Hindustani sweets are very sweet, very sticky, very greasy, and very dear to the heart of India's children, both old and young. We do not advise a steady diet of these, but it is well to know how some of them are made, as such knowledge always comes in handy when arranging for missionary programs, Oriental booths in bazaars, and at frequent other times.

93. Jellabies (Best Beloved)

Make a batter of one pound of flour and water. Make it just about as thick as you would for pancakes. Cover the vessel tightly and let stand for three days. Then stir in about a half a cup of thick sour milk. Pour a little of this batter into a vessel with a hole in the bottom. In India a cup made from half a cocoa-nut shell is made for this purpose, one of the eyes in the monkey face at the end being perforated. Fill this cup with batter and let the batter run through a little at a time into a pan of boiling fat. While the batter is running out through the hole keep the hand moving in a circle, so that the jellabies will take the form of pretzels. Fry as you would doughnuts.

In the meantime have a dish of syrup ready. Make this syrup from a pound of brown sugar and water. Cook it until it is about as thick as maple syrup. Keep this syrup in a warm place and as the jellabies fry place each one for a few minutes in the syrup. Remove and pile them on oiled paper until needed. These are sure to make a hit. Be sure and fry them until they are quite brown. If one doesn't want to bother with the batter standing around for three days, they can be made up at once by adding a tea-spoonful of baking powder to the mixture and beating it well. The milk must not be too sour in that case.

94. Gulab Jamans

Take a pound of rice flour. If one cannot obtain rice flour use common flour. Put it in a bowl. Crack into it two eggs, add a little salt, and enough cocoanut and cocoanut milk to make a soft dough. Use a ten-cent tin of Baker's fresh cocoanut for this. Knead well and cover for a little while with a damp cloth. After a while mold this dough into little balls about the size and shape of pecans. You will have to keep your fingers oiled while doing this. Fry them as you would doughnuts. Let stand until perfectly cold.

Weigh them, and for every pound take a quarter of a pound of white sugar. Make this sugar into a syrup. When thick put in the gulab jamans and stir them for a few minutes. When they are well frosted, remove. Spread out on oiled paper. These are really very nice. Any kind of little cakes and nuts can be frosted the same way. The syrup should be allowed to cool a little before the cakes are put in it.

95. Malpuas

Make a batter of one pound of cream of wheat and water. This batter should be very thickc Let stand two days. Then add a cup of grated cocoanut, a cup of small raisins, two eggs, a cup of sugar, half a cup of curds, and a little flour. Fry as you would pancakes. These are to be eaten cold. These are also very nice to serve at functions. If each one of these little cakes is made the size of a dollar, a large number could be prepared. A heavy aluminum griddle is very nice for frying these, as they would then require but little fat.