Banquets of the nations

When done, skim the fat off the gravy ; strain, and pour over the pieces of hare. There ought to be very little gravy. Labu Malu Pirni. (Curried Pumpkins.) Remove the rind or the peel of two pounds of the fruit with a table knife ; cut into small pieces ; wash well in clean cold water ; put in a pan ; add a few onions cut into thin slices, some dry fish (Bombay ducks) ground into powder, half a teaspoonful each of turmeric, ground coriander, green ginger, and two green chillies cut into slices, half a teaspoonful of table salt, and two cupfuls of clean cold water ; mix well, and place over a slow fire. Boil till the water evaporates. Add while being boiled a cupful of thick cocoanut milk and a spoonful of flour ; keep stirring until the whole is well mixed up — for, say, five minutes. Remove pan from the fire, and let it cool a bit, and it will then be ready to be served at table. Alle Vejenjana. (Potato Curry.) Take one pound of potatoes, a few small red onions, one green chilli, half a teaspoonful of turmeric, a teaspoonful of salt, two teaspoonfuls of powdered Maldive fish or Bombay ducks. Boil the potatoes in their skins, and let stand till cold. Then peel and slice them. Slice the onion and chilli fine, mix a cupful of thin cocoanut milk with the potatoes and other ingredients, and stew very slowly for half an hour. When the gravy is well reduced add a teacupful of thick cocoanut milk and boil five minutes longer. Mulligatani. (Mulligatawny Soup.) Melt four ounces butter, and fry four sliced onions, and set to the one side. Fry in the same butter four teaspoonfuls of ground onions, one teaspoonful ground chillies, half teaspoonful ground ginger, and quarter teaspoonful ground garlic. Then fry a chicken, cut up into sixteen pieces, with two teaspoonfuls of salt, till browned. Boil a spoonful of tamarinds in two breakfastcupfuls of stock, strain it, and mix with the fried chicken and condiments. Continue cooking for half an hour, then add half a quart of strong soup, putting in also the fried onions, a teaspoonful of flour, and a couple of bay leaves. Simmer at the side of the fire for a couple of hours, remove the bay leaves, and serve with boiled rice. When to be eaten European fashion increase the quart of soup to a gallon. Katta Bibick Kau. (Cocoanut Cake.) Take one measure rice flour and make it dry upon the fire ; grate three cocoanuts ; take one and a half bottles cocoanut honey and boil it well, and stir in the scraped cocoanut. After the cocoanut is well boiled with the honey take it from the fire and keep it for about fifteen minutes. After the interval mix it with flour, and some spice, and bake them like spongecake. Alluwa. (Honey Cake.) Dry thoroughly in the oven some rice flour, and with cocoanut honey make a thinnish syrup. Boil well, then add more flour (just as you would do in making Scotch porridge), and boil till thickish, stirring all the time. Put into a flat dish, smooth the top, and when cold cut into neat pieces. Cocoanut Milk. Scrape the white of a middling-sized cocoanut, and pour over it two teacupfuls of boiling water. Squeeze the