The complete Indian housekeeper & cook

In sending out the third edition — the second having followed too closely on the heels of the first to need any preface — the authors have only to say that the whole book has been care- fully revised, corrected, and brought up to date. The cookery . recipes have been largely increased and simplified, and the work adapted, as far as possible, to the requirements of all parts of India. An English experience of three years has taught the writers that dirt, slovenliness, and want of method are not confined to one hemisphere, while civilisation is apt to bring other trials to the house-mother. Their advice, therefore, to those beginning to housekeep in India is- make the most of the patience, good temper, and old-fashioned sense of servitude, which Board Schools do not teach. London, November 1893. CONTENTS CHAV. I. THE DUTIES OF THE MISTRESS II. THE STOREROOM ....._ III. ACCOUNTS ...... IV. ESTIMATES OF EXPENDITURE, &C. JJombay— Madras — Ceylon — Burmah — Punjab and Nort West— Bengal and Calcutta— Hill Stations. V. , HINTS ON BREAKFASTS, DINNERS, LUNCHEONS, &C. VI. THE DUTIES OF THE SERVANTS ITI. HORSES AND STABLE MANAGEMENT VIII. COWS AND DAIRY .... IX. HINTS ON POULTRY X. DOGS XI. GARDENING .... XII. HINTS ON CAMP LIFE XIII. HINTS TO MISSIONARIES AND OTHERS LIVING .JUNGLES . IN CAMP AND XIV. XV. XVI. XVII. XVIII. XIX. XX. XXI. XXII. XXIII. HINTS ON MANAGEMENT OF YOUNG CHIIJIREN SIMPLE HINTS ON THE PRESERVATION OF HEALTH, AND SIMPLE REflIEDIES . . ’ ON THE HILIIS I.N THE PI.AINS TABLE OF WAGES, WEIGHTS, &C. HINTS ON OUTFITS, &C. PRELIMINARY REMARKS ON COOKING ADVICE TO THE COOK ADVICE ON BOILING, FRYING, ROASTING, STEWING, BAKING SOUPS • . . . , xiii PAGE 1 11 19 26 45 54 100 104 117 125 129 147 153 160 171 189 199 206 210 223 227 233 238 XIV Contents CHAP. XXIV. FISH .-•••■ XXV. SAUCKS XXVI. PLAIN ENTRl^ES . • • * * XXVII. HIGH-CL.ASS ENTRIES ANH GARNISHES . XXVIII. GARNISHES ■ • • ‘ ‘ XXIX. SAVOl'RIES . • • • ■ XXX. DRESSED VEGETABIiES . . • • XXXI. SALADS XXXII. GAME • ■ • • ' XXXIII. HOT PUDDINGS . • • • XXXIV. COLD SWEETS . • • ‘ XXXV. PASTES AND PASTRY . . • • XXXVI. BREAD, CAKES, AND BISCUITS XXXVII. CONFECTIONERY . • • • XXXVIII. JAMS, PRESERVES, PICKLi:S, CHUTNIES XXXIX. EGGS .••••' XL. ICES XLI. SANDWICHES, SUPPER DISHES, &C. XLII. NATIVE DISHES . • • ' XLIII. MISCELLANEOUS . • • • LIQUEURS HAOB 247 254 200 268 275 277 288 290 292 299 310 321 325 334 339 346 349 353 356 358 INDEX . 362 Indian Housekeeper’s Guide CHAPTER I THE DUTIES OF THE MISTRESS Housekeeping in Incliuj when once the first strangeness has worn oiF, is a far easier task in many ways than it is in England, though it none the less requires time, and, in this present transitional period, an almost phenomenal patience ; for, while one mistress enforces cleanliness according to European methods, the next may belong to the opposite faction, who, so long as the dinner is nicely served, thinks nothing of it being cooked in a kitchen which is also used as a latrine ; the result being that the servants who serve one and then the other stamp of mistress, look on the desire for decency as a mere personal and distinctly disagreeable attri- bute of their employer, which, like a bad temper or stinginess, may be resented or evaded.