Banquets of the nations

Peel and slice fifty green mangoes, stone two pounds of tamarinds, three pounds of sugar boiled in one quart and a half of vinegar, a dessertspoonful and a half of cinnamon, one pound of salt, one pound of sliced green ginger, one teaspoonful of bruised garlic, a teaspoonful of red pepper, a half dessertspoonful of ground nutmeg, one pound of cleaned sultana raisins, and a quart and a half of vinegar. Having sliced very finely the peeled mangoes, steep them for at least thirty-six hours in dry salt, after which clean the salt all away and boil them in the vinegar. Now remove to another pan (brass for preference), and mix all the ingredients (when the mangoes and vinegar are cold). Place on the fire and simmer for half an hour ; you must add the syrup gradually, being careful to mix when adding. Keep stirring till all the liquor has been well absorbed. When stone cold, bottle and tie down with pieces of thin skin over the corks. Palao. (Pillau of Kid.) Take four pounds of rice, one pound and a quarter of melted ghee or butter, eight ounces of onions, two ounces PUNJAB (Mussulman) of salt, eight ounces of milk curd, two pounds of a wellgrown kid, one ounce of cloves, and one ounce of cardamoms (unground) . Soak the rice in water, changing the water three times, and let it remain in the water for half an hour. Cut the onion into thin slices, and fry in boiling ghee or butter to a light brown. Cut the meat into small pieces and fry in the ghee. Add the salt and the curd, and stew till half cooked; ; then put in two pounds of water, the cloves, the cardamoms, the rice, and fried onions (which have been ground or well bruised). Stew the whole until quite cooked, which will be in about two hours. Eat with maize cakes (papar) and chutnies. Papar. (Maize Cakes Spiced.) Make a dough of finely ground maize flour and water ; season with a little cloves, cinnamon, black pepper, and salt. Roll out extremely thin, and cut into rounds and shapes of various sizes, and fry in boiling ghee. Bite Kelia. (Baked Banana and Cocoanut.) Take a teacupful of grated cocoanut and fry it till quite brown in a little ghee. Now stir in a few small cardamoms, a pinch of saffron, a teacupful of sugar, and sufficient rose water to make a soft mass when the sugar is melted. Peel, slice through the middle longwise, and cut into two-inch lengths three bananas ; put them on a dish in which you have poured one ounce of melted ghee ; cover thickly with the above mixture, and push into a moderate oven till the pieces of bananas are soft. Apples, pears, peaches, apricots, cherries, and plums may be cooked in the same way. Rotri. (Sweetened Milk.) Reduce four pounds of milk by boiling to a fourth of its original weight, then sweeten with sugar. Motichoor Laddoo. (Spiced Sugar Balls.) Sift four pounds powdered gram (very small beansl, and to this are added one and a half ounces of ghee and half an ounce of salt. These are mixed, and enough water added to form a batter capable of pouring.