and
keep in a warm place. The inside pan of a double boiler is a good place
for them. To be properly made these cakes should be patted into shape
instead of rolled, and the Hindustani women always do it that way. These
chupatties are eaten with bujeas and curries.

69. Chupatties (Americanized).

Make a dough from a pound of whole wheat flour, a half teaspoonful of
baking powder, and a little salt. Knead well and let stand. When ready
to bake them, divide into balls as big as a walnut. Roll each out,
spread a little oil or crisco over it; fold up and roll again. Grease an
iron griddle and bake, turning from side to side. These are not actually
fried, but the crisco in them and the greased griddle prevents them from
getting hard, as they are apt to do if made according to No. 68.

70. Prahatas.

This is a very rich and satisfying form of native bread. Take a pound of
whole wheat and make a dough according to No. 68. Divide the dough into
eight equal parts and make each part into a ball. Flatten each ball a
little and spread with crisco. Double it up and repeat this three or
four times; then roll thin and fry. Use as little grease in frying as is
possible.

Puris.

Puris are similar in appearance to chupatties, except they are fried
instead of baked.

71. Potato Puris.

Equal parts of mashed potatoes and flour, mixed to a paste and rolled
very thin. Make each puri about as large as a saucer. Fry as you would
fritters. These sound rather expensive, and they do take a good deal of
fat; but they are to be eaten without butter. Eat with curry. Nothing
else will be needed at a meal where these puris and curry are served,
for they are very satisfying.

72. White Flour Puris.

Knead for ten minutes a dough made from a pound of fine white flour and
water. Let stand four or five hours. Divide into little balls and roll
until they are as thin as paper. Fry as you would fritters.

73. Sweet Potato Puris.

Take equal parts of mashed sweet potatoes and whole wheat. Work together
into a soft dough. Roll out into cakes, but not too thin. Fry in as
little grease as possible.

VII.

Pickles and Chutneys.

74. Kausaundi Pickle (Americanized).

This is a very sour pickle. In India it is always made with sliced green
mango, but in this country very sour green apples and lemons do very
nicely.

[Illustration: THE SNAKE CHARMER]

Slice thinly four lemons. Sprinkle well with salt. Cover with vinega