Banquets of the nations

Fry in boiling ghee or butter two sliced onions, and when browned put to the one side, and fry the following, viz. : — Half a teaspoonful of coriander, salt, and mustard seeds, a pinch each of aniseed and poppy seeds, and a suspicion of garlic, all ground before frying. Put in the vegetables (cut in pieces) , a cupful of water, the same of milk curd, and two ounces of ghee, and stew till tender. Eat with bread. Pilauh Machilimo Sas. (Fish Balls and Sauce.) Pass two pounds of fish (raw or cooked), free of skin and bones, through a sieve. Put in a few breadcrumbs, of each a teaspoon of fine herbs, coriander, and cumin seeds, half the quantity of aniseed and red chilli, all ground together and fried in ghee, in which you have first fried a couple of sliced onions. Remove the fried onions, and mix the fish with the condiments, a dessertspoonful of salt, and an egg, and make into balls about twice the size of walnuts. Take the fried onions and put in a pan with more boiling butter, heat up and place to the one side, and fry three pounded coriander leaves, one green chilli, a teaspoonful of ground green ginger, quarter of a teaspoonful of garlic, and a teaspoonful of salt. Grind all together and fry in the boiling butter. Now fry the fish balls till cooked, and put in the centre of a dish and surround with boiled rice, and pour the following sauce on top of the balls. Soles, haddocks, whitings, cod, halibut, turbot, perch, or hake may be cooked the same way. PARSEE (Fest) Sweet Sour Sauce. Cook half a teaspoonful of flour in four ounces of vinegar and four dessert-spoonfuls of sugar. When the flour is cooked remove the pan to the side of the fire, and stir in four eggs whipped with a little water. See that the sauce does not boil. Eat with bread. Samosa. (Pancakes.) Soak eight ounces of rice overnight, grind it to a pulp, mix in four ounces of flour, adding two ounces of ground almonds and a little rosewater. Whip in four whole eggs and sufficient sugar to sweeten. Reduce the whole to a rather thin consistency with milk, and fry portions in butter rather thicker than European pancakes. Kustar Karkarien. (Custard with Almonds.) Blanch and pound four ounces of sweet almonds with a little rosewater. Stir a teaspoonful cornflour into half a pint of milk, then add the pounded almonds and sufficient sugar to sweeten. Whip six eggs with a little water and add to the foregoing, mixing well. Put the mixture in a pot on a very low fire, and stir till it has thickened. Be careful not to boil, or eggs will curdle. Put in glasses and serve with sweetened rice wafers. Korharano Murembo. (Pumpkin Preserve.) Pare and core a pumpkin, cut in pieces and hang in a cool place till all the moisture is away. Take one pound of the pulp and one pound sugar, mix thoroughly, and put on fire ; when sugar is melted put in three drams of wheaten starch melted in water, and when it is thick put into a dish which is smeared with butter. Make level with top of dish and cut into small squares. Strew the top with ground cardamoms and almonds. XLV.— PARSEE (Ordinary) Menu Cheval Vagaralle Tuverni Dal Masallah (Fried Rice) (Spiced Lentils) Khimna Kabab Kachubar (Mince Meat Balls) (Salad) Ramas Katlas (Salmon Cutlets) Taraloo Gose Ana Vatana Vagaralle Marga