In India it is always advisable to limit quantity in the
storeroom, since one is liable to sudden changes of station.
It used, however, to be infinitely cheaper to import Eurojiean
stores for oneself than to trust to the most moderate firms
in India ; but nowadays, owing to the daily sLrengthening
12 The Complete Indian
struggle for existence which affects even India, it is possible
to get most things quite as cheaply from the larger native
shops in the central towns. A comparison, howevei, should
always be made, not only with store prices, but with those of
the large export merchants. One great advantage of dealing
with the shops is that large quantities need not be laid in at
one time, and the risk of having to carry heavy goods from
one station to another minimised ; the disadvantage is the
possibility of the goods not being fresh. But this also is
minimised by the infinitely larger business done nowadays
by native shops, so that some have supplies from England
every month. Then the less any one has to do with tinned
soups, fish, and cooked meat, the better. They are at best
the means of evading starvation.
With some diffidence, the authors append a list of tliose
things which ouglit to be in an Indian godomi or store-
room—
Cornflour.
Arrowroot.
Sago.
Faiunaceous Foods.
Barley. ' Semolina. Flour.
Oatmeal. Macaroni Soojee.
Hominy. Vermicelli. Tapioca.
Indian flour from many local mills, notably at Delhi and
Bombay, w-ill be found quite equal to Snowflake Amencan,
and more than half as cheap again. Indian vermicelli or
scmai is no bad substitute for Italian, and will take the
place in all recipes of semolina. It is, m fact, the ‘ florador
of English shops. Wheaten groats or dulhija make excellent
iiorridge. Rice, of course, is to be had of various kinds and
{irices in the bazaar. That called bdrsi mutlce is the best
for curry.
Condiments and Pkeserves.
Olives.
Fickles.
Chutnies.
Vinegar.
Salad oil.
Mustard.
Store sauces. Preserves.
Syrups. Dried herbs.
Jams. Tarragon vinegar.
Pickles are preferable when home-made, and sauces for
common kitchen use are also better made at home. Where
Housekeeper and Cook 13
economy is an object, nothing on this list save the olives,
vinegar, mustard, and salad oil need he bought. We strongly
recommend getting the salad oil in five-pound tins through
the Italian wine merchants, Acerhoni & Co., Calcutta. When
the tin is opened, the oil should he decanted into bottles and
sealed up. For high-class cooking this oil is the best frying
medium in the world.
Relishes.
Norwegian anchovies. ^ Caviare. Oysters,
Anchovies in salt. Sardines. Cheese.
* Fate de foie gras. ^ Lax. ^ Sausages.
These are not necessary, hut a very small supply goes a
long -way. Potted meats are far better made fresh, and a
savhig cook will always have plenty of fish, tongue, game, or
ham trimmings to keep up the supply. Parmesan cheese is a
mistake ; it never keeps fresh. Cornish sardines are cheap,
and do well for toast.
Raisins.
Currants.
Apricots.
Dried Fruits.
Plums. Sultanas.
Figs. Prunes.
Apple rings. Almonds.
Country raisins (inunnk/cha) do admirably. Dried apricots
(koobdnee'), plums {fdoo hokhcirnl), figs (imjecr'), sultanas {kishmisli),
and almonds (J)udddni') may he had in every bazaar ; prunes,
currants, and apple rings from home. The Californian fruits
in tins are extremely useful, especially in the hot season.
Vegetables.
Page 11
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
In India it is always advisable to limit quantity in the storeroom, since one is liable to sudden changes of station. It used, however, to be infinitely cheaper to import European stores for oneself than to trust to the most moderate firms in India ; but nowadays, owing to the daily strengthening
12 The Complete Indian
struggle for existence which affects even India, it is possible to get most things quite as cheaply from the larger native shops in the central towns. A comparison, however, should always be made, not only with store prices, but with those of the large export merchants. One great advantage of dealing with the shops is that large quantities need not be laid in at one time, and the risk of having to carry heavy goods from one station to another minimised ; the disadvantage is the possibility of the goods not being fresh. But this also is minimised by the infinitely larger business done nowadays by native shops, so that some have supplies from England every month. Then the less any one has to do with tinned soups, fish, and cooked meat, the better. They are at best
the means of evading starvation.
With some diffidence, the authors append a list of those things which ouglit to be in an Indian godomi or storeroom—
Cornflour.
Arrowroot.
Sago.
Faiunaceous Foods.
Barley. ' Semolina. Flour.
Oatmeal. Macaroni Soojee.
Hominy. Vermicelli. Tapioca.
Indian flour from many local mills, notably at Delhi and Bombay, will be found quite equal to Snowflake Amencan, and more than half as cheap again. Indian vermicelli or semai is no bad substitute for Italian, and will take the
place in all recipes of semolina. It is, m fact, the ‘ floor of English shops. Wheaten groats or dulhija make excellent porridge. Rice, of course, is to be had of various kinds and prices in the bazaar. That called basmati rice is the best for curry.
Condiments and Pkeserves.
Olives.
Fickles.
Chutnies.
Vinegar. Salad oil. Mustard.
Store sauces. Preserves.
Syrups. Dried herbs.
Jams. Tarragon vinegar.
Pickles are preferable when home-made, and sauces for common kitchen use are also better made at home. Where
Housekeeper and Cook 13
economy is an object, nothing on this list save the olives, vinegar, mustard, and salad oil need be bought. We strongly recommend getting the salad oil in five-pound tins through the Italian wine merchants, Acerhoni & Co., Calcutta. When the tin is opened, the oil should be decanted into bottles and sealed up. For high-class cooking this oil is the best frying medium in the world.
Relishes.
Norwegian anchovies. ^ Caviare. Oysters,
Anchovies in salt. Sardines. Cheese.
* Fate de foie gras. ^ Lax. ^ Sausages.
These are not necessary, hut a very small supply goes a long -way. Potted meats are far better made fresh, and a saving cook will always have plenty of fish, tongue, game, or ham trimmings to keep up the supply. Parmesan cheese is a mistake ; it never keeps fresh. Cornish sardines are cheap, and do well for toast.
Raisins.
Currants.
Apricots.
Dried Fruits.
Plums. Sultanas.
Figs. Prunes.
Apple rings. Almonds.
Country raisins (munakka) do admirably. Dried apricots (khubani), plums {alu bukhara), figs (anjeer), sultanas {kismis), and almonds (badam) may he had in every bazaar ; prunes, currants, and apple rings from home. The Californian fruits in tins are extremely useful, especially in the hot season.
Vegetables.