LITMIR.BIZ

      Published by Good Press, 2019

       [email protected]

      EAN 4057664654441

      Table of Contents

       Preface. WHY THIS LITTLE BOOK.

       The Khaki Kook Book.

       I. Curry.

       1. Curry Powder.

       2. Beef Curry.

       3. Chicken Curry.

       4. Curry With Curds.

       5. Meat Curry with Pastry.

       6. Meat Curry with Cabbage.

       7. Meat and Split Pea Curry.

       8. Massala Fry.

       9. Hamburg Steak Curry.

       10. Cold Meat Curry.

       11. Buffath, or Curry with Vegetables.

       12. Buffath of Cold 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. Mixed Vegetable Curry.

       23. Split Pea Curry.

       24. Edible Leaves Curry.

       II. Savory Dishes from Other Countries.

       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. All Blaze.

       34. Country Captain.

       35. Toad in Hole.

       36. Minced Meat Patties.

       37. Hamburg Cutlets.

       38. Potato Patties with Fish or Meat.

       39. Beef Olives.

       40. Bird Nests.

       41. Eggplant Patties.

       42. Spanish Steak.

       43. Spanish Welsh Rarebit.

       44. Kabobs.

       45. Char-chiz.

       46. Spanish Eggs.

       III. Split Peas or Dal.

       47. Split Pea Soup.

       48. Dal Soup with

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