Bujeas are always eaten with native bread. For these breads the flour is always ground in the home. The mill used is exceedingly primitive. It consists of two large circular stones, one fitting into the socket of the other. By revolving the upper stone over the lower the grain which is poured between the stones [read more]

One of the economies in cooking is in the proper seasoning of foods. This is the secret of many an attractive dish made from left-overs, or cheap meats. Every garden should contain a little patch of mint, parsley, sage, coriander, while those who have no garden could easily grow these in window boxes or pots. [read more]