Banquets of the nations

Boil two pounds of small roots till tender. When quite cold remove the skin very carefully ; cut in slices and place in a pan with four ounces of melted ghee, a teaspoonful each of salt, turmeric, coriander, ground onions, and chillies, and half a cup of milk curd. Stew at the side of the fire for fifteen minutes. Eat with meats, vegetables, rice, and bread. Cofta-ka-Curree. (Minced Kid Balls.) Mince and pound to a smooth paste two pounds of kid. Mix with this a large tablespoonful of strong broth made from the sinews and bones from the meat, a tablespoonful of ground onions, a ground red chilli, a teaspoonful of salt, a cupful of ground rice flour, and two well-beaten eggs. Mix all this very thoroughly, and take small portions in the hands and form into balls rather larger than walnuts. In six ounces of boiling ghee fry two large onions finely shred, a teaspoonful each of ground turmeric and cumin, and half a teaspoonful each of caraway, aniseed, and red chillies. Now brown the balls ; add half a cupful of the broth, the same quantity of cream (milk reduced to a fourth of its bulk by boiling), a pinch of red pepper, and a little more salt. Stew very slowly for at least two hours. Eat with rice or chapatee and chutnies. Kabutar Bhahjee. (Fried Pigeons.) Cut up six pigeons into halves. Stab the breasts and legs with a sharp knife. Rub them with a mixture of half a teaspoonful each of coriander and green ginger, a quarter-teaspoonful each of ground onions, cardamoms, cinnamon, and black pepper, and a good half teaspoonful of salt. Let them soak in this for an hour. Fry in eight ounces of boiling ghee one pound of finelysliced onions ; when a red brown, place to the one side. Put into the ghee half a teaspoonful of ground red chillies and quarter of a teaspoonful of turmeric, and when boiling put in the pigeons (which you have wiped) and fry carefully on both sides, turning occasionally, so that the flesh may be thoroughly cooked. Dish with the onions strewn on the top, and eat with chapatee and chutney. CENTRAL PROVINCES (Mussulman) Lime Chutney. Cut twenty-five limes into quarters half way through ; stuff them with salt, and dry them for three days in the sun, bringing them in at sunset. Give them a good shake each time before putting them out in tha morning. Mince small the dried limes. Pound in good vinegar twenty -five dry dates, fifteen large dry red chillies, three whole peeled garlics, and one ounce of green ginger. Mix all together and sweeten with sugar, first adding to it the strained juice of twenty-five limes. It will be ready in a week. A cool oven will do in place of the sun. Kullah Yekhanee. (Curried Lamb.)