Banquets of the nations

after which wipe them and brown lightly in boiling ghee. When cold, smear all over (rubbing well in) with the following mixture : — -one ounce of pounded cumin and coriander seeds, one-fifth of an ounce of caraway seeds, one ounce each of sugar and salt, and a quarter of an ounce of white pepper. Let this stand for ten minutes, and fry in the previously cooked ghee. Serve with chutnies, rice, or parautha. Parautha. Make a good dough of wheaten flour and water, then work in some melted ghee and salt. Take small portions in the hands and roll them into balls, beat them into thin cakes, and fire on a flat piece of iron. Kabab-i-Titer. (Roasted Partridges.) First of all have the clean partridges stabbed all over with a sharp-pointed knife, rub in some ground salt and garam masalla, and let stand for four hours. After which fry them in two ounces of ghee till lightly browned all over. Mix the yolk of an egg with two ounces of thick milk curd, spread it on the bird, and roast in front of the fire. Chickens, pheasants, and guinea-fowls may be cooked the same way. The recipe for garam masalla is in Brahmin recipe for farced potatoes. 35° PUNJAB (Mussulman) Korma. (Curried Mutton.) Eight ounces of good thick milk curd, two tablespoonfuls of curry powder, a pinch of cayenne, five ounces of bruised sweet almonds, two or three bay leaves, a tablespoonful of water, the juice of five lemons, twelve large onions cut lengthwise into fine slices, three-quarters of a pound of butter or ghee, and a teaspoonful of salt. Cut two pounds of good fat mutton into pieces an inch square. Fry the sliced onions in half of the ghee, and put in another dish ; then fry the curry powder and pepper in the pan with the ghee. When quite brown, throw in the mutton and salt, and allow the whole to brown, after which add the water, spices, pepper, and bay leaves, the lemon juice, and the fried onions finely chopped ; close the pot and allow it to simmer over a gentle fire for about an hour and a half or two hours, by which time the mutton will be quite ready. When just about finished, remove the bay leaves and add the rest of the ghee ; then put in the milk curd, which must be good and thick, giving it all a stir round, and finish cooking. Eat with kachauri (lentil croquettes), rice, and chutnies. Kachauri. (Lentil Croquettes.) Make some cakes the same as in " Puri," but not so large. Steep some lentils overnight, first washing them thoroughly, then boil in the water they were steeped in. Fry a chopped onion in boiling ghee till nicely coloured ; strain the lentils and mix with the fried onions and ghee ; season with some ground cinnamon, coriander, pepper, and salt. Stew for a few minutes, and when cold put a small quantity in the centre of one of the cakes and put another on top, being careful to wet the edges. Press down all round, and fry in boiling ghee. These are served hot in winter and cold in summer. Mango Chutnee.