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+The Project Gutenberg EBook of The Khaki Kook Book, by Mary Kennedy Core
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: The Khaki Kook Book
+       A Collection of a Hundred Cheap and Practical Recipes
+       Mostly from Hindustan
+
+Author: Mary Kennedy Core
+
+Release Date: June 27, 2008 [EBook #25914]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK THE KHAKI KOOK BOOK ***
+
+
+
+
+Produced by Stephen Blundell and the Online Distributed
+Proofreading Team at https://www.pgdp.net (This file was
+produced from images generously made available by The
+Internet Archive/American Libraries.)
+
+
+
+
+
+
+
+
+
+                 THE
+           KHAKI KOOK BOOK
+
+ A COLLECTION OF A HUNDRED CHEAP AND
+    PRACTICAL RECIPES MOSTLY FROM
+             HINDUSTAN.
+
+                _By_
+          MARY KENNEDY CORE
+          Bareilly, India.
+
+
+       PRINTED FOR THE AUTHOR
+                 BY
+         THE ABINGDON PRESS
+
+
+
+
+ Copyright, 1917, by
+ Mary Kennedy Core.
+
+
+
+
+Preface.
+
+WHY THIS LITTLE BOOK.
+
+
+About ten years ago the idea of writing a little cook book had its
+birth. We were in Almora that summer. Almora is a station far up in the
+Himalayas, a clean little bazaar nestles at the foot of enclosing
+mountains. Dotting the deodar-covered slopes of these mountains are the
+picturesque bungalows of the European residents, while towering above
+and over all are the glistening peaks of the eternal snows.
+
+[Illustration]
+
+We love to think of this particular summer, for Lilavate Singh was with
+us. The thought of her always brings help and inspiration.
+
+One day she prepared for the crowd of us a tiffin of delicious
+Hindustani food. That afternoon while we were sitting under the shade
+and fragrance of the deodar trees, we praised the tiffin. Before we knew
+it we were planning a cook book. It was to be a joint affair of
+Hindustani and English dishes, and Miss Singh was to be responsible for
+the Hindustani part of it. Our enthusiasm grew. For three or four days
+we talked of nothing else. We experimented, we planned; we dreamed, we
+wrote. But alas! other things soon thrust themselves upon us, and our
+unfinished cook book was pigeon-holed for years and years.
+
+And it is not now what it would have been if finished then.
+
+Many of the recipes, however, are those that Miss Singh gave us then.
+Some of them she might not recognize, for they have become quite
+Americanized, but they are hers nevertheless, and I hope that you will
+not only try them and enjoy them, but that they will help you to solve
+some of the problems of living and giving which are confronting us all
+these days.
+
+I have told this story before, but it fits in well here. A lady in India
+once had an ayah, who from morning until night sang the same sad song as
+she would wheel the baby in its little go-cart up and down the mandal or
+driveway; as she would energetically jump it up and down; as she would
+lazily pat it to sleep, always and ever she could be heard chanting
+plaintively, "Ky a ke waste, Ky a ke waste, pet ke waste, pet ke waste."
+
+The lady's curiosity was aroused. The words were simple enough, but
+they had no sense: "For why? For why? For why? For stomach! For stomach!
+For stomach!" wailed the ayah.
+
+Desiring to know what was for why, and what was for stomach one day, the
+lady called the ayah to her and sought the interpretation thereof.
+
+"This is the meaning, Oh mem sahiba," said the ayah: "Why do we live?
+What is the meaning of our existence? To fill our stomachs, to fill our
+stomachs."
+
+You may smile at this and feel sorry for the poor benighted Hindu, who
+has such a low ideal of the meaning of life, but after all we cannot
+ignore the fact that we must eat, and that much as we dislike to
+acknowledge it, we are compelled to think a great deal about filling our
+stomachs. This is especially true these days, when prices have soared
+and soared and taken along with them, far out of the reach of many of
+us, certain articles of food which we heretofore have always felt were
+quite necessary to us.
+
+The missionary on furlough is naturally regarded as a bureau of
+information regarding the land where he has lived and worked. Many are
+the questions asked. These questions are inclusive of life and
+experience in general, but in particular they are regarding the food.
+"What do you eat there? Do you get meat there? What kind of vegetables
+grow there? What about the fruit of India? Why don't missionaries do
+their own cooking? Do the cooks there cook well? Aren't you always glad
+to get back to the food in America?" These and similar questions are
+sure to be asked the missionary and others who have lived in foreign
+countries.
+
+Feeling sure that everybody wants to know these very things about India,
+it might be well just here to answer some of these questions.
+
+In regard to the meat in India: The Hindus are vegetarians, but the
+Mohammedans are great meat eaters. So are the English. Meat can be had
+almost every place. The kind of meat differs much in locality. Chickens
+can be obtained anywhere. The Indian cock is small of head and long of
+leg, shrill of voice and bold in spirit. The Indian hen is shy and wild,
+but gives plenty of small, delicately-flavored eggs. On the whole, aside
+from a few idiosyncrasies, the Indian fowl is very satisfactory.
+
+In large cities like Bombay, Calcutta, Lucknow, Madras, etc., where
+there is a large English population, any kind of meat may be obtained.
+In other places only goat meat can be obtained. This is especially true
+in many hill stations. Even in small places, if there happens to be a
+large Mohammedan population, good beef and mutton can be obtained in the
+cold weather, and in many larger places where there are few Mohammedans
+no meat of any kind is to be found excepting chicken, and one usually
+has to raise them himself.
+
+Meat is cheap in India. Indeed, in some places beef can be bought for
+two cents a pound. However, it is not so good as is the beef in America.
+In the hot weather, as it has to be eaten almost as soon as it is
+killed, it is tough and tasteless.
+
+Vegetables differ, too, according to the locality. If Mrs. A, returned
+missionary from India, pathetically states that year in and year out she
+never gets _any_ home vegetables, and thereby causes everybody to pity
+her, and if Mrs. B, returned missionary from India, boasts that she gets
+plenty of home vegetables, even better than she could get in America,
+and thereby causes everybody to envy her, don't think that either Mrs. A
+or Mrs. B have fibbed. Mrs. B lives up north and Mrs. A lives south, and
+both speak truthfully.
+
+The same is true in regard to fruits. Certain fruits, such as the citrus
+fruits, the unexcelled mango, bananas, etc., are found all over India;
+but in certain sections there are not only these, but all the home
+fruits. This section is to the north and northwest. Pears, apples,
+peaches, plums--in fact, any fruit that can be grown any place in the
+world can be grown successfully in this favored section of India.
+
+"Why don't missionary ladies do their own cooking?"
+
+The idea seems to be abroad that the reason that missionaries in India
+do not do more manual labor is because they have a certain dignity that
+they must maintain; that they would lose caste and influence should they
+do menial work of any kind. This is quite a mistaken idea. One of the
+things that a missionary stands for is serving, serving by hands and
+feet as well as by brain and spirit. The simple reason is that
+missionaries are employed by the missionary society to do other things.
+It isn't a question of giving eight hours a day to mission work, but
+it's a question of giving all the time.
+
+But suppose she hadn't her hands so full of mission work, even then she
+could not do her own cooking.
+
+Perhaps she might do some of it if she had an up-to-date little kitchen,
+with linoleum on the floor, if there were a sink and a gas range, and
+all sorts of lovely pots and pans, but alas! in India there is not even
+a kitchen. It is a cook-house, and is quite detached from the rest of
+the house. If she cooked there, the missionary lady would have to keep
+running back and forth in the hot sun or in the pouring rain of the
+monsoon. There is no linoleum--only a damp, uneven stone floor, and
+there is no sink--all the work requiring water is done on the floor by
+a drain-pipe, and sometimes if the screen gets broken over the mouth of
+the drain-pipe, toads come hopping in, and sometimes even cobras come
+squirming through. The Indian cook-house is always dark and smoky. There
+is no little gas range; just a primitive cooking place made of bricks
+plastered together. This contains a number of holes in which are
+inserted grates. Charcoal fires are burning in these little grates.
+Charcoal has to be fanned and fanned with a black and grimy fan to get
+it into the glowing stage. Of course a clean fan would do as well, but
+one never sees a clean fan in an Indian cook-house.
+
+However, do not suppose for a minute that the missionary lady has no
+responsibility regarding the cooking. She has. She cooks with her nerves
+and brains. She has to train up the cook in the way he should go, and
+after he has gotten into the way, she has to walk along by his side, for
+she must be brains for him for ever and ever. She has to see that he
+walks in paths of truth and uprightness. She has to keep everything
+under lock and key, and is apt to lose her keys when she is in the
+biggest hurry. She is also apt to lose her temper, and feels worse over
+this than she does when she loses her keys. She has to argue over
+prices; to fuss over the quality of charcoal consumed. She has to keep
+her poise when, after ordering something especially nice for dinner,
+the cook proudly passes around something quite different and not at all
+nice. She dare not even visit her own cook-house without coughing and
+making a noise, for fear that she will have a case of discipline on
+hands that may leave her without a cook. Verily, she is not deceived by
+the fact that when she enters the cook-house the cook and half a dozen
+other men who have been playing cards and smoking are respectively
+standing around like little tin soldiers. She _sees_ the hooka or big
+water pipe standing behind the door, and she _knows_ that the bearer has
+a deck of cards up his sleeves. But even knowing this, all she can do is
+to meekly transact her business with the cook and go out without saying
+a word.
+
+However, in spite of all this, the Indian cook is a great comfort. He
+grows on one. It is surprising how equal he is to emergencies and what
+really fine things he can make with very few conveniences and often a
+very stinted allowance of material. There are very few of them who do
+not take pride in their cooking, and they are never happier than when
+there are guests in the home and they are having a chance to show off.
+Nor are they uncleanly, as is often supposed, but they keep their
+kitchen in such mild disorder that things really appear much worse than
+they really are.
+
+And now for the last question. Often and often we are asked, "Aren't
+you glad to get back to the food in America?" My answer is, "Rather,"
+and it is to be spoken with a rising inflection.
+
+We love the American people, and we enjoy the American food, but we
+think that when it comes to making nice tasty somethings out of almost
+nothing, America is not in it at all. Nearly every nation in the world
+can do better.
+
+I hope these recipes will help.
+
+
+
+
+Contents.
+
+
+                                                                    Page
+
+ CHAPTER I.  CURRY                                                    15
+
+    1. Curry Powder. 2. Beef Curry. 3. Chicken Curry. 4. Curry
+    with Curds. 5. Meat Curry with Pastry. 6. Meat Curry with
+    Cabbage. 7. Meat and Split Pea Curry. 8. Massala Fry. 9.
+    Hamburg Steak Curry. 10. Cold Meat Curry. 11. Buffath, or
+    Curry with Vegetables. 12. Buffath of Cold Meat and
+    Vegetables. 13. Fish Curry. 14. Curry from Tinned Salmon,
+    Sardines, or Tuna. 15. Salt Fish Curry. 16. Massala Fry of
+    Fish. 17. Egg Curry. 18. Poached Egg Curry. 19. Eggplant
+    Curry. 20. Curried Stuffed Eggplant. 21. Stuffed Curried
+    Mango Peppers. 22. Mixed Vegetable Curry. 23. Split Pea
+    Curry. 24. Edible Leaves Curry.
+
+
+ CHAPTER II.  SAVORY DISHES FROM OTHER COUNTRIES                      30
+
+    25. Mulligatawney Soup. 26. Tamales (Mexican). 27. Koorma
+    (Arabian). 28. Spiced Beef. 29. Irish Stew (Old English).
+    30. Mesopotamia Stew. 31. French Stew. 32. Turkish Stew.
+    33. All Blaze. 34. Country Captain. 35. Toad in Hole. 36.
+    Minced Meat Patties. 37. Hamburg Cutlets. 38. Potato
+    Patties with Fish or Meat. 39. Beef Olives. 40. Bird Nests.
+    41. Eggplant Patties. 42. Spanish Steak. 43. Spanish Welsh
+    Rarebit. 44. Kabobs. 45. Char-chiz. 46. Spanish Eggs.
+
+
+ CHAPTER III.  SPLIT PEAS OR DAL                                      43
+
+    47. Split Pea Soup. 48. Dal Soup with Milk. 49. Kidgeri.
+    50. Armenian Kidgeri. 51. Dal Bhat.
+
+
+ CHAPTER IV.  RICE                                                    46
+
+    52. Plain Boiled Rice. 53. Pesh-Pash. 54. Pullao. 55. Beef
+    or Mutton Pullao. 56. Spanish Rice. 57. Pea Pullao. 58.
+    Cocoanut Rice. 59. Meat and Rice Hash. 60. Rice Cutlets.
+    61. Fried Rice (Parsi).
+
+
+ CHAPTER V.  BUJEAS                                                   54
+
+    62. Potato Bujea. 63. Banana Bujea. 64. Summer Squash
+    Bujea. 65. Cabbage Bujea. 66. Radish Bujea. 67. Tomato
+    Bujea.
+
+
+ CHAPTER VI.  BREADS                                                  57
+
+    68. Chupatties. 69. Chupatties (Americanized). 70.
+    Prahatas. 71. Potato Puris. 72. White Flour Puris. 73.
+    Sweet Potato Puris.
+
+
+ CHAPTER VII.  PICKLES AND CHUTNEYS                                   61
+
+    74. Kausaundi Pickle (Americanized).
+
+
+ CHAPTER VIII.  CHUTNEY                                               63
+
+    75. Lemon Chutney. 76. Apple Chutney. 77. Rhubarb Chutney.
+    78. Carrot Pickle. 79. Mixed Vegetable Pickle.
+
+
+ CHAPTER IX.  MOST EVERYTHING                                         66
+
+    80. Puff Paste. 81. Cheese Cakes. 82. Banana Stew with
+    Cocoanut. 83. Roselle Jelly. 84. Roselle Sauce. 85.
+    Tipparee Jam. 86. Orange Marmalade. 87. Orange Jelly. 88.
+    Candied Grapefruit Peel. 89. Banana Cheese. 90. Carrot
+    Cheese. 91. Fruit Cheese. 92. Fools. 93. Jellabies. 94.
+    Gulab Jamans. 95. Malpuas. 96. Crow's Nest Fritters. 97.
+    Hulwa. 98. Bombay Hulwa. 99. Turkish Delight. 100. Frosted
+    Bananas. 101. Sujee Puffs. 102. Breadcrumb Balls. 103.
+    Sujee Biscuits.
+
+
+
+
+The Khaki Kook Book.
+
+
+
+
+I.
+
+Curry.
+
+
+Many regard curry as one of the new things in cookery. This is a
+mistake. Curry is an old, old method of preparing meats and vegetables.
+Nor is it an East Indian method exclusively. In all Oriental and
+tropical countries foods are highly seasoned, and although the spices
+may differ, and although the methods of preparation may not be the same,
+nevertheless, generally speaking, the people of all Oriental countries
+freely indulge in curried food.
+
+[Illustration: MAKING CHUPATTIES]
+
+However, in India curry reaches its perfection. The people of India
+since Vedic times have eaten curry and always will. They eat it very,
+very hot, and Europeans who live in India soon find themselves falling
+into the habit of eating very hot and spicy foods. Whether it is good
+for one to eat as much hot stuff as one is expected to eat in India is a
+disputed point. In moderation, however, curry is not harmful, and is a
+very satisfactory and appetizing way of preparing scrappy and
+inexpensive meats. If carefully prepared, everybody is sure to like it.
+Do not introduce it, however, to your family as a mustard-colored stew
+of curry powder, onions, and cold meat served in the center of a platter
+with a wall of gummy rice enclosing it. Most of the family would hate
+it, and it would be difficult to get them to the point of even tasting
+it again. Curry, as usually made in India, is not made with curry powder
+at all. Every Indian cook-house is provided with a smooth black stone
+about a foot and a half long and a foot wide. There is also a small
+stone roller. On this large stone, by means of the small stone, daily
+are crushed or ground the spices used in making curry. The usual
+ingredients are coriander seeds and leaves, dried hot chilies or
+peppers, caraway seeds, turmeric, onions, garlic, green ginger, and
+black pepper grains. All these are first crushed a little and then
+ground to a paste, with the addition from time to time of a little
+water.
+
+Now of course no American housewife would want to squat on the floor and
+grind up curry stuff on a stone, as do the women of India. So I hasten
+to say that very good curry may be made from curry powder. Curry powder
+may be obtained from almost any grocer. The best in the market is Cross
+& Blackwell's.
+
+A good plan, however, would be to make your own curry powder. It is
+better, much cheaper, and is very little trouble to make.
+
+The following formula is excellent:
+
+
+1. Curry Powder.
+
+ 10 ounces of coriander seed;
+  1 teaspoon of caraway seed;
+  1 teaspoon of black pepper;
+  1 teaspoon of red pepper;
+  6 teaspoons of turmeric;
+  4 tablespoons of flour;
+  1 teaspoon of cloves;
+  4 teaspoons of cinnamon;
+  Seeds of six cardamons.
+
+The coriander and turmeric may have to be purchased at a drug store. Buy
+as many of the spices ground as you can, and grind the others in a small
+hand-mill or coffee-mill. Sift together three or four times and dry
+thoroughly in an expiring oven. Put in air-tight bottles. A pound of
+meat will require about two teaspoons of this mixture. If not hot enough
+add more red pepper.
+
+_Coriander._--You will note that coriander is the chief ingredient of
+curry powder. Coriander is used extensively in flavoring throughout the
+East. It can be grown any place, however. The seed can be obtained from
+any large florist. It grows rank like a weed. The leaves are delicious
+as a flavoring for meats and vegetables. A patch of this in your
+vegetable garden will repay you, as many a bit of left-over can be made
+very tasty by using a little of the finely minced leaf. The seeds are
+useful in many ways.
+
+_Fresh Cocoanut_ is another ingredient frequently used in making
+curries. This gives a delicious flavor and also adds greatly to the
+nutritive value. A cocoanut paste is prepared by a very elaborate
+process in the Indian cook-house, but in this country we are not only
+confronted by the problem of living on our so many dollars a month, but
+also by the equally great one of living on twenty-four hours a day. So
+we will pass the method of preparing cocoanut by with the suggestion
+that you buy your prepared cocoanut. Baker puts up an excellent
+preparation of fresh cocoanut with the milk. This comes in small tins at
+ten cents a tin.
+
+Making curry is a very elastic method. Much depends upon the taste of
+the individual. Some think a teaspoonful of prepared mustard or
+Worcestershire sauce a great improvement.
+
+_Always get cheap cuts of meat for curry._ The hock or heel of beef
+makes perhaps as fine curry as any other cut.
+
+There are many different kinds of curries. Some are so hot that the
+consumer thereof may feel that he is the possessor of an internal fiery
+furnace. Some are mustard-colored, some are almost black, some are thin
+and watery, some are thick, some are greasy, and some would be quite
+impossible for America.
+
+Onions are always used in making curry, but do not let this discourage
+any one who does not like onions. One reason that onions are so
+unpopular is that so often they are improperly cooked. In making curry
+onions should be cooked until they are perfectly soft. Indeed they
+should be reduced to a pulp. This pulp helps thicken the curry gravy,
+and many people who claim that they cannot eat onions really enjoy them
+without realizing what they are eating.
+
+The recipes which follow are all practical, inexpensive, delicious, and
+thoroughly reliable.
+
+
+2. Beef Curry.
+
+Cut a pound of fresh beef into bits. Any cheap cut does well for this.
+Slice an onion very thinly, and fry together in a dessert-spoonful of
+fat of any kind, the meat, onion, and two teaspoonfuls of curry powder.
+When they are nicely browned add several cups of water and simmer gently
+until the meat is very tender and the onion has become a pulp, thereby
+thickening the curry gravy. This requires long, slow cooking. More water
+may be added from time to time. If one has a fireless cooker, it should
+always be used in curry making. Serve with rice prepared according to
+taste. In India, curry and rice are always served in separate dishes.
+The rice is served first and the curry taken out and put over it.
+Usually chutney (Chapter VIII) is eaten with curry and rice.
+
+
+3. Chicken Curry.
+
+Cut a chicken up any way you like and fry it with one thinly-sliced
+onion and the curry powder. The amount of curry powder will of course
+depend on the size of the chicken. Fry together until the chicken is
+nicely browned, then add water and simmer until chicken is tender.
+Remember always to reduce the gravy by slow cooking until it is somewhat
+thickened by the onion pulp. A couple of sliced tomatoes fried with the
+chicken, onion, and curry powder is much liked by some--not only in
+chicken curry, but in all curries.
+
+
+4. Curry With Curds.
+
+This curry is prepared a little differently. Place in a deep dish one
+pound of beef or mutton or any kind of meat. Cover with thick curds of
+milk. These curds should not be too sour. Also add a green mango pepper
+thinly sliced, and if desired a clove of garlic, finely minced. Let
+stand in the curds for a couple of hours. In the meantime fry an onion
+and two teaspoonfuls of curry powder together. When nicely browned add
+the curd mixture. Cook over a slow fire until meat is tender. Cold
+sliced meat is very good prepared this way. In this case cook the onions
+thoroughly before adding the curd mixture. The meat should be cut in
+small pieces.
+
+
+5. Meat Curry with Pastry.
+
+Prepare the curry as in No. 1, adding the dumplings after the meat is
+tender. For the dumplings, mix half a cup of flour into a stiff dough
+with water. Add a little salt, and roll out very thin. Cut in two-inch
+squares. Some like a little fresh cocoanut and cocoanut milk added to
+this curry.
+
+
+6. Meat Curry with Cabbage.
+
+Half a pound of meat is plenty for this very hearty and inexpensive
+dish.
+
+Fry the onion, curry powder, and meat together in the usual way. When
+nicely browned, add several cups of thinly-shredded or sliced cabbage.
+Cover with water and simmer slowly until all are tender. Just before
+serving acidulate. In India, tamarind juice is always used for this
+purpose, but lemon or lime does very nicely. Carrots or turnips may be
+used the same way and are excellent. Eat with or without rice. Usually
+this curry is eaten with chupatties (No. 69).
+
+
+7. Meat and Split Pea Curry.
+
+Cut a half pound of beef or mutton into small bits and fry as usual with
+onions and curry powder. When nicely browned add a cup of split peas
+which have been soaking for several hours. Simmer all together in plenty
+of water until the meat and peas are tender. Serve with rice.
+
+
+8. Massala Fry.
+
+This is not really a curry, but is an excellent way of preparing tough
+round steak.
+
+Mix two teaspoonfuls of curry powder into a half cup of flour, and pound
+by means of a saucer into a pound of round steak. Fry the steak with a
+sliced onion until quite brown. Then add a little water and simmer until
+the meat is tender. The gravy should be little and rich. Do not cut the
+meat. This is a fine casserole dish.
+
+
+9. Hamburg Steak Curry.
+
+Fry together a pound of hamburg steak, a cup of minced onions, and two
+teaspoonfuls of curry powder. When these are quite brown simmer with a
+little water until onions are soft. This can either be served rather dry
+or with plenty of gravy. In the latter case, serve with rice or kidgeri
+(No. 49). A teaspoonful of Worcestershire sauce is a help to this curry.
+This curry is very nice and is quickly made. Made dry, a little jar of
+it taken to a picnic or on a trip will be found very useful, as it keeps
+for days. Indeed, all curried meats keep longer than meats prepared in
+other ways. Hamburg steak curry makes fine sandwiches.
+
+
+10. Cold Meat Curry.
+
+Any kind of cold meat may be made into curry. Fry onions and curry
+powder together until nicely browned. Then add enough flour to thicken,
+as in making gravy. Then add water or cocoanut milk. When gravy has
+thickened, add cold meat. Simmer slowly for a while. This curry is not
+so tasty as those made from fresh meat, and it is well to add a
+teaspoonful of Worcestershire sauce.
+
+
+11. Buffath, or Curry with Vegetables.
+
+Fry one-half pound of meat, finely diced, with onion and curry powder.
+Add a little water from time to time, so that the meat will be tender
+and the onions soft. Then add two teacupfuls of water. As soon as water
+boils add a cupful of sliced radishes, potatoes, carrots, or any
+vegetables that will not mash. Cook slowly together until vegetables are
+soft. In India this curry is always acidulated, but that is not
+necessary. It is a good plan, however, to always serve sliced lemon with
+all curries, as some prefer them sour.
+
+
+12. Buffath of Cold Meat and Vegetables.
+
+Prepare a sauce or gravy, as in No. 10. Add cold meat and any left-over
+cold vegetable. Simmer gently together for a little while. Do not have
+too much sauce.
+
+
+13. Fish Curry.
+
+Fish curry is usually made with cocoanut milk instead of water, but this
+is not necessary. It should always be acidulated.
+
+Prepare a sauce, as in No. 10, using, if preferred, cocoanut milk
+instead of water. Also add a little finely-minced garlic and green
+peppers. Put the raw fish in this and simmer together until the fish is
+cooked. Serve with rice. Spanish rice is excellent with fish curry. (No.
+56.)
+
+
+14. Curry from Tinned Salmon, Sardines, or Tuna.
+
+Prepare a sauce as in No. 10, using cocoanut milk and a little grated
+cocoanut. Also add a tiny bit of thinly-sliced green ginger, garlic, and
+chili pepper. Pour over the fish, and serve with rice and sliced lemon.
+
+
+15. Salt Fish Curry.
+
+Cut the salt fish into rather small pieces, and soak until no longer
+very salty.
+
+While it is soaking, fry in plenty of oil or crisco one bunch of green
+onions, cut up tops and all, a teaspoonful of curry powder, and three
+half-ripe tomatoes. The tomatoes may be dipped in batter or crumbs. When
+these are fried add the salt fish. Simmer together for a while. Serve
+with rice. Eggplant is excellent in this curry instead of tomatoes.
+
+
+16. Massala Fry of Fish.
+
+Make a paste of flour and water and two teaspoons of curry powder and a
+little salt. Dip the fish in this curried paste, and then dip again in
+bread or cracker crumbs. Fry in the usual way. This is a delicious way
+of preparing any kind of cutlets or chops. In fact, any kind of meat may
+be fried in the same way.
+
+
+17. Egg Curry.
+
+Fry a sliced onion with a teaspoonful of curry powder; then add a little
+flour for the gravy. When this is mixed quite smooth, add a teacup of
+water or milk or cocoanut milk. Cook until it thickens, then add six
+hard-boiled eggs. Cut in halves lengthwise. Serve with rice.
+
+
+18. Poached Egg Curry.
+
+Prepare the curry as for No. 17. When gravy begins to simmer, poach the
+eggs in it.
+
+
+19. Eggplant Curry.
+
+Cut round slices of eggplant. Remove the outer rind, dip each slice in
+batter and fry.
+
+Make the curry sauce in the usual way. When it thickens, carefully put
+in the eggplant; simmer gently together until the vegetables are well
+cooked. This is excellent made with half-ripe tomatoes. In each case it
+is a fine meat substitute. Always serve with rice.
+
+
+20. Curried Stuffed Eggplant.
+
+Make a curry mince as for No. 9. See that when the meat is cooked there
+is plenty of liquid. Thicken this mince and gravy with bread crumbs and
+let stand. Cut the eggplant in half lengthwise, and steam or bake in a
+very slow oven. When about half cooked, scoop out the center of about
+each half. Be careful to save the vegetable that you scoop out and mix
+it with the curry and breadcrumb mixture. Stuff the eggplant shell with
+this mixture, cover the top with crumbs, and bake. Excellent either hot
+or cold. A half pound of meat is enough to nicely stuff one eggplant.
+
+
+21. Stuffed Curried Mango Peppers.
+
+To prepare the mango peppers for stuffing, cut off the tops and remove
+the seeds. Let stand in salt water until required. Then prepare plenty
+of rice according to No. 52. Keep in a warm place until required.
+
+Fry Hamburg steak with onion and curry powder according to No. 9. A
+pound of steak will be plenty for a nice big dish of peppers. Use no
+water in this mince, but when the meat and onions are partially fried
+add a cupful of the boiled rice, and mix all together. Stuff the peppers
+with this mixture of rice and meat.
+
+Put in a roaster and cover with tomato sauce. This sauce may be made
+from any tinned tomato soup, diluted and more highly seasoned, or it may
+be made from stewed tomatoes from which the seeds and skins have been
+removed. Make sauce a little thick. Bake very slowly or steam. Serve
+with the remainder of the rice.
+
+This is such a hearty dish that one needs prepare nothing else to be
+served with it.
+
+
+22. Mixed Vegetable Curry.
+
+All vegetables such as peas, beans, potatoes, carrots, etc., make
+excellent curry. They may be either freshly prepared or left-overs.
+
+Fry them all together with plenty of onions in a little crisco; add as
+much curry powder as is desired. If tomatoes are not used, acidulate a
+combination of tomatoes, eggplant, and peppers. Makes a fine curry.
+These vegetable curries are usually eaten with chupatties (No. 69).
+
+
+23. Split Pea Curry.
+
+Soak the peas for two or three hours. Fry in the usual way the onion and
+curry powder. A teaspoonful of curry powder is enough for a cupful of
+soaked peas. Mix the peas with the fried mixture. Add plenty of water
+and cook until the peas are soft enough to mash up into a pulp. Serve
+with rice. An acid is desired with this curry.
+
+
+24. Edible Leaves Curry.
+
+This may not sound especially inviting, but in a pinch one might want to
+try it. The Hindus make curries from many things that we would throw
+away. Turnip tops, beet tops, radish tops, the young and tender leaves
+of many jungle plants, also the leaves of many trees; all these are used
+in making excellent curries. Dandelion greens, spinach, Swiss chard, may
+all be used in the same way. Prepare the onion and curry powder in the
+usual way; then add the greens. It is a good plan to add a few potatoes
+to give body to the curry. Use very little water in cooking. Serve with
+puris or chupatties. (Nos. 69, 71).
+
+
+
+
+[Illustration: TAJ MAHAL AGRA]
+
+II.
+
+Savory Dishes from Other Countries.
+
+
+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. It is not an extravagance to have on
+hand plenty of pepper sauce, Worcestershire sauce, kitchen bouquet, and
+condiments of various kinds. A little of these goes a long way in
+seasoning, and many a dish which would be very flat and unattractive, by
+their judicious use is made savory and satisfying.
+
+Garlic is also another seasoning which we use but little, but which is
+used most extensively throughout the Orient. If properly used it gives
+a delightful flavor to food. Very little is required. Indeed, often one
+needs to just rub the sides and bottom of the cooking vessel with the
+garlic before putting it on the fire. The salad dish may be treated the
+same way. However, very few would object to a little finely-minced
+garlic in almost any meat dish, and much in flavor is often gained
+thereby.
+
+Most of the recipes which follow are quite new to Americans.
+
+
+25. Mulligatawney Soup.
+
+This is a very famous soup which has been associated with India since
+the beginning of the English regime. In India it is usually made with
+chicken, but beef or mutton do very nicely. Stew a pound of mutton.
+Scrappy mutton, such as neck or ribs, does very nicely. When meat is
+tender remove from soup.
+
+Fry an onion with a teaspoonful of curry powder. When nicely browned
+stir into it a tablespoonful of peanut butter; also about a half cup of
+fresh cocoanut. Mix these up together to a smooth paste and add to the
+mutton broth. Also pick the mutton from the bones and add to the soup.
+If the peanut butter does not thicken it sufficiently, thicken with a
+little flour. Serve with rice. Sometimes the rice is boiled with the
+mutton, but usually it is boiled separately (No. 52). Lemon juice is
+usually served with this soup.
+
+
+26. Tamales (Mexican).
+
+Take a pound of meat. Mutton, chicken, or beef may be used. It must be
+cut in bits. If the meat has not sufficient fat, add crisco or butter,
+or whatever one uses. Stew until meat is very tender. Into this soup add
+a cup of tomato sauce or a cup of boiled and strained tomatoes highly
+seasoned. Then stir in enough cornmeal to thicken it as for mush. Cook
+for a few minutes and then turn all into a rice boiler or steamer, and
+cook until the cornmeal loses its raw taste. When a little cool, add a
+few raisins, ripe olives, almonds, or peanuts, the latter cut up fine.
+Make pretty hot with cayenne, and also add a little pimento. Mold into
+little rolls, and wrap each roll up in corn husks, tying each end, so
+that the mixture will not escape. Just before eating, steam up again,
+and serve hot. If one is in a hurry, a dish can be lined with corn
+husks, the mixture piled in, and corn husks placed over the top of the
+dish. This is called "tamale pie." If corn husks are not available, it
+is very good without them. The mixture can either be steamed in a bowl
+and turned out or it can be sliced cold and fried like mush. It is not
+necessary to add the raisins, olives, and nuts unless one wants to be
+rather luxurious.
+
+At the table open up the rolls, remove the husks, and eat with tomato
+sauce. A good sauce for tamales is made by stewing tomatoes with a
+little onion and green pepper, straining and highly seasoning.
+Worcestershire sauce is always good in tamale sauce.
+
+This tamale mixture is fine for stuffing green mango peppers. Indeed, it
+makes a fine forcemeat for most anything.
+
+
+27. Koorma (Arabian).
+
+Koorma is usually made from mutton or veal. Mince an onion, a little
+green ginger, and a tiny bit of garlic and add to a cup of buttermilk.
+Cover a pound of mutton with this and allow to stand for a while. The
+mutton may either be fresh or left-over. While the mixture is standing,
+fry a minced onion; add to it a little turmeric. Turn the buttermilk
+mixture into this. If the meat is uncooked, also add a little water, so
+that it may become tender; but this is unnecessary if cold mutton is
+used. Simmer slowly together until the meat gets tender and the curds
+dry. At the last a little cocoanut may be added, but this is not
+necessary. The gravy must be very little and very rich.
+
+
+28. Spiced Beef.
+
+This is a very nice way of keeping beef if the weather is hot and one
+has no ice. Cut the meat up, salt a little, turn it into a bowl, and
+just cover with vinegar. Sprinkle well with mixed spices. When ready to
+use, fry with tomatoes and onions. This may be kept for several days
+without ice, even in the hottest weather.
+
+
+29. Irish Stew (Old English).
+
+Equal parts of meat and potatoes. Half a pound of meat and half a pound
+of potatoes makes quite a good-sized dish. Cook the meat with a sliced
+onion in plenty of water until it is almost tender. Then add the
+potatoes; also a little mint or parsley, a tiny bit of green ginger, and
+a sprinkle of cinnamon, salt and plenty of pepper. Cook together until
+all are sufficiently cooked. At the last, if mutton has been used, add
+half a cup of milk. Thicken a little if desired, only perhaps it is best
+to cook it until potatoes begin to break, thickening it in that way.
+
+
+30. Mesopotamia Stew.
+
+Equal parts of meat and string beans. Fry together with or without an
+onion. When quite brown but not hard, season well in any way liked. In
+Mesopotamia, of course it is made very hot. Cover with water and cook
+slowly until beans are soft and meat is tender. Less meat may be used.
+Beans and meat should both be cut up fine for this stew.
+
+
+31. French Stew.
+
+Take a pound of beef cut in small pieces and fry it until brown. Remove
+and fry in the same pan the following vegetables: Three small radishes,
+three small carrots, three small onions, half a dozen potatoes, a little
+green ginger, a green chili or two, and three or four mint leaves. The
+ginger, chili, and mint leaves should be finely minced, but slice the
+other vegetables. When the vegetables are nicely browned, remove, make a
+little gravy in the pan; pour this gravy over the meat, add the
+vegetables, and cook very slowly together until the meat is tender. If
+liked, it may be made with only potatoes and onions and meat.
+
+
+32. Turkish Stew.
+
+Fry a pound of meat cut in small pieces. Remove from the pan. In the
+same pan fry eggplant, thinly sliced and rolled in batter and crumbs.
+Season as desired. Put a layer of the fried eggplant and a layer of the
+fried meat in a cooking vessel. Add a little water, and cook very slowly
+until meat is tender.
+
+
+33. All Blaze.
+
+This is an old English dish, and is fine for the fireless cooker. Mutton
+is best for this dish. One pound of mutton, cut in bits, one-half pound
+of potatoes (quartered), peas, beans, onions, carrots, or any vegetables
+one may have on hand. Put a layer of potatoes at bottom of the pan, then
+a layer of meat, then a layer of mixed vegetables. Repeat this,
+sprinkling salt and pepper over each layer and a little drippings. Put
+in a vessel with a very tight-fitting lid, so that no steam will escape,
+and steam or bake slowly for three or four hours.
+
+
+34. Country Captain.
+
+This is another English dish, and is a great favorite with the Indian
+cooks. Chicken is always used in India, but veal or mutton will do
+nicely. Cut up the meat, slice four or five onions in rings, and set
+aside. Fry the chicken quickly over a hot fire, then fry the onions.
+With the onions fry some green chilies and a little green ginger; add a
+cup or two of water and stew until chicken is tender. Do not thicken the
+gravy to this. Sprinkle fried onions over the platter when it is ready
+to serve.
+
+
+35. Toad in Hole.
+
+Make a batter just as you would for pancakes. Melt some butter or crisco
+in a baking dish and pour in half the batter. On this place a mixture
+of meat, potatoes, and onions prepared as for No. 29. Pour over this the
+remainder of the batter and bake or steam.
+
+
+36. Minced Meat Patties.
+
+Prepare the mince according to No. 9. Make a piecrust, not too rich.
+Roll out paste, cut out in circles about three inches in diameter. Put
+in each of these circles a tablespoonful of the curried mince, and turn
+over, pressing the edges closely together. Fry or bake.
+
+
+37. Hamburg Cutlets.
+
+Take a pound of Hamburg steak, a minced onion, a minced mango pepper, a
+leaf or two of mint or coriander, a little salt and pepper, and very few
+bread or cracker crumbs. Mix all together, mold in little oblong cakes,
+dip in a thin batter made of flour and water, and then in crumbs. Fry in
+fat or oil.
+
+
+38. Potato Patties with Fish or Meat.
+
+Take equal parts of cold mashed potatoes and flour. Work together into a
+paste and roll out in circles about four inches in diameter. Place in
+each of circles a spoonful of salmon or tuna; season rather highly,
+press edges together, and fry. Fine way to use cold mashed potatoes.
+Curried mincemeat may also be used for the filling.
+
+
+39. Beef Olives.
+
+Have the butcher cut a very thin round steak either of beef or veal. Cut
+this in pieces about three inches square, and pound with a saucer about
+a dessert-spoonful of flour into each of these pieces. Make a
+highly-seasoned forcemeat of breadcrumbs and onions and a little minced
+bacon. Place a spoonful of the stuffing on each square of meat, and roll
+in the form of a sausage. Wrap each roll with cord and tie. Fry the
+rolls, then remove and make a gravy in the pan. When gravy is made, add
+the rolls and stew gently until the rolls are tender.
+
+
+40. Bird Nests.
+
+Stew a pound of boiling meat with two sliced onions until the meat is
+tender. Remove the meat and onions, and when cold pass through the meat
+grinder. Season rather highly, add egg and breadcrumbs, and work all
+together as though for cutlets. If flour is worked well into it, no egg
+or crumbs will be required.
+
+Boil six eggs until quite hard. When cold, remove the shells. Enclose
+each egg in the meat mixture. Roll in a thin batter, then in crumbs, and
+fry. When nicely browned, cut with a sharp knife through the center of
+each egg. Place on a platter, and pour over all a gravy made from the
+broth in which the meat was boiled. This makes twelve birds' nests.
+
+A very attractive and delicious salad can be made by using veal or
+chicken instead of beef. The yolks of the eggs may be removed and
+deviled or highly seasoned. Serve with mayonnaise dressing instead of
+gravy.
+
+
+41. Eggplant Patties.
+
+Take two medium-sized eggplants, steam or bake until tender; then cut
+lengthwise into halves. Scoop out the pulp, cut the pulp in small bits
+and set aside. Keep the skins for the patties. Mince an onion, brown it
+in oil or crisco. When nicely browned, add a quarter of a pound of
+either cold or raw minced meat, a little green mango pepper, and the
+pulp which was removed from the eggplant. A little Worcestershire sauce
+or piccalilli improves this considerably. Fill the empty shells with
+this mixture. Cover with crumbs and bake. Large ripe cucumbers are good
+prepared the same way. Only they should be peeled before steaming, and
+the seeds should be carefully removed. If a gravy could be made of stock
+and poured over the patties it would be liked by many.
+
+
+42. Spanish Steak.
+
+Pound thoroughly by means of a saucer a half cup of flour with a pound
+of round steak. Then over a hot fire quickly fry the steak and remove.
+
+In the same pan fry two good-sized onions, thinly sliced, and half a
+dozen good-sized tomatoes and one large mango pepper. If the pepper is
+mild, add cayenne pepper. When the onions begin to get soft and the
+tomatoes to dry, add the meat. Cook very slowly until meat is tender.
+
+One can use canned tomatoes very nicely for this. Cook onions and
+tomatoes and peppers together, with plenty of oil or crisco until they
+begin to thicken. Then add the meat. This is also a very satisfactory
+way of reserving cold steak or any kind of cold meat. After the tomato
+and onion mixture is well cooked, add the cold meat and heat up all
+together.
+
+
+43. Spanish Welsh Rarebit.
+
+Fry in plenty of oil or butter or crisco a large sliced onion. When
+onion is partly done, add a tin of tomato soup or a cupful of stewed
+strained tomatoes. Cook for a little while together, then add half a
+pound of sharp cheese, three or four pimentos, and a small tin of
+mushrooms; also add a tablespoonful of Worcestershire sauce. Cook all
+together slowly for a while, then pour over toast or crackers. This is
+also called "rinktum ditty."
+
+
+44. Kabobs.
+
+This is a very popular dish among the Mohammedans. Kabobs are usually
+cooked by the roadside and served piping hot to pedestrians. They are
+also cooked on the platform of railway stations and handed out to
+passengers on the train. Season a pound of minced meat with pepper and
+salt or any desired spices. Mix with a little flour to hold together.
+Make in the form of sausages by pressing around iron pins. Roast over a
+hot fire. These are delicious cooked at picnics. One can easily purchase
+the iron pins or have them made. They are usually about a foot long and
+a quarter of an inch thick. If the meat is fat they easily slip from the
+pins; if it is lean, it is best to grease the pins first.
+
+
+45. Char-chiz.
+
+Fry together a cup of Hamburg steak, a cup of sliced tomatoes, a cup of
+minced onions, and a cup of minced peppers. After they have fried until
+dry, add a cup of water and simmer all together for a while. Make quite
+hot and serve with boiled rice.
+
+
+46. Spanish Eggs.
+
+Fry the desired number of eggs very lightly in bacon fat. Just before
+removing from the pan pour over them a sauce made by adding a
+tablespoonful of Worcestershire sauce to any good catsup. Heat hastily
+together and serve. This is a fine meat substitute.
+
+[Illustration: STRAINING STARCH]
+
+
+
+
+[Illustration: BULLOCK CART--DELHI]
+
+III.
+
+Split Peas or Dal.
+
+
+Split peas, or "dal," as they are called in India, belong to the lentil
+family. There are three kinds--the green, which very much resembles an
+ordinary dried pea; the yellow, and the red. In this country we only see
+two kinds--the green and the yellow. The red are more frequently seen in
+India, and have a more delicate flavor.
+
+Lentils are an old, old food. We read of Esau selling his birthright for
+a mess of red pottage, or a mess of red dal. Then later we read of the
+Hebrew children refusing to eat the king's meat, and growing rosy and
+fat on their daily portion of lentils.
+
+Lentils are rich in protein. About twenty-five per cent of their food
+value is protein. They are richer in protein than beans, and are more
+digestible.
+
+During Lent in the early days of the Roman Church, lentils were the
+chief article of food, because of meat being forbidden. Because of this
+the name lentil was given to them.
+
+Split peas are used universally throughout India. Several recipes have
+already been given (Nos. 23 and 7), but a few others will be noted.
+
+
+47. Split Pea Soup.
+
+Soak a cup of peas over night and boil in three cups of water. Cook
+until peas are soft, then mash them quite smoothly. Then dilute with
+stock. This stock may be made from bones and cold meat or fresh meat.
+Fry an onion and add to the soup, and when ready to serve add minced
+mint leaves and little squares of toast, fried very crisp.
+
+
+48. Dal Soup with Milk.
+
+Prepare the dal as above, except instead of diluting with stock dilute
+with milk.
+
+
+49. Kidgeri.
+
+First soak a cup of split peas for about three hours. Then put them on
+to stew with two whole onions. When about half done add a cup of rice.
+The water must be about two inches above the split peas and rice. Cook
+until rice and peas are soft and the water is absorbed. Pour over all
+some melted butter or crisco. Usually kidgeri is served with poached
+eggs. Sometimes eggs are hard-boiled and sliced over the kidgeri after
+it is dished.
+
+
+50. Armenian Kidgeri.
+
+Soak a cup of split peas for several hours, then fry with two
+thinly-sliced onions and a cup of rice. When slightly brown, cover with
+water and boil. The water should be three inches above the peas and
+rice; also add a little bag of mixed spices. Fry some meat in a separate
+pan. It may be either beefsteak, Hamburg, or mutton. When rice and peas
+are soft, place a layer of meat in a dish and cover with a layer of the
+rice and peas. Repeat until all are used, being careful to have the rice
+and peas on top. Steam together and serve with cocoanut and fried onions
+sprinkled over the top.
+
+
+51. Dal Bhat.
+
+Dal Bhat is the universal breakfast dish all over India. Prepare as for
+split pea curry (No. 23), but omit the curry powder, if desired.
+
+Often it is prepared by frying minced meat with the onions before the
+peas are added.
+
+No food known gives as much real value for the cost as do lentils. The
+green and yellow ones can be obtained very easily at any large grocery,
+and we urge all to give them a trial.
+
+
+
+
+IV.
+
+Rice.
+
+
+As a rule rice is badly cooked in the average American home. For this
+reason last winter when there was a good deal of talk of rice as a
+substitute for potatoes, very little enthusiasm was felt on the subject,
+and indeed when one thinks of the tasteless, gummy mess which is so
+often put before the family, this lack of enthusiasm is not strange.
+However, rice properly prepared proves quite a formidable rival of the
+beloved potato, and there are endless ways of preparing it if one only
+knows how.
+
+[Illustration: POUNDING RICE]
+
+In the first place, very few know how to cook just plain boiled rice.
+Many know that there is a way of preparing it so that when done it will
+be a fluffy mass of separate grains, but they have no idea how to go
+about making it look like this.
+
+The process is very simple. Always use the unpolished rice. Rice with a
+creamy tinge is better than rice with a pearly white tinge, and the long
+grain is better than the short.
+
+
+52. Plain Boiled Rice.
+
+For every cup of rice have about eight cups of water. Do not add the
+rice until the water is boiling briskly. Then throw in the rice, and
+give it an occasional stir until the water begins to boil again. After
+that it need not be stirred.
+
+Cook until a grain feels soft when rubbed between the thumb and finger,
+then turn into a colander. Drain off the water and pour over the rice
+several cups of cold water. Drain that off, too, and place the rice
+where it can have moist heat for a while before serving. A good plan is
+just to leave it in the colander and place it over a pan of boiling
+water; or a steamer may be used for keeping it warm, or a double-boiler.
+By this method every grain is separate. Rice served with curry is always
+prepared in this way. It may be served in place of potatoes with meat,
+and may also be used as a basis for many inexpensive and attractive
+dishes, just as macaroni and spaghetti are.
+
+There is one objection, however, to rice prepared in this way. A good
+deal of the nutritive value is lost down the sink-drain. In India this
+is not the case, for every ounce of rice water is there carefully saved.
+It is used in various ways. Usually it is fed to the babies and weaker
+children. Often it is given to ducks and fowl to fatten them, and
+sometimes it is put into the curry pot.
+
+There is another method of preparing rice which is almost as
+satisfactory, and by which all the nutrition is retained. That is by
+cooking it in a regular rice boiler. Put just enough water over the rice
+to well cover it. After the water in the lower vessel has boiled a
+while, if the rice seems a little dry, add more water. Cook until the
+rice is soft, then turn the fire very low, so that the water in the
+lower vessel does not boil but retains its heat. Let stand for a while
+before serving, and the rice will be almost as fluffy and white as
+though blanched by the cold water process.
+
+
+53. Baby's Pesh-Pash.
+
+This is the first solid food that babies of English or American parents
+in India are allowed.
+
+Take about a quarter of a pound of lean mutton and cook until it is
+perfectly soft. Shred it finely and return to the broth. Cook a
+tablespoonful of rice in this broth and shredded mutton. Cook slowly
+and let every grain swell to its utmost. "Babies cry for it, and the
+doctors pronounce it harmless." It is also very good for the
+convalescent.
+
+
+54. Pullao.
+
+Pullao is the most festive dish in India. It stands for all that roast
+turkey does in this country. At weddings, feasts, and holidays it is the
+chief dish. Among the Hindustani Christians it is the Christmas dinner.
+Sometimes it is served with rivers of hot curry flowing over it, but
+often it is eaten without the curry. In India it is usually made with
+chicken, but any kind of meat does nicely.
+
+For chicken pullao, take a good fat hen, not too old, cut up and stew
+until almost tender. Put a little bag of "mixed spices," such as are
+used in making pickles, on to cook with the fowl. While the fowl is
+cooking take about a pound of rice and fry it with a few sliced onions
+and a little butter or crisco. When the chicken is nearly done, add the
+fried rice and onions to the chicken and chicken broth. Put all in a
+rice boiler if you have it and cook slowly until the rice is done.
+Retain the spices. If rice boiler is used there should be at least two
+inches of broth above the mixture. If you have no rice boiler, but must
+boil it on the stove, more broth will be required. In the latter case
+do not cook until it becomes soggy. Cook until the broth is absorbed,
+then steam.
+
+While the rice is cooking fry a few more onions with a handful of
+almonds and raisins. When the pullao is ready to be served, pile on a
+platter, then strew thickly over the pullao the fried onions, almonds,
+and raisins. Last of all, sprinkle generously with cocoanut.
+
+
+55. Beef or Mutton Pullao.
+
+Very delicious pullao may be made from the cheapest cuts of beef and
+mutton. Get about two pounds of beef or mutton, cut in bits. Cook until
+it is very tender. Boil with this a little bag of mixed spices and two
+onions. Unless the meat has a good deal of fat, use crisco, or oil. Two
+cups of rice will be the right amount to use with two pounds of meat.
+Use the same method that is used in making chicken pullao. Fresh
+cocoanut is always delicious strewn over pullao, and if curry is used
+with it, have cocoanut in the curry.
+
+
+56. Spanish Rice.
+
+Fry 3 onions, 6 tomatoes, 2 peppers or pimentos together. They must all
+be cut into small bits. In another pan fry a cup of rice in a very
+little oil or crisco. After the rice has browned a little, add the two
+together, turn into a rice boiler or steamer and cook until rice is
+tender. A half cupful of grated or diced cheese is an improvement to
+this dish. In case tomatoes are not in season, a can of tomatoes, or,
+better, a large-sized can of tomato soup will do nicely. In that case
+fry the onions and peppers and rice together. Then add the cheese and
+tomatoes.
+
+
+57. Pea Pullao.
+
+Take two cups of cold boiled rice, add to it two cups of freshly shelled
+peas. Pour over the mixture a half cupful of milk or cream; add a
+tablespoonful of butter or crisco, and cook in a rice boiler or steamer
+until the peas are nicely done. A few bay leaves and black pepper grains
+are an improvement to this dish.
+
+
+58. Cocoanut Rice.
+
+Take a cup of rice, mix it into half a grated cocoanut. A ten-cent tin
+of Baker's cocoanut does very nicely if one doesn't care to prepare the
+fresh cocoanut. Boil the rice and cocoanut together, being sure to add
+to the water the cocoanut milk. There should be about three inches of
+liquid above the rice. Color the liquid yellow with a little turmeric;
+add salt, six cloves, two cardamon seeds, and twelve pepper berries.
+Cook in a rice boiler or steamer until done.
+
+
+59. Meat and Rice Hash.
+
+A very nice way of making hash is to use rice instead of potatoes. Take
+cold meat and gravy and stew together with onion. When the onion is
+nearly done, add to the broth the rice. A quarter as much uncooked rice
+as there is meat is a good proportion. Cook all together until rice is
+thoroughly done. Be sure and have plenty of liquid to start with. This
+is much better than meat and potato hash.
+
+
+60. Rice Cutlets.
+
+Left-over pullao or kidgeri or meat and rice hash make fine cutlets.
+Mold, roll in crumbs, and fry in the usual way.
+
+
+61. Fried Rice (Parsi).
+
+(A fine dish for a missionary tea.)
+
+Fry a cup of uncooked rice and a cup of brown sugar in a tablespoonful
+of butter or crisco. Cook until the sugar melts and begins to bubble;
+then quickly add two cups of boiling water. Simmer over a slow fire, or,
+better still, in a rice boiler until rice is thoroughly cooked. It can
+hardly be cooked too much. Remove from the fire, pour over all a half
+ounce of rose water and stir well. Press in plates and sprinkle well
+with minced almonds, or any kind of nuts will do. Also add a few
+cardamon seeds. When cold, cut into squares and serve like fudge. This
+is a very satisfactory little sweetmeat when one wants a foreign dish.
+It is easily prepared and very inexpensive.
+
+[Illustration]
+
+
+
+
+V.
+
+Bujeas.
+
+
+Bujeas are always made from vegetables. They are usually eaten with the
+native bread instead of rice. Here again the everlasting onion is in
+evidence, for bujeas are always fried with onions. They are made from
+any kind of vegetables or green tops of vegetables. Potato bujea is one
+of the most popular.
+
+[Illustration: AN INDIAN PRINCE]
+
+
+62. Potato Bujea.
+
+To a pound of potatoes take two medium sized onions and one green mango
+pepper. If the pepper cannot be had, use the tops of onions and a little
+cayenne. Fry the onions, and when nicely browned add the potatoes and
+peppers. If potatoes are medium-sized, cut each potato in four pieces.
+Add four tablespoonfuls of water and if hot food is liked, a good
+sprinkle of cayenne. If more water is needed, add a couple of
+tablespoonfuls more. Cook very slowly. Use plenty of oil or crisco in
+frying the onions. This is good with old potatoes, but is best with new
+ones. Tiny new potatoes are fine cooked in this way. They do not need to
+be scraped. Just washed thoroughly and cooked whole.
+
+
+63. Banana Bujea.
+
+Take half a dozen not too ripe bananas, cut them in pieces, and allow
+them to lie in weak salt water for a while. Slice two green mango
+peppers and half an inch of green ginger; also cut in tiny bits a clove
+of garlic. Brown a sliced onion in butter or crisco. Then add the
+bananas, peppers, etc. When the fruit softens stir in half a cup of
+cocoanut; any unsweetened kind will do. Cook a few minutes longer.
+
+
+64. Summer Squash Bujea.
+
+First peel the summer squash. Then cut in very thin slices. Fry an onion
+and sliced green pepper together; then add the summer squash. Add very
+little water. Simmer until done.
+
+
+65. Cabbage Bujea.
+
+Cabbage bujea is made just as other bujeas are, excepting it is usually
+acidulated. Sometimes fresh cocoanut is cooked with the cabbage and
+sometimes a little shredded salt fish is added.
+
+
+66. Radish Bujea.
+
+In India radishes are cooked just as other vegetables, and radish bujea
+is very popular. Peppers are not used in making this, but the young
+tender leaves of the radish plant are used instead. While the onion is
+frying, parboil the leaves, drain them, and add them to the sliced
+radishes and onions.
+
+
+67. Tomato Bujea.
+
+This is a fine bujea. One never cares for meat when this is served. Fry
+a large sliced onion and a mango pepper together until nicely browned.
+Remove from the pan and fry in the same pan six sliced not too ripe
+tomatoes. These should be dipped in batter and then breadcrumbs before
+frying. When tomatoes are nicely browned add onions and peppers. Do not
+add any water to this bujea. Heat very slowly until well blended.
+
+Eggplant, okra, pumpkin, string beans, cauliflower, in fact most any
+vegetable may be cooked in this way. One general rule will suffice: Fry
+the onions first in plenty of crisco or oil. If desired, fry also top of
+onions. Then add prepared vegetables and a little water. In most bujeas,
+peppers or pimentos are used. Cook slowly. Vegetables like eggplant had
+better be soaked in weak salt water before cooking.
+
+
+
+
+[Illustration: GRINDING WHEAT]
+
+VI.
+
+Breads.
+
+
+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 is crushed. It is the women of India who do
+the grinding, and "two women grinding at a mill" is a familiar sight
+everywhere throughout the land.
+
+The bread made from this home-made flour differs very much from the
+bread we know. It is not made into loaves, but into little flat cakes,
+which are baked over coals on a griddle. No yeast is used.
+
+Although India is one of the greatest wheat countries in all the world,
+the great majority of people in India do not eat wheat bread. They are
+too poor for that. They eat bread made from the flour of coarser grains.
+Some of these grains, such as millet and rye, we are familiar with;
+others are quite unknown to us. Corn and oats are but little used in
+India.
+
+The bread made from these coarse grains is hard to digest. It is made by
+simply mixing the flour with water. The dough is then patted into little
+cakes. The bread made from wheat, however, is much finer, and Europeans
+living in India soon grow to be very fond of it. Some of the varieties
+would not be practical in this country. However, a few forms of
+Hindustani bread are quite easily managed here, and will well be worth a
+trial.
+
+
+68. Chupatties.
+
+Take a pound of whole wheat and mix it with water until a soft dough is
+formed. Knead this well. Put a damp cloth over it, and let it stand an
+hour or so. Then knead again. Make out into balls, each ball about as
+big as a walnut. Then roll each ball into a flat cake about as big
+around as a saucer. Bake these cakes one at a time over a very thick
+iron griddle that has been well heated. Keep turning them over and over
+while they are baking. Fold them up in a napkin as they are baked and
+keep in a warm place. The inside pan of a double boiler is a good place
+for them. To be properly made these cakes should be patted into shape
+instead of rolled, and the Hindustani women always do it that way. These
+chupatties are eaten with bujeas and curries.
+
+
+69. Chupatties (Americanized).
+
+Make a dough from a pound of whole wheat flour, a half teaspoonful of
+baking powder, and a little salt. Knead well and let stand. When ready
+to bake them, divide into balls as big as a walnut. Roll each out,
+spread a little oil or crisco over it; fold up and roll again. Grease an
+iron griddle and bake, turning from side to side. These are not actually
+fried, but the crisco in them and the greased griddle prevents them from
+getting hard, as they are apt to do if made according to No. 68.
+
+
+70. Prahatas.
+
+This is a very rich and satisfying form of native bread. Take a pound of
+whole wheat and make a dough according to No. 68. Divide the dough into
+eight equal parts and make each part into a ball. Flatten each ball a
+little and spread with crisco. Double it up and repeat this three or
+four times; then roll thin and fry. Use as little grease in frying as is
+possible.
+
+
+Puris.
+
+Puris are similar in appearance to chupatties, except they are fried
+instead of baked.
+
+
+71. Potato Puris.
+
+Equal parts of mashed potatoes and flour, mixed to a paste and rolled
+very thin. Make each puri about as large as a saucer. Fry as you would
+fritters. These sound rather expensive, and they do take a good deal of
+fat; but they are to be eaten without butter. Eat with curry. Nothing
+else will be needed at a meal where these puris and curry are served,
+for they are very satisfying.
+
+
+72. White Flour Puris.
+
+Knead for ten minutes a dough made from a pound of fine white flour and
+water. Let stand four or five hours. Divide into little balls and roll
+until they are as thin as paper. Fry as you would fritters.
+
+
+73. Sweet Potato Puris.
+
+Take equal parts of mashed sweet potatoes and whole wheat. Work together
+into a soft dough. Roll out into cakes, but not too thin. Fry in as
+little grease as possible.
+
+
+
+
+VII.
+
+Pickles and Chutneys.
+
+
+74. Kausaundi Pickle (Americanized).
+
+This is a very sour pickle. In India it is always made with sliced green
+mango, but in this country very sour green apples and lemons do very
+nicely.
+
+[Illustration: THE SNAKE CHARMER]
+
+Slice thinly four lemons. Sprinkle well with salt. Cover with vinegar,
+and let stand for about a month.
+
+Slice thinly four very tart apples, two onions, six large sour cucumber
+pickles, and three large red peppers. After they are sliced mix
+intimately, then add two tablespoonfuls of ground mustard seed, a little
+salt, and, if the peppers are mild, a little cayenne pepper; also add
+two tablespoonfuls of thinly-sliced green ginger and one tablespoonful
+of finely-minced garlic.
+
+Drain the salt and vinegar from the lemons and add them to the rest of
+the mixture.
+
+Roast two tablespoonfuls of turmeric until the raw taste is taken away,
+then mix with it two tablespoonfuls of ground mustard; add to this a cup
+of salad and a cup of vinegar. Mix well together and pour over the
+pickles. If there is not enough oil and vinegar to cover it, add equal
+parts of each until the pickle is well covered.
+
+This pickle is not to be cooked, but it is best to let it stand in the
+sun for a number of days. If there is no sun, the warming oven would do.
+It keeps indefinitely, and is very appetizing. It is fine for
+sandwiches. A little in Spanish steak or curry adds much to the flavor.
+
+
+
+
+[Illustration: CARRYING TIMBER IN RANGOON]
+
+VIII.
+
+Chutney.
+
+
+Chutney is a sort of a combination pickle and preserve. It is usually
+made rather sweetly and very hot, and is eaten with curry and rice. It
+is, however, a fine relish with all kinds of meats. In India it is
+usually made of the sliced green mango; but of course we haven't mangoes
+here, so we have to use what we can get. Any tart fruit makes good
+chutney.
+
+
+75. Lemon Chutney.
+
+Cut a pound of lemons in twelve bits each, and cook in vinegar and a
+very little salt until the rinds are perfectly tender. Drain.
+
+Dissolve a pound of sugar in a quart of vinegar; put in the lemons and
+cook until the mixture becomes thick like jam. Then add a teaspoonful of
+cayenne pepper (or less), two tablespoonfuls of minced ginger, two
+tablespoonfuls of mustard seed, and a pound of raisins. Mix all together
+and boil ten minutes longer.
+
+
+76. Apple Chutney.
+
+Boil together three pounds of sliced apples, two pounds of sugar, and a
+quart of strong vinegar. When this begins to get like jam, add half a
+pound of raisins, four teaspoonfuls of finely-minced garlic, two
+tablespoonfuls of thinly-sliced green ginger, one teaspoonful of red
+pepper, and one ounce of mustard seed. Let simmer a while, then bottle
+and expose to the sun. Apricot chutney is delicious made the same way,
+with the addition of several ounces of apricot pits, blanched and
+minced.
+
+
+77. Rhubarb Chutney.
+
+Make just like apple chutney, only use less vinegar. In addition to the
+raisins and other ingredients, add a teacupful of finely-minced and
+blanched almonds. This is worth trying. Less red pepper might be used.
+
+
+78. Carrot Pickle.
+
+Cut the carrots any way that is desired. If they are very small they
+need not be cut at all. Sprinkle them well with salt and dry them in
+the sun for three days, being careful not to forget to bring them in at
+night. For a pound of carrots take a tablespoonful of mustard seed, half
+a dozen peppers (sliced), two tablespoonfuls of green ginger (sliced),
+and two garlics (finely-minced). Cover with vinegar. These are
+excellent.
+
+
+79. Mixed Vegetable Pickle.
+
+Eggplant, radishes, onions, carrots, peppers, all are largely used in
+making pickles in India. They are chopped, sprinkled with salt, and
+dried for several days in the hot sunshine. Mustard seed, turmeric, and
+minced garlic are usually added. After several days of sunning they are
+bottled, covered with vinegar which has been boiled, but which has been
+cooled.
+
+
+
+
+IX.
+
+Most Everything.
+
+
+Many of the cooks in India make a very simple puff paste.
+
+[Illustration: A FAKIR OF BOMBAY]
+
+
+80. Puff Paste.
+
+Make a dough out of a pound of flour and sufficient water. Knead for
+fifteen minutes. Roll in a damp cloth and set aside.
+
+After an hour or so knead again. Then add a spoonful of shortening at a
+time until the dough begins to crack and looks rough.
+
+Roll out in a sheet, cut in four pieces, place one upon the other, roll
+again, cut in four pieces again. Repeat this four times, then roll it
+into a sheet, spread it with shortening of some kind, cut in four
+pieces, and place one over the other. Then roll for the last time. The
+advantage of this method is that it takes comparatively little
+shortening and is always light and flaky. It makes a delicious pastry
+for cheese cakes.
+
+
+81. Cheese Cakes.
+
+Place two cups of pure milk over the fire and when the milk begins to
+boil squeeze the juice of a lemon into it. The milk will at once curdle.
+Drain off the curds. To these curds add the yolks of two eggs, a
+tablespoonful of butter, a small cup of sugar, and a small cup of ground
+almonds. Walnuts, pecans, or any other nuts would do all right.
+
+Mix all together smoothly. Line little patty pans with the paste (No.
+80), and fill with the curds. Dust powdered sugar over the top and
+decorate with crossbars of pastry. Bake very slowly.
+
+These cheese cakes are always much in evidence at afternoon teas, garden
+parties, and all social functions in India.
+
+
+82. Banana Stew with Cocoanut.
+
+Boil six bananas. To boil bananas do not remove the skins. Just pour
+enough boiling water over them to cover them. Add a little salt to the
+water. As soon as the skins crack they are done. Remove and cool. When
+cool, take off the skins, scrape the bananas a little and split them.
+
+Make a syrup of one cup of sugar and half a cup of fresh cocoanut and
+half a cup of water. Pour this over the boiled bananas and serve. This
+dish is much appreciated by the children.
+
+
+Roselles.
+
+Roselles are a fruit belonging to the sorrel family. The seed is sown in
+the vegetable garden every year when other seeds are sown. The plants
+have a vigorous growth. They grow as tall or a little taller than
+currant bushes. Long before the season is over the bushes are vivid with
+wine-red flowers. From the waxen petals of these flowers very delicious
+sauces, jams, chutneys, and jellies are made.
+
+Roselles can be grown any place as easily as tomatoes or cabbage or any
+vegetable. It would certainly pay any one to make the experiment. The
+fruit is very rich in pectin, and not only gives a beautiful color when
+combined with any other fruit, but also adds much to the flavor.
+Combined with peaches or strawberries, cherries or guavas, or any other
+fruit that is deficient in pectin, the roselle has very satisfactory
+results.
+
+When used by themselves a fine jelly is made which is far superior to
+currant jelly. I am sure any one will feel repaid who gives it a trial.
+The seeds can be purchased from any large dealer.
+
+
+83. Roselle Jelly.
+
+Remove the petals of the flower from the seed; then mince finely by
+running through the meat grinder. To every cup of minced petals add
+three cups of water. Boil quickly as the color is much better if it does
+not stand around. After boiling about five minutes it will be ready to
+strain. Strain and make as any other jelly. In flavor and appearance
+this jelly can not be surpassed.
+
+
+84. Roselle Sauce.
+
+Remove petals from the seed, and for every cup of petals take two cups
+of water. Stew gently for a few minutes, then add a cup of sugar for
+every cup of fruit. These two things must be remembered if one wishes to
+get the best results from the fruit. It must be well diluted and it must
+be cooked quickly, as it is apt to lose its bright color if it stands
+around.
+
+
+Tipparees.
+
+Tipparees, or cape gooseberries, are also another fruit which is much
+neglected in this country. To many they are familiarly known as ground
+cherries. These are much prized in India, and they really are a fine
+fruit, which can be grown any place and will more than repay the little
+time spent in their cultivation. In India the seeds are sown annually. I
+think in this country it seeds itself for a few years at least, but I
+am sure better results would be brought about if the seeds were planted
+every spring.
+
+This berry is unequaled for making jam. If any doubt it, buy ten cents'
+worth of seed next spring, plant it in your garden. Let the plants grow
+and spread and in the early fall make jam according to the following:
+
+
+85. Tipparee Jam.
+
+Husk the fruit and prick each berry. Do not add too much water, as the
+fruit is very juicy. Cook until fruit is tender, but not broken. For
+every cup of fruit allow a cup of sugar. Cook rapidly and not too much
+at a time. It finishes up very quickly. A good plan is to cook only
+partially, turn onto platters, and expose to the sun as one does any
+other sun preserve.
+
+Tipparees are fine for making pies and tarts.
+
+
+86. Orange Marmalade.
+
+This marmalade can be made from oranges or lemons or grapefruit, or by
+combining the three, or by combining any two of them.
+
+Either slice the fruit very thinly or run it through a meat grinder. For
+every cup of fruit take three cups of water. Let it stand for
+twenty-four hours. Then boil it in the same water until the rinds are
+soft. Let stand another twenty-four hours in the same water. Then
+measure again and for every cup of mixture take a cup of sugar. The best
+results are obtained if not over four cupfuls are boiled at a time. Boil
+rapidly. If citrus fruits are boiled slowly they are apt to grow dark
+and strong. If oranges are used alone for this marmalade they must be
+sour. A good combination is four oranges, two lemons, and half a
+grapefruit.
+
+
+87. Orange Jelly.
+
+Mince the oranges, rind and all. For every cup of oranges take three of
+water. Let stand in water for twenty-four hours. Boil until fruit is
+soft and let stand again for another twenty-four hours. Up to this point
+the process is exactly like No. 86.
+
+Now drain the juice from the fruit. Acidulate with lemon juice. If six
+oranges have been used, add the juice of two lemons. To each cup of
+juice take a cup of sugar. Boil about four cupfuls at a time and boil
+quickly. It will soon become jelly. A cup of roselle juice diluted is
+better to acidulate with than the lemon juice. A beautiful ruby jelly is
+the result.
+
+
+88. Candied Grapefruit Peel.
+
+Cut the grapefruit peel in sections. About eight pieces to a grapefruit
+is a good size. Prick each piece and soak for three days. If the
+weather is very hot, better scald the fruit instead of soaking it.
+Change water every morning and evening. On the morning of the fourth day
+boil the skins until they can be easily pierced. Remove them and squeeze
+them as dry as possible. Place them on a tray and sun them for several
+hours, or else dry them in an expiring oven. Weigh the peels, and take
+once and a half their weight in sugar. Make this sugar with water into a
+thick syrup; then add the peels and boil until they look clear. Take
+them out and boil the syrup until it is quite thick. Return the peels
+and stir around and around until the sugar candies over them. Put them
+to dry in the sun for a day. Orange and lemon peel, watermelon rind,
+green muskmelons, and almost any kind of fruit can be preserved in the
+same way.
+
+
+89. Banana Cheese.
+
+Take a dozen ripe bananas, skin them, and mash them up with a cup of
+cream of wheat and a cup of sugar; also add a tablespoonful of butter
+and a little cinnamon. Cook slowly for about three hours in a double
+boiler. When cold cut as you would cheese. Fine for missionary
+functions.
+
+
+90. Carrot Cheese.
+
+Boil a pound of carrots until very tender. Then mash them perfectly
+smooth. Mix with them a pound of sugar, a tablespoonful of butter, and
+the juice of a large lemon. Also add a few cardamon seeds. Cook over a
+slow fire until the mixture hardens into a paste. Add a little more
+butter just before removing from the fire. Press into shallow pans and
+cut in neat squares or diamonds like fudge.
+
+
+91. Fruit Cheese.
+
+Any fruit may be made into a confection which, in India, is called
+"cheese." The fruit part first wants to be reduced to a pulp. Then take
+equal parts of fruit pulp and sugar, with as much butter as you feel you
+dare use. If you feel that you dare not use any, use crisco with salt.
+Cook down until it becomes a paste that can be cut with a knife. It must
+cook very slowly. Sometimes when nearly finished nuts are added. In
+apricot cheese the kernels are used. They must be blanched and minced.
+Guava cheese is perhaps the finest, as the flavor improves much with
+cooking.
+
+
+92. "Fools."
+
+A fool is a drink made of fruit pulp and milk. Mango fool is perhaps the
+most popular. Fools are always best made of tart unripe fruits. Pare,
+slice, and stew the fruit until it is quite soft. Strain through a fine
+sieve or coarse muslin. Add to the pulp as much sugar as is desired and
+enough water to make it pour easily. Boil for a few minutes and turn
+into a jug. When ready to drink it, fill the glass about half full of
+the fruit mixture and then fill with rich milk. Add ice. These "fools"
+are very nutritious and refreshing. Often in the hot weather one cares
+for little else.
+
+
+Hindustani Sweets.
+
+Hindustani sweets are very sweet, very sticky, very greasy, and very
+dear to the heart of India's children, both old and young. We do not
+advise a steady diet of these, but it is well to know how some of them
+are made, as such knowledge always comes in handy when arranging for
+missionary programs, Oriental booths in bazaars, and at frequent other
+times.
+
+
+93. Jellabies (Best Beloved).
+
+Make a batter of one pound of flour and water. Make it just about as
+thick as you would for pancakes. Cover the vessel tightly and let stand
+for three days. Then stir in about a half a cup of thick sour milk. Pour
+a little of this batter into a vessel with a hole in the bottom. In
+India a cup made from half a cocoanut shell is made for this purpose,
+one of the eyes in the monkey face at the end being perforated. Fill
+this cup with batter and let the batter run through a little at a time
+into a pan of boiling fat. While the batter is running out through the
+hole keep the hand moving in a circle, so that the jellabies will take
+the form of pretzels. Fry as you would doughnuts.
+
+In the meantime have a dish of syrup ready. Make this syrup from a pound
+of brown sugar and water. Cook it until it is about as thick as maple
+syrup. Keep this syrup in a warm place and as the jellabies fry place
+each one for a few minutes in the syrup. Remove and pile them on oiled
+paper until needed. These are sure to make a hit. Be sure and fry them
+until they are quite brown. If one doesn't want to bother with the
+batter standing around for three days, they can be made up at once by
+adding a teaspoonful of baking powder to the mixture and beating it
+well. The milk must not be too sour in that case.
+
+
+94. Gulab Jamans.
+
+Take a pound of rice flour. If one cannot obtain rice flour use common
+flour. Put it in a bowl. Crack into it two eggs, add a little salt, and
+enough cocoanut and cocoanut milk to make a soft dough. Use a ten-cent
+tin of Baker's fresh cocoanut for this. Knead well and cover for a
+little while with a damp cloth. After a while mold this dough into
+little balls about the size and shape of pecans. You will have to keep
+your fingers oiled while doing this. Fry them as you would doughnuts.
+Let stand until perfectly cold.
+
+Weigh them, and for every pound take a quarter of a pound of white
+sugar. Make this sugar into a syrup. When thick put in the gulab jamans
+and stir them for a few minutes. When they are well frosted, remove.
+Spread out on oiled paper. These are really very nice. Any kind of
+little cakes and nuts can be frosted the same way. The syrup should be
+allowed to cool a little before the cakes are put in it.
+
+
+95. Malpuas.
+
+Make a batter of one pound of cream of wheat and water. This batter
+should be very thick. Let stand two days. Then add a cup of grated
+cocoanut, a cup of small raisins, two eggs, a cup of sugar, half a cup
+of curds, and a little flour. Fry as you would pancakes. These are to be
+eaten cold. These are also very nice to serve at functions. If each one
+of these little cakes is made the size of a dollar, a large number could
+be prepared. A heavy aluminum griddle is very nice for frying these, as
+they would then require but little fat.
+
+
+96. Crow's Nest Fritters.
+
+Pare and cut in very small strips a pound of sweet potatoes. Steam until
+a little soft, but not entirely so. Make a batter of flour, two eggs,
+and water. Put a tablespoonful of batter on a well-greased griddle, then
+a tablespoonful of the potatoes. Cover these with another tablespoonful
+of batter. When done on one side, turn. Eat with melted brown sugar and
+butter or with syrup.
+
+
+97. Hulwa.
+
+Fry a cupful of cream of wheat in half a cup of butter or crisco. When
+it begins to have a nutty flavor and to be slightly brown, add three
+cups of water and one cup of sugar and a few of the small inside seeds
+of the cardamon. Boil slowly until it forms a thick rich paste. Press
+into square cake pans and sprinkle over the top minced nuts and also
+raisins, if desired. Cut in squares like fudge. Very good and wholesome.
+
+
+98. Bombay Hulwa.
+
+Bombay hulwa is noted all over India. Soak a pound of cream of wheat in
+enough water to cover it. Let it stand three or four hours. Then rub it
+through a coarse strong cloth until you get all the starch out. To do
+this you must keep dipping the cloth in water again and again. Let this
+water stand until the starch has settled, then pour off the water. Make
+two pounds of white sugar into a syrup. Boil until it reaches the
+fondant stage, then add the cream of wheat starch, and keep boiling and
+stirring until it forms into a lump. Then add about half a pound of
+butter. Crisco will do as well if salt is used with it. Go on cooking
+the hulwa until it begins to get so hard that you can hardly manage it.
+Then add a wineglass of rose water, some blanched and shredded almonds
+and the little inside seeds of half a dozen cardamons. Delicious and
+nourishing, but rather expensive.
+
+
+99. Turkish Delight.
+
+This popular confection is made by a similar method to No. 98, excepting
+gum arabic is used instead of cream of wheat starch. The right
+proportion is about an ounce of powdered gum arabic to two pounds of
+sugar. The butter also is omitted at the last, but the almond, rose
+water, and cardamon seed are usually added. Press into plates, cut in
+squares, and roll each square in powdered sugar.
+
+There is an easier way, however, to make it. Melt gum-drops. This is
+easily done by adding a little water and boiling, or by keeping hot in a
+double boiler or fireless cooker for a while.
+
+Add the almonds and cardamons and lemon or orange juice if desired. Dust
+powdered sugar in a square pan. Press in the paste, dust powdered sugar
+over the top. Cut in squares.
+
+
+100. Frosted Bananas.
+
+Use rather green bananas for this. Peel, slice crosswise, sprinkle
+lightly with salt and fry. Be careful to keep them whole and not to
+burn them. Allow them to get thoroughly cold, then frost as directed for
+gulab jamans (No. 94).
+
+
+101. Sujee Puffs.
+
+Make the paste according to No. 80. To make the mince heat a cupful of
+cream of wheat in a little butter. Do not fry this brown, but heat all
+through. Stir into this half a cup of dessicated cocoanut, two
+tablespoonfuls of small seedless raisins, two tablespoonfuls of almonds
+(blanched and sliced), and the seed of six cardamons. Cook this mixture
+for a few minutes, then add a cup of sugar and cook for a few minutes
+longer. This will not be a paste, for no water has been added; so don't
+think it is not right if it is very crumbly; that is the way it ought to
+be. Roll the paste out not too thin, cut in circles with a
+pound-baking-powder tin. Put as much of the sweetmeat as you think you
+can enclose, fold over, make as fancy as you like, and either fry or
+bake.
+
+This is a favorite sweet at native weddings.
+
+
+102. Breadcrumb Balls.
+
+Mix dry breadcrumbs and grated cocoanut together, and a few raisins,
+too, if liked. Take a cup of sugar and half a cup of water, and boil.
+When syrup has reached the stage that it forms a hard ball in water,
+pour over the breadcrumb mixture. Mold as if making popcorn balls. If
+one likes, these may be rolled in powdered sugar afterward. These are
+also a very fine sweet for social and missionary functions of all kinds.
+
+
+103. Sujee Biscuits.
+
+One pound of cream of wheat and one pound of sugar mixed intimately;
+then add half a cup of lard or crisco and knead awhile. Form into little
+balls and shape the balls as desired. Usually they are simply flattened
+out into squares. Bake a light brown. Be careful that they are not
+crowded in the pan.
+
+[Illustration: SALAAMS]
+
+
+
+
+Transcriber's Note:
+
+    Hyphenation has been standardised. Minor typographical errors have
+    been corrected without note.
+
+
+
+
+
+End of Project Gutenberg's The Khaki Kook Book, by Mary Kennedy Core
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