delightful flavor to food. Very little is required. Indeed, often one
needs to just rub the sides and bottom of the cooking vessel with the
garlic before putting it on the fire. The salad dish may be treated the
same way. However, very few would object to a little finely-minced
garlic in almost any meat dish, and much in flavor is often gained
thereby.

Most of the recipes which follow are quite new to Americans.

25. Mulligatawney Soup.

This is a very famous soup which has been associated with India since
the beginning of the English regime. In India it is usually made with
chicken, but beef or mutton do very nicely. Stew a pound of mutton.
Scrappy mutton, such as neck or ribs, does very nicely. When meat is
tender remove from soup.

Fry an onion with a teaspoonful of curry powder. When nicely browned
stir into it a tablespoonful of peanut butter; also about a half cup of
fresh cocoanut. Mix these up together to a smooth paste and add to the
mutton broth. Also pick the mutton from the bones and add to the soup.
If the peanut butter does not thicken it sufficiently, thicken with a
little flour. Serve with rice. Sometimes the rice is boiled with the
mutton, but usually it is boiled separately (No. 52). Lemon juice is
usually served with this soup.

26. Tamales (Mexican).

Take a pound of meat. Mutton, chicken, or beef may be used. It must be
cut in bits. If the meat has not sufficient fat, add crisco or butter,
or whatever one uses. Stew until meat is very tender. Into this soup add
a cup of tomato sauce or a cup of boiled and strained tomatoes highly
seasoned. Then stir in enough cornmeal to thicken it as for mush. Cook
for a few minutes and then turn all into a rice boiler or steamer, and
cook until the cornmeal loses its raw taste. When a little cool, add a
few raisins, ripe olives, almonds, or peanuts, the latter cut up fine.
Make pretty hot with cayenne, and also add a little pimento. Mold into
little rolls, and wrap each roll up in corn husks, tying each end, so
that the mixture will not escape. Just before eating, steam up again,
and serve hot. If one is in a hurry, a dish can be lined with corn
husks, the mixture piled in, and corn husks placed over the top of the
dish. This is called "tamale pie." If corn husks are not available, it
is very good without them. The mixture can either be steamed in a bowl
and turned out or it can be sliced cold and fried like mush. It is not
necessary to add the raisin