“ Kulla-Kulla.” — Take half a cocoaiiiit, a breakfast cupful of butter, half a j^ouiid of moist sugar, three pounds of rice hour, three eggs, and a little salt✪ Kulla-Kulla. Extract half a break- fast cup of cocoanut milk ; whisk the eggs — yolks separate from the whites ; mix the eggs, hour, and salt with halt the butter, adding cocoanut milk just sufficient to make the mass into dough. Now shape the dough into portions the size of small gingernuts, placing them gently On a well houred board, the compound being starchy and glutinous. Bruig to a boil the remainder of the butter, and fry several of the kulla-kullas at a time, till of a light brown ; on removing, dust on some white sugar, and so on till all are done. “ Komalunga.” — Take a pound of sugar, and boil it to a tliick syru]). Grate a pound of pumjhvin, or vegetable marrow. Mix l)oth together, and simmer over a gentle hre till the moisture disappears and the “ confection ” begins to show the sugar ; pour in a few dro})s of any havouring essence and lemon juice to taste✪ Komalunga ; set out in hat dishes, previously buttered. If done well, it will be of the consistency of good Turkish Jleliglit, and not stick to tlie knife when being cut. SWl^JETS. •29 Cocoanut Tablots. — Extract the milk from two cocoa- nuts, and l)oil it to a syrup with two pounds of moist sugar. Scrape two more cocoanuts, which add to the syrup ; also a pound of “ kussa-kuss✪ Cocoanut Tablotsa,” or poppy-seed. Keep on a slow tire, till you find the mixture harden on being dropped in water. Butter a shallow tin, pour into it, and, before it cools, divide it off into squares with a knife. “Ulva” or “Hfflwa.” — Take a pound of “ soojee,” or semolina, and, with a little water, work it well, and set it by for the night. In the morning pour a little warm water on the mass, mash thoroughly with a strong wooden spoon, strain through a coarse cloth, and let the milk-like liquid thus extracted stand for half the day. Kow, with a spoon, carefully remove any clear water you may find standing. -on the surface of the extract. Have ready a teacupful of almond paste (make it yourself), two pounds of sugar, one pound of “ ghee ” or butter, and a phial of strong rose water✪ Ulva or Halwa (not “utthur” of roses). Melt the butter in a stewpan, pour in the “ soojee ” or semolina extract, keep it on a gentle fire, and stir constantly for five minutes. Now add the sugar, and continue boiling and stirring for another five minutes, when put in the almond paste, and go on boiling till the mass becomes translucent, assaying frequently, until you find that a small portion of the mixture, cooled on a plate, does not adhere to the knife when cut, this being a sign that it is done. When about half cooked, add the rose water to taste. (Some people prefer a few drops of rose essence, obtainable at the chemist.) Pour into small saucers, well buttered, and, when cool, wrap in tissue paper, ]<eeping iu a dry place. 80 A NGLO- INDIA N COOKER F. Dola-Dola.”' Make a thick syrup of a pound of sugar, and mix it with a pound of Bengal rice i)Owder. Give it a gentle boil, after which add half a pound of sliced almonds, the milk of two cocoanuts, and a pint of melted butter✪ Dola-Dola. Boil all together till drops of the mixture harden in watei’, when pour into fiat dishes.

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“ Kulla-Kulla.” — Take half a cocoaiiiit, a breakfast cupful of butter, half a j^ouiid of moist sugar, three pounds of rice hour, three eggs, and a little salt. Extract half a break- fast cup of cocoanut milk ; whisk the eggs — yolks separate from the whites ; mix the eggs, hour, and salt with halt the butter, adding cocoanut milk just sufficient to make the mass into dough. Now shape the dough into portions the size of small gingernuts, placing them gently On a well houred board, the compound being starchy and glutinous. Bruig to a boil the remainder of the butter, and fry several of the kulla-kullas at a time, till of a light brown ; on removing, dust on some white sugar, and so on till all are done. “ Komalunga.” — Take a pound of sugar, and boil it to a tliick syru]). Grate a pound of pumjhvin, or vegetable marrow. Mix l)oth together, and simmer over a gentle hre till the moisture disappears and the “ confection ” begins to show the sugar ; pour in a few dro})s of any havouring essence and lemon juice to taste ; set out in hat dishes, previously buttered. If done well, it will be of the consistency of good Turkish Jleliglit, and not stick to tlie knife when being cut. SWl^JETS. •29 Cocoanut Tablots. — Extract the milk from two cocoa- nuts, and l)oil it to a syrup with two pounds of moist sugar. Scrape two more cocoanuts, which add to the syrup ; also a pound of “ kussa-kussa,” or poppy-seed. Keep on a slow tire, till you find the mixture harden on being dropped in water. Butter a shallow tin, pour into it, and, before it cools, divide it off into squares with a knife. “Ulva” or “Hfflwa.” — Take a pound of “ soojee,” or semolina, and, with a little water, work it well, and set it by for the night. In the morning pour a little warm water on the mass, mash thoroughly with a strong wooden spoon, strain through a coarse cloth, and let the milk-like liquid thus extracted stand for half the day. Kow, with a spoon, carefully remove any clear water you may find standing. -on the surface of the extract. Have ready a teacupful of almond paste (make it yourself), two pounds of sugar, one pound of “ ghee ” or butter, and a phial of strong rose water (not “utthur” of roses). Melt the butter in a stewpan, pour in the “ soojee ” or semolina extract, keep it on a gentle fire, and stir constantly for five minutes. Now add the sugar, and continue boiling and stirring for another five minutes, when put in the almond paste, and go on boiling till the mass becomes translucent, assaying frequently, until you find that a small portion of the mixture, cooled on a plate, does not adhere to the knife when cut, this being a sign that it is done. When about half cooked, add the rose water to taste. (Some people prefer a few drops of rose essence, obtainable at the chemist.) Pour into small saucers, well buttered, and, when cool, wrap in tissue paper, ]<eeping iu a dry place. 80 A NGLO- INDIA N COOKER F. Dola-Dola.”' Make a thick syrup of a pound of sugar, and mix it with a pound of Bengal rice i)Owder. Give it a gentle boil, after which add half a pound of sliced almonds, the milk of two cocoanuts, and a pint of melted butter. Boil all together till drops of the mixture harden in watei’, when pour into fiat dishes.

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