The stew was served with the hearty Fremen flat bread that served as plate as well as food when torn open, its surface was the plate for the stew After the stew was eaten the gravy-soaked plate was itself eaten Fremen usually ate two meals a day, a lighter one eaten on rising at sunset-usually consisting of bread cheese, kvetch, and some fruit or juice No more food was eaten during the night except for a dnnk of juice or coffee after arising from a nap A heavi er supper was served at dawn There was roast meat or stew vegetables, fruit bread and dessert and coffee Dessert was usually a sweet, a cake or pastry One favorite was a sweet honey cake, tabara This cake of a heavy puddinglike consistency, was a mix ture of cooked and mashed tabaroot, honey, and spices pressed into a dish, sprinkled with sugar, dned seeds and crystallized fruit After cooling, the cake was cut into tiny triangles and served with fruits and hot spiced coffee The nobility on Arrakis lived, of course, on fare more delicate suiting their station m life They imported many more foods and drank the exotic and expensive wines of Caladan Typical dishes served at a feast might include the foods listed on a menu (below) found by chance inside a volume in the rare book room at Caladan Castle The note on the menu is indisputably in the handwriting of Lady Jessica, indicating not only the dishes she wanted served, but where the feast would be given The note is written to Islo Garen of the famous Garenne Culinary Institute, who served for several years as head chef of the Atreides The presence of these two figures dates the feast between 10190 and 10191, during the short rule of Duke Leto on Arrakis FREMEN COOKING 227 FREMEN CULTURE MENU Chukka under Glass Roast Desert Hare in Sauce Ceteda Aplomage Sinan Langue de Lapins de Garenne with Mushroom Yeast Sauce Red Caladanian Wine Paradan Sherbet Coffee The following recipes are in a second handwriting, undoubtedly that of Garen, and were written on the back of the menu LANGUE DE LAP1N Allow three per person Marinate tongues (use fresh-canned are too soft) in three parts oil and one part lemon juice Add salt, pepper, and savory Marinate overnight Just before cooking, drain tongues and pat dry Meanwhile melt Vi kg of the best butter in a large skillet and add the tongues Saute" over a high flame until just lightly cooked, but not dry Remove to a warm platter and make a sauce from the juice in the pan, adding the marinade and boiling until it thickens In an other skillet melt another Vi kg of butter and add to it 2 kg of thinly sliced mushrooms Add to the thickened marinade sauce die mushrooms, 120 ml of red wine and 10 ml nf yeast Warm and serve with the tongues as a dip PARADAN MELON SHERBET For 2 liters 1 large paradan melon 3 lemons 115 gm sugar 2 whites of large eggs, beaten anal soft peaks form 120 ml liqueur (apricot, peach, pear are all good) Feel Die melon and cut it into chunks Grate the rind of one lemon and add to the melon Juice all three lemons and add the juice to the melon Add sugar, and toss gently until the sugar is dissolved Puree the melon mixture and fold m the beaten egg whites Add the liqueur and put the mixture into a freezing con tamer with a dasher, turn dasher continuously Breeze until ihe mixture is mushy, then turn into a melon-shaped mold and feeze until firm To serve, turn out onto a tray decorated with lemon leaves This recipe serves 12 to 16 Use 175 ml water for each cup of coffee Place boiling water ra the top section of a drip coffee pot In the cento1 coffee basket place 15 gm Fremen grind coffee (very fine) Allow the water to drip slowly through the coffee into ihe bottom container Remo>e the top and basket, and add sugar or honey to taste Add 5 ml of spice for each cup (but not if you use melange-then use the cut melange in the marked container this means you Daba} Finally, we add one recipe from the common folk FREMEN FLAT BREAD 15 ml yeast dissolved in 120 ml tepid water Add 450 gm flour 5 ml salt 15 ml oil 240 ml warm water added in drops as needed Knead together the above ingredients until a smooth dough forms this should take about fifteen minutes Place in a greased bowl and allow to nse until doubled in bulk Punch down and allow to nse a second time Punch down a second time and turn out onto a rolling surface Divide into 12 parts Form a cake with each part and pound or roll each flat into a circle about 15 cm across Bake on hot quarry tiles that have been preheated to 260 to 270 degrees Centigrade The bread should be done in one to two minutes It will puff up while cooking and flatten as it cools J R M FREMEN: COLTURAL DEVELOPMENT TO THE YEAR 10190.