Banquets of the nations

Put the butter in a hot pot ; let it steam slightly. Put in the flour, and keep stirring till it turns slightly brown. The whole of the ghee will be taken up by the flour at this stage. The sugar, having already been turned into a carefully skimmed syrup in the above water, is now put in with the almonds, cocoanut, pistachio nuts, and raisins. A lot of steam will now rise with a good deal of frizzling sound, then everything quietens down. Do not put the lid on. Keep stirring very carefully with a spoon to prevent it from sticking to the bottom of the pan, but do not shake. The water will evaporate in about a quarter of an hour. The flour will go on collecting into a mass, and the ghee will begin to separate to a certain extent when the free water has all evaporated. Then not only stir the mass with a spoon, but also lift a part of it with the spoon till it will easily slip from it. The consistence will be that of a solid soft mass. Dish hot and dust with powdered almonds and cocoanut, and serve with cream. Laddu Moti Chooa. (Flour Croquettes.) Soak overnight some white peas, and when soft pound smoothly and pass through a sieve. Put into a cloth and "very thoroughly press all the moisture out. When dry 3*9 put into a pan with a little ghee and sufficient milk curd so that when cooked it will be a fine soft mass. Add more ghee and cook again. Be sure to stir all the time. It should now be a soft mass easily handled, but not sticky. Take small portions and roll into balls, first putting some sultana raisins and chopped almonds into them. Boil sugar to a thready degree, place the balls in it and bring to the boil, remove from the fire, and after half an hour's soaking put the balls on a drainer, and when quite dry they are ready to be served. Chiver. (Sugar Crusts.) Rub a little ghee into one pound of very fine flour, and knead it well. Cover and put a weight on top of it, After an hour put a lump in a basin and beat into a foam, and continue doing this till the dough is finished. Put a deep pan on the fire half filled with ghee, and when boiling pour half a cupful of the paste in very slowly, raising your hand whilst doing so. Turn it once, and when cooked remove with a skimmer and dip it into four pounds of sugar, which you boiled to nearly candy height. When nicely coated remove to the one side, and continue till the paste is finished. Nunbe Hannina Mittai, (Lemon Tablet.) Boil two pounds of sugar and three ounces of ghee in a pound of water to crackling height. Have ready two pounds of milk reduced to a fourth of its bulk by boiling. Remove the sugar from the MYSORE (Hindu) fire, and stir in the milk along with some essence of lemon and a little liquid saffron to give a good yellow colour. Stir till all is thick and creamy, pour into oiled shapes or into a dish an inch deep, and when nearly cold cut into lengths about an inch broad. Vanilla Tablet. Made exactly as above, only substituting essence of vanilla for essence of lemon. XLII.— MYSORE (Mussulman) Menu Machleeka-Salan Bhunihui Machli (Curried Salmon) (Fried Soles) Khabutharka Pillau (Pillau of Pigeons) Gayeka Kurma aur Chaval (Curried Beef and Rice) B attakh- Ka- Ku rm a (Stewed Goose) Jillebee Kheer Kaddu Halva (Macaroni Sweet) (Sweet Rice) (Vegetable Marrow Sweet) Phal