Banquets of the nations

Dissolve one teacupful of German yeast in one quart of lukewarm milk, stir in one pound of fine flour, and set to sponge. Three hours afterwards add one tablespoonful each of salt and moist sugar, and make all up into a stiff dough. Let this rise for four hours, then work it well on a table or board, and roll out to about an eighth of an inch in thickness, then cut it into strips about six inches in width; these must be cut again into long triangles, not very wide at the base. Roll these pieces up, commencing at the base or bottom, and the top of the triangle will come in the centre of the roll. Roll them a little with the hands, then put them into a crescent shape on to a baking-sheet, and brush over with melted lard or water ; let them rise on the sheets for half an hour, and then bake for about ten minutes, or until lightly coloured. INDIA XXIX.—BENGAL (Hindu) Menu Ghee Mussoor Dal (Clarified Butter) (Lentils) Gheevhat (Spiced Rice) Katol (Curried Turbot) Bende Kavi Saru (Curried Lady's Fingers) Begoon Bhahja (Fried Egg Plant) Khiman (Minced Meats) Shandesh (Milk Balls) Rohit (Fried Salmon) Jhal Chai (French Beans) Dal Pithas (Lentil Croquettes) Kabutar Doopiajas (Stewed Pheasants) Cajure (Sweet Wheaten Cakes) Halwa Sond (Milk Pudding) Mussoor Dal. (Fried Red Lentils.) Wash and pick half a pound of red lentils ; when thoroughly dry, roast the same as you would coffee beans. Now put into a pan one ounce of tamarinds, three teaspoonfuls of ground onions, one teaspoonful of ground large red chillies, halt a teaspoonful of turmerichalf a teaspoonful of ground green ginger, a quarter teaspoonful of ground garlic, and a half teaspoonful of salt, the roasted lentils, and sufficient water to stand two inches above the mixture. Give it a good stir, then place it on the fire till the lentils are all dissolved, being careful not to disturb the contents till they are cooked into a soft mass. Now take and whip the mass with a wire whisker (in lieu of a churn) till quite light, removing the tamarind seeds during the process. Cut a pound of onions in slices, not too thin, and fry till a reddish brown in two ounces of boiling ghee. Heat six ounces of ghee in a pan ; chop up the onions, which, along with the lentils, put into the ghee. Place the pan on the fire and stir well, and simmer at the side of the fire for twenty minutes. Eat with vegetables, fish, and meats. Gheevhat. (Spiced Rice). Slice two onions very fine and fry in four ounces of ghee till dark brown, but not charred, then put in four cloves, six cardamoms, a teaspoonful of coriander, half a teaspoonful of caraway, and a pounded red chilli, and fry for two or three minutes. Put this into BENGAL (Hindu) a pan with a pound of well-washed rice and thirty ounces of water and three teaspoonfuls of salt. Boil till all the moisture has evaporated, and place at the side of the fire to dry. Eat with fish, vegetables, and meats. Katol. (Curried Turbot.)