Puff Paste.
Make a dough out of a pound of flour and sufficient water. Knead for fifteen minutes. Roll in a damp cloth and set aside.
After an hour or so knead again. Then add a spoonful of shortening at a time until the dough begins to crack and looks rough.
Roll out in a sheet, cut in [read more]

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, [read more]

Pickles and Chutneys.
THE SNAKE CHARMER
74. Kausaundi Pickle (Americanized).
This is a very sour pickle. In India it is always made with sliced green mango, but in this country very sour green apples and lemons do very nicely.
Slice thinly four lemons. Sprinkle well with salt. Cover with vinegar, and let stand for about a month.
Slice thinly four [read more]

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

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.
Potato Bujea.
To [read more]

POUNDING RICE
As a rule rice is badly cooked in the average American home. For this reason last winter when there was a good deal of talk of rice as a substitute for potatoes, very little enthusiasm was felt on the subject, and indeed when one thinks of the tasteless, gummy mess which is so often [read more]

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 [read more]

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

Eggplant Curry.
Cut round slices of eggplant. Remove the outer rind, dip each slice in batter and fry.
Make the curry sauce in the usual way. When it thickens, carefully put in the eggplant; simmer gently together until the vegetables are well cooked. This is excellent made with half-ripe tomatoes. In each case it is a fine [read more]

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 exlusively. In all Oriental and tropical countries foods are highly seasoned, and although the spices may differ, and although the methods of [read more]

2. Beef Curry.
Cut a pound of fresh beef into bits. Any cheap cut does well for this. Slice an onion[20] 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 [read more]