Banquets of the nations

liquor out after it has stood for ten minutes. This is thick milk. To make the thin milk add other two teacupfuls of boiling water to the grated nut, and strain after fifteen minutes. Cocoanut Honey. Scrape a cocoanut and put it into a bowl ; pour half a pint of boiling water over it, and fifteen minutes afterwards squeeze all the liquor out. Then mix with this a quart of honey previously heated. When well mixed and cold put into a bottle for use. XXXVII.— KASHMIR (Brahmin) Menu Svatch Kachaur (Wheaten Cakes) (Wheaten Cakes) Bhatt Dal (Rice) (Lentils) Hak Sag (Young Green Cabbage) (Lettuce) Gogiu Kar (Turnip) (Green Peas) Chaman Harriah (Sweet Cheese) (Milk Pudding) Mo-Rubba Phul-Parouth (Preserved Fruits and Wheaten Cakes) Numak Cha (Salt Tea) KASHMIR (Brahmin) Svatch. (Wheaten Cakes.) These are made the same as Phulka. See Punjab (Brahmin) recipes. Kachaur. (Wheaten Cakes.) These are made the same as Kachori. See Punjab (Mussulman) recipes. Parouth. (Rich Wheaten Cakes.) See Parantha in Punjab (Mussulman) recipes. Bhatt. (Rice.) See Punjab recipes. Lentils. See Punjab recipes. Hak. (Young Green Cabbage.) Take a large spring cabbage, break the leaves into pieces about the size of the hand ; steep in water. Put six ounces of oil in a pot and bring to the boil, in which place the pieces of cabbage, slightly shaking each piece before putting it into the pot. Cover closely, and cook till all the leaves are tender. Then remove to the side of the fire, and add a quarter teaspoonful of black pepper, one red chilli sliced, one teaspoonful of coriander, a teaspoonful of turmeric, and a teaspoonful of ginger. Give it a stir, and simmer till all the condiments are thoroughly amalgamated with the vegetable. If it is dry, add a little more water. Eat with rice and dal. Sag. (Lettuce.) Take two large tender lettuces, and break away the coarse part of the leaves. Steep in well-salted water, slightly shake the leaves, and put them in a pot with two ounces of oil. Cover closely, and cook till all the leaves are tender. Remove to the side of the fire, and add three ounces of oil, a quarter teaspoonful of black pepper, one ground red chilli, one teaspoonful each of coriander, turmeric, and green ginger, and a sliced green chilli. Stir well, and add a little more oil if necessary. Place on the fire and simmer till all the condiments are thoroughly amalgamated with the vegetable. Eat with rice, dal, cakes, and chutnies. Gogju. (Turnip.) Clean your turnip and cut into pieces about an inch square, which place in a pot with a little water, and boil till nearly tender ; drain, and add a sliced red chilli, two sliced green chillies, salt, a teaspoonful of coriander, a teaspoonful of cumin, and three ounces of oil, and cook till perfectly tender but not pulpy. Eat with rice, dal, cakes, and chutnies. Kar. (Green Peas.) Clean one pound of green peas, and place in a pot with boiling oil and a little water ; boil till nearly tender, then add half a sliced red chilli, two green chillies sliced, salt, and half a point of garlic, and cook till perfectly tender but not pulpy. Eat with rice, dal, cakes, and chutnies. KASHMIR (Brahmin) Chaman. (Cheese.)