nics. One can easily purchase
the iron pins or have them made. They are usually about a foot long and
a quarter of an inch thick. If the meat is fat they easily slip from the
pins; if it is lean, it is best to grease the pins first.

45. Char-chiz.

Fry together a cup of Hamburg steak, a cup of sliced tomatoes, a cup of
minced onions, and a cup of minced peppers. After they have fried until
dry, add a cup of water and simmer all together for a while. Make quite
hot and serve with boiled rice.

46. Spanish Eggs.

Fry the desired number of eggs very lightly in bacon fat. Just before
removing from the pan pour over them a sauce made by adding a
tablespoonful of Worcestershire sauce to any good catsup. Heat hastily
together and serve. This is a fine meat substitute.

[Illustration: STRAINING STARCH]

[Illustration: BULLOCK CART--DELHI]

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 country we only see
two kinds--the green and the yellow. The red are more frequently seen in
India, and have a more delicate flavor.

Lentils are an old, old food. We read of Esau selling his birthright for
a mess of red pottage, or a mess of red dal. Then later we read of the
Hebrew children refusing to eat the king's meat, and growing rosy and
fat on their daily portion of lentils.

Lentils are rich in protein. About twenty-five per cent of their food
value is protein. They are richer in protein than beans, and are more
digestible.

During Lent in the early days of the Roman Church, lentils were the
chief article of food, because of meat being forbidden. Because of this
the name lentil was given to them.

Split peas are used universally throughout India. Several recipes have
already been given (Nos. 23 and 7), but a few others will be noted.

47. Split Pea Soup.

Soak a cup of peas over night and boil in three cups of water. Cook
until peas are soft, then mash them quite smoothly. Then dilute with
stock. This stock may be made from bones and cold meat or fresh meat.
Fry an onion and add to the soup, and when ready to serve add minced
mint leaves and little squares of toast, fried very crisp.

48. Dal Soup with Milk.

Prepare the dal as above, except instead of diluting with stock dilute
with milk.

49. Kidgeri.

First soak a cu