Anglo-Indian cookery at home

window when feasible, that objectionable feature of English domestic life, to wit, the "smell of dinner," will be appreciably ameliorated. To those of ns who have a weakness for the soft fresh bread of the Indian “ Eoti Walli,” the dryasdust London article is an infliction. I find the only way to keep l)read from drying up altogether is to deposit it in an earthen }>an and cover the mouth with a clean damp cloth of several folds. Though butter, lard, and drij)ping are substitutes for “ ghee,” still, for Indian cookery there is nothing like this last. I intend giving a recipe for the making of “ghee,” and I very strongly advise its adoption when making up anything from this little book. The English servant, I find, is open to instruction. Ours, a raw country Essex girl, has learnt to boil rice as well as any old “ Thnnnikurchi ” or cook-boy out there, and I am hopeful of being able to entrust her with curries, &c., at no very distant date. Patience is a virtue and — everything. SOUPS. Mock Turtle Soup. — Take a calf’s head, and remove the skin hy soakiug it for a couple of hours in cold water. When thoroughly cleansed, put the head into a large saucepan, pour on cold water sufficient to cover, and place on a moderate fire till it boils. Now take off the lid, and remove the scum. Let the soup simmer gently for seven hours, or until the bone and meat separate, when strain off through a clean towel, and set aside till quite cold. The grease will now have come to the surface, and must be carefully removed. Replace the soup on a slow fire for five minutes, again set aside to cool, add a little sweet herb, a shred of celery, the peel of half a lemon, the whisked whites and crushed shells of two eggs. Pour the mixture from one saucepan to another, which greatly helps the process of clearing, replace on fire, allowing the whole to boil ; then let it settle for a few minutes, after which strain through another clean towel. Before serving, add sufficient "browning," salt to taste, and, at the last moment, a glass of good sherry. Have ready in the tureen some thin slices of the soupmeat and tongue, and on which pour the boiling soup. Mulligatawny Soup. — A tablespoonful of " ghee," or butter, and an onion sliced. Put both into a saucepan, B 2 with a few curry leaves (if procurable). Fry till brown. Add a large tablespoonful of curry paste or powder, and fry. Take a fowl or chicken, already jointed, and the back cut in three portions : add this to the above with a large teacup of cold water. Cover the saucepan, and boil slowly till the meat is tender. Now add tamarind to taste (or vinegar), and liaK a cocoanut, ground to a paste, or the extracted milk. Boil all together till the grease is seen to rise to the surface, and, just before it comes to table squeeze in a little lime or lemon juice. Pea-Fowl Mulligatawny Soup— Having cleaned and jointed the fowl, boil in about three quarts of water with some black peppercorns and a small quantity of mixed spices. Continue boiling for three hours, removing the scum frequently. Now strain and keep aside. Fry some of the fowl meat with sliced onion, to a deep brown with butter ; throw it into the liquor ; replace on the fire, and boil gently for some minutes. Now put in a tablespoonful of curry-powder or jjaste, and let the whole boil gently till the meat is tender.