Mango Fool.- The green fruit, I beheve, is procurable at Whiteley’s. Peel, stone, and shred a dozen green mano’oes. Boil in water sufficient to cover, till the fruit is C[uite soft. Mash with a wooden spoon, and pass through a coarse sieve (the wires of which should be silvered). Sweeten to taste, and add any quantity of fresh milk, pouring it gradually and stirring briskly. Serve in custard glasses, topping each with grated nutmeg. Flummery of Rice Flour.— To a teacupful of the flour add nearly a quart of fresh milk, sugar to taste✪ Mango Fool, and a little lemo i peel. Mix all smoothly together, avoiding lumps ; boil until it thickens, when pour it into a blanc- mange or jelly mould, and turn out when quite cold, pouring over it some thick cream or sweet custard. FRESH SUMBALOOS” OR CHUTNIES. FllESH “ SUMBALOOS ” oil CHUTNIES. These are made for any meal, where there is curry and rice. To obtain most of them to perfection, the grindstone and roller of the Indian menage are sine qua non. det them from a stone-mason, made according to your directions, taking care the stone is not of a friable or doury con- sistency. Necessity has no law, and you will find, with a little lU’actice, that you or your cook will be able to handle the “curry stone” as deftly as the “ ThiiQuikurchi,” or cook boy you haye left behind you. I often sigh for either, or both. Howeyer, we can’t get eyerything in this world, can we ? The curry-stone once established, and its use mastered, you will find it inyaluable in the practical work- ing out of almost eyery recipe giyen in this little book. Putcha “ Poolsoo,” or Brinjal “ Sumbaloo.”— Take two medium sized brinjals, or egg yegetables, roast them in hot ashes, skin and seed them. In a little “ ghee ” or butter fry a teaspoonful each of cummin and mustard seed, and half a garlic, reducing all three to a paste. In half a teacu[>ful of tkicJc tamarind water mix two red chillies, finely chopped ; add the Brinjal pulp and the paste. Mix well together, and serye with the curry and rice. 32 ANGLO-INDIAN COOKER Y. Tomato or Love Apple “Siimbalco.” — Plunge two large tomatoes into Lolling water. Take them out, peel them, and mash with a little salt. Slice thin two green chillies or capsicums, one onion, and chop up a little lemon peel. Mix all well together, squeeze in the juice of a lemon or add a tablespoonfnl of vinegar, and serve with cnrry and rice. Shrimp Sumbaloo.” — Pull two dozen shrimps (more or less, according to size, if prawns), head, tail, and shell them; cut up into three or four, and mix with a little salt ; add an onion finely chopped up, two green chillies similarly treated, a teacupjful of cocoanut milk, a tahlespoonfnl of lemon juice. Mix well together, and serve with any hut meat curry, and rice. Mango “ Sumbaloo.”— Mince up a half ripe mango very finely, one onion, and two green chillies or capsicums; add a little salt, half a leaspoonful of moist sugar, half a wine- glassful of tamarind water, vinegar, or lemon juice, and a teacupfnl of thick cocoanut milk. Mix all t<igether, and serve with cnriw and rice. Mint Chutney . — Take half-a-dozen sprigs of fresli mint, half an onion, half a ga.rlic, twm green or dry chillies or capsicums, an eggspoonful of salt, and a wineglassfnl of thick tamarind water✪ Mint Chutney. Grrind all to a paste, and serve with curry and rice.

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Mango Fool.- The green fruit, I beheve, is procurable at Whiteley’s. Peel, stone, and shred a dozen green mano’oes. Boil in water sufficient to cover, till the fruit is C[uite soft. Mash with a wooden spoon, and pass through a coarse sieve (the wires of which should be silvered). Sweeten to taste, and add any quantity of fresh milk, pouring it gradually and stirring briskly. Serve in custard glasses, topping each with grated nutmeg. Flummery of Rice Flour.— To a teacupful of the flour add nearly a quart of fresh milk, sugar to taste, and a little lemo i peel. Mix all smoothly together, avoiding lumps ; boil until it thickens, when pour it into a blanc- mange or jelly mould, and turn out when quite cold, pouring over it some thick cream or sweet custard. FRESH SUMBALOOS” OR CHUTNIES. FllESH “ SUMBALOOS ” oil CHUTNIES. These are made for any meal, where there is curry and rice. To obtain most of them to perfection, the grindstone and roller of the Indian menage are sine qua non. det them from a stone-mason, made according to your directions, taking care the stone is not of a friable or doury con- sistency. Necessity has no law, and you will find, with a little lU’actice, that you or your cook will be able to handle the “curry stone” as deftly as the “ ThiiQuikurchi,” or cook boy you haye left behind you. I often sigh for either, or both. Howeyer, we can’t get eyerything in this world, can we ? The curry-stone once established, and its use mastered, you will find it inyaluable in the practical work- ing out of almost eyery recipe giyen in this little book. Putcha “ Poolsoo,” or Brinjal “ Sumbaloo.”— Take two medium sized brinjals, or egg yegetables, roast them in hot ashes, skin and seed them. In a little “ ghee ” or butter fry a teaspoonful each of cummin and mustard seed, and half a garlic, reducing all three to a paste. In half a teacu[>ful of tkicJc tamarind water mix two red chillies, finely chopped ; add the Brinjal pulp and the paste. Mix well together, and serye with the curry and rice. 32 ANGLO-INDIAN COOKER Y. Tomato or Love Apple “Siimbalco.” — Plunge two large tomatoes into Lolling water. Take them out, peel them, and mash with a little salt. Slice thin two green chillies or capsicums, one onion, and chop up a little lemon peel. Mix all well together, squeeze in the juice of a lemon or add a tablespoonfnl of vinegar, and serve with cnrry and rice. Shrimp Sumbaloo.” — Pull two dozen shrimps (more or less, according to size, if prawns), head, tail, and shell them; cut up into three or four, and mix with a little salt ; add an onion finely chopped up, two green chillies similarly treated, a teacupjful of cocoanut milk, a tahlespoonfnl of lemon juice. Mix well together, and serve with any hut meat curry, and rice. Mango “ Sumbaloo.”— Mince up a half ripe mango very finely, one onion, and two green chillies or capsicums; add a little salt, half a leaspoonful of moist sugar, half a wine- glassful of tamarind water, vinegar, or lemon juice, and a teacupfnl of thick cocoanut milk. Mix all t<igether, and serve with cnriw and rice. Mint Chutney . — Take half-a-dozen sprigs of fresli mint, half an onion, half a ga.rlic, twm green or dry chillies or capsicums, an eggspoonful of salt, and a wineglassfnl of thick tamarind water. Grrind all to a paste, and serve with curry and rice.

Anglo-Indian cookery at home