Madam, it is spring, and summer is almost upon us, and no doubt we have grown weary of the dishes we have set upon our tables all through the days of winter. From this corner, therefore, we shall bring you the newest useful notes and instructions — things you can learn afresh today, to show off before your husband and children.

With spring the udders of the cows and goats fill with milk — so how do we cook laban dishes? Kibbeh in labaniyya, squash in laban, shish barak, and so on... The wholesome vegetables have begun to abound in the markets: how do we show our art in cooking artichokes? And Arab and European sweets have those who call for them and insist... Your children, Madam, love every kind of sweet... And here is The Woman's Voice equipping you, every month, with a seasonal collection of these good dishes and recipes.

1 — How to cook goat's laban: Strain the laban through a fine strainer, put it in a bag of fine calico, and hang it up for about an hour. Then put it in a pot and bring it to the boil over a strong fire, stirring constantly until it boils well; then add to it 15 grams of starch dissolved in a little cold water. Strain it through a fine strainer so that it boils well — the stirring must never be left off — and then add whatever is to be cooked in it. Let it boil over a strong fire, then move it to a fire of moderate heat for some 10–15 minutes, and so it finishes cooking.

Cow's laban

2 — How to cook cow's laban: Strain the laban through a fine strainer, and let it drain in a bag of fine calico for about an hour. Put it in a pot and add to it 25 grams of starch dissolved in cold water; then strain it through a fine strainer and stir the laban. Set the pot over a strong fire and keep stirring the laban until it boils. Then add whatever is to be cooked in it and leave it until it boils well; afterward move it from the strong fire to a fire of moderate heat for about ten minutes. Then take it off the fire and serve it.

Quantities 16 artichoke heads, uncut 300 grams boiled green peas 150 grams butter 75 grams flour

400 grams milk 100 grams cream 20 grams salt 2 grams allspice

Method: Peel the artichokes and boil them whole with the salt,

and keep them in a vessel near the fire. Heat the butter, add the flour to it, and