm water, and a little more flour to mix in before the kneading. Mix the salt with the flour, and make a deep hole in the middle. Stir the warm water into the yeast, and pour it into the hole in the flour. Stir it with a spoon just enough to make a thin batter, and sprinkle some flour over the top.
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