Banquets of the nations

First of all prepare rawa as follows : — Wheat is washed and laid on a cloth for four or five hours to dry. Then it is ground. Then the coarse flour produced is rubbed over a cloth, through which the finer material passes. The residue is shaken on a basket. The husks and colouring matter separate, and the granules which remain are known as rawa. One pound rawa, two ounces ghee, one and threequarter ounces of rice powder, and one and a quarter ounce of lentil powder, are mixed with water and milk so as to form a thin liquid, and the juice of one or two lemons (according to size) added. The whole is mixed in the evening and allowed to stand overnight. In the morning two pounds of sugar with enough water to form a sticky liquid is boiled. This solution is called pak. BOMBAY (Brahmin) The preparation which has stood overnight is then rubbed in a pot until it forms a paste so adhesive that the pot may be lifted by taking hold of the contents. It has now become too thick to pour, so milk must be added and whipped till it froths. Then a kettle containing one pound of ghee is put on a slow fire ; when this boils, the paste is poured into it from a cocoanut shell with a hole as large as a big pea in it, or is squeezed through an ice piping cloth. In pouring the paste the hand is carried round and round in such a way that the paste forms circular masses of coils, which at once solidify in the boiling ghee. These masses are then placed in the hot pak, and after a little time removed on to a sieve or strips of wood and allowed to drip. Green Mango Jelly. Made the same as guava jelly, only the mangoes have to be steeped for thirty-six hours, and no lime juice is added to the jelly. Eat with parantha. Mango Cheese. Made the same as guava jelly, omitting the lime juice. Apricot Marmalade. Stone and skin the fruit. Scald it in an earthenware jar, then pound to a paste. Take equal weight of pulp and soft sugar, and boil for fifteen minutes, stirring all the time and being careful to remove all scum. Put into pots whilst hot, and tie down when cold. Plum Marmalade. All kinds of plums may be preserved as above. Bhat ne Dahi (Rice and Curd). Proceed as in " Bhat " : mix half a teaspoonful of ground saffron in two cups of curds, and stir into the XXXII.— BOMBAY (Mussulman) Menu Rahu Mooloo Bunihui Machli Boi Cutlse (Stewed Carp) (Steamed Salmon^ (Shrimp Croquettes) Chow Chow Pullao Seik Kawab Kichri (Chicken Pillau) (Grilled Pickled Lamb) (Curried Mutton) Basundi ne Puri Sola Bundee (Cream and Pancakes) (Vermicelli Pudding) (Sweet Balls) Mo-Rubba (Guava Preserve) Hulua (Spiced Wheaten Sweet) Phul (Fresh Fruits) Ra.hu Mooloo. (Stewed Carp.)