Bombay Hulwa. 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.

[Illustration: MAKING CHUPATTIES]

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.

Now of course no American housewife would want to squat on the floor and
grind up curry stuff on a stone, as do the women of India. So I hasten
to say that very good curry may be made from curry powder. Curry powder
may be obtained from almost any grocer. The best in the market is Cross
& Blackwell's.

A good plan, however, wo