Bread made with baking powder is far more wholesome than the baker’s bread — of small stations, at least — when the yeast or bread-sponge, if left thirty-six hours, becomes a sour, almost putrid mass. Ordinary native chupcilties, made of good wheat freshly ground and mixed with one-third of atta which has been re-ground and sifted, are also very agreeable, a heaped - up tablespoonful making a good-sized chiipciUi. With porridge and new milk scones, and fresh butter or home-made jam or treacle, and one or more of the dishes for breakfast, the worker can start on his work refreshed. If he goes some distance, and cannot return for a mid-day meal, many of the dishes recommended can be eaten cold. Savoury omelets cut in slices and laid between pieces of bread and butter, with a seasoning of mustard, pepper, and salt, make excellent sandwiches, and these, with the addition of a little cold rice shape and stewed bazaar fruit, easily carried in a cup, make a simple but sufficient lunch. No excuse then for faintness or headache, “because, you know, our work did not permit us to think of eating.” i he supply-box already spoken of should contain tea, cocoa, sugar, home-made jam and treacle, biscuits, dried fruits, arrowroot, soap, candles, blacking, &c. &c., which supplement what is obtainable in the villages. Ten minutes spent daily with the cook, arranging for three comfortable meals, between the supply-box, what can be obtained on the spot, and butcher’s meat, would be well spent. 15^ The Complete Indian Recipes for cooking with things obtainable in tlie villa«-es will be found in the Cook’s Guide. Indian meal makes a change in baking bread, and from its bhootas (or seeds) de- licious fritter, sweet or savoury, can be made ; or the seeds taken off with a fork and boiled, and eaten with salt, pepper, and a little butter, are excellent. Country turnips, so abun- dant, can be used in various ways ; and if two ounces of dd! be added to the recipe for mashed turnips in camj) life, and all baked together, an excellent substitute for potatoes is obtained. Wlieat can be also made use of in various ways, notably in the dish of our ancestors, which consisted of wheat soaked overnight, boiled till it cracks open, and eaten with sugar, honey, milk, or treacle. For breakfast, porridge can be made from wheat, dubja, xiijec, Indian corn (polenta), <!vc. Oatmeal can be brought out in bulk from England cheaply, if substituted for sawdust in packing glass, bottles, Ikc., and is a food su]>plying brain and muscle, heat and force. Rice is a pure food when eaten with dal, milk, or eggs. Milk and eggs are chemically perfect foods. Fresh fruit at break- fast is good, and stewed dried bazaar fruit is easily procured, ])ortable, and wholesome. Some missionaries jn-efer doing their own cooking with a portable stove, and this may have its advantages; still it would be an economy of time and strength to keep a re- spectable servant, as meals prepared by oneself are seldom enjoyed.

AI-modernized reading of the original text

Bread made with baking powder is far more wholesome than the baker's bread — of small stations, at least — when the yeast or bread-sponge, if left thirty-six hours, becomes a sour, almost putrid mass. Ordinary native chupattis, made of good wheat freshly ground and mixed with one-third of atta which has been re-ground and sifted, are also very agreeable, a heaped-up tablespoonful making a good-sized chupatti. With porridge and new milk scones, and fresh butter or home-made jam or treacle, and one or more of the dishes for breakfast, the worker can start on his work refreshed. If he goes some distance, and cannot return for a mid-day meal, many of the dishes recommended can be eaten cold. Savoury omelets cut in slices and laid between pieces of bread and butter, with a seasoning of mustard, pepper, and salt, make excellent sandwiches, and these, with the addition of a little cold rice shape and stewed bazaar fruit, easily carried in a cup, make a simple but sufficient lunch. No excuse then for faintness or headache, “because, you know, our work did not permit us to think of eating.” The supply-box already spoken of should contain tea, cocoa, sugar, home-made jam and treacle, biscuits, dried fruits, arrowroot, soap, candles, blacking, &c. &c., which supplement what is obtainable in the villages. Ten minutes spent daily with the cook, arranging for three comfortable meals, between the supply-box, what can be obtained on the spot, and butcher’s meat, would be well spent. 156 The Complete Indian Recipes for cooking with things obtainable in the villages will be found in the Cook’s Guide. Indian meal makes a change in baking bread, and from its bhootas (or seeds) delicious fritters, sweet or savoury, can be made ; or the seeds taken off with a fork and boiled, and eaten with salt, pepper, and a little butter, are excellent. Country turnips, so abundant, can be used in various ways ; and if two ounces of dal be added to the recipe for mashed turnips in camp life, and all baked together, an excellent substitute for potatoes is obtained. Wheat can be also made use of in various ways, notably in the dish of our ancestors, which consisted of wheat soaked overnight, boiled till it cracks open, and eaten with sugar, honey, milk, or treacle. For breakfast, porridge can be made from wheat, dukra, riijee, Indian corn (polenta), &c. Oatmeal can be brought out in bulk from England cheaply, if substituted for sawdust in packing glass, bottles, &c., and is a food supplying brain and muscle, heat and force. Rice is a pure food when eaten with dal, milk, or eggs. Milk and eggs are chemically perfect foods. Fresh fruit at breakfast is good, and stewed dried bazaar fruit is easily procured, portable, and wholesome. Some missionaries prefer doing their own cooking with a portable stove, and this may have its advantages; still it would be an economy of time and strength to keep a respectable servant, as meals prepared by oneself are seldom enjoyed.

The complete Indian housekeeper & cook