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diff --git a/25914-h/25914-h.htm b/25914-h/25914-h.htm new file mode 100644 index 0000000..a582c14 --- /dev/null +++ b/25914-h/25914-h.htm @@ -0,0 +1,2901 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> + +<html xmlns="http://www.w3.org/1999/xhtml"> + <head> + <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" /> + <title> + The Project Gutenberg eBook of The Khaki Kook Book, by Mary Kennedy Core + </title> + <style type="text/css"> +/*<![CDATA[ XML blockout */ +<!-- + p {margin-top: .75em; text-align: justify; margin-bottom: .75em;} + h1,h2,h3, .center {text-align: center;} + h2 {line-height: 1.5em;} + h3 {margin: 2em 0 1em;} + hr {width: 65%; margin: 2em auto; clear: both;} + table {margin: 1em auto;} + .td1 {text-align: left; font-variant: small-caps; padding-bottom: .25em;} + .td2 {text-align: justify; padding-left: 2em; padding-bottom: 1em; width: 36em; padding-right: 6em;} + .td3 {text-align: right;} + .td4 {text-align: left; padding-left: .25em;} + .tr1 td {vertical-align: top;} + body {margin-left: 10%; margin-right: 10%;} + .pagenum {position: absolute; right: 1%; font-size: small; font-style: normal; text-align: right; text-indent: 0em;} + .figcenter {margin: 1em auto; width: 500px;} + .figcov {margin: 0 auto; width: 318px;} + .figcov img {border: solid 5px;} + .figl {float: left; clear: left; padding: 0; width: 129px; margin: 1em 1em -1em 0;} + .figleft {float: left; clear: left; margin: 1em 1em 1em 0; padding: 0; width: 321px;} + .figright {float: right; clear: right; margin: 1em 0 1em 1em; padding: 0; width: 160px;} + .trn {border: solid 1px; margin: 3em 15%; padding: 1em; text-align: justify;} + img {border: none; display: block;} + a:link, a:visited {text-decoration: none;} + .bk1 {margin: 0 auto; width: 25em; border: double 5px;} + .bk1 h1 {padding: 0; margin: .5em 0; word-spacing: .5em;} + .bk2 {margin: 0; border-bottom: double 5px; border-top: double 5px;} + .p1 {text-align: center; font-variant: small-caps; margin: 1em 0; font-size: large; line-height: 1.4em; word-spacing: .3em;} + .bk2 h2 {padding: 0; margin: 2em 0 0 0; font-weight: normal; line-height: 1.2em; word-spacing: .5em;} + .bk2 .p2 {margin-top: 0; margin-bottom: 10em; text-align: center;} + // --> + /* XML end ]]>*/ + </style> + </head> +<body> + + +<pre> + +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: ISO-8859-1 + +*** 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.) + + + + + + +</pre> + + +<div class="figcov"> +<img src="images/001.jpg" width="308" height="500" alt="" title="" /> +</div> + +<hr /> + +<div class="bk1"> +<h1><small>THE</small><br /> +KHAKI KOOK BOOK</h1> + +<div class="bk2"> +<p class="p1">A Collection of a Hundred Cheap and<br /> +Practical Recipes Mostly from<br /> +Hindustan.</p> + +<h2><i>By</i><br /> +MARY KENNEDY CORE</h2> + +<p class="p2">Bareilly, India.</p> +</div> + +<p class="p1">Printed for the Author<br /> +by<br /> +<big>THE ABINGDON PRESS</big></p> + +</div> + +<hr /> + +<p class="center"><small>Copyright, 1917, by<br /> +Mary Kennedy Core.</small></p> + +<hr /><p><span class='pagenum'><a name="Page_3" id="Page_3">[3]</a></span></p> +<h2>Preface.<br /> +<small>WHY THIS LITTLE BOOK.</small></h2> + +<p>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.</p> + +<div class="figright"> +<img src="images/002.png" width="160" height="400" alt="" title="" /> +</div> + +<p>We love to think of this +particular summer, for Lilavate +Singh was with us. The +thought of her always brings +help and inspiration.</p> + +<p>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<span class='pagenum'><a name="Page_4" id="Page_4">[4]</a></span> +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.</p> + +<p>And it is not now what it would have been if +finished then.</p> + +<p>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.</p> + +<p>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."</p> + +<p>The lady's curiosity was aroused. The<span class='pagenum'><a name="Page_5" id="Page_5">[5]</a></span> +words were simple enough, but they had no +sense: "For why? For why? For why? For +stomach! For stomach! For stomach!" wailed +the ayah.</p> + +<p>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.</p> + +<p>"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."</p> + +<p>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.</p> + +<p>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<span class='pagenum'><a name="Page_6" id="Page_6">[6]</a></span> +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.</p> + +<p>Feeling sure that everybody wants to know +these very things about India, it might be well +just here to answer some of these questions.</p> + +<p>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.</p> + +<p>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<span class='pagenum'><a name="Page_7" id="Page_7">[7]</a></span> +Mohammedans no meat of any kind is to be +found excepting chicken, and one usually has +to raise them himself.</p> + +<p>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.</p> + +<p>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 <i>any</i> 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.</p> + +<p>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.<span class='pagenum'><a name="Page_8" id="Page_8">[8]</a></span></p> + +<p>"Why don't missionary ladies do their own +cooking?"</p> + +<p>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.</p> + +<p>But suppose she hadn't her hands so full of +mission work, even then she could not do her +own cooking.</p> + +<p>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<span class='pagenum'><a name="Page_9" id="Page_9">[9]</a></span> +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.</p> + +<p>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<span class='pagenum'><a name="Page_10" id="Page_10">[10]</a></span> +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 <i>sees</i> the hooka or big water pipe +standing behind the door, and she <i>knows</i> 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.</p> + +<p>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.</p> + +<p>And now for the last question. Often and<span class='pagenum'><a name="Page_11" id="Page_11">[11]</a></span> +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.</p> + +<p>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.</p> + +<p>I hope these recipes will help.</p> + +<hr /><p><span class='pagenum'><a name="Page_13" id="Page_13">[13]</a></span></p> +<h2>Contents.</h2> + +<div class='center'> +<table border="0" cellpadding="1" cellspacing="0" summary=""> +<tr><td class="td3" colspan="2"><small><b>Page</b></small></td></tr> +<tr class="tr1"><td class="td1">Chapter I. Curry</td><td class="td3" rowspan="2"><a href="#Page_15">15</a></td></tr> +<tr><td class="td2">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.</td></tr> + +<tr class="tr1"><td class="td1">Chapter II. Savory Dishes from Other Countries</td><td class="td3" rowspan="2"><a href="#Page_30">30</a></td></tr> +<tr><td class="td2">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.</td></tr> + +<tr class="tr1"><td class="td1">Chapter III. Split Peas or Dal</td><td class="td3" rowspan="2"><a href="#Page_43">43</a></td></tr> +<tr><td class="td2">47. Split Pea Soup. 48. Dal Soup with Milk. 49. +Kidgeri. 50. Armenian Kidgeri. 51. Dal Bhat.</td></tr> + +<tr class="tr1"><td class="td1">Chapter IV. Rice</td><td class="td3" rowspan="2"><a href="#Page_46">46</a></td></tr> +<tr><td class="td2">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).</td></tr> + +<tr class="tr1"><td class="td1">Chapter V. Bujeas</td><td class="td3" rowspan="2"><a href="#Page_54">54</a><span class='pagenum'><a name="Page_14" id="Page_14">[14]</a></span></td></tr> +<tr><td class="td2">62. Potato Bujea. 63. Banana Bujea. 64. Summer +Squash Bujea. 65. Cabbage Bujea. 66. +Radish Bujea. 67. Tomato Bujea.</td></tr> + +<tr class="tr1"><td class="td1">Chapter VI. Breads</td><td class="td3" rowspan="2"><a href="#Page_57">57</a></td></tr> +<tr><td class="td2">68. Chupatties. 69. Chupatties (Americanized). +70. Prahatas. 71. Potato Puris. 72. White Flour +Puris. 73. Sweet Potato Puris.</td></tr> + +<tr class="tr1"><td class="td1">Chapter VII. Pickles and Chutneys</td><td class="td3" rowspan="2"><a href="#Page_61">61</a></td></tr> +<tr><td class="td2">74. Kausaundi Pickle (Americanized).</td></tr> +<tr class="tr1"><td class="td1">Chapter VIII. Chutney</td><td class="td3" rowspan="2"><a href="#Page_63">63</a></td></tr> +<tr><td class="td2">75. Lemon Chutney. 76. Apple Chutney. 77. +Rhubarb Chutney. 78. Carrot Pickle. 79. Mixed +Vegetable Pickle.</td></tr> + +<tr class="tr1"><td class="td1">Chapter IX. Most Everything</td><td class="td3" rowspan="2"><a href="#Page_66">66</a></td></tr> +<tr><td class="td2">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.</td></tr> +</table></div> + +<hr /><p><span class='pagenum'><a name="Page_15" id="Page_15">[15]</a></span></p> +<h1>The Khaki Kook Book.</h1> + +<h2>I.<br /> +<big>Curry.</big></h2> + +<p>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.</p> + +<div class="figcenter"> +<img src="images/003.png" width="500" height="265" alt="MAKING CHUPATTIES" title="" /> +</div> + +<p><span class='pagenum'><a name="Page_16" id="Page_16">[16]</a></span>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<span class='pagenum'><a name="Page_17" id="Page_17">[17]</a></span> +to a paste, with the addition from time to time +of a little water.</p> + +<p>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.</p> + +<p>A good plan, however, would be to make +your own curry powder. It is better, much +cheaper, and is very little trouble to make.</p> + +<p>The following formula is excellent:</p> + +<h3><a name="Curry_Powder" id="Curry_Powder"></a>1. Curry Powder.</h3> + +<div class='center'> +<table border="0" cellpadding="0" cellspacing="0" summary=""> +<tr><td class="td3">10</td><td class="td4">ounces of coriander seed;</td></tr> +<tr><td class="td3">1</td><td class="td4">teaspoon of caraway seed;</td></tr> +<tr><td class="td3">1</td><td class="td4">teaspoon of black pepper;</td></tr> +<tr><td class="td3">1</td><td class="td4">teaspoon of red pepper;</td></tr> +<tr><td class="td3">6</td><td class="td4">teaspoons of turmeric;</td></tr> +<tr><td class="td3">4</td><td class="td4">tablespoons of flour;</td></tr> +<tr><td class="td3">1</td><td class="td4">teaspoon of cloves;</td></tr> +<tr><td class="td3">4</td><td class="td4">teaspoons of cinnamon;</td></tr> +<tr><td class="td4" colspan="2">Seeds of six cardamons.</td></tr> +</table></div> + +<p>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<span class='pagenum'><a name="Page_18" id="Page_18">[18]</a></span> +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.</p> + +<p><i>Coriander.</i>—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.</p> + +<p><i>Fresh Cocoanut</i> 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.</p> + +<p>Making curry is a very elastic method.<span class='pagenum'><a name="Page_19" id="Page_19">[19]</a></span> +Much depends upon the taste of the individual. +Some think a teaspoonful of prepared mustard +or Worcestershire sauce a great improvement.</p> + +<p><i>Always get cheap cuts of meat for curry.</i> +The hock or heel of beef makes perhaps as fine +curry as any other cut.</p> + +<p>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.</p> + +<p>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.</p> + +<p>The recipes which follow are all practical, +inexpensive, delicious, and thoroughly reliable.</p> + +<h3>2. Beef Curry.</h3> + +<p>Cut a pound of fresh beef into bits. Any +cheap cut does well for this. Slice an onion<span class='pagenum'><a name="Page_20" id="Page_20">[20]</a></span> +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 (<a href="#Page_63">Chapter +VIII</a>) is eaten with curry and rice.</p> + +<h3>3. Chicken Curry.</h3> + +<p>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.<span class='pagenum'><a name="Page_21" id="Page_21">[21]</a></span></p> + +<h3>4. Curry With Curds.</h3> + +<p>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.</p> + +<h3>5. Meat Curry with Pastry.</h3> + +<p>Prepare the curry as in No. <a href="#Curry_Powder">1</a>, 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.</p> + +<h3>6. Meat Curry with Cabbage.</h3> + +<p>Half a pound of meat is plenty for this very +hearty and inexpensive dish.<span class='pagenum'><a name="Page_22" id="Page_22">[22]</a></span></p> + +<p>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. <a href="#Chupatties_Americanized">69</a>).</p> + +<h3><a name="Meat_and_Split_Pea_Curry" id="Meat_and_Split_Pea_Curry"></a>7. Meat and Split Pea Curry.</h3> + +<p>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.</p> + +<h3>8. Massala Fry.</h3> + +<p>This is not really a curry, but is an excellent +way of preparing tough round steak.</p> + +<p>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<span class='pagenum'><a name="Page_23" id="Page_23">[23]</a></span> +rich. Do not cut the meat. This is a fine +casserole dish.</p> + +<h3><a name="Hamburg_Steak_Curry" id="Hamburg_Steak_Curry"></a>9. Hamburg Steak Curry.</h3> + +<p>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. <a href="#Kidgeri">49</a>). 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.</p> + +<h3><a name="Cold_Meat_Curry" id="Cold_Meat_Curry"></a>10. Cold Meat Curry.</h3> + +<p>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.<span class='pagenum'><a name="Page_24" id="Page_24">[24]</a></span></p> + +<h3>11. Buffath, or Curry with Vegetables.</h3> + +<p>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.</p> + +<h3>12. Buffath of Cold Meat and Vegetables.</h3> + +<p>Prepare a sauce or gravy, as in No. <a href="#Cold_Meat_Curry">10</a>. Add +cold meat and any left-over cold vegetable. +Simmer gently together for a little while. Do +not have too much sauce.</p> + +<h3>13. Fish Curry.</h3> + +<p>Fish curry is usually made with cocoanut +milk instead of water, but this is not necessary. +It should always be acidulated.</p> + +<p>Prepare a sauce, as in No. <a href="#Cold_Meat_Curry">10</a>, 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<span class='pagenum'><a name="Page_25" id="Page_25">[25]</a></span> +together until the fish is cooked. Serve with +rice. Spanish rice is excellent with fish curry. +(No. <a href="#Spanish_Rice">56</a>.)</p> + +<h3>14. Curry from Tinned Salmon, Sardines, or Tuna.</h3> + +<p>Prepare a sauce as in No. <a href="#Cold_Meat_Curry">10</a>, 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.</p> + +<h3>15. Salt Fish Curry.</h3> + +<p>Cut the salt fish into rather small pieces, and +soak until no longer very salty.</p> + +<p>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.</p> + +<h3>16. Massala Fry of Fish.</h3> + +<p>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<span class='pagenum'><a name="Page_26" id="Page_26">[26]</a></span> +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.</p> + +<h3><a name="Egg_Curry" id="Egg_Curry"></a>17. Egg Curry.</h3> + +<p>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.</p> + +<h3>18. Poached Egg Curry.</h3> + +<p>Prepare the curry as for No. <a href="#Egg_Curry">17</a>. When +gravy begins to simmer, poach the eggs in it.</p> + +<h3>19. Eggplant Curry.</h3> + +<p>Cut round slices of eggplant. Remove the +outer rind, dip each slice in batter and fry.</p> + +<p>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.</p> + +<h3>20. Curried Stuffed Eggplant.</h3> + +<p>Make a curry mince as for No. <a href="#Hamburg_Steak_Curry">9</a>. See that +when the meat is cooked there is plenty of<span class='pagenum'><a name="Page_27" id="Page_27">[27]</a></span> +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.</p> + +<h3>21. Stuffed Curried Mango Peppers.</h3> + +<p>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. <a href="#Plain_Boiled_Rice">52</a>. Keep in a +warm place until required.</p> + +<p>Fry Hamburg steak with onion and curry +powder according to No. <a href="#Hamburg_Steak_Curry">9</a>. 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.</p> + +<p>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<span class='pagenum'><a name="Page_28" id="Page_28">[28]</a></span> +have been removed. Make sauce a little thick. +Bake very slowly or steam. Serve with the +remainder of the rice.</p> + +<p>This is such a hearty dish that one needs +prepare nothing else to be served with it.</p> + +<h3>22. Mixed Vegetable Curry.</h3> + +<p>All vegetables such as peas, beans, potatoes, +carrots, etc., make excellent curry. They may +be either freshly prepared or left-overs.</p> + +<p>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. <a href="#Chupatties_Americanized">69</a>).</p> + +<h3><a name="Split_Pea_Curry" id="Split_Pea_Curry"></a>23. Split Pea Curry.</h3> + +<p>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.</p> + +<h3>24. Edible Leaves Curry.</h3> + +<p>This may not sound especially inviting, but +in a pinch one might want to try it. The Hindus<span class='pagenum'><a name="Page_29" id="Page_29">[29]</a></span> +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. <a href="#Chupatties_Americanized">69</a>, <a href="#Potato_Puris">71</a>).</p> + +<hr /><p><span class='pagenum'><a name="Page_30" id="Page_30">[30]</a></span></p> + +<div class="figcenter"> +<img src="images/004.png" width="500" height="249" alt="TAJ MAHAL AGRA" title="" /> +</div> + +<h2>II.<br /> +<big>Savory Dishes from Other Countries.</big></h2> + +<p>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.</p> + +<p>Garlic is also another seasoning which we +use but little, but which is used most extensively<span class='pagenum'><a name="Page_31" id="Page_31">[31]</a></span> +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.</p> + +<p>Most of the recipes which follow are quite +new to Americans.</p> + +<h3>25. Mulligatawney Soup.</h3> + +<p>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.</p> + +<p>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<span class='pagenum'><a name="Page_32" id="Page_32">[32]</a></span> +boiled with the mutton, but usually it is boiled +separately (No. <a href="#Plain_Boiled_Rice">52</a>). Lemon juice is usually +served with this soup.</p> + +<h3>26. Tamales (Mexican).</h3> + +<p>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<span class='pagenum'><a name="Page_33" id="Page_33">[33]</a></span> +mush. It is not necessary to add the raisins, +olives, and nuts unless one wants to be rather +luxurious.</p> + +<p>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.</p> + +<p>This tamale mixture is fine for stuffing green +mango peppers. Indeed, it makes a fine forcemeat +for most anything.</p> + +<h3>27. Koorma (Arabian).</h3> + +<p>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.<span class='pagenum'><a name="Page_34" id="Page_34">[34]</a></span></p> + +<h3>28. Spiced Beef.</h3> + +<p>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.</p> + +<h3><a name="Irish_Stew_Old_English" id="Irish_Stew_Old_English"></a>29. Irish Stew (Old English).</h3> + +<p>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.</p> + +<h3>30. Mesopotamia Stew.</h3> + +<p>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<span class='pagenum'><a name="Page_35" id="Page_35">[35]</a></span> +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.</p> + +<h3>31. French Stew.</h3> + +<p>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.</p> + +<h3>32. Turkish Stew.</h3> + +<p>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.<span class='pagenum'><a name="Page_36" id="Page_36">[36]</a></span></p> + +<h3>33. All Blaze.</h3> + +<p>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.</p> + +<h3>34. Country Captain.</h3> + +<p>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.</p> + +<h3>35. Toad in Hole.</h3> + +<p>Make a batter just as you would for pancakes. +Melt some butter or crisco in a baking<span class='pagenum'><a name="Page_37" id="Page_37">[37]</a></span> +dish and pour in half the batter. On this place +a mixture of meat, potatoes, and onions prepared +as for No. <a href="#Irish_Stew_Old_English">29</a>. Pour over this the remainder +of the batter and bake or steam.</p> + +<h3>36. Minced Meat Patties.</h3> + +<p>Prepare the mince according to No. <a href="#Hamburg_Steak_Curry">9</a>. 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.</p> + +<h3>37. Hamburg Cutlets.</h3> + +<p>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.</p> + +<h3>38. Potato Patties with Fish or Meat.</h3> + +<p>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,<span class='pagenum'><a name="Page_38" id="Page_38">[38]</a></span> +and fry. Fine way to use cold mashed potatoes. +Curried mincemeat may also be used for the +filling.</p> + +<h3>39. Beef Olives.</h3> + +<p>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.</p> + +<h3>40. Bird Nests.</h3> + +<p>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.</p> + +<p>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<span class='pagenum'><a name="Page_39" id="Page_39">[39]</a></span> +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.</p> + +<p>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.</p> + +<h3>41. Eggplant Patties.</h3> + +<p>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.<span class='pagenum'><a name="Page_40" id="Page_40">[40]</a></span></p> + +<h3>42. Spanish Steak.</h3> + +<p>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.</p> + +<p>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.</p> + +<p>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.</p> + +<h3>43. Spanish Welsh Rarebit.</h3> + +<p>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<span class='pagenum'><a name="Page_41" id="Page_41">[41]</a></span> +sauce. Cook all together slowly +for a while, then pour over toast or crackers. +This is also called "rinktum ditty."</p> + +<h3>44. Kabobs.</h3> + +<p>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.</p> + +<h3>45. Char-chiz.</h3> + +<p>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.<span class='pagenum'><a name="Page_42" id="Page_42">[42]</a></span></p> + +<h3>46. Spanish Eggs.</h3> + +<p>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.</p> + +<div class="figcenter" style="width: 279px;"> +<img src="images/005.png" width="279" height="400" alt="STRAINING STARCH" title="" /> +</div> + +<hr /><p><span class='pagenum'><a name="Page_43" id="Page_43">[43]</a></span></p> + +<div class="figcenter"> +<img src="images/006.png" width="500" height="212" alt="BULLOCK CART--DELHI" title="" /> +</div> + +<h2>III.<br /> +<big>Split Peas or Dal.</big></h2> + +<p>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.</p> + +<p>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.</p> + +<p>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.<span class='pagenum'><a name="Page_44" id="Page_44">[44]</a></span></p> + +<p>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.</p> + +<p>Split peas are used universally throughout +India. Several recipes have already been given +(Nos. <a href="#Split_Pea_Curry">23</a> and <a href="#Meat_and_Split_Pea_Curry">7</a>), but a few others will be noted.</p> + +<h3>47. Split Pea Soup.</h3> + +<p>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.</p> + +<h3>48. Dal Soup with Milk.</h3> + +<p>Prepare the dal as above, except instead of +diluting with stock dilute with milk.</p> + +<h3><a name="Kidgeri" id="Kidgeri"></a>49. Kidgeri.</h3> + +<p>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.<span class='pagenum'><a name="Page_45" id="Page_45">[45]</a></span> +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.</p> + +<h3>50. Armenian Kidgeri.</h3> + +<p>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.</p> + +<h3>51. Dal Bhat.</h3> + +<p>Dal Bhat is the universal breakfast dish all +over India. Prepare as for split pea curry +(No. <a href="#Split_Pea_Curry">23</a>), but omit the curry powder, if desired.</p> + +<p>Often it is prepared by frying minced meat +with the onions before the peas are added.</p> + +<p>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.</p> + +<hr /><p><span class='pagenum'><a name="Page_46" id="Page_46">[46]</a></span></p> +<h2>IV.<br /> +<big>Rice.</big></h2> + +<div class="figl"> +<img src="images/007-1.png" width="129" height="170" alt="" title="" /> +</div><div class="figleft"> +<img src="images/007-2.png" width="321" height="230" alt="POUNDING RICE" title="" /> +</div> + +<p>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.</p> + +<p>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<span class='pagenum'><a name="Page_47" id="Page_47">[47]</a></span> +it will be a fluffy mass of separate grains, but +they have no idea how to go about making it +look like this.</p> + +<p>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.</p> + +<h3><a name="Plain_Boiled_Rice" id="Plain_Boiled_Rice"></a>52. Plain Boiled Rice.</h3> + +<p>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.</p> + +<p>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.</p> + +<p>There is one objection, however, to rice prepared<span class='pagenum'><a name="Page_48" id="Page_48">[48]</a></span> +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.</p> + +<p>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.</p> + +<h3>53. Baby's Pesh-Pash.</h3> + +<p>This is the first solid food that babies of +English or American parents in India are allowed.</p> + +<p>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<span class='pagenum'><a name="Page_49" id="Page_49">[49]</a></span> +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.</p> + +<h3>54. Pullao.</h3> + +<p>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.</p> + +<p>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<span class='pagenum'><a name="Page_50" id="Page_50">[50]</a></span> +not cook until it becomes soggy. Cook until +the broth is absorbed, then steam.</p> + +<p>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.</p> + +<h3>55. Beef or Mutton Pullao.</h3> + +<p>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.</p> + +<h3><a name="Spanish_Rice" id="Spanish_Rice"></a>56. Spanish Rice.</h3> + +<p>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<span class='pagenum'><a name="Page_51" id="Page_51">[51]</a></span> +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.</p> + +<h3>57. Pea Pullao.</h3> + +<p>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.</p> + +<h3>58. Cocoanut Rice.</h3> + +<p>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.<span class='pagenum'><a name="Page_52" id="Page_52">[52]</a></span></p> + +<h3>59. Meat and Rice Hash.</h3> + +<p>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.</p> + +<h3>60. Rice Cutlets.</h3> + +<p>Left-over pullao or kidgeri or meat and rice +hash make fine cutlets. Mold, roll in crumbs, +and fry in the usual way.</p> + +<h3>61. Fried Rice (Parsi).</h3> + +<p class="center">(A fine dish for a missionary tea.)</p> + +<p>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<span class='pagenum'><a name="Page_53" id="Page_53">[53]</a></span> +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.</p> + +<div class="figcenter"> +<img src="images/008.png" width="500" height="293" alt="" title="" /> +</div> + +<hr /><p><span class='pagenum'><a name="Page_54" id="Page_54">[54]</a></span></p> +<h2>V.<br /> +<big>Bujeas.</big></h2> + +<p>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.</p> + +<div class="figleft" style="width: 234px;"> +<img src="images/009.png" width="234" height="400" alt="AN INDIAN PRINCE" title="" /> +</div> + +<h3>62. Potato Bujea.</h3> + +<p>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<span class='pagenum'><a name="Page_55" id="Page_55">[55]</a></span> +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.</p> + +<h3>63. Banana Bujea.</h3> + +<p>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.</p> + +<h3>64. Summer Squash Bujea.</h3> + +<p>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.</p> + +<h3>65. Cabbage Bujea.</h3> + +<p>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.<span class='pagenum'><a name="Page_56" id="Page_56">[56]</a></span></p> + +<h3>66. Radish Bujea.</h3> + +<p>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.</p> + +<h3>67. Tomato Bujea.</h3> + +<p>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.</p> + +<p>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.</p> + +<hr /><p><span class='pagenum'><a name="Page_57" id="Page_57">[57]</a></span></p> + +<div class="figcenter"> +<img src="images/010.png" width="500" height="216" alt="GRINDING WHEAT" title="" /> +</div> + +<h2>VI.<br /> +<big>Breads.</big></h2> + +<p>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.</p> + +<p>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.</p> + +<p>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<span class='pagenum'><a name="Page_58" id="Page_58">[58]</a></span> +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.</p> + +<p>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.</p> + +<h3><a name="Chupatties" id="Chupatties"></a>68. Chupatties.</h3> + +<p>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<span class='pagenum'><a name="Page_59" id="Page_59">[59]</a></span> +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.</p> + +<h3><a name="Chupatties_Americanized" id="Chupatties_Americanized"></a>69. Chupatties (Americanized).</h3> + +<p>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. <a href="#Chupatties">68</a>.</p> + +<h3>70. Prahatas.</h3> + +<p>This is a very rich and satisfying form of +native bread. Take a pound of whole wheat +and make a dough according to No. <a href="#Chupatties">68</a>. 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.</p> + +<h3>Puris.</h3> + +<p>Puris are similar in appearance to chupatties, +except they are fried instead of baked.<span class='pagenum'><a name="Page_60" id="Page_60">[60]</a></span></p> + +<h3><a name="Potato_Puris" id="Potato_Puris"></a>71. Potato Puris.</h3> + +<p>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.</p> + +<h3>72. White Flour Puris.</h3> + +<p>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.</p> + +<h3>73. Sweet Potato Puris.</h3> + +<p>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.</p> + +<hr /><p><span class='pagenum'><a name="Page_61" id="Page_61">[61]</a></span></p> + +<h2>VII.<br /> +<big>Pickles and Chutneys.</big></h2> + +<div class="figleft" style="width: 200px;"> +<img src="images/011.png" width="200" height="400" alt="THE SNAKE CHARMER" title="" /> +</div><h3>74. Kausaundi Pickle (Americanized).</h3> + +<p>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.</p> + +<p>Slice thinly four lemons. +Sprinkle well with +salt. Cover with vinegar, +and let stand for +about a month.</p> + +<p>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.<span class='pagenum'><a name="Page_62" id="Page_62">[62]</a></span></p> + +<p>Drain the salt and vinegar from the lemons +and add them to the rest of the mixture.</p> + +<p>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.</p> + +<p>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.</p> + +<hr /><p><span class='pagenum'><a name="Page_63" id="Page_63">[63]</a></span></p> + +<div class="figcenter"> +<img src="images/012.png" width="500" height="227" alt="CARRYING TIMBER IN RANGOON" title="" /> +</div> + +<h2>VIII.<br /> +<big>Chutney.</big></h2> + +<p>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.</p> + +<h3>75. Lemon Chutney.</h3> + +<p>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.</p> + +<p>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<span class='pagenum'><a name="Page_64" id="Page_64">[64]</a></span> +tablespoonfuls of minced ginger, two tablespoonfuls +of mustard seed, and a pound of raisins. +Mix all together and boil ten minutes longer.</p> + +<h3>76. Apple Chutney.</h3> + +<p>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.</p> + +<h3>77. Rhubarb Chutney.</h3> + +<p>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.</p> + +<h3>78. Carrot Pickle.</h3> + +<p>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<span class='pagenum'><a name="Page_65" id="Page_65">[65]</a></span> +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.</p> + +<h3>79. Mixed Vegetable Pickle.</h3> + +<p>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.</p> + +<hr /><p><span class='pagenum'><a name="Page_66" id="Page_66">[66]</a></span></p> +<h2>IX.<br /> +<big>Most Everything.</big></h2> + +<p>Many of the cooks in India make a very +simple puff paste.</p> + +<div class="figright" style="width: 213px;"> +<img src="images/013.png" width="213" height="400" alt="A FAKIR OF BOMBAY" title="" /> +</div> + +<h3><a name="Puff_Paste" id="Puff_Paste"></a>80. Puff Paste.</h3> + +<p>Make a dough out of a pound of flour and +sufficient water. Knead for fifteen minutes. +Roll in a damp cloth +and set aside.</p> + +<p>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.</p> + +<p>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<span class='pagenum'><a name="Page_67" id="Page_67">[67]</a></span> +and is always light and flaky. It makes a delicious +pastry for cheese cakes.</p> + +<h3>81. Cheese Cakes.</h3> + +<p>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.</p> + +<p>Mix all together smoothly. Line little patty +pans with the paste (No. <a href="#Puff_Paste">80</a>), and fill with the +curds. Dust powdered sugar over the top and +decorate with crossbars of pastry. Bake very +slowly.</p> + +<p>These cheese cakes are always much in +evidence at afternoon teas, garden parties, and +all social functions in India.</p> + +<h3>82. Banana Stew with Cocoanut.</h3> + +<p>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.<span class='pagenum'><a name="Page_68" id="Page_68">[68]</a></span></p> + +<p>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.</p> + +<h3>Roselles.</h3> + +<p>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.</p> + +<p>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.</p> + +<p>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.<span class='pagenum'><a name="Page_69" id="Page_69">[69]</a></span></p> + +<h3>83. Roselle Jelly.</h3> + +<p>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.</p> + +<h3>84. Roselle Sauce.</h3> + +<p>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.</p> + +<h3>Tipparees.</h3> + +<p>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<span class='pagenum'><a name="Page_70" id="Page_70">[70]</a></span> +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.</p> + +<p>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:</p> + +<h3>85. Tipparee Jam.</h3> + +<p>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.</p> + +<p>Tipparees are fine for making pies and tarts.</p> + +<h3><a name="Orange_Marmalade" id="Orange_Marmalade"></a>86. Orange Marmalade.</h3> + +<p>This marmalade can be made from oranges +or lemons or grapefruit, or by combining the +three, or by combining any two of them.</p> + +<p>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<span class='pagenum'><a name="Page_71" id="Page_71">[71]</a></span> +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.</p> + +<h3>87. Orange Jelly.</h3> + +<p>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. <a href="#Orange_Marmalade">86</a>.</p> + +<p>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.</p> + +<h3>88. Candied Grapefruit Peel.</h3> + +<p>Cut the grapefruit peel in sections. About +eight pieces to a grapefruit is a good size. Prick<span class='pagenum'><a name="Page_72" id="Page_72">[72]</a></span> +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.</p> + +<h3>89. Banana Cheese.</h3> + +<p>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.</p> + +<h3>90. Carrot Cheese.</h3> + +<p>Boil a pound of carrots until very tender. +Then mash them perfectly smooth. Mix with<span class='pagenum'><a name="Page_73" id="Page_73">[73]</a></span> +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.</p> + +<h3>91. Fruit Cheese.</h3> + +<p>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.</p> + +<h3>92. "Fools."</h3> + +<p>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.<span class='pagenum'><a name="Page_74" id="Page_74">[74]</a></span> +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.</p> + +<h3>Hindustani Sweets.</h3> + +<p>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.</p> + +<h3>93. Jellabies (Best Beloved).</h3> + +<p>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<span class='pagenum'><a name="Page_75" id="Page_75">[75]</a></span> +circle, so that the jellabies will take the form of +pretzels. Fry as you would doughnuts.</p> + +<p>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.</p> + +<h3><a name="Gulab_Jamans" id="Gulab_Jamans"></a>94. Gulab Jamans.</h3> + +<p>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.<span class='pagenum'><a name="Page_76" id="Page_76">[76]</a></span></p> + +<p>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.</p> + +<h3>95. Malpuas.</h3> + +<p>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.</p> + +<h3>96. Crow's Nest Fritters.</h3> + +<p>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<span class='pagenum'><a name="Page_77" id="Page_77">[77]</a></span> +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.</p> + +<h3>97. Hulwa.</h3> + +<p>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.</p> + +<h3><a name="Bombay_Hulwa" id="Bombay_Hulwa"></a>98. Bombay Hulwa.</h3> + +<p>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<span class='pagenum'><a name="Page_78" id="Page_78">[78]</a></span> +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.</p> + +<h3>99. Turkish Delight.</h3> + +<p>This popular confection is made by a similar +method to No. <a href="#Bombay_Hulwa">98</a>, 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.</p> + +<p>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.</p> + +<p>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.</p> + +<h3>100. Frosted Bananas.</h3> + +<p>Use rather green bananas for this. Peel, +slice crosswise, sprinkle lightly with salt and<span class='pagenum'><a name="Page_79" id="Page_79">[79]</a></span> +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. <a href="#Gulab_Jamans">94</a>).</p> + +<h3>101. Sujee Puffs.</h3> + +<p>Make the paste according to No. <a href="#Puff_Paste">80</a>. 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.</p> + +<p>This is a favorite sweet at native weddings.</p> + +<h3>102. Breadcrumb Balls.</h3> + +<p>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<span class='pagenum'><a name="Page_80" id="Page_80">[80]</a></span> +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.</p> + +<h3>103. Sujee Biscuits.</h3> + +<p>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.</p> + +<div class="figcenter" style="width: 214px;"> +<img src="images/014.png" width="214" height="400" alt="SALAAMS" title="" /> +</div> + +<div class="trn"><b>Transcriber's Note:</b><br /> +Hyphenation has been standardised. Minor typographical errors have +been corrected without note.</div> + + + + + + + +<pre> + + + + + +End of Project Gutenberg's The Khaki Kook Book, by Mary Kennedy Core + +*** END OF THIS PROJECT GUTENBERG EBOOK THE KHAKI KOOK BOOK *** + +***** This file should be named 25914-h.htm or 25914-h.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/2/5/9/1/25914/ + +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.) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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