Banquets of the nations

(Fried Chicken) (Roasted Partridges) Korma Pala.6 (Curried Mutton) (Pillau of Kid) Bite Kelia Motichoor Laddoo (Baked Banana and Cocoanut) (Spiced Sugar Balls) Zarda. Rabbri (Sweet Rice) (Curdled Milk and Fruit) Phirni (Rice Sweet) Amriti Balushai (Vanilla Tablet) (Orange Tablet) 353 z Mahi Palao. (Fish Pillau.) Take two pounds white fish, one pound rice, nine ounces ghee, one pound goat's flesh, and fifteen grains each of cinnamon, cardamoms, and cloves, half a pound of onions, seventy-five grains black pepper, three ounces curd, and half ounce salt. Cut the fish into pieces about two inches long and one broad, and steep in plenty of lemon juice. Cut the onions in fine slices and fry in half of the ghee. When nicely browned, place to the one side, and fry the condiments for two minutes, then brown the fish on both sides. In a separate pot boil one pound goat's flesh in plenty of water till all the good is taken out of it, remove the meat, and put into the stock two pounds of rice. When the moisture is evaporated, and the rice tender, dish it ; put the pieces of fish on top, then the condiments, and finish by pouring the rest of the ghee over, which has first been boiled for two or three minutes. Eat with bread and chutnies. Pataur ni Papeta. (Fried Potatoes.) Take some large potatoes and have them peeled and cleaned. Cut square pieces out of them, and have them fried in butter. When this is done, take some flour and put some salt as well as red and black pepper in it, and mix it with coagulated milk or curds (dahi), with which coat the pieces of potato and again have them fried, after which the pataur will be done. The milk may be curdled with rennet. PUNJAB (Mussulman) Bhaji. (Vegetable Curry.) One pound of shelled peas, four under-boiled skinned potatoes, each cut up into four pieces, two tablespoonfuls of ghee, half a teaspoonful of salt, a teaspoonful of curry ' powder, three cupfuls of water, and half of a small onion. The salt, curry powder, and onion are to be pounded up into a paste. Fry these in slightly steaming ghee or butter for a minute; avoid charring. Put in the potatoes and peas, and keep stirring them until the potatoes are quite brown. Do not let them burn. Then put in the water and let it steam for half an hour. The peas and potatoes should be of such a consistence that they can be quite easily pressed between finger and thumb. Serve with boiled rice and chutnies. The curry powder to be made as follows : — Curry Powder. Two ounces turmeric, one ounce coriander seeds, one ounce cumin seeds, half ounce each yellow mustard and caraway seeds, one ounce poppy seeds, quarter ounce cloves, half ounce mace, one ounce each of large and small cardamoms, half ounce garlic, one ounce green ginger, one ounce cinnamon, one ounce large red chillies. Dry thoroughly, and pound till it will pass through a fine sieve. Biriani. (Fried Chicken.) Cut a fowl into eight pieces, smear them with salt and pepper, and put to the one side for four hours ;