The Khaki Kook Book - Mary Kennedy Core

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Milk.

       49. Kidgeri.

       50. Armenian Kidgeri.

       51. Dal Bhat.

       IV. Rice.

       52. Plain Boiled Rice.

       53. Baby's Pesh-Pash.

       54. Pullao.

       55. Beef or Mutton Pullao.

       56. Spanish Rice.

       57. Pea Pullao.

       58. Cocoanut Rice.

       59. Meat and Rice Hash.

       60. Rice Cutlets.

       61. Fried Rice (Parsi) .

       V. Bujeas.

       62. Potato Bujea.

       63. Banana Bujea.

       64. Summer Squash Bujea.

       65. Cabbage Bujea.

       66. Radish Bujea.

       67. Tomato Bujea.

       VI. Breads.

       68. Chupatties.

       69. Chupatties (Americanized) .

       70. Prahatas.

       Puris.

       71. Potato Puris.

       72. White Flour Puris.

       73. Sweet Potato Puris.

       VII. Pickles and Chutneys.

       74. Kausaundi Pickle (Americanized) .

       VIII. Chutney.

       75. Lemon Chutney.

       76. Apple Chutney.

       77. Rhubarb Chutney.

       78. Carrot Pickle.

       79. Mixed Vegetable Pickle.

       IX. Most Everything.

       80. Puff Paste.

       81. Cheese Cakes.

       82. Banana Stew with Cocoanut.

       Roselles.

       83. Roselle Jelly.

       84. Roselle Sauce.

       Tipparees.

       85. Tipparee Jam.

       86. Orange Marmalade.

       87. Orange Jelly.

       88. Candied Grapefruit Peel.

       89. Banana Cheese.

       90. Carrot Cheese.

       91. Fruit Cheese.

       92. "Fools."

       Hindustani Sweets.

       93. Jellabies (Best Beloved) .

       94. Gulab Jamans.

       95. Malpuas.

       96. Crow's Nest Fritters.

       97. Hulwa.

       98.

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