,,the            ,,khaki ,,kook ,,book  
,a ,,collection ,,of ,a ,,hundred       
,,cheap ,,and     ,,practical ,,recipes 
,,mostly ,,from                         
,,hindustan4                  ,by       
,,mary ,,kennedy ,,core                 
,bareilly1 ,india4          ,,printed   
,,for ,,the ,,author                    
,,by          ,,the ,,abingdon ,,press  
,copyright1 #aiag1 by  ,mary ,kennedy   
,core4     ,preface4  ,,why ,,this      
,,little ,,book4   ,about ten years ago 
the idea of writing a little cook book  
had its birth4 ,we were in ,almora that 
summer4 ,almora is a station far up in  
the ,himalayas1 a clean little bazaar   
nestles at the foot of enclosing        
mountains4 ,dotting the deodar-covered  
slopes of these mountains are the       
picturesque bungalows of the ,european  
residents1 while towering above and over
 all are the glistening peaks of the    
eternal snows4  ,illustration  ,we love 
to think of this particular summer1 for 
,lilavate ,singh was with us4 ,the      

thought of her always brings help and   
inspiration4  ,one day she prepared for 
the crowd of us a tiffin of delicious   
,hindustani food4 ,that afternoon while 
we were sitting under the shade and     
fragrance of the deodar trees1 we       
praised the tiffin4 ,before we knew it  
we were planning a cook book4 ,it was to
 be a joint affair of ,hindustani and   
,english dishes1 and ,miss ,singh was to
 be responsible for the ,hindustani part
 of it4 ,our enthusiasm grew4 ,for three
 or four days we talked of nothing else4
 ,we experimented1 we planned2 we       
dreamed1 we wrote4 ,but alas6 other     
things soon thrust themselves upon us1  
and our unfinished cook book was        
pigeon-holed for years and years4  ,and 
it is not now what it would have been if
 finished then4  ,many of the recipes1  
however1 are those that ,miss ,singh    
gave us then4 ,some of them she might   
not recognize1 for they have become     
quite ,americanized1 but they are hers  
nevertheless1 and ,i hope that you will 

not only try them and enjoy them1 but   
that they will help you to solve some of
 the problems of living and giving which
 are confronting us all these days4  ,i 
have told this story before1 but it fits
 in well here4 ,a lady in ,india once   
had an ayah1 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       
driveway2 as she would energetically    
jump it up and down2 as she would lazily
 pat it to sleep1 always and ever she   
could be heard chanting plaintively1 ,ky
 a ke waste1 ,ky a ke waste1 pet ke     
waste1 pet ke waste4  ,the lady's       
curiosity was aroused4 ,the words were  
simple enough1 but they had no sense3   
,for why8 ,for why8 ,for why8 ,for      
stomach6 ,for stomach6 ,for stomach6    
wailed the ayah4  ,desiring to know what
 was for why1 and what was for stomach  
one day1 the lady called the ayah to her
 and sought the interpretation thereof4 
,this is the meaning1 ,oh mem sahiba1   

said the ayah3 ,why do we live8 ,what is
 the meaning of our existence8 ,to fill 
our stomachs1 to fill our stomachs4     
,you may smile at this and feel sorry   
for the poor benighted ,hindu1 who has  
such a low ideal of the meaning of life1
 but after all we cannot ignore the fact
 that we must eat1 and that much as we  
dislike to acknowledge it1 we are       
compelled to think a great deal about   
filling our stomachs4 ,this is          
especially true these days1 when prices 
have soared and soared and taken along  
with them1 far out of the reach of many 
of us1 certain articles of food which we
 heretofore have always felt were quite 
necessary to us4  ,the missionary on    
furlough is naturally regarded as a     
bureau of information regarding the land
 where he has lived and worked4 ,many   
are the questions asked4 ,these         
questions are inclusive of life and     
experience in general1 but in particular
 they are regarding the food4 ,what do  
you eat there8 ,do you get meat there8  

,what kind of vegetables grow there8    
,what about the fruit of ,india8 ,why   
don't missionaries do their own cooking8
 ,do the cooks there cook well8 ,aren't 
you always glad to get back to the food 
in ,america8 ,these and similar         
questions are sure to be asked the      
missionary and others who have lived in 
foreign countries4  ,feeling sure that  
everybody wants to know these very      
things about ,india1 it might be well   
just here to answer some of these       
questions4  ,in regard to the meat in   
,india3 ,the ,hindus are vegetarians1   
but the ,mohammedans are great meat     
eaters4 ,so are the ,english4 ,meat can 
be had almost every place4 ,the kind of 
meat differs much in locality4 ,chickens
 can be obtained anywhere4 ,the ,indian 
cock is small of head and long of leg1  
shrill of voice and bold in spirit4 ,the
 ,indian hen is shy and wild1 but gives 
plenty of small1 delicately-flavored    
eggs4 ,on the whole1 aside from a few   
idiosyncrasies1 the ,indian fowl is very

 satisfactory4  ,in large cities like   
,bombay1 ,calcutta1 ,lucknow1 ,madras1  
etc41 where there is a large ,english   
population1 any kind of meat may be     
obtained4 ,in other places only goat    
meat can be obtained4 ,this is          
especially true in many hill stations4  
,even in small places1 if there happens 
to be a large ,mohammedan population1   
good beef and mutton can be obtained in 
the cold weather1 and in many larger    
places where there are few ,mohammedans 
no meat of any kind is to be found      
excepting chicken1 and one usually has  
to raise them himself4  ,meat is cheap  
in ,india4 ,indeed1 in some places beef 
can be bought for two cents a pound4    
,however1 it is not so good as is the   
beef in ,america4 ,in the hot weather1  
as it has to be eaten almost as soon as 
it is killed1 it is tough and tasteless4
  ,vegetables differ1 too1 according to 
the locality4 ,if ,mrs4 ,a1 returned    
missionary from ,india1 pathetically    
states that year in and year out she    

never gets any home vegetables1 and     
thereby causes everybody to pity her1   
and if ,mrs4 ,b1 returned missionary    
from ,india1 boasts that she gets plenty
 of home vegetables1 even better than   
she could get in ,america1 and thereby  
causes everybody to envy her1 don't     
think that either ,mrs4 ,a or ,mrs4 ,b  
have fibbed4 ,mrs4 ,b lives up north and
 ,mrs4 ,a lives south1 and both speak   
truthfully4  ,the same is true in regard
 to fruits4 ,certain fruits1 such as the
 citrus fruits1 the unexcelled mango1   
bananas1 etc41 are found all over       
,india2 but in certain sections there   
are not only these1 but all the home    
fruits4 ,this section is to the north   
and northwest4 ,pears1 apples1 peaches1 
plums--in fact1 any fruit that can be   
grown any place in the world can be     
grown successfully in this favored      
section of ,india4  ,why don't          
missionary ladies do their own cooking8 
,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  
maintain2 that they would lose caste and
 influence should they do menial work of
 any kind4 ,this is quite a mistaken    
idea4 ,one of the things that a         
missionary stands for is serving1       
serving by hands and feet as well as by 
brain and spirit4 ,the simple reason is 
that missionaries are employed by the   
missionary society to do other things4  
,it isn't a question of giving eight    
hours a day to mission work1 but it's a 
question of giving all the time4  ,but  
suppose she hadn't her hands so full of 
mission work1 even then she could not do
 her own cooking4  ,perhaps she might do
 some of it if she had an up-to-date    
little kitchen1 with linoleum on the    
floor1 if there were a sink and a gas   
range1 and all sorts of lovely pots and 
pans1 but alas6 in ,india there is not  
even a kitchen4 ,it is a cook-house1 and
 is quite detached from the rest of the 
house4 ,if she cooked there1 the        

missionary lady would have to keep      
running back and forth in the hot sun or
 in the pouring rain of the monsoon4    
,there is no linoleum--only a damp1     
uneven stone floor1 and there is no     
sink--all the work requiring water is   
done on the floor by a drain-pipe1 and  
sometimes if the screen gets broken over
 the mouth of the drain-pipe1 toads come
 hopping in1 and sometimes even cobras  
come squirming through4 ,the ,indian    
cook-house is always dark and smoky4    
,there is no little gas range2 just a   
primitive cooking place made of bricks  
plastered together4 ,this contains a    
number of holes in which are inserted   
grates4 ,charcoal fires are burning in  
these little grates4 ,charcoal has to be
 fanned and fanned with a black and     
grimy fan to get it into the glowing    
stage4 ,of course a clean fan would do  
as well1 but one never sees a clean fan 
in an ,indian cook-house4  ,however1 do 
not suppose for a minute that the       
missionary lady has no responsibility   

regarding the cooking4 ,she has4 ,she   
cooks with her nerves and brains4 ,she  
has to train up the cook in the way he  
should go1 and after he has gotten into 
the way1 she has to walk along by his   
side1 for she must be brains for him for
 ever and ever4 ,she has to see that he 
walks in paths of truth and uprightness4
 ,she has to keep everything under lock 
and key1 and is apt to lose her keys    
when she is in the biggest hurry4 ,she  
is also apt to lose her temper1 and     
feels worse over this than she does when
 she loses her keys4 ,she has to argue  
over prices2 to fuss over the quality of
 charcoal consumed4 ,she has to keep her
 poise when1 after ordering something   
especially nice for dinner1 the cook    
proudly passes around something quite   
different and not at all nice4 ,she dare
 not even visit her own cook-house      
without coughing and making a noise1 for
 fear that she will have a case of      
discipline on hands that may leave her  
without a cook4 ,verily1 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         
soldiers4 ,she sees the hooka or big    
water pipe standing behind the door1 and
 she knows that the bearer has a deck of
 cards up his sleeves4 ,but even knowing
 this1 all she can do is to meekly      
transact her business with the cook and 
go out without saying a word4  ,however1
 in spite of all this1 the ,indian cook 
is a great comfort4 ,he grows on one4   
,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   
material4 ,there are very few of them   
who do not take pride in their cooking1 
and they are never happier than when    
there are guests in the home and they   
are having a chance to show off4 ,nor   
are they uncleanly1 as is often         
supposed1 but they keep their kitchen in

 such mild disorder that things really  
appear much worse than they really are4 
,and now for the last question4 ,often  
and often we are asked1 ,aren't you glad
 to get back to the food in ,america8   
,my answer is1 ,rather1 and it is to be 
spoken with a rising inflection4  ,we   
love the ,american people1 and we enjoy 
the ,american food1 but we think that   
when it comes to making nice tasty      
somethings out of almost nothing1       
,america is not in it at all4 ,nearly   
every nation in the world can do better4
  ,i hope these recipes will help4      
,contents4                              
,page   ,,chapter ,i4  ,,curry          
#ae      #a4 ,curry ,powder4 #b4 ,beef  
,curry4 #c4 ,chicken ,curry4 #d4 ,curry 
with ,curds4 #e4 ,meat ,curry with      
,pastry4 #f4 ,meat ,curry with          
,cabbage4 #g4 ,meat and ,split ,pea     
,curry4 #h4 ,massala ,fry4 #i4          
,hamburg ,steak ,curry4 #aj4 ,cold ,meat
 ,curry4 #aa4 ,buffath1 or     ,curry   
with ,vegetables4 #ab4 ,buffath of ,cold

 ,meat and     ,vegetables4 #ac4 ,fish  
,curry4 #ad4 ,curry from ,tinned        
,salmon1     ,sardines1 or ,tuna4 #ae4  
,salt ,fish ,curry4 #af4 ,massala ,fry  
of     ,fish4 #ag4 ,egg ,curry4 #ah4    
,poached ,egg ,curry4 #ai4 ,eggplant    
,curry4 #bj4 ,curried ,stuffed          
,eggplant4 #ba4 ,stuffed ,curried       
,mango ,peppers4 #bb4 ,mixed ,vegetable 
,curry4 #bc4 ,split ,pea     ,curry4    
#bd4 ,edible ,leaves ,curry4            
,,chapter ,,ii4  ,,savory ,,dishes      
,,from ,,other ,,countries              
#cj      #be4 ,mulligatawney ,soup4 #bf4
 ,tamales 7,mexican74 #bg4 ,koorma      
7,arabian74 #bh4 ,spiced ,beef4 #bi4    
,irish ,stew 7,old ,english74     #cj4  
,mesopotamia ,stew4 #ca4 ,french ,stew4 
#cb4 ,turkish ,stew4     #cc4 ,all      
,blaze4 #cd4 ,country ,captain4 #ce4    
,toad in ,hole4 #cf4     ,minced ,meat  
,patties4 #cg4 ,hamburg ,cutlets4 #ch4  
,potato     ,patties with ,fish or      
,meat4 #ci4 ,beef ,olives4 #dj4 ,bird   
,nests4     #da4 ,eggplant ,patties4    

#db4 ,spanish ,steak4 #dc4 ,spanish     
,welsh     ,rarebit4 #dd4 ,kabobs4 #de4 
,char-chiz4 #df4 ,spanish ,eggs4        
,,chapter ,,iii4  ,,split ,,peas ,,or   
,,dal                                   
#dc      #dg4 ,split ,pea ,soup4 #dh4   
,dal ,soup with ,milk4 #di4 ,kidgeri4   
#ej4 ,armenian ,kidgeri4 #ea4 ,dal      
,bhat4    ,,chapter ,,iv4  ,,rice       
#df      #eb4 ,plain ,boiled ,rice4 #ec4
 ,pesh-,pash4 #ed4 ,pullao4 #ee4 ,beef  
or ,mutton ,pullao4 #ef4 ,spanish ,rice4
 #eg4 ,pea ,pullao4 #eh4     ,cocoanut  
,rice4 #ei4 ,meat and ,rice ,hash4 #fj4 
,rice ,cutlets4     #fa4 ,fried ,rice   
7,parsi74    ,,chapter ,v4  ,,bujeas    
#ed      #fb4 ,potato ,bujea4 #fc4      
,banana ,bujea4 #fd4 ,summer ,squash    
,bujea4 #fe4 ,cabbage ,bujea4 #ff4      
,radish ,bujea4 #fg4 ,tomato     ,bujea4
    ,,chapter ,,vi4  ,,breads           
#eg      #fh4 ,chupatties4 #fi4         
,chupatties 7,americanized74 #gj4       
,prahatas4 #ga4 ,potato ,puris4 #gb4    
,white ,flour ,puris4 #gc4     ,sweet   

,potato ,puris4    ,,chapter ,,vii4     
,,pickles ,,and ,,chutneys              
#fa      #gd4 ,kausaundi ,pickle        
7,americanized74    ,,chapter ,,viii4   
,,chutney                               
#fc      #ge4 ,lemon ,chutney4 #gf4     
,apple ,chutney4 #gg4 ,rhubarb ,chutney4
     #gh4 ,carrot ,pickle4 #gi4 ,mixed  
,vegetable ,pickle4    ,,chapter ,,ix4  
,,most ,,everything                     
#ff      #hj4 ,puff ,paste4 #ha4 ,cheese
 ,cakes4 #hb4 ,banana ,stew with        
,cocoanut4 #hc4 ,roselle ,jelly4 #hd4   
,roselle ,sauce4 #he4     ,tipparee     
,jam4 #hf4 ,orange ,marmalade4 #hg4     
,orange ,jelly4 #hh4     ,candied       
,grapefruit ,peel4 #hi4 ,banana ,cheese4
 #ij4 ,carrot     ,cheese4 #ia4 ,fruit  
,cheese4 #ib4 ,fools4 #ic4 ,jellabies4  
#id4     ,gulab ,jamans4 #ie4 ,malpuas4 
#if4 ,crow's ,nest ,fritters4 #ig4      
,hulwa4 #ih4 ,bombay ,hulwa4 #ii4       
,turkish ,delight4 #ajj4 ,frosted       
,bananas4 #aja4 ,sujee ,puffs4 #ajb4    
,breadcrumb ,balls4 #ajc4     ,sujee    

,biscuits4     ,the ,khaki ,kook ,book4 
,i4  ,curry4   ,many regard curry as one
 of the new things in cookery4 ,this is 
a mistake4 ,curry is an old1 old method 
of preparing meats and vegetables4 ,nor 
is it an ,east ,indian method           
exclusively4 ,in all ,oriental and      
tropical countries foods are highly     
seasoned1 and although the spices may   
differ1 and although the methods of     
preparation may not be the same1        
nevertheless1 generally speaking1 the   
people of all ,oriental countries freely
 indulge in curried food4               
,illustration3 ,,making ,,chupatties    
,however1 in ,india curry reaches its   
perfection4 ,the people of ,india since 
,vedic times have eaten curry and always
 will4 ,they eat it very1 very hot1 and 
,europeans who live in ,india soon find 
themselves falling into the habit of    
eating very hot and spicy foods4        
,whether it is good for one to eat as   
much hot stuff as one is expected to eat
 in ,india is a disputed point4 ,in     

moderation1 however1 curry is not       
harmful1 and is a very satisfactory and 
appetizing way of preparing scrappy and 
inexpensive meats4 ,if carefully        
prepared1 everybody is sure to like it4 
,do not introduce it1 however1 to your  
family as a mustard-colored stew of     
curry powder1 onions1 and cold meat     
served in the center of a platter with a
 wall of gummy rice enclosing it4 ,most 
of the family would hate it1 and it     
would be difficult to get them to the   
point of even tasting it again4 ,curry1 
as usually made in ,india1 is not made  
with curry powder at all4 ,every ,indian
 cook-house is provided with a smooth   
black stone about a foot and a half long
 and a foot wide4 ,there is also a small
 stone roller4 ,on this large stone1 by 
means of the small stone1 daily are     
crushed or ground the spices used in    
making curry4 ,the usual ingredients are
 coriander seeds and leaves1 dried hot  
chilies or peppers1 caraway seeds1      
turmeric1 onions1 garlic1 green ginger1 

and black pepper grains4 ,all these are 
first crushed a little and then ground  
to a paste1 with the addition from time 
to time of a little water4  ,now of     
course no ,american housewife would want
 to squat on the floor and grind up     
curry stuff on a stone1 as do the women 
of ,india4 ,so ,i hasten to say that    
very good curry may be made from curry  
powder4 ,curry powder may be obtained   
from almost any grocer4 ,the best in the
 market is ,cross  ,blackwell's4  ,a    
good plan1 however1 would be to make    
your own curry powder4 ,it is better1   
much cheaper1 and is very little trouble
 to make4  ,the following formula is    
excellent3   #a4 ,curry ,powder4   #aj  
ounces of coriander seed2   #a teaspoon 
of caraway seed2   #a teaspoon of black 
pepper2   #a teaspoon of red pepper2    
#f teaspoons of turmeric2   #d          
tablespoons of flour2   #a teaspoon of  
cloves2   #d teaspoons of cinnamon2     
,seeds of six cardamons4  ,the coriander
 and turmeric may have to be purchased  

at a drug store4 ,buy as many of the    
spices ground as you can1 and grind the 
others in a small hand-mill or          
coffee-mill4 ,sift together three or    
four times and dry thoroughly in an     
expiring oven4 ,put in air-tight        
bottles4 ,a pound of meat will require  
about two teaspoons of this mixture4 ,if
 not hot enough add more red pepper4    
,coriander4--,you will note that        
coriander is the chief ingredient of    
curry powder4 ,coriander is used        
extensively in flavoring throughout the 
,east4 ,it can be grown any place1      
however4 ,the seed can be obtained from 
any large florist4 ,it grows rank like a
 weed4 ,the leaves are delicious as a   
flavoring for meats and vegetables4 ,a  
patch of this in your vegetable garden  
will repay you1 as many a bit of        
left-over can be made very tasty by     
using a little of the finely minced     
leaf4 ,the seeds are useful in many     
ways4  ,fresh ,cocoanut is another      
ingredient frequently used in making    

curries4 ,this gives a delicious flavor 
and also adds greatly to the nutritive  
value4 ,a cocoanut paste is prepared by 
a very elaborate process in the ,indian 
cook-house1 but in this country we are  
not only confronted by the problem of   
living on our so many dollars a month1  
but also by the equally great one of    
living on twenty-four hours a day4 ,so  
we will pass the method of preparing    
cocoanut by with the suggestion that you
 buy your prepared cocoanut4 ,baker puts
 up an excellent preparation of fresh   
cocoanut with the milk4 ,this comes in  
small tins at ten cents a tin4  ,making 
curry is a very elastic method4 ,much   
depends upon the taste of the           
individual4 ,some think a teaspoonful of
 prepared mustard or ,worcestershire    
sauce a great improvement4  ,always get 
cheap cuts of meat for curry4 ,the hock 
or heel of beef makes perhaps as fine   
curry as any other cut4  ,there are many
 different kinds of curries4 ,some are  
so hot that the consumer thereof may    

feel that he is the possessor of an     
internal fiery furnace4 ,some are       
mustard-colored1 some are almost black1 
some are thin and watery1 some are      
thick1 some are greasy1 and some would  
be quite impossible for ,america4       
,onions are always used in making curry1
 but do not let this discourage any one 
who does not like onions4 ,one reason   
that onions are so unpopular is that so 
often they are improperly cooked4 ,in   
making curry onions should be cooked    
until they are perfectly soft4 ,indeed  
they should be reduced to a pulp4 ,this 
pulp helps thicken the curry gravy1 and 
many people who claim that they cannot  
eat onions really enjoy them without    
realizing what they are eating4  ,the   
recipes which follow are all practical1 
inexpensive1 delicious1 and thoroughly  
reliable4   #b4 ,beef ,curry4  ,cut a   
pound of fresh beef into bits4 ,any     
cheap cut does well for this4 ,slice an 
onion very thinly1 and fry together in a
 dessert-spoonful of fat of any kind1   

the meat1 onion1 and two teaspoonfuls of
 curry powder4 ,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 pulp1 
thereby thickening the curry gravy4     
,this requires long1 slow cooking4 ,more
 water may be added from time to time4  
,if one has a fireless cooker1 it should
 always be used in curry making4 ,serve 
with rice prepared according to taste4  
,in ,india1 curry and rice are always   
served in separate dishes4 ,the rice is 
served first and the curry taken out and
 put over it4 ,usually chutney 7,chapter
 ,,viii7 is eaten with curry and rice4  
#c4 ,chicken ,curry4  ,cut a chicken up 
any way you like and fry it with one    
thinly-sliced onion and the curry       
powder4 ,the amount of curry powder will
 of course depend on the size of the    
chicken4 ,fry together until the chicken
 is nicely browned1 then add water and  
simmer until chicken is tender4         
,remember always to reduce the gravy by 

slow cooking until it is somewhat       
thickened by the onion pulp4 ,a couple  
of sliced tomatoes fried with the       
chicken1 onion1 and curry powder is much
 liked by some--not only in chicken     
curry1 but in all curries4   #d4 ,curry 
,with ,curds4  ,this curry is prepared a
 little differently4 ,place in a deep   
dish one pound of beef or mutton or any 
kind of meat4 ,cover with thick curds of
 milk4 ,these curds should not be too   
sour4 ,also add a green mango pepper    
thinly sliced1 and if desired a clove of
 garlic1 finely minced4 ,let stand in   
the curds for a couple of hours4 ,in the
 meantime fry an onion and two          
teaspoonfuls of curry powder together4  
,when nicely browned add the curd       
mixture4 ,cook over a slow fire until   
meat is tender4 ,cold sliced meat is    
very good prepared this way4 ,in this   
case cook the onions thoroughly before  
adding the curd mixture4 ,the meat      
should be cut in small pieces4   #e4    
,meat ,curry with ,pastry4  ,prepare the

 curry as in ,no4 #a1 adding the        
dumplings after the meat is tender4 ,for
 the dumplings1 mix half a cup of flour 
into a stiff dough with water4 ,add a   
little salt1 and roll out very thin4    
,cut in two-inch squares4 ,some like a  
little fresh cocoanut and cocoanut milk 
added to this curry4   #f4 ,meat ,curry 
with ,cabbage4  ,half a pound of meat is
 plenty for this very hearty and        
inexpensive dish4  ,fry the onion1 curry
 powder1 and meat together in the usual 
way4 ,when nicely browned1 add several  
cups of thinly-shredded or sliced       
cabbage4 ,cover with water and simmer   
slowly until all are tender4 ,just      
before serving acidulate4 ,in ,india1   
tamarind juice is always used for this  
purpose1 but lemon or lime does very    
nicely4 ,carrots or turnips may be used 
the same way and are excellent4 ,eat    
with or without rice4 ,usually this     
curry is eaten with chupatties 7,no4    
#fi74   #g4 ,meat and ,split ,pea       
,curry4  ,cut a half pound of beef or   

mutton into small bits and fry as usual 
with onions and curry powder4 ,when     
nicely browned add a cup of split peas  
which have been soaking for several     
hours4 ,simmer all together in plenty of
 water until the meat and peas are      
tender4 ,serve with rice4   #h4 ,massala
 ,fry4  ,this is not really a curry1 but
 is an excellent way of preparing tough 
round steak4  ,mix two teaspoonfuls of  
curry powder into a half cup of flour1  
and pound by means of a saucer into a   
pound of round steak4 ,fry the steak    
with a sliced onion until quite brown4  
,then add a little water and simmer     
until the meat is tender4 ,the gravy    
should be little and rich4 ,do not cut  
the meat4 ,this is a fine casserole     
dish4   #i4 ,hamburg ,steak ,curry4     
,fry together a pound of hamburg steak1 
a cup of minced onions1 and two         
teaspoonfuls of curry powder4 ,when     
these are quite brown simmer with a     
little water until onions are soft4     
,this can either be served rather dry or

 with plenty of gravy4 ,in the latter   
case1 serve with rice or kidgeri 7,no4  
#di74 ,a teaspoonful of ,worcestershire 
sauce is a help to this curry4 ,this    
curry is very nice and is quickly made4 
,made dry1 a little jar of it taken to a
 picnic or on a trip will be found very 
useful1 as it keeps for days4 ,indeed1  
all curried meats keep longer than meats
 prepared in other ways4 ,hamburg steak 
curry makes fine sandwiches4   #aj4     
,cold ,meat ,curry4  ,any kind of cold  
meat may be made into curry4 ,fry onions
 and curry powder together until nicely 
browned4 ,then add enough flour to      
thicken1 as in making gravy4 ,then add  
water or cocoanut milk4 ,when gravy has 
thickened1 add cold meat4 ,simmer slowly
 for a while4 ,this curry is not so     
tasty as those made from fresh meat1 and
 it is well to add a teaspoonful of     
,worcestershire sauce4   #aa4 ,buffath1 
or ,curry with ,vegetables4  ,fry       
one-half pound of meat1 finely diced1   
with onion and curry powder4 ,add a     

little water from time to time1 so that 
the meat will be tender and the onions  
soft4 ,then add two teacupfuls of water4
 ,as soon as water boils add a cupful of
 sliced radishes1 potatoes1 carrots1 or 
any vegetables that will not mash4 ,cook
 slowly together until vegetables are   
soft4 ,in ,india this curry is always   
acidulated1 but that is not necessary4  
,it is a good plan1 however1 to always  
serve sliced lemon with all curries1 as 
some prefer them sour4   #ab4 ,buffath  
of ,cold ,meat and ,vegetables4         
,prepare a sauce or gravy1 as in ,no4   
#aj4 ,add cold meat and any left-over   
cold vegetable4 ,simmer gently together 
for a little while4 ,do not have too    
much sauce4   #ac4 ,fish ,curry4  ,fish 
curry is usually made with cocoanut milk
 instead of water1 but this is not      
necessary4 ,it should always be         
acidulated4  ,prepare a sauce1 as in    
,no4 #aj1 using1 if preferred1 cocoanut 
milk instead of water4 ,also add a      
little finely-minced garlic and green   

peppers4 ,put the raw fish in this and  
simmer together until the fish is       
cooked4 ,serve with rice4 ,spanish rice 
is excellent with fish curry4 7,no4     
#ef47   #ad4 ,curry from ,tinned        
,salmon1 ,sardines1 or ,tuna4  ,prepare 
a sauce as in ,no4 #aj1 using cocoanut  
milk and a little grated cocoanut4 ,also
 add a tiny bit of thinly-sliced green  
ginger1 garlic1 and chili pepper4 ,pour 
over the fish1 and serve with rice and  
sliced lemon4   #ae4 ,salt ,fish ,curry4
  ,cut the salt fish into rather small  
pieces1 and soak until no longer very   
salty4  ,while it is soaking1 fry in    
plenty of oil or crisco one bunch of    
green onions1 cut up tops and all1 a    
teaspoonful of curry powder1 and three  
half-ripe tomatoes4 ,the tomatoes may be
 dipped in batter or crumbs4 ,when these
 are fried add the salt fish4 ,simmer   
together for a while4 ,serve with rice4 
,eggplant is excellent in this curry    
instead of tomatoes4   #af4 ,massala    
,fry of ,fish4  ,make a paste of flour  

and water and two teaspoons of curry    
powder and a little salt4 ,dip the fish 
in this curried paste1 and then dip     
again in bread or cracker crumbs4 ,fry  
in the usual way4 ,this is a delicious  
way of preparing any kind of cutlets or 
chops4 ,in fact1 any kind of meat may be
 fried in the same way4   #ag4 ,egg     
,curry4  ,fry a sliced onion with a     
teaspoonful of curry powder2 then add a 
little flour for the gravy4 ,when this  
is mixed quite smooth1 add a teacup of  
water or milk or cocoanut milk4 ,cook   
until it thickens1 then add six         
hard-boiled eggs4 ,cut in halves        
lengthwise4 ,serve with rice4   #ah4    
,poached ,egg ,curry4  ,prepare the     
curry as for ,no4 #ag4 ,when gravy      
begins to simmer1 poach the eggs in it4 
#ai4 ,eggplant ,curry4  ,cut round      
slices of eggplant4 ,remove the outer   
rind1 dip each slice in batter and fry4 
,make the curry sauce in the usual way4 
,when it thickens1 carefully put in the 
eggplant2 simmer gently together until  

the vegetables are well cooked4 ,this is
 excellent made with half-ripe tomatoes4
 ,in each case it is a fine meat        
substitute4 ,always serve with rice4    
#bj4 ,curried ,stuffed ,eggplant4  ,make
 a curry mince as for ,no4 #i4 ,see that
 when the meat is cooked there is plenty
 of liquid4 ,thicken this mince and     
gravy with bread crumbs and let stand4  
,cut the eggplant in half lengthwise1   
and steam or bake in a very slow oven4  
,when about half cooked1 scoop out the  
center of about each half4 ,be careful  
to save the vegetable that you scoop out
 and mix it with the curry and          
breadcrumb mixture4 ,stuff the eggplant 
shell with this mixture1 cover the top  
with crumbs1 and bake4 ,excellent either
 hot or cold4 ,a half pound of meat is  
enough to nicely stuff one eggplant4    
#ba4 ,stuffed ,curried ,mango ,peppers4 
,to prepare the mango peppers for       
stuffing1 cut off the tops and remove   
the seeds4 ,let stand in salt water     
until required4 ,then prepare plenty of 

rice according to ,no4 #eb4 ,keep in a  
warm place until required4  ,fry        
,hamburg steak with onion and curry     
powder according to ,no4 #i4 ,a pound of
 steak will be plenty for a nice big    
dish of peppers4 ,use no water in this  
mince1 but when the meat and onions are 
partially fried add a cupful of the     
boiled rice1 and mix all together4      
,stuff the peppers with this mixture of 
rice and meat4  ,put in a roaster and   
cover with tomato sauce4 ,this sauce may
 be made from any tinned tomato soup1   
diluted and more highly seasoned1 or it 
may be made from stewed tomatoes from   
which the seeds and skins have been     
removed4 ,make sauce a little thick4    
,bake very slowly or steam4 ,serve with 
the remainder of the rice4  ,this is    
such a hearty dish that one needs       
prepare nothing else to be served with  
it4   #bb4 ,mixed ,vegetable ,curry4    
,all vegetables such as peas1 beans1    
potatoes1 carrots1 etc41 make excellent 
curry4 ,they may be either freshly      

prepared or left-overs4  ,fry them all  
together with plenty of onions in a     
little crisco2 add as much curry powder 
as is desired4 ,if tomatoes are not     
used1 acidulate a combination of        
tomatoes1 eggplant1 and peppers4 ,makes 
a fine curry4 ,these vegetable curries  
are usually eaten with chupatties 7,no4 
#fi74   #bc4 ,split ,pea ,curry4  ,soak 
the peas for two or three hours4 ,fry in
 the usual way the onion and curry      
powder4 ,a teaspoonful of curry powder  
is enough for a cupful of soaked peas4  
,mix the peas with the fried mixture4   
,add plenty of water and cook until the 
peas are soft enough to mash up into a  
pulp4 ,serve with rice4 ,an acid is     
desired with this curry4   #bd4 ,edible 
,leaves ,curry4  ,this may not sound    
especially inviting1 but in a pinch one 
might want to try it4 ,the ,hindus make 
curries from many things that we would  
throw away4 ,turnip tops1 beet tops1    
radish tops1 the young and tender leaves
 of many jungle plants1 also the leaves 

of many trees2 all these are used in    
making excellent curries4 ,dandelion    
greens1 spinach1 ,swiss chard1 may all  
be used in the same way4 ,prepare the   
onion and curry powder in the usual way2
 then add the greens4 ,it is a good plan
 to add a few potatoes to give body to  
the curry4 ,use very little water in    
cooking4 ,serve with puris or           
chupatties4 7,nos4 #fi1 #ga74           
,illustration3 ,,taj ,,mahal ,,agra     
,,ii4  ,savory ,dishes from ,other      
,countries4   ,one of the economies in  
cooking is in the proper seasoning of   
foods4 ,this is the secret of many an   
attractive dish made from left-overs1 or
 cheap meats4 ,every garden should      
contain a little patch of mint1 parsley1
 sage1 coriander1 while those who have  
no garden could easily grow these in    
window boxes or pots4 ,it is not an     
extravagance to have on hand plenty of  
pepper sauce1 ,worcestershire sauce1    
kitchen bouquet1 and condiments of      
various kinds4 ,a little of these goes a

 long way in seasoning1 and many a dish 
which would be very flat and            
unattractive1 by their judicious use is 
made savory and satisfying4  ,garlic is 
also another seasoning which we use but 
little1 but which is used most          
extensively throughout the ,orient4 ,if 
properly used it gives a delightful     
flavor to food4 ,very little is         
required4 ,indeed1 often one needs to   
just rub the sides and bottom of the    
cooking vessel with the garlic before   
putting it on the fire4 ,the salad dish 
may be treated the same way4 ,however1  
very few would object to a little       
finely-minced garlic in almost any meat 
dish1 and much in flavor is often gained
 thereby4  ,most of the recipes which   
follow are quite new to ,americans4     
#be4 ,mulligatawney ,soup4  ,this is a  
very famous soup which has been         
associated with ,india since the        
beginning of the ,english regime4 ,in   
,india it is usually made with chicken1 
but beef or mutton do very nicely4 ,stew

 a pound of mutton4 ,scrappy mutton1    
such as neck or ribs1 does very nicely4 
,when meat is tender remove from soup4  
,fry an onion with a teaspoonful of     
curry powder4 ,when nicely browned stir 
into it a tablespoonful of peanut       
butter2 also about a half cup of fresh  
cocoanut4 ,mix these up together to a   
smooth paste and add to the mutton      
broth4 ,also pick the mutton from the   
bones and add to the soup4 ,if the      
peanut butter does not thicken it       
sufficiently1 thicken with a little     
flour4 ,serve with rice4 ,sometimes the 
rice is boiled with the mutton1 but     
usually it is boiled separately 7,no4   
#eb74 ,lemon juice is usually served    
with this soup4   #bf4 ,tamales         
7,mexican74  ,take a pound of meat4     
,mutton1 chicken1 or beef may be used4  
,it must be cut in bits4 ,if the meat   
has not sufficient fat1 add crisco or   
butter1 or whatever one uses4 ,stew     
until meat is very tender4 ,into this   
soup add a cup of tomato sauce or a cup 

of boiled and strained tomatoes highly  
seasoned4 ,then stir in enough cornmeal 
to thicken it as for mush4 ,cook for a  
few minutes and then turn all into a    
rice boiler or steamer1 and cook until  
the cornmeal loses its raw taste4 ,when 
a little cool1 add a few raisins1 ripe  
olives1 almonds1 or peanuts1 the latter 
cut up fine4 ,make pretty hot with      
cayenne1 and also add a little pimento4 
,mold into little rolls1 and wrap each  
roll up in corn husks1 tying each end1  
so that the mixture will not escape4    
,just before eating1 steam up again1 and
 serve hot4 ,if one is in a hurry1 a    
dish can be lined with corn husks1 the  
mixture piled in1 and corn husks placed 
over the top of the dish4 ,this is      
called tamale pie4 ,if corn husks are   
not available1 it is very good without  
them4 ,the mixture can either be steamed
 in a bowl and turned out or it can be  
sliced cold and fried like mush4 ,it is 
not necessary to add the raisins1       
olives1 and nuts unless one wants to be 

rather luxurious4  ,at the table open up
 the rolls1 remove the husks1 and eat   
with tomato sauce4 ,a good sauce for    
tamales is made by stewing tomatoes with
 a little onion and green pepper1       
straining and highly seasoning4         
,worcestershire sauce is always good in 
tamale sauce4  ,this tamale mixture is  
fine for stuffing green mango peppers4  
,indeed1 it makes a fine forcemeat for  
most anything4   #bg4 ,koorma           
7,arabian74  ,koorma is usually made    
from mutton or veal4 ,mince an onion1 a 
little green ginger1 and a tiny bit of  
garlic and add to a cup of buttermilk4  
,cover a pound of mutton with this and  
allow to stand for a while4 ,the mutton 
may either be fresh or left-over4 ,while
 the mixture is standing1 fry a minced  
onion2 add to it a little turmeric4     
,turn the buttermilk mixture into this4 
,if the meat is uncooked1 also add a    
little water1 so that it may become     
tender2 but this is unnecessary if cold 
mutton is used4 ,simmer slowly together 

until the meat gets tender and the curds
 dry4 ,at the last a little cocoanut may
 be added1 but this is not necessary4   
,the gravy must be very little and very 
rich4   #bh4 ,spiced ,beef4  ,this is a 
very nice way of keeping beef if the    
weather is hot and one has no ice4 ,cut 
the meat up1 salt a little1 turn it into
 a bowl1 and just cover with vinegar4   
,sprinkle well with mixed spices4 ,when 
ready to use1 fry with tomatoes and     
onions4 ,this may be kept for several   
days without ice1 even in the hottest   
weather4   #bi4 ,irish ,stew 7,old      
,english74  ,equal parts of meat and    
potatoes4 ,half a pound of meat and half
 a pound of potatoes makes quite a      
good-sized dish4 ,cook the meat with a  
sliced onion in plenty of water until it
 is almost tender4 ,then add the        
potatoes2 also a little mint or parsley1
 a tiny bit of green ginger1 and a      
sprinkle of cinnamon1 salt and plenty of
 pepper4 ,cook together until all are   
sufficiently cooked4 ,at the last1 if   

mutton has been used1 add half a cup of 
milk4 ,thicken a little if desired1 only
 perhaps it is best to cook it until    
potatoes begin to break1 thickening it  
in that way4   #cj4 ,mesopotamia ,stew4 
,equal parts of meat and string beans4  
,fry together with or without an onion4 
,when quite brown but not hard1 season  
well in any way liked4 ,in ,mesopotamia1
 of course it is made very hot4 ,cover  
with water and cook slowly until beans  
are soft and meat is tender4 ,less meat 
may be used4 ,beans and meat should both
 be cut up fine for this stew4   #ca4   
,french ,stew4  ,take a pound of beef   
cut in small pieces and fry it until    
brown4 ,remove and fry in the same pan  
the following vegetables3 ,three small  
radishes1 three small carrots1 three    
small onions1 half a dozen potatoes1 a  
little green ginger1 a green chili or   
two1 and three or four mint leaves4 ,the
 ginger1 chili1 and mint leaves should  
be finely minced1 but slice the other   
vegetables4 ,when the vegetables are    

nicely browned1 remove1 make a little   
gravy in the pan2 pour this gravy over  
the meat1 add the vegetables1 and cook  
very slowly together until the meat is  
tender4 ,if liked1 it may be made with  
only potatoes and onions and meat4      
#cb4 ,turkish ,stew4  ,fry a pound of   
meat cut in small pieces4 ,remove from  
the pan4 ,in the same pan fry eggplant1 
thinly sliced and rolled in batter and  
crumbs4 ,season as desired4 ,put a layer
 of the fried eggplant and a layer of   
the fried meat in a cooking vessel4 ,add
 a little water1 and cook very slowly   
until meat is tender4   #cc4 ,all       
,blaze4  ,this is an old ,english dish1 
and is fine for the fireless cooker4    
,mutton is best for this dish4 ,one     
pound of mutton1 cut in bits1 one-half  
pound of potatoes 7quartered71 peas1    
beans1 onions1 carrots1 or any          
vegetables one may have on hand4 ,put a 
layer of potatoes at bottom of the pan1 
then a layer of meat1 then a layer of   
mixed vegetables4 ,repeat this1         

sprinkling salt and pepper over each    
layer and a little drippings4 ,put in a 
vessel with a very tight-fitting lid1 so
 that no steam will escape1 and steam or
 bake slowly for three or four hours4   
#cd4 ,country ,captain4  ,this is       
another ,english dish1 and is a great   
favorite with the ,indian cooks4        
,chicken is always used in ,india1 but  
veal or mutton will do nicely4 ,cut up  
the meat1 slice four or five onions in  
rings1 and set aside4 ,fry the chicken  
quickly over a hot fire1 then fry the   
onions4 ,with the onions fry some green 
chilies and a little green ginger2 add a
 cup or two of water and stew until     
chicken is tender4 ,do not thicken the  
gravy to this4 ,sprinkle fried onions   
over the platter when it is ready to    
serve4   #ce4 ,toad in ,hole4  ,make a  
batter just as you would for pancakes4  
,melt some butter or crisco in a baking 
dish and pour in half the batter4 ,on   
this place a mixture of meat1 potatoes1 
and onions prepared as for ,no4 #bi4    

,pour over this the remainder of the    
batter and bake or steam4   #cf4 ,minced
 ,meat ,patties4  ,prepare the mince    
according to ,no4 #i4 ,make a piecrust1 
not too rich4 ,roll out paste1 cut out  
in circles about three inches in        
diameter4 ,put in each of these circles 
a tablespoonful of the curried mince1   
and turn over1 pressing the edges       
closely together4 ,fry or bake4   #cg4  
,hamburg ,cutlets4  ,take a pound of    
,hamburg steak1 a minced onion1 a minced
 mango pepper1 a leaf or two of mint or 
coriander1 a little salt and pepper1 and
 very few bread or cracker crumbs4 ,mix 
all together1 mold in little oblong     
cakes1 dip in a thin batter made of     
flour and water1 and then in crumbs4    
,fry in fat or oil4   #ch4 ,potato      
,patties with ,fish or ,meat4  ,take    
equal parts of cold mashed potatoes and 
flour4 ,work together into a paste and  
roll out in circles about four inches in
 diameter4 ,place in each of circles a  
spoonful of salmon or tuna2 season      

rather highly1 press edges together1 and
 fry4 ,fine way to use cold mashed      
potatoes4 ,curried mincemeat may also be
 used for the filling4   #ci4 ,beef     
,olives4  ,have the butcher cut a very  
thin round steak either of beef or veal4
 ,cut this in pieces about three inches 
square1 and pound with a saucer about a 
dessert-spoonful of flour into each of  
these pieces4 ,make a highly-seasoned   
forcemeat of breadcrumbs and onions and 
a little minced bacon4 ,place a spoonful
 of the stuffing on each square of meat1
 and roll in the form of a sausage4     
,wrap each roll with cord and tie4 ,fry 
the rolls1 then remove and make a gravy 
in the pan4 ,when gravy is made1 add the
 rolls and stew gently until the rolls  
are tender4   #dj4 ,bird ,nests4  ,stew 
a pound of boiling meat with two sliced 
onions until the meat is tender4 ,remove
 the meat and onions1 and when cold pass
 through the meat grinder4 ,season      
rather highly1 add egg and breadcrumbs1 
and work all together as though for     

cutlets4 ,if flour is worked well into  
it1 no egg or crumbs will be required4  
,boil six eggs until quite hard4 ,when  
cold1 remove the shells4 ,enclose each  
egg in the meat mixture4 ,roll in a thin
 batter1 then in crumbs1 and fry4 ,when 
nicely browned1 cut with a sharp knife  
through the center of each egg4 ,place  
on a platter1 and pour over all a gravy 
made from the broth in which the meat   
was boiled4 ,this makes twelve birds'   
nests4  ,a very attractive and delicious
 salad can be made by using veal or     
chicken instead of beef4 ,the yolks of  
the eggs may be removed and deviled or  
highly seasoned4 ,serve with mayonnaise 
dressing instead of gravy4   #da4       
,eggplant ,patties4  ,take two          
medium-sized eggplants1 steam or bake   
until tender2 then cut lengthwise into  
halves4 ,scoop out the pulp1 cut the    
pulp in small bits and set aside4 ,keep 
the skins for the patties4 ,mince an    
onion1 brown it in oil or crisco4 ,when 
nicely browned1 add a quarter of a pound

 of either cold or raw minced meat1 a   
little green mango pepper1 and the pulp 
which was removed from the eggplant4 ,a 
little ,worcestershire sauce or         
piccalilli improves this considerably4  
,fill the empty shells with this        
mixture4 ,cover with crumbs and bake4   
,large ripe cucumbers are good prepared 
the same way4 ,only they should be      
peeled before steaming1 and the seeds   
should be carefully removed4 ,if a gravy
 could be made of stock and poured over 
the patties it would be liked by many4  
#db4 ,spanish ,steak4  ,pound thoroughly
 by means of a saucer a half cup of     
flour with a pound of round steak4 ,then
 over a hot fire quickly fry the steak  
and remove4  ,in the same pan fry two   
good-sized onions1 thinly sliced1 and   
half a dozen good-sized tomatoes and one
 large mango pepper4 ,if the pepper is  
mild1 add cayenne pepper4 ,when the     
onions begin to get soft and the        
tomatoes to dry1 add the meat4 ,cook    
very slowly until meat is tender4  ,one 

can use canned tomatoes very nicely for 
this4 ,cook onions and tomatoes and     
peppers together1 with plenty of oil or 
crisco until they begin to thicken4     
,then add the meat4 ,this is also a very
 satisfactory way of reserving cold     
steak or any kind of cold meat4 ,after  
the tomato and onion mixture is well    
cooked1 add the cold meat and heat up   
all together4   #dc4 ,spanish ,welsh    
,rarebit4  ,fry in plenty of oil or     
butter or crisco a large sliced onion4  
,when onion is partly done1 add a tin of
 tomato soup or a cupful of stewed      
strained tomatoes4 ,cook for a little   
while together1 then add half a pound of
 sharp cheese1 three or four pimentos1  
and a small tin of mushrooms2 also add a
 tablespoonful of ,worcestershire sauce4
 ,cook all together slowly for a while1 
then pour over toast or crackers4 ,this 
is also called rinktum ditty4   #dd4    
,kabobs4  ,this is a very popular dish  
among the ,mohammedans4 ,kabobs are     
usually cooked by the roadside and      

served piping hot to pedestrians4 ,they 
are also cooked on the platform of      
railway stations and handed out to      
passengers on the train4 ,season a pound
 of minced meat with pepper and salt or 
any desired spices4 ,mix with a little  
flour to hold together4 ,make in the    
form of sausages by pressing around iron
 pins4 ,roast over a hot fire4 ,these   
are delicious cooked at picnics4 ,one   
can easily purchase the iron pins or    
have them made4 ,they are usually about 
a foot long and a quarter of an inch    
thick4 ,if the meat is fat they easily  
slip from the pins2 if it is lean1 it is
 best to grease the pins first4   #de4  
,char-chiz4  ,fry together a cup of     
,hamburg steak1 a cup of sliced         
tomatoes1 a cup of minced onions1 and a 
cup of minced peppers4 ,after they have 
fried until dry1 add a cup of water and 
simmer all together for a while4 ,make  
quite hot and serve with boiled rice4   
#df4 ,spanish ,eggs4  ,fry the desired  
number of eggs very lightly in bacon    

fat4 ,just before removing from the pan 
pour over them a sauce made by adding a 
tablespoonful of ,worcestershire sauce  
to any good catsup4 ,heat hastily       
together and serve4 ,this is a fine meat
 substitute4  ,illustration3 ,,straining
 ,,starch     ,illustration3 ,,bullock  
,,cart--,,delhi  ,,iii4  ,split ,peas or
 ,dal4   ,split peas1 or dal1 as they   
are called in ,india1 belong to the     
lentil family4 ,there are three         
kinds--the green1 which very much       
resembles an ordinary dried pea2 the    
yellow1 and the red4 ,in this country we
 only see two kinds--the green and the  
yellow4 ,the red are more frequently    
seen in ,india1 and have a more delicate
 flavor4  ,lentils are an old1 old food4
 ,we read of ,esau selling his          
birthright for a mess of red pottage1 or
 a mess of red dal4 ,then later we read 
of the ,hebrew children refusing to eat 
the king's meat1 and growing rosy and   
fat on their daily portion of lentils4  
,lentils are rich in protein4 ,about    

twenty-five per cent of their food value
 is protein4 ,they are richer in protein
 than beans1 and are more digestible4   
,during ,lent in the early days of the  
,roman ,church1 lentils were the chief  
article of food1 because of meat being  
forbidden4 ,because of this the name    
lentil was given to them4  ,split peas  
are used universally throughout ,india4 
,several recipes have already been given
 7,nos4 #bc and #g71 but a few others   
will be noted4   #dg4 ,split ,pea ,soup4
  ,soak a cup of peas over night and    
boil in three cups of water4 ,cook until
 peas are soft1 then mash them quite    
smoothly4 ,then dilute with stock4 ,this
 stock may be made from bones and cold  
meat or fresh meat4 ,fry an onion and   
add to the soup1 and when ready to serve
 add minced mint leaves and little      
squares of toast1 fried very crisp4     
#dh4 ,dal ,soup with ,milk4  ,prepare   
the dal as above1 except instead of     
diluting with stock dilute with milk4   
#di4 ,kidgeri4  ,first soak a cup of    

split peas for about three hours4 ,then 
put them on to stew with two whole      
onions4 ,when about half done add a cup 
of rice4 ,the water must be about two   
inches above the split peas and rice4   
,cook until rice and peas are soft and  
the water is absorbed4 ,pour over all   
some melted butter or crisco4 ,usually  
kidgeri is served with poached eggs4    
,sometimes eggs are hard-boiled and     
sliced over the kidgeri after it is     
dished4   #ej4 ,armenian ,kidgeri4      
,soak a cup of split peas for several   
hours1 then fry with two thinly-sliced  
onions and a cup of rice4 ,when slightly
 brown1 cover with water and boil4 ,the 
water should be three inches above the  
peas and rice2 also add a little bag of 
mixed spices4 ,fry some meat in a       
separate pan4 ,it may be either         
beefsteak1 ,hamburg1 or mutton4 ,when   
rice and peas are soft1 place a layer of
 meat in a dish and cover with a layer  
of the rice and peas4 ,repeat until all 
are used1 being careful to have the rice

 and peas on top4 ,steam together and   
serve with cocoanut and fried onions    
sprinkled over the top4   #ea4 ,dal     
,bhat4  ,dal ,bhat is the universal     
breakfast dish all over ,india4 ,prepare
 as for split pea curry 7,no4 #bc71 but 
omit the curry powder1 if desired4      
,often it is prepared by frying minced  
meat with the onions before the peas are
 added4  ,no food known gives as much   
real value for the cost as do lentils4  
,the green and yellow ones can be       
obtained very easily at any large       
grocery1 and we urge all to give them a 
trial4     ,,iv4  ,rice4   ,as a rule   
rice is badly cooked in the average     
,american home4 ,for this reason last   
winter when there was a good deal of    
talk of rice as a substitute for        
potatoes1 very little enthusiasm was    
felt on the subject1 and indeed when one
 thinks of the tasteless1 gummy mess    
which is so often put before the family1
 this lack of enthusiasm is not strange4
 ,however1 rice properly prepared proves

 quite a formidable rival of the beloved
 potato1 and there are endless ways of  
preparing it if one only knows how4     
,illustration3 ,,pounding ,,rice  ,in   
the first place1 very few know how to   
cook just plain boiled rice4 ,many know 
that there is a way of preparing it so  
that when done it will be a fluffy mass 
of separate grains1 but they have no    
idea how to go about making it look like
 this4  ,the process is very simple4    
,always use the unpolished rice4 ,rice  
with a creamy tinge is better than rice 
with a pearly white tinge1 and the long 
grain is better than the short4   #eb4  
,plain ,boiled ,rice4  ,for every cup of
 rice have about eight cups of water4   
,do not add the rice until the water is 
boiling briskly4 ,then throw in the     
rice1 and give it an occasional stir    
until the water begins to boil again4   
,after that it need not be stirred4     
,cook until a grain feels soft when     
rubbed between the thumb and finger1    
then turn into a colander4 ,drain off   

the water and pour over the rice several
 cups of cold water4 ,drain that off1   
too1 and place the rice where it can    
have moist heat for a while before      
serving4 ,a good plan is just to leave  
it in the colander and place it over a  
pan of boiling water2 or a steamer may  
be used for keeping it warm1 or a       
double-boiler4 ,by this method every    
grain is separate4 ,rice served with    
curry is always prepared in this way4   
,it may be served in place of potatoes  
with meat1 and may also be used as a    
basis for many inexpensive and          
attractive dishes1 just as macaroni and 
spaghetti are4  ,there is one objection1
 however1 to rice prepared in this way4 
,a good deal of the nutritive value is  
lost down the sink-drain4 ,in ,india    
this is not the case1 for every ounce of
 rice water is there carefully saved4   
,it is used in various ways4 ,usually it
 is fed to the babies and weaker        
children4 ,often it is given to ducks   
and fowl to fatten them1 and sometimes  

it is put into the curry pot4  ,there is
 another method of preparing rice which 
is almost as satisfactory1 and by which 
all the nutrition is retained4 ,that is 
by cooking it in a regular rice boiler4 
,put just enough water over the rice to 
well cover it4 ,after the water in the  
lower vessel has boiled a while1 if the 
rice seems a little dry1 add more water4
 ,cook until the rice is soft1 then turn
 the fire very low1 so that the water in
 the lower vessel does not boil but     
retains its heat4 ,let stand for a while
 before serving1 and the rice will be   
almost as fluffy and white as though    
blanched by the cold water process4     
#ec4 ,baby's ,pesh-,pash4  ,this is the 
first solid food that babies of ,english
 or ,american parents in ,india are     
allowed4  ,take about a quarter of a    
pound of lean mutton and cook until it  
is perfectly soft4 ,shred it finely and 
return to the broth4 ,cook a            
tablespoonful of rice in this broth and 
shredded mutton4 ,cook slowly and let   

every grain swell to its utmost4 ,babies
 cry for it1 and the doctors pronounce  
it harmless4 ,it is also very good for  
the convalescent4   #ed4 ,pullao4       
,pullao is the most festive dish in     
,india4 ,it stands for all that roast   
turkey does in this country4 ,at        
weddings1 feasts1 and holidays it is the
 chief dish4 ,among the ,hindustani     
,christians it is the ,christmas dinner4
 ,sometimes it is served with rivers of 
hot curry flowing over it1 but often it 
is eaten without the curry4 ,in ,india  
it is usually made with chicken1 but any
 kind of meat does nicely4  ,for chicken
 pullao1 take a good fat hen1 not too   
old1 cut up and stew until almost       
tender4 ,put a little bag of mixed      
spices1 such as are used in making      
pickles1 on to cook with the fowl4      
,while the fowl is cooking take about a 
pound of rice and fry it with a few     
sliced onions and a little butter or    
crisco4 ,when the chicken is nearly     
done1 add the fried rice and onions to  

the chicken and chicken broth4 ,put all 
in a rice boiler if you have it and cook
 slowly until the rice is done4 ,retain 
the spices4 ,if rice boiler is used     
there should be at least two inches of  
broth above the mixture4 ,if you have no
 rice boiler1 but must boil it on the   
stove1 more broth will be required4 ,in 
the latter case do not cook until it    
becomes soggy4 ,cook until the broth is 
absorbed1 then steam4  ,while the rice  
is cooking fry a few more onions with a 
handful of almonds and raisins4 ,when   
the pullao is ready to be served1 pile  
on a platter1 then strew thickly over   
the pullao the fried onions1 almonds1   
and raisins4 ,last of all1 sprinkle     
generously with cocoanut4   #ee4 ,beef  
or ,mutton ,pullao4  ,very delicious    
pullao may be made from the cheapest    
cuts of beef and mutton4 ,get about two 
pounds of beef or mutton1 cut in bits4  
,cook until it is very tender4 ,boil    
with this a little bag of mixed spices  
and two onions4 ,unless the meat has a  

good deal of fat1 use crisco1 or oil4   
,two cups of rice will be the right     
amount to use with two pounds of meat4  
,use the same method that is used in    
making chicken pullao4 ,fresh cocoanut  
is always delicious strewn over pullao1 
and if curry is used with it1 have      
cocoanut in the curry4   #ef4 ,spanish  
,rice4  ,fry #c onions1 #f tomatoes1 #b 
peppers or pimentos together4 ,they must
 all be cut into small bits4 ,in another
 pan fry a cup of rice in a very little 
oil or crisco4 ,after the rice has      
browned a little1 add the two together1 
turn into a rice boiler or steamer and  
cook until rice is tender4 ,a half      
cupful of grated or diced cheese is an  
improvement to this dish4 ,in case      
tomatoes are not in season1 a can of    
tomatoes1 or1 better1 a large-sized can 
of tomato soup will do nicely4 ,in that 
case fry the onions and peppers and rice
 together4 ,then add the cheese and     
tomatoes4   #eg4 ,pea ,pullao4  ,take   
two cups of cold boiled rice1 add to it 

two cups of freshly shelled peas4 ,pour 
over the mixture a half cupful of milk  
or cream2 add a tablespoonful of butter 
or crisco1 and cook in a rice boiler or 
steamer until the peas are nicely done4 
,a few bay leaves and black pepper      
grains are an improvement to this dish4 
#eh4 ,cocoanut ,rice4  ,take a cup of   
rice1 mix it into half a grated         
cocoanut4 ,a ten-cent tin of ,baker's   
cocoanut does very nicely if one doesn't
 care to prepare the fresh cocoanut4    
,boil the rice and cocoanut together1   
being sure to add to the water the      
cocoanut milk4 ,there should be about   
three inches of liquid above the rice4  
,color the liquid yellow with a little  
turmeric2 add salt1 six cloves1 two     
cardamon seeds1 and twelve pepper       
berries4 ,cook in a rice boiler or      
steamer until done4   #ei4 ,meat and    
,rice ,hash4  ,a very nice way of making
 hash is to use rice instead of         
potatoes4 ,take cold meat and gravy and 
stew together with onion4 ,when the     

onion is nearly done1 add to the broth  
the rice4 ,a quarter as much uncooked   
rice as there is meat is a good         
proportion4 ,cook all together until    
rice is thoroughly done4 ,be sure and   
have plenty of liquid to start with4    
,this is much better than meat and      
potato hash4   #fj4 ,rice ,cutlets4     
,left-over pullao or kidgeri or meat and
 rice hash make fine cutlets4 ,mold1    
roll in crumbs1 and fry in the usual    
way4   #fa4 ,fried ,rice 7,parsi74  7,a 
fine dish for a missionary tea47  ,fry a
 cup of uncooked rice and a cup of brown
 sugar in a tablespoonful of butter or  
crisco4 ,cook until the sugar melts and 
begins to bubble2 then quickly add two  
cups of boiling water4 ,simmer over a   
slow fire1 or1 better still1 in a rice  
boiler until rice is thoroughly cooked4 
,it can hardly be cooked too much4      
,remove from the fire1 pour over all a  
half ounce of rose water and stir well4 
,press in plates and sprinkle well with 
minced almonds1 or any kind of nuts will

 do4 ,also add a few cardamon seeds4    
,when cold1 cut into squares and serve  
like fudge4 ,this is a very satisfactory
 little sweetmeat when one wants a      
foreign dish4 ,it is easily prepared and
 very inexpensive4  ,illustration       
,v4  ,bujeas4   ,bujeas are always made 
from vegetables4 ,they are usually eaten
 with the native bread instead of rice4 
,here again the everlasting onion is in 
evidence1 for bujeas are always fried   
with onions4 ,they are made from any    
kind of vegetables or green tops of     
vegetables4 ,potato bujea is one of the 
most popular4  ,illustration3 ,,an      
,,indian ,,prince   #fb4 ,potato ,bujea4
  ,to a pound of potatoes take two      
medium sized onions and one green mango 
pepper4 ,if the pepper cannot be had1   
use the tops of onions and a little     
cayenne4 ,fry the onions1 and when      
nicely browned add the potatoes and     
peppers4 ,if potatoes are medium-sized1 
cut each potato in four pieces4 ,add    
four tablespoonfuls of water and if hot 

food is liked1 a good sprinkle of       
cayenne4 ,if more water is needed1 add a
 couple of tablespoonfuls more4 ,cook   
very slowly4 ,use plenty of oil or      
crisco in frying the onions4 ,this is   
good with old potatoes1 but is best with
 new ones4 ,tiny new potatoes are fine  
cooked in this way4 ,they do not need to
 be scraped4 ,just washed thoroughly and
 cooked whole4   #fc4 ,banana ,bujea4   
,take half a dozen not too ripe bananas1
 cut them in pieces1 and allow them to  
lie in weak salt water for a while4     
,slice two green mango peppers and half 
an inch of green ginger2 also cut in    
tiny bits a clove of garlic4 ,brown a   
sliced onion in butter or crisco4 ,then 
add the bananas1 peppers1 etc4 ,when the
 fruit softens stir in half a cup of    
cocoanut2 any unsweetened kind will do4 
,cook a few minutes longer4   #fd4      
,summer ,squash ,bujea4  ,first peel the
 summer squash4 ,then cut in very thin  
slices4 ,fry an onion and sliced green  
pepper together2 then add the summer    

squash4 ,add very little water4 ,simmer 
until done4   #fe4 ,cabbage ,bujea4     
,cabbage bujea is made just as other    
bujeas are1 excepting it is usually     
acidulated4 ,sometimes fresh cocoanut is
 cooked with the cabbage and sometimes a
 little shredded salt fish is added4    
#ff4 ,radish ,bujea4  ,in ,india        
radishes are cooked just as other       
vegetables1 and radish bujea is very    
popular4 ,peppers are not used in making
 this1 but the young tender leaves of   
the radish plant are used instead4      
,while the onion is frying1 parboil the 
leaves1 drain them1 and add them to the 
sliced radishes and onions4   #fg4      
,tomato ,bujea4  ,this is a fine bujea4 
,one never cares for meat when this is  
served4 ,fry a large sliced onion and a 
mango pepper together until nicely      
browned4 ,remove from the pan and fry in
 the same pan six sliced not too ripe   
tomatoes4 ,these should be dipped in    
batter and then breadcrumbs before      
frying4 ,when tomatoes are nicely       

browned add onions and peppers4 ,do not 
add any water to this bujea4 ,heat very 
slowly until well blended4  ,eggplant1  
okra1 pumpkin1 string beans1            
cauliflower1 in fact most any vegetable 
may be cooked in this way4 ,one general 
rule will suffice3 ,fry the onions first
 in plenty of crisco or oil4 ,if        
desired1 fry also top of onions4 ,then  
add prepared vegetables and a little    
water4 ,in most bujeas1 peppers or      
pimentos are used4 ,cook slowly4        
,vegetables like eggplant had better be 
soaked in weak salt water before        
cooking4     ,illustration3 ,,grinding  
,,wheat  ,,vi4  ,breads4   ,bujeas are  
always eaten with native bread4 ,for    
these breads the flour is always ground 
in the home4 ,the mill used is          
exceedingly primitive4 ,it consists of  
two large circular stones1 one fitting  
into the socket of the other4 ,by       
revolving the upper stone over the lower
 the grain which is poured between the  
stones is crushed4 ,it is the women of  

,india who do the grinding1 and two     
women grinding at a mill is a familiar  
sight everywhere throughout the land4   
,the bread made from this home-made     
flour differs very much from the bread  
we know4 ,it is not made into loaves1   
but into little flat cakes1 which are   
baked over coals on a griddle4 ,no yeast
 is used4  ,although ,india is one of   
the greatest wheat countries in all the 
world1 the great majority of people in  
,india do not eat wheat bread4 ,they are
 too poor for that4 ,they eat bread made
 from the flour of coarser grains4 ,some
 of these grains1 such as millet and    
rye1 we are familiar with2 others are   
quite unknown to us4 ,corn and oats are 
but little used in ,india4  ,the bread  
made from these coarse grains is hard to
 digest4 ,it is made by simply mixing   
the flour with water4 ,the dough is then
 patted into little cakes4 ,the bread   
made from wheat1 however1 is much finer1
 and ,europeans living in ,india soon   
grow to be very fond of it4 ,some of the

 varieties would not be practical in    
this country4 ,however1 a few forms of  
,hindustani bread are quite easily      
managed here1 and will well be worth a  
trial4   #fh4 ,chupatties4  ,take a     
pound of whole wheat and mix it with    
water until a soft dough is formed4     
,knead this well4 ,put a damp cloth over
 it1 and let it stand an hour or so4    
,then knead again4 ,make out into balls1
 each ball about as big as a walnut4    
,then roll each ball into a flat cake   
about as big around as a saucer4 ,bake  
these cakes one at a time over a very   
thick iron griddle that has been well   
heated4 ,keep turning them over and over
 while they are baking4 ,fold them up in
 a napkin as they are baked and keep in 
a warm place4 ,the inside pan of a      
double boiler is a good place for them4 
,to be properly made these cakes should 
be patted into shape instead of rolled1 
and the ,hindustani women always do it  
that way4 ,these chupatties are eaten   
with bujeas and curries4   #fi4         

,chupatties 7,americanized74  ,make a   
dough from a pound of whole wheat flour1
 a half teaspoonful of baking powder1   
and a little salt4 ,knead well and let  
stand4 ,when ready to bake them1 divide 
into balls as big as a walnut4 ,roll    
each out1 spread a little oil or crisco 
over it2 fold up and roll again4 ,grease
 an iron griddle and bake1 turning from 
side to side4 ,these are not actually   
fried1 but the crisco in them and the   
greased griddle prevents them from      
getting hard1 as they are apt to do if  
made according to ,no4 #fh4   #gj4      
,prahatas4  ,this is a very rich and    
satisfying form of native bread4 ,take a
 pound of whole wheat and make a dough  
according to ,no4 #fh4 ,divide the dough
 into eight equal parts and make each   
part into a ball4 ,flatten each ball a  
little and spread with crisco4 ,double  
it up and repeat this three or four     
times2 then roll thin and fry4 ,use as  
little grease in frying as is possible4 
,puris4  ,puris are similar in          

appearance to chupatties1 except they   
are fried instead of baked4   #ga4      
,potato ,puris4  ,equal parts of mashed 
potatoes and flour1 mixed to a paste and
 rolled very thin4 ,make each puri about
 as large as a saucer4 ,fry as you would
 fritters4 ,these sound rather          
expensive1 and they do take a good deal 
of fat2 but they are to be eaten without
 butter4 ,eat with curry4 ,nothing else 
will be needed at a meal where these    
puris and curry are served1 for they are
 very satisfying4   #gb4 ,white ,flour  
,puris4  ,knead for ten minutes a dough 
made from a pound of fine white flour   
and water4 ,let stand four or five      
hours4 ,divide into little balls and    
roll until they are as thin as paper4   
,fry as you would fritters4   #gc4      
,sweet ,potato ,puris4  ,take equal     
parts of mashed sweet potatoes and whole
 wheat4 ,work together into a soft      
dough4 ,roll out into cakes1 but not too
 thin4 ,fry in as little grease as      
possible4     ,,vii4  ,pickles and      

,chutneys4   #gd4 ,kausaundi ,pickle    
7,americanized74  ,this is a very sour  
pickle4 ,in ,india it is always made    
with sliced green mango1 but in this    
country very sour green apples and      
lemons do very nicely4  ,illustration3  
,,the ,,snake ,,charmer  ,slice thinly  
four lemons4 ,sprinkle well with salt4  
,cover with vinegar1 and let stand for  
about a month4  ,slice thinly four very 
tart apples1 two onions1 six large sour 
cucumber pickles1 and three large red   
peppers4 ,after they are sliced mix     
intimately1 then add two tablespoonfuls 
of ground mustard seed1 a little salt1  
and1 if the peppers are mild1 a little  
cayenne pepper2 also add two            
tablespoonfuls of thinly-sliced green   
ginger and one tablespoonful of         
finely-minced garlic4  ,drain the salt  
and vinegar from the lemons and add them
 to the rest of the mixture4  ,roast two
 tablespoonfuls of turmeric until the   
raw taste is taken away1 then mix with  
it two tablespoonfuls of ground mustard2

 add to this a cup of salad and a cup of
 vinegar4 ,mix well together and pour   
over the pickles4 ,if there is not      
enough oil and vinegar to cover it1 add 
equal parts of each until the pickle is 
well covered4  ,this pickle is not to be
 cooked1 but it is best to let it stand 
in the sun for a number of days4 ,if    
there is no sun1 the warming oven would 
do4 ,it keeps indefinitely1 and is very 
appetizing4 ,it is fine for sandwiches4 
,a little in ,spanish steak or curry    
adds much to the flavor4                
,illustration3 ,,carrying ,,timber ,,in 
,,rangoon  ,,viii4  ,chutney4   ,chutney
 is a sort of a combination pickle and  
preserve4 ,it is usually made rather    
sweetly and very hot1 and is eaten with 
curry and rice4 ,it is1 however1 a fine 
relish with all kinds of meats4 ,in     
,india it is usually made of the sliced 
green mango2 but of course we haven't   
mangoes here1 so we have to use what we 
can get4 ,any tart fruit makes good     
chutney4   #ge4 ,lemon ,chutney4  ,cut a

 pound of lemons in twelve bits each1   
and cook in vinegar and a very little   
salt until the rinds are perfectly      
tender4 ,drain4  ,dissolve a pound of   
sugar in a quart of vinegar2 put in the 
lemons and cook until the mixture       
becomes thick like jam4 ,then add a     
teaspoonful of cayenne pepper 7or less71
 two tablespoonfuls of minced ginger1   
two tablespoonfuls of mustard seed1 and 
a pound of raisins4 ,mix all together   
and boil ten minutes longer4   #gf4     
,apple ,chutney4  ,boil together three  
pounds of sliced apples1 two pounds of  
sugar1 and a quart of strong vinegar4   
,when this begins to get like jam1 add  
half a pound of raisins1 four           
teaspoonfuls of finely-minced garlic1   
two tablespoonfuls of thinly-sliced     
green ginger1 one teaspoonful of red    
pepper1 and one ounce of mustard seed4  
,let simmer a while1 then bottle and    
expose to the sun4 ,apricot chutney is  
delicious made the same way1 with the   
addition of several ounces of apricot   

pits1 blanched and minced4   #gg4       
,rhubarb ,chutney4  ,make just like     
apple chutney1 only use less vinegar4   
,in addition to the raisins and other   
ingredients1 add a teacupful of         
finely-minced and blanched almonds4     
,this is worth trying4 ,less red pepper 
might be used4   #gh4 ,carrot ,pickle4  
,cut the carrots any way that is        
desired4 ,if they are very small they   
need not be cut at all4 ,sprinkle them  
well with salt and dry them in the sun  
for three days1 being careful not to    
forget to bring them in at night4 ,for a
 pound of carrots take a tablespoonful  
of mustard seed1 half a dozen peppers   
7sliced71 two tablespoonfuls of green   
ginger 7sliced71 and two garlics        
7finely-minced74 ,cover with vinegar4   
,these are excellent4   #gi4 ,mixed     
,vegetable ,pickle4  ,eggplant1         
radishes1 onions1 carrots1 peppers1 all 
are largely used in making pickles in   
,india4 ,they are chopped1 sprinkled    
with salt1 and dried for several days in

 the hot sunshine4 ,mustard seed1       
turmeric1 and minced garlic are usually 
added4 ,after several days of sunning   
they are bottled1 covered with vinegar  
which has been boiled1 but which has    
been cooled4     ,,ix4  ,most           
,everything4   ,many of the cooks in    
,india make a very simple puff paste4   
,illustration3 ,a ,,fakir ,,of ,,bombay 
#hj4 ,puff ,paste4  ,make a dough out of
 a pound of flour and sufficient water4 
,knead for fifteen minutes4 ,roll in a  
damp cloth and set aside4  ,after an    
hour or so knead again4 ,then add a     
spoonful of shortening at a time until  
the dough begins to crack and looks     
rough4  ,roll out in a sheet1 cut in    
four pieces1 place one upon the other1  
roll again1 cut in four pieces again4   
,repeat this four times1 then roll it   
into a sheet1 spread it with shortening 
of some kind1 cut in four pieces1 and   
place one over the other4 ,then roll for
 the last time4 ,the advantage of this  
method is that it takes comparatively   

little shortening and is always light   
and flaky4 ,it makes a delicious pastry 
for cheese cakes4   #ha4 ,cheese ,cakes4
  ,place two cups of pure milk over the 
fire and when the milk begins to boil   
squeeze the juice of a lemon into it4   
,the milk will at once curdle4 ,drain   
off the curds4 ,to these curds add the  
yolks of two eggs1 a tablespoonful of   
butter1 a small cup of sugar1 and a     
small cup of ground almonds4 ,walnuts1  
pecans1 or any other nuts would do all  
right4  ,mix all together smoothly4     
,line little patty pans with the paste  
7,no4 #hj71 and fill with the curds4    
,dust powdered sugar over the top and   
decorate with crossbars of pastry4 ,bake
 very slowly4  ,these cheese cakes are  
always much in evidence at afternoon    
teas1 garden parties1 and all social    
functions in ,india4   #hb4 ,banana     
,stew with ,cocoanut4  ,boil six        
bananas4 ,to boil bananas do not remove 
the skins4 ,just pour enough boiling    
water over them to cover them4 ,add a   

little salt to the water4 ,as soon as   
the skins crack they are done4 ,remove  
and cool4 ,when cool1 take off the      
skins1 scrape the bananas a little and  
split them4  ,make a syrup of one cup of
 sugar and half a cup of fresh cocoanut 
and half a cup of water4 ,pour this over
 the boiled bananas and serve4 ,this    
dish is much appreciated by the         
children4   ,roselles4  ,roselles are a 
fruit belonging to the sorrel family4   
,the seed is sown in the vegetable      
garden every year when other seeds are  
sown4 ,the plants have a vigorous       
growth4 ,they grow as tall or a little  
taller than currant bushes4 ,long before
 the season is over the bushes are vivid
 with wine-red flowers4 ,from the waxen 
petals of these flowers very delicious  
sauces1 jams1 chutneys1 and jellies are 
made4  ,roselles can be grown any place 
as easily as tomatoes or cabbage or any 
vegetable4 ,it would certainly pay any  
one to make the experiment4 ,the fruit  
is very rich in pectin1 and not only    

gives a beautiful color when combined   
with any other fruit1 but also adds much
 to the flavor4 ,combined with peaches  
or strawberries1 cherries or guavas1 or 
any other fruit that is deficient in    
pectin1 the roselle has very            
satisfactory results4  ,when used by    
themselves a fine jelly is made which is
 far superior to currant jelly4 ,i am   
sure any one will feel repaid who gives 
it a trial4 ,the seeds can be purchased 
from any large dealer4   #hc4 ,roselle  
,jelly4  ,remove the petals of the      
flower from the seed2 then mince finely 
by running through the meat grinder4 ,to
 every cup of minced petals add three   
cups of water4 ,boil quickly as the     
color is much better if it does not     
stand around4 ,after boiling about five 
minutes it will be ready to strain4     
,strain and make as any other jelly4 ,in
 flavor and appearance this jelly can   
not be surpassed4   #hd4 ,roselle       
,sauce4  ,remove petals from the seed1  
and for every cup of petals take two    

cups of water4 ,stew gently for a few   
minutes1 then add a cup of sugar for    
every cup of fruit4 ,these two things   
must be remembered if one wishes to get 
the best results from the fruit4 ,it    
must be well diluted and it must be     
cooked quickly1 as it is apt to lose its
 bright color if it stands around4      
,tipparees4  ,tipparees1 or cape        
gooseberries1 are also another fruit    
which is much neglected in this country4
 ,to many they are familiarly known as  
ground cherries4 ,these are much prized 
in ,india1 and they really are a fine   
fruit1 which can be grown any place and 
will more than repay the little time    
spent in their cultivation4 ,in ,india  
the seeds are sown annually4 ,i think in
 this country it seeds itself for a few 
years at least1 but ,i am sure better   
results would be brought about if the   
seeds were planted every spring4  ,this 
berry is unequaled for making jam4 ,if  
any doubt it1 buy ten cents' worth of   
seed next spring1 plant it in your      

garden4 ,let the plants grow and spread 
and in the early fall make jam according
 to the following3   #he4 ,tipparee     
,jam4  ,husk the fruit and prick each   
berry4 ,do not add too much water1 as   
the fruit is very juicy4 ,cook until    
fruit is tender1 but not broken4 ,for   
every cup of fruit allow a cup of sugar4
 ,cook rapidly and not too much at a    
time4 ,it finishes up very quickly4 ,a  
good plan is to cook only partially1    
turn onto platters1 and expose to the   
sun as one does any other sun preserve4 
,tipparees are fine for making pies and 
tarts4   #hf4 ,orange ,marmalade4  ,this
 marmalade can be made from oranges or  
lemons or grapefruit1 or by combining   
the three1 or by combining any two of   
them4  ,either slice the fruit very     
thinly or run it through a meat grinder4
 ,for every cup of fruit take three cups
 of water4 ,let it stand for twenty-four
 hours4 ,then boil it in the same water 
until the rinds are soft4 ,let stand    
another twenty-four hours in the same   

water4 ,then measure again and for every
 cup of mixture take a cup of sugar4    
,the best results are obtained if not   
over four cupfuls are boiled at a time4 
,boil rapidly4 ,if citrus fruits are    
boiled slowly they are apt to grow dark 
and strong4 ,if oranges are used alone  
for this marmalade they must be sour4 ,a
 good combination is four oranges1 two  
lemons1 and half a grapefruit4   #hg4   
,orange ,jelly4  ,mince the oranges1    
rind and all4 ,for every cup of oranges 
take three of water4 ,let stand in water
 for twenty-four hours4 ,boil until     
fruit is soft and let stand again for   
another twenty-four hours4 ,up to this  
point the process is exactly like ,no4  
#hf4  ,now drain the juice from the     
fruit4 ,acidulate with lemon juice4 ,if 
six oranges have been used1 add the     
juice of two lemons4 ,to each cup of    
juice take a cup of sugar4 ,boil about  
four cupfuls at a time and boil quickly4
 ,it will soon become jelly4 ,a cup of  
roselle juice diluted is better to      

acidulate with than the lemon juice4 ,a 
beautiful ruby jelly is the result4     
#hh4 ,candied ,grapefruit ,peel4  ,cut  
the grapefruit peel in sections4 ,about 
eight pieces to a grapefruit is a good  
size4 ,prick each piece and soak for    
three days4 ,if the weather is very hot1
 better scald the fruit instead of      
soaking it4 ,change water every morning 
and evening4 ,on the morning of the     
fourth day boil the skins until they can
 be easily pierced4 ,remove them and    
squeeze them as dry as possible4 ,place 
them on a tray and sun them for several 
hours1 or else dry them in an expiring  
oven4 ,weigh the peels1 and take once   
and a half their weight in sugar4 ,make 
this sugar with water into a thick      
syrup2 then add the peels and boil until
 they look clear4 ,take them out and    
boil the syrup until it is quite thick4 
,return the peels and stir around and   
around until the sugar candies over     
them4 ,put them to dry in the sun for a 
day4 ,orange and lemon peel1 watermelon 

rind1 green muskmelons1 and almost any  
kind of fruit can be preserved in the   
same way4   #hi4 ,banana ,cheese4  ,take
 a dozen ripe bananas1 skin them1 and   
mash them up with a cup of cream of     
wheat and a cup of sugar2 also add a    
tablespoonful of butter and a little    
cinnamon4 ,cook slowly for about three  
hours in a double boiler4 ,when cold cut
 as you would cheese4 ,fine for         
missionary functions4   #ij4 ,carrot    
,cheese4  ,boil a pound of carrots until
 very tender4 ,then mash them perfectly 
smooth4 ,mix with them a pound of sugar1
 a tablespoonful of butter1 and the     
juice of a large lemon4 ,also add a few 
cardamon seeds4 ,cook over a slow fire  
until the mixture hardens into a paste4 
,add a little more butter just before   
removing from the fire4 ,press into     
shallow pans and cut in neat squares or 
diamonds like fudge4   #ia4 ,fruit      
,cheese4  ,any fruit may be made into a 
confection which1 in ,india1 is called  
cheese4 ,the fruit part first wants to  

be reduced to a pulp4 ,then take equal  
parts of fruit pulp and sugar1 with as  
much butter as you feel you dare use4   
,if you feel that you dare not use any1 
use crisco with salt4 ,cook down until  
it becomes a paste that can be cut with 
a knife4 ,it must cook very slowly4     
,sometimes when nearly finished nuts are
 added4 ,in apricot cheese the kernels  
are used4 ,they must be blanched and    
minced4 ,guava cheese is perhaps the    
finest1 as the flavor improves much with
 cooking4   #ib4 ,fools4  ,a fool is a  
drink made of fruit pulp and milk4      
,mango fool is perhaps the most popular4
 ,fools are always best made of tart    
unripe fruits4 ,pare1 slice1 and stew   
the fruit until it is quite soft4       
,strain through a fine sieve or coarse  
muslin4 ,add to the pulp as much sugar  
as is desired and enough water to make  
it pour easily4 ,boil for a few minutes 
and turn into a jug4 ,when ready to     
drink it1 fill the glass about half full
 of the fruit mixture and then fill with

 rich milk4 ,add ice4 ,these fools are  
very nutritious and refreshing4 ,often  
in the hot weather one cares for little 
else4   ,hindustani ,sweets4            
,hindustani sweets are very sweet1 very 
sticky1 very greasy1 and very dear to   
the heart of ,india's children1 both old
 and young4 ,we do not advise a steady  
diet of these1 but it is well to know   
how some of them are made1 as such      
knowledge always comes in handy when    
arranging for missionary programs1      
,oriental booths in bazaars1 and at     
frequent other times4   #ic4 ,jellabies 
7,best ,beloved74  ,make a batter of one
 pound of flour and water4 ,make it just
 about as thick as you would for        
pancakes4 ,cover the vessel tightly and 
let stand for three days4 ,then stir in 
about a half a cup of thick sour milk4  
,pour a little of this batter into a    
vessel with a hole in the bottom4 ,in   
,india a cup made from half a cocoanut  
shell is made for this purpose1 one of  
the eyes in the monkey face at the end  

being perforated4 ,fill this cup with   
batter and let the batter run through a 
little at a time into a pan of boiling  
fat4 ,while the batter is running out   
through the hole keep the hand moving in
 a circle1 so that the jellabies will   
take the form of pretzels4 ,fry as you  
would doughnuts4  ,in the meantime have 
a dish of syrup ready4 ,make this syrup 
from a pound of brown sugar and water4  
,cook it until it is about as thick as  
maple syrup4 ,keep this syrup in a warm 
place and as the jellabies fry place    
each one for a few minutes in the syrup4
 ,remove and pile them on oiled paper   
until needed4 ,these are sure to make a 
hit4 ,be sure and fry them until they   
are quite brown4 ,if one doesn't want to
 bother with the batter standing around 
for three days1 they can be made up at  
once by adding a teaspoonful of baking  
powder to the mixture and beating it    
well4 ,the milk must not be too sour in 
that case4   #id4 ,gulab ,jamans4  ,take
 a pound of rice flour4 ,if one cannot  

obtain rice flour use common flour4 ,put
 it in a bowl4 ,crack into it two eggs1 
add a little salt1 and enough cocoanut  
and cocoanut milk to make a soft dough4 
,use a ten-cent tin of ,baker's fresh   
cocoanut for this4 ,knead well and cover
 for a little while with a damp cloth4  
,after a while mold this dough into     
little balls about the size and shape of
 pecans4 ,you will have to keep your    
fingers oiled while doing this4 ,fry    
them as you would doughnuts4 ,let stand 
until perfectly cold4  ,weigh them1 and 
for every pound take a quarter of a     
pound of white sugar4 ,make this sugar  
into a syrup4 ,when thick put in the    
gulab jamans and stir them for a few    
minutes4 ,when they are well frosted1   
remove4 ,spread out on oiled paper4     
,these are really very nice4 ,any kind  
of little cakes and nuts can be frosted 
the same way4 ,the syrup should be      
allowed to cool a little before the     
cakes are put in it4   #ie4 ,malpuas4   
,make a batter of one pound of cream of 

wheat and water4 ,this batter should be 
very thick4 ,let stand two days4 ,then  
add a cup of grated cocoanut1 a cup of  
small raisins1 two eggs1 a cup of sugar1
 half a cup of curds1 and a little      
flour4 ,fry as you would pancakes4      
,these are to be eaten cold4 ,these are 
also very nice to serve at functions4   
,if each one of these little cakes is   
made the size of a dollar1 a large      
number could be prepared4 ,a heavy      
aluminum griddle is very nice for frying
 these1 as they would then require but  
little fat4   #if4 ,crow's ,nest        
,fritters4  ,pare and cut in very small 
strips a pound of sweet potatoes4 ,steam
 until a little soft1 but not entirely  
so4 ,make a batter of flour1 two eggs1  
and water4 ,put a tablespoonful of      
batter on a well-greased griddle1 then a
 tablespoonful of the potatoes4 ,cover  
these with another tablespoonful of     
batter4 ,when done on one side1 turn4   
,eat with melted brown sugar and butter 
or with syrup4   #ig4 ,hulwa4  ,fry a   

cupful of cream of wheat in half a cup  
of butter or crisco4 ,when it begins to 
have a nutty flavor and to be slightly  
brown1 add three cups of water and one  
cup of sugar and a few of the small     
inside seeds of the cardamon4 ,boil     
slowly until it forms a thick rich      
paste4 ,press into square cake pans and 
sprinkle over the top minced nuts and   
also raisins1 if desired4 ,cut in       
squares like fudge4 ,very good and      
wholesome4   #ih4 ,bombay ,hulwa4       
,bombay hulwa is noted all over ,india4 
,soak a pound of cream of wheat in      
enough water to cover it4 ,let it stand 
three or four hours4 ,then rub it       
through a coarse strong cloth until you 
get all the starch out4 ,to do this you 
must keep dipping the cloth in water    
again and again4 ,let this water stand  
until the starch has settled1 then pour 
off the water4 ,make two pounds of white
 sugar into a syrup4 ,boil until it     
reaches the fondant stage1 then add the 
cream of wheat starch1 and keep boiling 

and stirring until it forms into a lump4
 ,then add about half a pound of butter4
 ,crisco will do as well if salt is used
 with it4 ,go on cooking the hulwa until
 it begins to get so hard that you can  
hardly manage it4 ,then add a wineglass 
of rose water1 some blanched and        
shredded almonds and the little inside  
seeds of half a dozen cardamons4        
,delicious and nourishing1 but rather   
expensive4   #ii4 ,turkish ,delight4    
,this popular confection is made by a   
similar method to ,no4 #ih1 excepting   
gum arabic is used instead of cream of  
wheat starch4 ,the right proportion is  
about an ounce of powdered gum arabic to
 two pounds of sugar4 ,the butter also  
is omitted at the last1 but the almond1 
rose water1 and cardamon seed are       
usually added4 ,press into plates1 cut  
in squares1 and roll each square in     
powdered sugar4  ,there is an easier    
way1 however1 to make it4 ,melt         
gum-drops4 ,this is easily done by      
adding a little water and boiling1 or by

 keeping hot in a double boiler or      
fireless cooker for a while4  ,add the  
almonds and cardamons and lemon or      
orange juice if desired4 ,dust powdered 
sugar in a square pan4 ,press in the    
paste1 dust powdered sugar over the top4
 ,cut in squares4   #ajj4 ,frosted      
,bananas4  ,use rather green bananas for
 this4 ,peel1 slice crosswise1 sprinkle 
lightly with salt and fry4 ,be careful  
to keep them whole and not to burn them4
 ,allow them to get thoroughly cold1    
then frost as directed for gulab jamans 
7,no4 #id74   #aja4 ,sujee ,puffs4      
,make the paste according to ,no4 #hj4  
,to make the mince heat a cupful of     
cream of wheat in a little butter4 ,do  
not fry this brown1 but heat all        
through4 ,stir into this half a cup of  
dessicated cocoanut1 two tablespoonfuls 
of small seedless raisins1 two          
tablespoonfuls of almonds 7blanched and 
sliced71 and the seed of six cardamons4 
,cook this mixture for a few minutes1   
then add a cup of sugar and cook for a  

few minutes longer4 ,this will not be a 
paste1 for no water has been added2 so  
don't think it is not right if it is    
very crumbly2 that is the way it ought  
to be4 ,roll the paste out not too thin1
 cut in circles with a                  
pound-baking-powder tin4 ,put as much of
 the sweetmeat as you think you can     
enclose1 fold over1 make as fancy as you
 like1 and either fry or bake4  ,this is
 a favorite sweet at native weddings4   
#ajb4 ,breadcrumb ,balls4  ,mix dry     
breadcrumbs and grated cocoanut         
together1 and a few raisins1 too1 if    
liked4 ,take a cup of sugar and half a  
cup of water1 and boil4 ,when syrup has 
reached the stage that it forms a hard  
ball in water1 pour over the breadcrumb 
mixture4 ,mold as if making popcorn     
balls4 ,if one likes1 these may be      
rolled in powdered sugar afterward4     
,these are also a very fine sweet for   
social and missionary functions of all  
kinds4   #ajc4 ,sujee ,biscuits4  ,one  
pound of cream of wheat and one pound of

 sugar mixed intimately2 then add half a
 cup of lard or crisco and knead awhile4
 ,form into little balls and shape the  
balls as desired4 ,usually they are     
simply flattened out into squares4 ,bake
 a light brown4 ,be careful that they   
are not crowded in the pan4             
,illustration3 ,,salaams                
,transcriber's ,note3      ,hyphenation 
has been standardised4 ,minor           
typographical errors have     been      
corrected without note4