One chicken. An uqiyya and a half of ham. One onion. 12 uqiyyas of water (or three-quarters of a pot of water). A quarter cup of rice. A cup of milk. A bunch of parsley, chopped. Salt and allspice. One tablespoon of flour. One tablespoon of chicken fat.

Method: Cut the chicken into four pieces and put it in a pot on the fire with the uqiyya and a half of ham and the onion; add the water and let it boil until the meat is done, then press it and take it out, and leave no fat in the broth. Then divide the broth into two parts. To one part add the rice, the parsley, the salt, and the allspice, and boil until done. Then add the milk to it; blend the chicken fat with the flour and pour it over, and cook about five minutes until it thickens somewhat, and serve. Serve the chicken by itself, after warming it in the remaining broth.

To every uqiyya of meat add one small potato, a beaten egg, a small onion, a little parsley, salt, pepper, and allspice, and a spoonful of flour or crushed rusk.

Grind the meat, potato, onion, and parsley fine in the meat grinder, then add the allspice and the rest of the ingredients and mix them well. Then form them into round or oblong patties, and finally fry them in ghee.

Serve the kafta with cooked peas, or with peas and carrots, or with beans; place the peas in the middle of the dish with the kafta in a ring around them.

The Kitchen

After grilling the fish on the grill, carefully split the fish into two halves so that it does not crumble; then remove its bones; then stuff it with a few finely chopped pickles together with a little parsley, salt, and mustard — or with mayon-naise, or with pine-nut taratur, or with tahini salad.

Then close the fish up as it was, and garnish it with pieces of radish, or boiled beet, or carrot, with a few leaves of green za'tar or of parsley.

1 - For taratur, use: faridin fish or ajaj.

2 - For sayyadiyya, use: misqar fish or asfarna or faridin, or other thick-fleshed fish.

3 - For frying, use: buri (gray mullet), jarbidin, Sultan Ibrahim, minwar, marmur, maliqa, sarghus, misqar, faridin, or other fish of the thin, comb-like sort.

4 - For grilling, use: kabban fish, shiblan, ghambar, the sandy qazz, etc.

5 - For kibbeh, use: faridin fish, shrimps, haffash, etc.

6 - For children and others, and especially those convalescing or recovering, use grilled fish: it is more beneficial and easier to digest.

Flour For cakes, take the best grade of Australian, American, or French flour, for these grades of flour take the place of the packaged flour prepared for cakes, while they are cheaper in price and serve the same purpose.

Eggs Fresh, good eggs must be used in cakes, in biscuits, in creams, in ice cream, and in sweets.

To make sure of the soundness of the eggs, you must

not break the number of eggs you need one on