Contents.

Page
Chapter I. Curry[15]
1. Curry Powder. 2. Beef Curry. 3. ChickenCurry. 4. Curry with Curds. 5. Meat Curry withPastry. 6. Meat Curry with Cabbage. 7. Meatand Split Pea Curry. 8. Massala Fry. 9. HamburgSteak Curry. 10. Cold Meat Curry. 11.Buffath, or Curry with Vegetables. 12. Buffath ofCold Meat and Vegetables. 13. Fish Curry. 14.Curry from Tinned Salmon, Sardines, or Tuna.15. Salt Fish Curry. 16. Massala Fry of Fish.17. Egg Curry. 18. Poached Egg Curry. 19.Eggplant Curry. 20. Curried Stuffed Eggplant.21. Stuffed Curried Mango Peppers. 22. MixedVegetable Curry. 23. Split Pea Curry. 24. EdibleLeaves Curry.
Chapter II. Savory Dishes from Other Countries[30]
25. Mulligatawney Soup. 26. Tamales (Mexican).27. Koorma (Arabian). 28. Spiced Beef. 29.Irish Stew (Old English). 30. Mesopotamia Stew.31. French Stew. 32. Turkish Stew. 33. AllBlaze. 34. Country Captain. 35. Toad in Hole.36. Minced Meat Patties. 37. Hamburg Cutlets.38. Potato Patties with Fish or Meat. 39. BeefOlives. 40. Bird Nests. 41. Eggplant Patties.42. Spanish Steak. 43. Spanish Welsh Rarebit.44. Kabobs. 45. Char-chiz. 46. Spanish Eggs.
Chapter III. Split Peas or Dal[43]
47. Split Pea Soup. 48. Dal Soup with Milk. 49.Kidgeri. 50. Armenian Kidgeri. 51. Dal Bhat.
Chapter IV. Rice[46]
52. Plain Boiled Rice. 53. Pesh-Pash. 54. Pullao.55. Beef or Mutton Pullao. 56. Spanish Rice. 57.Pea Pullao. 58. Cocoanut Rice. 59. Meat andRice Hash. 60. Rice Cutlets. 61. Fried Rice(Parsi).
Chapter V. Bujeas[54]
62. Potato Bujea. 63. Banana Bujea. 64. SummerSquash Bujea. 65. Cabbage Bujea. 66.Radish Bujea. 67. Tomato Bujea.
Chapter VI. Breads[57]
68. Chupatties. 69. Chupatties (Americanized).70. Prahatas. 71. Potato Puris. 72. White FlourPuris. 73. Sweet Potato Puris.
Chapter VII. Pickles and Chutneys[61]
74. Kausaundi Pickle (Americanized).
Chapter VIII. Chutney[63]
75. Lemon Chutney. 76. Apple Chutney. 77.Rhubarb Chutney. 78. Carrot Pickle. 79. MixedVegetable Pickle.
Chapter IX. Most Everything[66]
80. Puff Paste. 81. Cheese Cakes. 82. BananaStew with Cocoanut. 83. Roselle Jelly. 84.Roselle Sauce. 85. Tipparee Jam. 86. OrangeMarmalade. 87. Orange Jelly. 88. CandiedGrapefruit Peel. 89. Banana Cheese. 90. CarrotCheese. 91. Fruit Cheese. 92. Fools. 93. Jellabies.94. Gulab Jamans. 95. Malpuas. 96.Crow's Nest Fritters. 97. Hulwa. 98. BombayHulwa. 99. Turkish Delight. 100. Frosted Bananas.101. Sujee Puffs. 102. Breadcrumb Balls.103. Sujee Biscuits.

The Khaki Kook Book.

I.
Curry.

Many regard curry as one of the new things in cookery. This is a mistake. Curry is an old, old method of preparing meats and vegetables. Nor is it an East Indian method exclusively. In all Oriental and tropical countries foods are highly seasoned, and although the spices may differ, and although the methods of preparation may not be the same, nevertheless, generally speaking, the people of all Oriental countries freely indulge in curried food.

However, in India curry reaches its perfection. The people of India since Vedic times have eaten curry and always will. They eat it very, very hot, and Europeans who live in India soon find themselves falling into the habit of eating very hot and spicy foods. Whether it is good for one to eat as much hot stuff as one is expected to eat in India is a disputed point. In moderation, however, curry is not harmful, and is a very satisfactory and appetizing way of preparing scrappy and inexpensive meats. If carefully prepared, everybody is sure to like it. Do not introduce it, however, to your family as a mustard-colored stew of curry powder, onions, and cold meat served in the center of a platter with a wall of gummy rice enclosing it. Most of the family would hate it, and it would be difficult to get them to the point of even tasting it again. Curry, as usually made in India, is not made with curry powder at all. Every Indian cook-house is provided with a smooth black stone about a foot and a half long and a foot wide. There is also a small stone roller. On this large stone, by means of the small stone, daily are crushed or ground the spices used in making curry. The usual ingredients are coriander seeds and leaves, dried hot chilies or peppers, caraway seeds, turmeric, onions, garlic, green ginger, and black pepper grains. All these are first crushed a little and then ground to a paste, with the addition from time to time of a little water.