208 MALAY CUISINE (hABIs). 



from neighbouring islands, or from the eastern towns of 

 Java, each trying to steal a march upon the other in 

 the disposal of some produce, or in the purchase of 

 a certain European commodity. A promenade along 

 the entire length of the verandah is generally iheji7iale 

 of the morning out-of-door appearance ; a careful toilet 

 follows, mostly consisting of white linen in both sexes, 

 and at noon the booming of a gong announces the 

 breakfast hour, which is generally welcomed by a full 

 muster, both of strangers and hahitues attended by the 

 crowd of copper-coloured Malays, who make excellent 

 servants. The conversation, at first brisk, soon slackens 

 under the influence of a continuous handing-round of 

 dishes at very short intervals. The same routine is 

 followed at morning and evening meals, consisting 

 principally of a kind of curry, which, however, allows 

 of great variations. It begins with rice being served, 

 of which every one takes almost as much as the plate 

 will hold, then follows a soupy curry, which is mixed 

 up with the rice, and to it is added a little of every 

 dish handed round, whilst you keep eating during the 

 interval smoked and cooked meat, fowl, sausage, pickles 

 and condiments, fish and omelet, and I don't know 

 what not. A favourite ingredient is a little red fish, a 

 species of Engraidis, which comes from Macassar ; it is 

 no larger than white-bait, and is salted like anchovies. 



