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]

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]

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]