Eggplant, radishes, onions, carrots, peppers, all are largely used in making pickles in India. They are chopped, sprinkled with salt, and dried for several days in the hot sunshine. Mustard seed, turmeric, and minced garlic are usually added. After several days of sunning they are bottled, covered with vinegar which has been boiled, but which has been cooled.
IX.
Most Everything.
Many of the cooks in India make a very simple puff paste.
80. Puff Paste.
Make a dough out of a pound of flour and sufficient water. Knead for fifteen minutes. Roll in a damp cloth and set aside.
After an hour or so knead again. Then add a spoonful of shortening at a time until the dough begins to crack and looks rough.
Roll out in a sheet, cut in four pieces, place one upon the other, roll again, cut in four pieces again. Repeat this four times, then roll it into a sheet, spread it with shortening of some kind, cut in four pieces, and place one over the other. Then roll for the last time. The advantage of this method is that it takes comparatively little shortening and is always light and flaky. It makes a delicious pastry for cheese cakes.