Banquets of the nations

Fry in eight ounces of boiling ghee four large onions finely sliced, and when red brown place to the one side. Now put in two pounds of fat lamb cut in inch-and-half squares, and fry lightly on both sides, first having sprinkled them with a teaspoonful and a half of salt. Put in the fried onions, a quarter of an ounce of cloves, a quarter of an ounce of ginger, a teaspoonful each of red chillies, turmeric, and coriander, six cardamoms, one ounce of sugar, two ounces of lime juice, two bay leaves, and one cupful each of water and milk curd. Cover very closely and simmer over a gentle fire for two hours. If the curry is too dry add a little more water ; but there must be very little gravy. Eat with rice, chapatee, and chutney. Tomato Chutney. Bake in an oven two pounds of tomatoes until the skins burst ; break them down, and mix with them a teaspoonful each of ground red chillies and salt, half a teaspoonful each of ground green ginger, ground onions, and mustard oil, a good pinch of sugar, and the juice of half a lemon. Goolgoola. (Cinnamon Balls.) In a pound of flour mix in a little yeast melted in one ounce of milk. Make a hole in the middle and add enough water to make a nice stiff dough ; now work in one pound of sugar and fifteen ounces of milk, and place it on the fire in a pan along with six sticks of cinnamon. Stir the mixture till it becomes a soft, solid mass. When cool roll into small balls, and fry in plenty of boiling ghee. Khir. (Sugared Rice.) One pound of rice, two pounds of sugar, four ounces of blanched almonds, four ounces of sultana raisins, four ounces of sugar candy, two thimblefuls of ground cardamoms, and one thimbleful of saffron. Wash the rice well, rub it with some ghee, and put in boiling water (double the quantity of rice). Boil till half-cooked, drain off the water, put it in a flat dish, and mix the saffron, the almonds (cut in halves), the raisins, and the sugar. Put a chatty (a deep pan or dish) on the fire, and pour in half a pound of the ghee ; when boiling, put in the prepared rice and stir well till the sugar CENTRAL PROVINCES (Mussulman) turns to a syrup. Cover it and simmer at the side of the fire till the rice has taken up all the moisture. Now put in the remaining ghee, the cardamoms, and the sugarcandy broken into small pieces ; give it a stir, and remove from the fire. Before serving mix in a few pieces of pine-apple freed of skin and hard bits. Rajah-ul-Pasand. (Rajah Pudding.) Ingredients. — Flour, four ounces ; cream, four ounces (milk reduced to a fourth of its bulk by boiling) ; ghee, one pound ; sugar, half a pound ; ground almonds, four ounces ; sliced almonds, two ounces ; sultana raisins, two ounces ; orange peel, one and a half ounces ; six ground cloves ; ground cardamoms, one dozen ; nutmeg, one ounce ; and half a dozen well-switched eggs. Boil the sugar to a strong syrup. Stir in the flour gradually, and when boiling add the cream and melted ghee ; stir well, then put in the fruits and mixed spices, and again bring to the boil. Remove the pan from the fire ; stir in the switched eggs, beating all the time, and pour into a dish. Hulluah. (Almond and Raisin Sweet.) Fry in a pound of boiling ghee one pound of roasted roughly-ground wheat, eight white cardamoms, and four