Banquets of the nations

Mix well one and three-quarter ounces of well-washed roughly-ground wheat, two tablespoonfuls of melted butter, a pound of sugar, and a pound and three-quarters of milk. Now add sufficient flour to make a good dough- Knead well and lay to the one side for four hours, after which take pieces and make into small cakes about the size of a five shilling piece, and fry in boiling ghee. Halwa Sond. (Milk Pudding). Put a quarter-pound each of brown sugar, butter, and milk in a pot, and mix well together, and place on the fire till bubbles come out, then put it on a dish, pour a little ghee or butter over, and sprinkle sliced almonds on top. It should be a soft semi-solid mass. Green Mango Chutney. Peel a couple of large green mangoes, stone and cut in pieces, and steep in cold water for an hour. Pound the flesh to a smooth pulp, and mix in two tablespoonfuls of sugar, then add a quarter teaspoonful of ground red chillies, half a teaspoonful of ground mint, and the same quantity each of ground green ginger and salt. Mix thoroughly. Potato Chutney. Slice a large onion very finely, also two green chillies. Mix with the juice of a fresh lime a tablespoonful of milk curd, a ground red chilli, and salt to taste. Meanwhile boil eight potatoes, previously cleaned and skinned, mince them rather finely, and mix in the onions, chillies, and lime juice. Fish Chutney. Mix onions, chillies, and lime juice as in potato chutney. Roast a quarter-of-a-pound of the small dried fish known as " Bombay ducks," then roughly pound ; stir in half a dessert-spoonful of mustard oil, and add the onions, chillies, and lime juice, and just a suspicion of garlic in place of the milk curd. BENGAL (Hindu) Egg Plant Chutney. Roast a couple of good large egg plants, remove the seeds, and pound the flesh to a smooth paste with a teaspoonful each of mustard oil and salt, and then mix with onions, red chillies, curd, and lime juice, as given in potato chutney, only using two limes instead of one. Tamarind Chutney. Stone two pounds of ripe tamarinds and put in a glazed pot with two ounces each of ground red chillies, garlic, and green ginger, one ounce of ground cinnamon, four ounces of cleaned currants, four ounces of sultana raisins, two ounces salt, one pound of soft sugar, and one pint of vinegar. If not enough of the latter to cover all the ingredients, add more. Put on a good fire to stew fairly quick. Care must be taken to stir continuously the contents of the pan till the mixture is thick. Remove from the fire, and when cold it can be bottled for future use. XXX.— BENGAL (Mussulman) Menu Hilsa Cofta (Curried Herring Balls) Chingri Doopiajas (Prawn Curry) Murgi Pulau (Pillau of Chicken) Kabutar Doopiajas (Stewed Pheasant) Bhara Hussanee (Grilled Fillets of Lamb) Gora Quorma (Curried Beef) Puras no Malahi Zurda Sheer Mhall (Cream Croquettes) (Egg Sweet) (Honey Cake) Dhai (Milk Curd) Hulluah (Wheat Milk Tablet) BENGAL (Mussulman) Hilsa Cofta. (Curried Herring Balls.) Pound the flesh of one pound of herrings to a pulp, mix with it half a teaspoonful of salt, white pepper and ground coriander, a pinch of cloves, a teaspoonful of ground onions, and a tablespoonful of tamarind juice. Mix well and make up into balls rather larger than a walnut.