“Poofadh” or '‘Buffadh.”- A dish peculiar to the Eurasians, or Indo-Britons, but one by no means to be despised. Kill, clean, and truss a duck. Get a capacious stewpan ; put in a cabbage, divided into four, then the duck, entire. Mix a little saffron powder in a large cup of water and pour over the contents of the pan. Now add two onions, a taldespoonful of “ ghee ” or butter, a little sliced green ginger, three green chillies or capsicums, half a clove of garlic. Cover and let simmer for an hour; then uncover and let it go on simmering till done, but taking care that the duck is not boiled to “ rags.” Shortly before serving, add two tablespoon sfnl of tamarind water, vinegar, or lemon juice. Chillie-Fry or “ Vuddays.” — Make a batter of two eggs and a teaspoonful of self-raising flour. Chop fine two spring onions — stalks and all — two green chillies or caps! cums, and a little salt✪ Indian Mutton Cutlets and pepper. Mix in the batter and pour — a tablespoonfid at a time — the mixture into a frying-pan of “ frizzling ” butter. As each cake is done l)rown, take it out with a broad knife, and pour in more batter, sufficient for another, and so on, till the whole is finished. Very nice eaten alone, or as a zest with currv, &c. Goanese Tasta.” — To be had in perfection in the Boml:»ay Presidency, when your cook is a native Portuguese. Froth the whites of three eggs till the mass “stands” of itself. Take a small-sized frying-pan, and in it bring SAVOURY DISHES. 25 two tablespoonsful of butter✪ Goanese Tasta to the boil. Put in euougli ot‘ the previously prepared white of egg till it occupies the whole area of the pan; place on a slow tire, and, A\'heu “ set,” drop in the yolks of the eggs, doing this very gently, so that they do not sink or break. Allow a little of the butter to run over the yolks to cook them. Garnish with fried sweet herbs, and serve hot. “ Ding Dong.” — Keduce to a paste four red chillies, a small piece of satfron, and half a garlic. Cut a pound of fat beef into thin slices, and rub into the meat a table- spoonful of moist sugar; then smear it with the paste, sprinkle with salt✪ Ding Dong, and let it be for twelve hours. Thus prepared, the meat will keep for some time. When required, fry in a little “ ghee ” or butter, and eat with curry, or bread and butter. Foogard.” — Shell, head, and tail a dozen prawns {i.e., according to size). Take a cabbage and steep it in salt water for half an hour, after which, drain and shred it finely ; then place it in a saucepan, sprinkle with salt, and steam for a few minutes, or until the cal:>bage is parboiled. ISow drain it. In a frying-pan heat a tablespoonful of “ ghee ” or batter ; throw in some onion, sliced, two green chillies or capsicums, and four cloves of garlic, chopped fine ; also the prawns Fry the whole together for some minutes, stirring often. Now add your cabbage ; mix it well with the other ingredients, pour in the milk of a Avhole cocoanut✪ Foogard, previously extracted ; give one boil, and serve with rice. ANGLO-lM)JAN COOKER Y. 2() PUDDINGS, Nc. ✪ Pudding

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“Poofadh” or '‘Buffadh.”- A dish peculiar to the Eurasians, or Indo-Britons, but one by no means to be despised. Kill, clean, and truss a duck. Get a capacious stewpan ; put in a cabbage, divided into four, then the duck, entire. Mix a little saffron powder in a large cup of water and pour over the contents of the pan. Now add two onions, a taldespoonful of “ ghee ” or butter, a little sliced green ginger, three green chillies or capsicums, half a clove of garlic. Cover and let simmer for an hour; then uncover and let it go on simmering till done, but taking care that the duck is not boiled to “ rags.” Shortly before serving, add two tablespoon sfnl of tamarind water, vinegar, or lemon juice. Chillie-Fry or “ Vuddays.” — Make a batter of two eggs and a teaspoonful of self-raising flour. Chop fine two spring onions — stalks and all — two green chillies or caps! cums, and a little salt and pepper. Mix in the batter and pour — a tablespoonfid at a time — the mixture into a frying-pan of “ frizzling ” butter. As each cake is done l)rown, take it out with a broad knife, and pour in more batter, sufficient for another, and so on, till the whole is finished. Very nice eaten alone, or as a zest with currv, &c. Goanese Tasta.” — To be had in perfection in the Boml:»ay Presidency, when your cook is a native Portuguese. Froth the whites of three eggs till the mass “stands” of itself. Take a small-sized frying-pan, and in it bring SAVOURY DISHES. 25 two tablespoonsful of butter to the boil. Put in euougli ot‘ the previously prepared white of egg till it occupies the whole area of the pan; place on a slow tire, and, A\'heu “ set,” drop in the yolks of the eggs, doing this very gently, so that they do not sink or break. Allow a little of the butter to run over the yolks to cook them. Garnish with fried sweet herbs, and serve hot. “ Ding Dong.” — Keduce to a paste four red chillies, a small piece of satfron, and half a garlic. Cut a pound of fat beef into thin slices, and rub into the meat a table- spoonful of moist sugar; then smear it with the paste, sprinkle with salt, and let it be for twelve hours. Thus prepared, the meat will keep for some time. When required, fry in a little “ ghee ” or butter, and eat with curry, or bread and butter. Foogard.” — Shell, head, and tail a dozen prawns {i.e., according to size). Take a cabbage and steep it in salt water for half an hour, after which, drain and shred it finely ; then place it in a saucepan, sprinkle with salt, and steam for a few minutes, or until the cal:>bage is parboiled. ISow drain it. In a frying-pan heat a tablespoonful of “ ghee ” or batter ; throw in some onion, sliced, two green chillies or capsicums, and four cloves of garlic, chopped fine ; also the prawns Fry the whole together for some minutes, stirring often. Now add your cabbage ; mix it well with the other ingredients, pour in the milk of a Avhole cocoanut, previously extracted ; give one boil, and serve with rice. ANGLO-lM)JAN COOKER Y. 2() PUDDINGS, Nc.

Anglo-Indian cookery at home