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The Khaki Kook Book | by Mary Kennedy Core



A collection of a hundred cheap and practical recipes mostly from Hindustan.

TitleThe Khaki Kook Book
AuthorMary Kennedy Core
PublisherMary Kennedy Core
Year1917
Copyright1917, Mary Kennedy Core
AmazonKhaki Kook Book
The Khaki Kook Book

By Mary Kennedy Core, Bareilly, India.

Printed for the Author by The Abingdon Press

Copyright, 1917, by Mary Kennedy Core.

-Preface
Why This Little Book About ten years ago the idea of writing a little cook book had its birth. We were in Almora that summer. Almora is a station far up in the Himalayas, a clean little bazaar nest...
-Why Don't Missionary Ladies Do Their Own Cooking?
The idea seems to be abroad that the reason that missionaries in India do not do more manual labor is because they have a certain dignity that they must maintain; that they would lose caste and influe...
-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 Or...
-Curry. Part 2
2. Beef Curry Cut a pound of fresh beef into bits. Any cheap cut does well for this. Slice an onion very thinly, and fry together in a dessert-spoonful of fat of any kind, the meat, onion, and two ...
-Curry. Part 3
8. Massala Fry This is not really a curry, but is an excellent way of preparing tough round steak. Mix two teaspoonfuls of curry powder into a half cup of flour, and pound by means of a saucer i...
-Curry. Part 4
15. Salt Fish Curry Cut the salt fish into rather small pieces, and soak until no longer very salty. While it is soaking, fry in plenty of oil or crisco one bunch of green onions, cut up tops an...
-Curry. Part 5
22. Mixed Vegetable Curry All vegetables such as peas, beans, potatoes, carrots, etc., make excellent curry. They may be either freshly prepared or left overs. Fry them all together with plenty ...
-II. Savory Dishes From Other Countries
One of the economies in cooking is in the proper seasoning of foods. This is the secret of many an attractive dish made from left-overs. or cheap meats. Every garden should contain a little patch of m...
-II. Savory Dishes From Other Countries. Part 2
27. Koorma (Arabian) Koorma is usually made from mutton or veal. Mince an onion, a little green ginger, and a tiny bit of garlic and add to a cup of buttermilk. Cover a pound of mutton with this an...
-II. Savory Dishes From Other Countries. Part 3
33. All Blaze This is an old English dish, and is fine for the fireless cooker. Mutton is best for this dish. One pound of mutton, cut in bits, one-half pound of potatoes (quartered), peas, beans, ...
-II. Savory Dishes From Other Countries. Part 4
40. Bird Nests Stew a pound of boiling meat with two sliced onions until the meat is tender. Remove the meat and onions, and when cold pass through the meat grinder. Season rather highly, add egg a...
-III. Split Peas Or Dal
Split peas, or dal, as they are called in India, belong to the lentil family. There are three kinds - the green, which very much resembles an ordinary dried pea; the yellow, and the red. In this cou...
-IV. Rice
As a rule rice is badly cooked in the average American home. For this reason last winter when there was a good deal of talk of rice as a substitute for potatoes, very little enthusiasm was felt on the...
-IV. Rice. Continued
53. Baby's Pesh-Pash This is the first solid food that babies of English or American parents in India are allowed. Take about a quarter of a pound of lean mutton and cook until it is perfectly s...
-Pullao
54. Pullao Pullao is the most festive dish in India. It stands for all that roast turkey does in this country. At weddings, feasts, and holidays it is the chief dish. Among the Hindustani Christian...
-V. Bujeas
Bujeas are always made from vegetables. They are usually eaten with the native bread instead of rice. Here again the everlasting onion is in evidence, for bujeas are always fried with onions. They are...
-VI. Breads
Bujeas are always eaten with native bread. For these breads the flour is always ground in the home. The mill used is exceedingly primitive. It consists of two large circular stones, one fitting into t...
-VII. Pickles And Chutneys
74. Kausaundi Pickle (Americanized) This is a very sour pickle. In India it is always made with sliced green mango, but in this country very sour green apples and lemons do very nicely. Slice th...
-VIII. Chutney
Chutney is a sort of a combination pickle and preserve. It is usually made rather sweetly and very hot, and is eaten with curry and rice. It is, however, a fine relish with all kinds of meats. In Indi...
-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 as...
-Roselles
Roselles are a fruit belonging to the sorrell family. The seed is sown in the vegetable garden every year when other seeds are sown. The plants have a vigorous growth. They grow as tall or a little ta...
-Tipparees
Tipparees, or cape gooseberries, are also another fruit which is much neglected in this country. To many they are familiarly known as ground cherries. These are much prized in India, and they really a...
-Cheese
89. Banana Cheese Take a dozen ripe bananas, skin them, and mash them up with a cup of cream of wheat and a cup of sugar; also add a tablespoonful of butter and a little cinnamon. Cook slowly for a...
-Hindustani Sweets
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...
-Hindustani Sweets. Continued
96. Crows' Nest Fritters Pare and cut in very small strips a pound of sweet potatoes. Steam until a little soft, but not entirely so. Make a batter of flour, two eggs, and water. Put a tablespoonfu...







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