The Egyptian Way of Kitchen Service

These things have been told, as we remarked before, according to the system of the whole East, which we also say should be observed as a matter of course in our own country. But among the Egyptians, whose chief care is for work, there is no weekly change of service, for fear that the demands of the office might keep them all from keeping the rule of work. Instead, one of the most proven brothers is given charge of the storeroom and kitchen, and he holds that office for good, as long as his strength and years allow. He is worn out by no great bodily labor, because they spend no great care on preparing or cooking food, since they make such large use of dried and uncooked food. Among them the leaves of leeks cut each month, charlock, table salt, olives, and tiny little salted fish which they call sardines are the greatest delicacy. [a]