The order of mixing is important in its effect in batters and dough’s

Methods of mixing are important, where several ingredients are combined.

Examples of the type of mixing are: · Sifting, or putting materials through a fine mesh, is used to lighten flour that has been packed down, to remove coarse portions, or to mix thoroughly several dry ingredients.
· Stirring is done with a spoon, and is a round and round motion, used for mixing a liquid and a dry ingredient.
·  Rubbing is used for combining a dry ingredient with a semi-solid substance like butter. Creaming is a term used for the rubbing of butter until it becomes soft and creamy. A spoon should be used, not the hand.
·“Cutting in” with a knife is used for combining butter with flour in biscuit and pastry where the butter should not be softened.
· Beating with a spoon, or beater of the spoon type, is a free over and over motion, the spoon being lifted from the mixture for the backward stroke. This is used for increasing the smoothness of the mixture after the first stirring, and for beating in air. It needs a strong free motion of the forearm. Beating is also accomplished by the rotary motion of a mechanical beater like the Dover.
· Cutting and folding is the delicate process of mixing lightly beaten egg with a liquid or semi-liquid without losing out the air. The spoon is cut in, sidewise, a rotary motion carries it down and up again, and it folds in the beaten egg as it goes.
· Kneading is a motion used with dough, and is a combination of a rocking and pressing motion, accomplished by the hands. A good result can be obtained by some bread machines, and this is the cleaner method.
· Rolling out is just what the term denotes, a rolling of a thick piece of dough by means of a cylindrical wooden “pin” to the thickness proper for cookies and crusts. Dry bread is also rolled to break it into fine crumbs.
·Pounding and grinding are usually accomplished for us now in factories in breaking of spices and coffee. It is better to have a coffee mill at home.

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What is a recipe?

A recipe is a bit of experience handed down for us to make useful. Someone experimented at some time long ago, perhaps failed at first, tried again, finally succeeded, and passed on the result by word of mouth to others. There were doubtless good cooks long before there were printed or written recipes. Some recipes, however, have been handed down word of mouth from Africa to America, and recipes were printed as early as the sixteenth century. Modern recipes are much more accurate than the old, as you may see if you have opportunity to read some old cookbook. Make some plan for recording new recipes that you test and find good. It may be a printed recipe, or one that a friend gives you.
At first in using a recipe follow its directions exactly. Notice the proportions, and read carefully the directions for combining the ingredients, noting those points that are most important. Have the whole process well in mind before you begin work. Do not let it be necessary to refer to the printed page at every move you make. This is poor technique.
When you are no longer a novice you may take liberties with a recipe, even a new one, scanning it with a critical eye, and perhaps giving it a cool welcome. It may not be new at all! For this is the secret of recipes,—there are really only a few, and the key to their use is the recognition of the old in the new garb, and the having of a few type recipes clearly in mind. Each kind of prepared dish has one, or two, or three basic forms or mixtures. Learn these, and then with experience you will become inventive, and make your own variations. For example, there are but two kinds of cake,—those made with butter (or other fat) and those without butter. You will not attempt to memorize many recipes, but you will find that in studying these type recipes you have learned a few proportions so well that you cannot forget them. When you have reached this stage of freedom you will still do exact work, but your ingenuity and taste will have free play and you will not be tied to other people’s recipes. But you cannot well begin at this end.

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A Personal Thank You from The African Gourmet

The main objective of our blog Everyday African Food is to promote a cross-cultural understanding of Africa through its food and art. Thank you for your support over the last four years!

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Eating with your hands

Well technically eating with your hands means eating with small pieces of bread. Eating food with your hands in today’s society is observed as being unsanitary, unclean, bad mannered and even gross. Eating with your hand instead of using a fork and spoon is a skill that can be gratifying when done in the approved manner. Etiquette should be observed when dining in any culture that eating with your hand is a tradition. The hands must be thoroughly washed; hands are washed before and after eating. Typically you eat with your right hand since bodily functions are taken care of with your left hand. Therefore, obviously it is considered rude and improper to use your left hand.

You may think you are reaching into the plate of food with your naked hand however; you will actually use a small piece of bread to scoop up the food. Just think of it as you are replacing utensils for pieces bread the same way some recipes replace a bowl for a large loaf of hollowed out bread. You will reach for food with your bread in hand from the side of the bowl that is facing you, not across the bowl. This is your space in which you eat but please don’t lick your fingers. Eating is a physical and social act and you should enjoy eating with your hands as much as possible. Eating with your hands enables you to feel closer to people you are dining with because you are sitting around the same table sitting close together eating from the same plate. Still think eating with your hands is weird? Well consider the fact that you eat with your hands from shared plates when you:
1.       Eat dip at a social event
2.       Eat from a large platter of wings

4.       Eat shared appetizers such as nachos
5.       Let me have a piece… ok, I did not bite from that side go ahead and break off a piece

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Of the Pretty Stranger who Killed the King

Mbotu was a very famous king of Old Town, Calabar. He was frequently at war, and was always successful, as he was a most skillful leader. All the prisoners he took were made slaves. He therefore became very rich, but, on the other hand, he had many enemies. The people of Itu in particular were very angry with him and wanted to kill him, but they were not strong enough to beat Mbotu in a battle, so they had to resort to sneakiness.

The Itu people had an old woman who was a witch and could turn herself into whatever she pleased, and when she offered to kill Mbotu, the people were very glad, and promised her plenty of money and cloth if she succeeded in ridding them of their worst enemy.
The witch then turned herself into a young and pretty girl, and having armed herself with a very sharp knife, which she concealed in her bosom, she went to Old Town, Calabar, to seek the king. It happened that when she arrived there was a big play being held in the town, and all the people from the surrounding country had come in to dance and feast.

Oyaikan, the witch, went to the play, and walked about so that everyone could see her. Directly she appeared the people all marveled at her beauty, and said that she was as beautiful as the setting sun. Word was quickly brought to king Mbotu, who, it was well known, was fond of pretty girls, and he sent for her at once, all the people agreeing that she was quite worthy of being the king's wife.
When she appeared before him he fancied her so much, that he told her he would marry her that very day. Oyaikan was very pleased at this, as she had never expected to get her opportunity so quickly. She therefore prepared a meal for the king, into which she placed a strong medicine to make the king sleep, and then went down to the river to wash. When she  finished it was getting dark, so she went to the king's compound, carrying her dish on her head, and was at once shown in to the king, who embraced her affectionately. She then offered him the food, which she said, quite truly, she had prepared with her own hands. The king ate the whole dish, and immediately began to feel very sleepy, as the medicine was strong and took effect quickly.
They retired to the king's chamber, and the king went to sleep at once. About midnight, when all the town was quiet, Oyaikan drew her knife from her bosom and cut the king's head off. She put the head in a bag and went out very softly, shutting and barring the door behind her. Then she walked through the town without anyone observing her, and went straight to Itu, where she placed king Mbotu's head before her own king. When the people heard that the witch was successful and that their enemy was dead, there was great rejoicing, and the king of Itu at once made up his mind to attack Old Town, Calabar. He therefore got his fighting men together and took them in canoes by the creeks to Old Town, taking care that no one carried word to Calabar that he was coming.
The morning following the murder of Mbotu his people were rather surprised that he did not appear at his usual time, so his head wife knocked at his door. Not receiving any answer she called the household together, and they broke open the door. When they entered the room they found the king lying dead on his bed covered in blood, but his head was missing. At this a great shout went up, and the whole town mourned. Although they missed the pretty stranger, they never connected her in their minds with the death of their king, and were quite unsuspicious of any danger, and were unprepared for fighting.
In the middle of the mourning, while they were all dancing, crying, and drinking palm wine, the King of Itu with all his soldiers attacked Old Town, taking them quite by surprise, and as their leader was dead, the Calabar people were very soon defeated, and many killed and taken prisoners.

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Peanut Soup

Peanut Soup

Ingredients:
1 teaspoon olive oil
1 medium onions, chopped
1/2 large red bell peppers, chopped
1 clove garlic, minced
1 ripe medium size tomato, chopped
2 cups vegetable broth
1 teaspoon pepper
2-3 tablespoons crunchy peanut butter
1/4 cup uncooked rice

Directions:

1. Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until tender, add garlic. Stir in tomato, vegetable broth, and pepper. Reduce heat to low and simmer uncovered for 30 minutes. Stir in rice, cover and simmer 10 minutes then add  peanut butter until well blended and serve warm with crusty bread.

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Vegetable Relish

2 tablespoons grated horseradish
Add all ingredients except vinegar into a large bowl and mix well. Place in hot sterilized jars and seal.

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Stewed Ox Tongue

In a large coved pot braise a tongue with two glasses of wine, 1 cup carrot, 1 cup onion, thyme, bay-leaf, for two hours on low. Take tomatoes, carrots, pearl onions, and braise them all together, add salt and pepper. Braised tongue eats very well with spinach and carrots.

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How to store fresh vegetables

Store in a box or bed of moist sand in the cellar. Put roots in an upright position with the sand coming just to their tops. Water the sand occasionally. Sometimes a covering of straw is added to blanch the tender growth of shoots, which is the part used as food.Late in the fall lift the roots out and carefully trim off the leaves without injury to the heart.Must not be placed in too large piles in the cellar as they are inclined to mold. Can also be buried in pits in open ground.Can remain in the ground until very cool weather; then should be pulled, the tops cut off and then stored in the cellar.Can be stored just as salsify or be allowed to remain in the ground until wanted.Those that are to be stored in the cellar can remain in in the garden until the weather is quite cool, then prepare and store like salsify.Must be stored where temperature is low or sprouting will result. Moderate freezing does no harm while in the storage pit but they must not be disturbed while frozen.Pull; cut tops off and store in sand in cellars or caves, or in pits, or in tightly covered boxes or crocks.Require a cool dry place. Attic excellent.Before storing, cure them by exposing to the air for a few days in the shade. Dryness is absolutely essential. A well cured onion should be firm and not readily dented at the base of the tops by the tip of the thumb when held in the hand.Planted in shallow boxes of soil in light place in the cellar.Ground Cherries or Husk Tomatoes Kohl-rabi, Winter Radishes, RutabagasMay be stored for some weeks in the husk in their layers in a dry place free from frost. Best stored in sand in cellars, cares or pits.Must be kept cold to prevent evaporation.May be kept in the ground where grown all winter. Must be kept frozen as thawing injures it. Best kept on shelves in a very dry place. Can be kept on shelves in furnace room.Must be ripened and cured and free from bruises.Susceptible to cold and moisture, so store in a dry place where temperature will be between 50 and 60 degrees.Care must be taken that stem is not broken.Cool cellar or cave; can be wrapped in any absorbent paper preferably without printing upon it, and laid upon shelves to ripen. The paper absorbs the moisture given off by the tomatoes and causes them to ripen uniformly. If cellar is dry or well ventilated, tomatoes can be kept a month or six weeks in this manner.May be kept until Christmas if vines with the green tomatoes hanging on them are pulled and hung in the cellar. Pull the vines before they are frosted.Transplant into flower pots late in the fall.Keep in windows where they will receive plenty of sunshine.Should be thoroughly cured as are onions.Or it may be braided by the tops into strings which are hung up in dry places for curing and storing.Rooted in earth in a cellar or cave.Stored where protected from weevils.Should be fully ripened before shelling. Pick pods by hand as they ripen and spread pods to become thoroughly dry. May be shelled by spreading pods on a sheet and beating them with a stick. Can be cleaned by pouring them from a height of 4 or 5 ft. upon a sheet and allowing the wind to blow the particles of pod out of them as they fall.Must be kept in a dry, cool place and so stored as to be in no danger of absorbing odors from vegetables stored nearby. Apples absorb odors from potatoes, onions, turnips and other strong vegetables.Sort apples carefully removing and using at once all fruit that is bruised and shows signs of decay. The best results are obtained by wrapping each apple in half a sheet of newspaper and storing in barrels, boxes, crates or bins. The wrapping prevents apples from touching and thus prevents decay. It also protects apples from odors of vegetables stored nearby.

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Fermentation with dry salting

Fermentation with dry salting consists in packing the material with a small amount of salt. No water is used, for the salt will extract the water from the vegetables and this forms a brine. This is the simplest process of all three and is used mostly for cabbage. To make sauerkraut proceed as follows: The outside green leaves of the cabbage should be removed, just as in preparing the head for boiling. Never use any decayed or bruised leaves. Quarter the heads and shred the cabbage very finely. There are shredding machines on the market, but if one is not available use a slaw cutter or a large sharp knife. After the cabbage is shredded pack at once into a clean barrel, keg or tub, or into an earthenware crock holding four or five gallons. The smaller containers are recommended for household use. When packing distribute the salt as uniformly as possible, using one pound of salt to forty pounds of cabbage. Sprinkle a little salt in the container and put in a layer of three or four inches of shredded cabbage, then pack down with a wooden utensil like a potato masher. Repeat with salt, cabbage and packing until the container is full or the shredded cabbage is all used.
Press the cabbage down as tightly as possible and apply a cloth, and then a glazed plate or a board cover which will go inside the holder. If using a wooden cover select wood free from pitch, such as basswood. On top of this cover place stone, bricks or other weights—use flint or granite; avoid the use of limestone, sandstone or marble. These weights serve to keep vegetables beneath the surface of the liquid. The proportion of salt to food when fermenting with dry salt is a quarter pound of salt to ten pounds of food. Do not use more, for the product will taste too salty.
Allow fermentation to proceed for ten days or two weeks, if the room is warm. In a cellar or other cool place three to five weeks may be required. Skim off the film which forms when fermentation starts and repeat this daily if necessary to keep this film from becoming a scum. When gas bubbles cease to rise when you strike the side of the container, fermentation is complete. If there is a scum it should be removed.
As a final step pour very hot melted paraffin over the brine until it forms a layer from a quarter to a half-inch thick, to prevent the formation of the scum which occurs if the weather is warm or the storage place is not well cooled. The cabbage may be used as soon as the bubbles cease to rise. If scum forms and remains the cabbage will spoil. You may can the cabbage as soon as bubbles cease to rise and fermentation is complete. To can, fill jars, adjust rubbers and partly seal. Sterilize 120 minutes in hot-water bath, or 60 minutes in steam-pressure outfit at five to ten pounds pressure.

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I.N. Jewelry Designs Enchanted Spring Hope Bracelet

I.N. Jewelry Designs Enchanted Spring Hope Bracelet Sorry, I could not read the content fromt this page.

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Chekelea means Smile in Swahili

African food is as easy to make as 1,2,3 everyday African recipes made simple. Fall in love with all things Africa as we explore the land, food and culture of a beautiful misread continent.

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The Man Who Never Lied

Once upon a time there lived a wise man by the name of Mamad. He never lied. All the people in the land, even the ones who lived twenty days away, knew about him.The king heard about Mamad and ordered his subjects to bring him to the palace. He looked at the wise man and asked:" Mamad, is it true, that you have never lied?""And you will never lie in your life?""Okay, tell the truth, but be careful! The lie is cunning and it gets on your tongue easily."Several days passed and the king called Mamad once again. There was a big crowd: the king was about to go hunting. The king held his horse by the mane, his left foot was already on the stirrup. He ordered Mamad:"Go to my summer palace and tell the queen I will be with her for lunch. Tell her to prepare a big feast. You will have lunch with me then."Mamad bowed down and went to the queen. Then the king laughed and said:"We won't go hunting and now Mamad will lie to the queen. Tomorrow we will laugh on his behalf."But the wise Mamad went to the palace and said:"Maybe you should prepare a big feast for lunch tomorrow, and maybe you shouldn't. Maybe the king will come by noon, and maybe he won't.""Tell me will he come, or won't he?" - asked the queen."I don't know, he put his right foot on the stirrup, or he put his left foot on the ground after I left."Everybody waited for the king. He came the next day and said to the queen:"The wise Mamad, who never lies, lied to you yesterday."But the queen told him about the words of Mamad. And the king realized, that the wise man never lies, and says only that, which he saw with his own eyes.http://www.worldoftales.com/African_folktales/African_Folktale_2.html

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Why the Cat kills Rats

Ansa was King of Calabar for fifty years. He had a very faithful cat as a housekeeper, and a rat was his house-boy. The king was an obstinate, headstrong man, but was very fond of the cat, who had been in his store for many years. The rat, who was very poor, fell in love with one of the king's servant girls, but was unable to give her any presents, as he had no money.
At last he thought of the king's store, so in the night-time, being quite small, he had little difficulty, having made a hole in the roof, in getting into the store. He then stole corn and pears, and presented them to his sweetheart.
At the end of the month, when the cat had to render her account of the things in the store to the king, it was found that a lot of corn and pears were missing.
The king was very angry at this, and asked the cat for an explanation. But the cat could not account for the loss, until one of her friends told her that the rat had been stealing the corn and giving it to the girl. When the cat told the king, he called the girl before him and had her beaten. The rat he handed over to the cat to deal with, and dismissed them both from his service. The cat was so angry at this that she killed and ate the rat, and ever since that time whenever a cat sees a rat she kills and eats it.

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Curry Sauce

Curry Sauce
Stir a small quantity of curry powder in some gravy, melted butter, or onion sauce. This must be done by degrees, according to the taste, taking care not to put in too much of the curry powder.

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Pickled Beef Tongue

1 1/2 cups white distilled vinegar
Cover tongue with water and salt. Cover tightly and cook slowly until tender 3 hours. Slice tongue crosswise about 1/8-inch thick. Drain all but 2 cups of the water from pan. Add the remaining ingredients and return sliced meat to pan. Simmer, covered, for 1 hour. Serve cold or warm.

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Love for Africa

....essentially the same, but modified according to its objects and by the character of the one who loves. The love of children for their parents, of parents for offspring, brotherly and sisterly love, the love of friendship, of charity, and the fervor of religious love, are modifications of the same sentiment—the attraction that draws us to our kindred, our kind; that binds together all races and humanity itself, resting on the fatherhood of God and the brotherhood of man. It is but natural that this love should vary in degrees. Attractions are proportional to proximity. Family is nearer than country; we prefer our own nation to the rest of the race.Each individual has, also, his own special attractions and repulsions. There is love at first sight and friendship at first sight. We feel some persons pleasant to us; to be near them is a delight. Generally such feelings are mutual—like flows to like, or as often, perhaps, differences fit into each other. We seek sympathy with our own tastes and habits, or we find in others what we lack. Thus the weak rest upon the strong, the timid are fond of the courageous, the reckless seek guidance of the prudent, and so on.

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Easy Baked Bananas

Remove the skins from the bananas, scrape the surface as in Fig. 14, and cut them in half lengthwise. Arrange the halves in a shallow pan. Melt the butter and mix it with the sugar and the vinegar. Pour a spoonful of the mixture over each banana and then set the pan in the oven. Bake in a slow oven for about 20 minutes, basting frequently with the remainder of the sir during the baking. Remove from the oven and serve hot.

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Speak Zulu

Zulu is the language of the Zulu people with well over 9 million speakers most of whom are in South Africa. Zulu is one of South Africa's eleven official languages since 1994.
Below are four easy Zulu words with their English phonetic pronunciation: iGoli [e-go?li]- Soil ihembe [e:him:mbe]- Bed uju [oo?jew]- Jumpisibili [is:see:bill?li]- Bead
 

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Methods of curing meat

The two most common methods of curing meat are first the brine or sugar cure process and second the dry-curing process. For general farm use the brine cured process is the better. It requires less time, less effort and not such an exacting place for the work. On most farms it is impossible to secure a desirable place in which to do the dry-curing as the meat is exposed to rats, cats, flies and other insects. The dry-curing requires considerable time to rub and salt the meat at different times while the only attention that is necessary for brine-curing is to properly prepare and pack the meat in the vessel and prepare the brine for it.
For curing the meat the farmer usually uses salt, salt peter, white or brown sugar or molasses. These are the necessary preservatives. The others such as boracic acid, borax and soda are often used for sweetening the brine and to keep it from spoiling but are not absolutely essential. The salt extracts moisture and acts as a preservative. The sugar or molasses imparts a nice flavor and has a tendency to keep the muscle tissue soft in contrast to the salt, which has a tendency to make it hard and dry. So the salt and sugar have two distinct functions to perform, the one to harden and preserve, the other to soften and sweeten. If you have a favorite recipe that has proved satisfactory and you want to use sorghum or molasses instead of sugar add one pound more of the molasses. If you have been accustomed to using 2 pounds of sugar then use 3 pounds of the other sweetening.
Salt peter is not absolutely necessary as far as the preserving is concerned but it helps to hold the red color of the lean meat. If salt peter is not used the lean meat will be gray in color. It may possibly be a little tenderer if the salt peter is not used as the salt peter tends to harden the meat. Chili salt peter can be substituted in place of salt peter, if only four-fifths as much is used.
The sugar brine cure All formulas for the sugar brine cure are practically the same varying only a little in the proportions of sugar, salt and salt peter. If you have a formula that you have tried for years and have found it to be satisfactory there is no reason you should attempt a new one. But for those who want to try a different formula or recipe I will give you this reliable one that is widely used and indorsed by several agricultural colleges.
The container should be scalded thoroughly. Sprinkle a layer of salt over the bottom and over each layer of meat as it is packed in, skin down. When full, cover meat with boards and weight down with a stone so that all will be below the brine, which is made as follows:
Weigh out for each 100 pounds of meat, 8 pounds of salt, 2 pounds of sugar (preferably brown) or 3 pounds of molasses, and 2 ounces of salt peter. Dissolve all in 4 gallons of water. This should be boiled, and when thoroughly cooled, cover the meat. Seven days after brine is put on, meat should be repacked in another barrel in reverse order. The pieces that were on top should be placed on the bottom. The brine is poured over as before. This is repeated on the fourteenth and twenty-first days, thus giving an even cure to all pieces. Bacon should remain in the brine from four to six weeks, and hams six to eight weeks, depending on the size of the pieces. When cured, each piece should be scrubbed with tepid water and hung to drain several days before smoking; no two pieces should come in contact. For all curing always use dairy salt and not table salt, as the latter contains starch to keep it dry and this starch may cause the meat to spoil. If you carefully follow these directions you will have delicious sugar-cured hams and bacon.

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Pickled Green Beans

Clean and cook whole green beans. Place them in a sterile pint jar. Boil the water, vinegar, sugar and ? teaspoon salt. Pour over the beans and seal jar.

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Enchanted Safe Travels Bracelet

The World is a book, and those who do not travel read only a page. Sorry, I could not read the content fromt this page.

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Pomade d'Hebe

Pomade d'Hebe.—This pomade is used for the removal of wrinkles. To make: Melt one ounce of shea butter on gentle heat; add juice of lily bulbs, two ounces; add honey, two ounces; rose-water, two drams; and otto of roses, a drop or two. Use twice a day.  

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Soup Fritters

Soup Fritters


Beat the egg, and to it add the milk, salt, and flour. Drop the batter in tiny drops into hot fat, and fry until brown and crisp. Drain on paper and serve with the soup.

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Bone, Wood and Acrylic Necklace

Discover the African Gourmet's line of jewelry on eBay by searching for the seller FunnyValentine5678.

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Cream of Carrot Soup

Cream of Carrot Soup
Cook the carrots in the water until tender. Melt the fat, add dry ingredients, add gradually the 1 cup water in which the carrots were cooked and the milk. When at boiling point, serve with a little grated raw carrot sprinkled over top of soup. Any vegetable, raw or cooked, may be used in the same way, as cauliflower, cabbage, peas, turnips, etc.

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Frikkadelle, an Afrikaner dish of meatballs

South African Frikkadelle is an Afrikaner dish of meatballs that's quick to make and eaten with a side of fried potatoes.

Frikkadelle
Ingredients:
1 pound ground beef
1 medium onion finely chopped
1 cup of dried bread crumbs
1/4 cup whole milk
3 tablespoons of your favorite Chutney
1 large egg
1 teaspoon curry powder
1 teaspoon Worcester sauce
Salt and pepper to taste

Directions:
Preheat oven to 350 degrees F. Soak bread crumbs in milk then mix all ingredients well with clean hands, roll meat into medium size balls. Bake for 45 minutes. Serve warm with chutney or mustard on top of each meatball.

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Preserved Pumpkin

Cut slices from a ripe pumpkin, and cut the slices into chips about the thickness of a quarter. Weigh them and allow to each pound of pumpkin equal to a pound of sugar. Cut 2 lemons in half, and squeeze the juice into a bowl along with the rind of one lemon.
Place the pumpkin into a large pan laying the sugar among it. Pour the lemon-juice over it, Cover the pan, and let the pumpkin, sugar and lemon-juice, place in the refrigerator for at least 24 hours.
Place the ingredients into a large pot, and boil (skimming it well) 30 minutes or until the pumpkin becomes clear and crisp, but not till it breaks. It should have the appearance of lemon-candy. You may if you choose, put some lemon-peel with it, cut in very small pieces. Put the pumpkin into large preserve jars and enjoy.

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The storing of fresh vegetables

Must be kept cool with slight degrees of moisture. Use either cellar or cave methods. No potato should be more than four ft. from air if stored in barrels, boxes, crates or bins.Potatoes must be dug before the ground is crusted with frost. Frosted potatoes will spoil, one after another. Impossible to sort out frosted potatoes.Require warmth and dryness. In crates or on shelves in warm dry room. Can be spread on the floor in the room above the kitchen where they will have plenty of heat, especially for the first 2 or 3 weeks after they are dug.When the sweet potatoes are dug they should be allowed to lie in the sun and wind for 3 or 4 hours so as to become perfectly dry. They must be well ripened and free from bruises. Can be kept on shelves in a very dry place and they need not be kept specially cold. Sweet potatoes keep best when they are showing just a little inclination to sprout. However, if they start growing the quality is greatly injured.Are best stored in sand in cellars, caves or pits; or in tightly covered boxes or crocks. Must be kept cold and evaporation must be prevented, for otherwise they become wilted.Can remain in the ground until the weather is quite cool; then be pulled, the tops cut off and then stored.May be rooted in earth in a cellar or cave and if watered occasionally will keep fresh until Christmas. The soil, earth or sand, in which the celery is set should be 2 or 3 inches deep. This soil must not be allowed to become dry.Can remain in the ground until the weather is quite cool.Can be wrapped in paper with the outer leaves left on for immediate use and stored in ventilated barrels or large crates in the cellar. But as few cellars are cool enough to keep cabbage in good condition it is more advisable to store it in a long shallow pit in the garden.Is not injured by moderate frost while in the pit but should not be disturbed while frozen. The pit should be long and narrow. Pull the cabbage, stem, root and all, and then laid with heads down about 3 heads in width can be placed in the pit. Cover lightly with soil and as the weather becomes colder add a little more soil until there is a layer 6 or 7 inches thick over the cabbage. Keep the ends of the pit partially open for ventilation until the weather becomes very cold.

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Riad Myra

Cette maison d'hôtes qui bénéficie d'un emplacement idéal à Fès, au cœur de la Médina, à proximité de l'Institut Français, vous accueille dans une atmosphère chaleureuse et conviviale.

Construit au début du XXe siècle, le Riad Myra a été rénové et restauré par les meilleurs artisans de la ville. La splendeur est évidente dans les élégantes chambres et suites merveilleusement décorées. Le style d'architecture Maure , avec un peu de meubles antiques Anglais et des agréments modernes sont parfaitement mélangés. Le riad comporte un grand patio, une terrasse, un hammam ainsi qu'un restaurant et un salon marocain.

Le personnel attentionné vous accueille dans un cadre élégant empreint d'une architecture arabo-andalouse. Tout a été conçu pour offrir confort, bien-être et détente.

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