owly until well blended.

Eggplant, okra, pumpkin, string beans, cauliflower, in fact most any
vegetable may be cooked in this way. One general rule will suffice: Fry
the onions first in plenty of crisco or oil. If desired, fry also top of
onions. Then add prepared vegetables and a little water. In most bujeas,
peppers or pimentos are used. Cook slowly. Vegetables like eggplant had
better be soaked in weak salt water before cooking.

[Illustration: GRINDING WHEAT]

VI.

Breads.

Bujeas are always eaten with native bread. For these breads the flour is
always ground in the home. The mill used is exceedingly primitive. It
consists of two large circular stones, one fitting into the socket of
the other. By revolving the upper stone over the lower the grain which
is poured between the stones is crushed. It is the women of India who do
the grinding, and "two women grinding at a mill" is a familiar sight
everywhere throughout the land.

The bread made from this home-made flour differs very much from the
bread we know. It is not made into loaves, but into little flat cakes,
which are baked over coals on a griddle. No yeast is used.

Although India is one of the greatest wheat countries in all the world,
the great majority of people in India do not eat wheat bread. They are
too poor for that. They eat bread made from the flour of coarser grains.
Some of these grains, such as millet and rye, we are familiar with;
others are quite unknown to us. Corn and oats are but little used in
India.

The bread made from these coarse grains is hard to digest. It is made by
simply mixing the flour with water. The dough is then patted into little
cakes. The bread made from wheat, however, is much finer, and Europeans
living in India soon grow to be very fond of it. Some of the varieties
would not be practical in this country. However, a few forms of
Hindustani bread are quite easily managed here, and will well be worth a
trial.

68. Chupatties.

Take a pound of whole wheat and mix it with water until a soft dough is
formed. Knead this well. Put a damp cloth over it, and let it stand an
hour or so. Then knead again. Make out into balls, each ball about as
big as a walnut. Then roll each ball into a flat cake about as big
around as a saucer. Bake these cakes one at a time over a very thick
iron griddle that has been well heated. Keep turning them over and over
while they are baking. Fold them up in a napkin as they are baked