The khaki kook book; a collection of a hundred cheap and practical recipes mostly from Hindustan . apter VI. Breads 57 68. Chupatties. 69. Chupatties (Americanized).70. Prahatas. 71. Potato Puris. 72. White FlourPuris. 73. Sweet Potato Puris. Chapter VII. Pickles and Chutneys 61 74. Kausaundi Pickle (Americanized). Chapter VIII. Chutney 63 75. Lemon Chutney. 76. Apple Chutney. Chutney. 78. Carrot Pickle. 79. MixedVegetable Pickle. Chapter IX. Most Everything 66 80. Puff Paste. 81. Cheese Cakes. 82. BananaStew with Cocoanut. 83. Roselle Jelly. Sauce. 85. Tipparee Jam. 86.
The khaki kook book; a collection of a hundred cheap and practical recipes mostly from Hindustan . apter VI. Breads 57 68. Chupatties. 69. Chupatties (Americanized).70. Prahatas. 71. Potato Puris. 72. White FlourPuris. 73. Sweet Potato Puris. Chapter VII. Pickles and Chutneys 61 74. Kausaundi Pickle (Americanized). Chapter VIII. Chutney 63 75. Lemon Chutney. 76. Apple Chutney. Chutney. 78. Carrot Pickle. 79. MixedVegetable Pickle. Chapter IX. Most Everything 66 80. Puff Paste. 81. Cheese Cakes. 82. BananaStew with Cocoanut. 83. Roselle Jelly. Sauce. 85. Tipparee Jam. 86. OrangeMarmalade. 87. Orange Jelly. 88. CandiedGrapefruit Peel. 89. Banana Cheese. 90. CarrotCheese. 91. Fruit Cheese. 92. Fools. 93. Jella-bies. 94. Gulab Jamans. 95. Malpuas. Nest Fritters. 97. Hulwa. 98. BombayHulwa. 99. Turkish Delight. 100. Frosted Ba-nanas. 101. Sujee Puffs. 102. Breadcrumb Sujee Biscuits. The Khaki Kook Book. i. Curry. Many regard curry as one of the new thingsin cookery. This is a mistake. Curry is an old,old method of preparing meats and MAKING CHAPATIES Nor is it an East Indian method all Oriental and tropical countries foods arehighly seasoned, and although the spices maydiffer, and although the methods of preparationmay not be the same, nevertheless, generallyspeaking, the people of all Oriental countriesfreely indulge in curried food. 15 16 CURRY. However, in India curry reaches its perfec-tion. The people of India since Vedic times haveeaten curry and always will. They eat it very,very hot, and Europeans who live in India soonfind themselves falling into the habit of eatingvery hot and spicy foods. Whether it is goodfor one to eat as much hot stuff as one is expectedto eat in India is a disputed point. In modera-tion, however, curry is not harmful, and is avery satisfactory and appetizing way of prepar-ing scrappy and inexpensive meats. If carefullyprepared, everybody is sure to like it. Do notintrodu
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