Banquets of the nations

Pera Khichadi n& Kadhi (Curdled Rice and Curd) Ghee (Clarified Butter) Phulka Massoor (Pistachio Pastry) Am Kustel (Mango Fool) Phirni Chaval (Rice) Rasgullah (Milk Croquettes) Gulab Jamin (Rose Tablet) (Rice and Nut Sweets) (Pine-apple Sweets) Puri. (Wheaten Cakes.) Mix water and flour, and knead it till it is a well-mixed dough, soft, but easily handled. Small portions of this dough is then taken and beaten between the hands into thin flat cakes about five inches in diameter. Cook in boiling butter and eat with karah. Karah is made very much the same as Turkish delight. Karah. (Turkish Delight.) Soak one ounce of gelatine in a cupful of water ; boil very fast for four minutes two pounds of pure cane sugar in a cupful of water and the juice of two lemons, being careful to remove any scum. Take the pan off the fire and put in a little cochineal colouring and essence of rose. Pour the boiling sugar over the gelatine, stir till all is thoroughly mixed and quite smooth. Pour it into oiled dishes about an inch deep, and when cold cut into shapes and cover with fine powdered sugar. Tarkari-Ka-Pullah. (Pillau of Vegetables.) Fry in boiling ghee two pounds of sliced onions and three sliced green mangoes (which have been stoned and steeped for several hours) till nicely browned — place them to the one side. Wash four ounces of rice and fry in three ounces of boiling ghee ; when beginning to take colour, and all the ghee absorbed, remove from the fire. Take two pounds of any kind of vegetables in season, cut them up and put in a pot with very little water, a pinch of garlic, a teaspoonful each of salt, turmeric, PUNJAB (Brahmin) coriander, cumin, cloves, cinnamon, all unground, and a slice red chilli ; cook till tender. Now add the rice along with three ounces of ghee. Give all a stir round, close the pot very carefully, and simmer at the side of the fire till the rice is quite tender. When the pillau is cooking, if there is not enough of moisture, add some more water or a little milk curd. Dish and strew the fried onions and mangoes on top. Eat with lentils, chutnies, etc. Ghee. (Clarified Butter.) This is prepared as follows : — Milk is slowly boiled in large earthenware pots for a couple of hours. It is then left to cool, a little curdled milk called dhye being stirred into it to induce coagulation. In time the contents of the jars are transferred to a large earthenware crock, in which they are patiently worked with a piece of split bamboo. After about half-an-hour's careful working, hot water is thrown over the mass, and in the course of another half-hour or so, the churning being continued, the butter forms. This butter is then left until it is rancid. It is then put into an earthenware vessel and boiled until all the water is evaporated, and mixed up with a little salt or betel-leaf, and bottled for future use. Alu Meyani Pur. (Stuffed Potatoes.) Cut little pieces off the ends of cleaned potatoes and fry the whole in melted butter till cooked. Take an ounce each of skinned and chopped almonds and