with the addition of several ounces of apricot pits, blanched and
minced.

77. Rhubarb Chutney.

Make just like apple chutney, only use less vinegar. In addition to the
raisins and other ingredients, add a teacupful of finely-minced and
blanched almonds. This is worth trying. Less red pepper might be used.

78. Carrot Pickle.

Cut the carrots any way that is desired. If they are very small they
need not be cut at all. Sprinkle them well with salt and dry them in
the sun for three days, being careful not to forget to bring them in at
night. For a pound of carrots take a tablespoonful of mustard seed, half
a dozen peppers (sliced), two tablespoonfuls of green ginger (sliced),
and two garlics (finely-minced). Cover with vinegar. These are
excellent.

79. Mixed Vegetable Pickle.

Eggplant, radishes, onions, carrots, peppers, all are largely used in
making pickles in India. They are chopped, sprinkled with salt, and
dried for several days in the hot sunshine. Mustard seed, turmeric, and
minced garlic are usually added. After several days of sunning they are
bottled, covered with vinegar which has been boiled, but which has been
cooled.

IX.

Most Everything.

Many of the cooks in India make a very simple puff paste.

[Illustration: A FAKIR OF BOMBAY]

80. Puff Paste.

Make a dough out of a pound of flour and sufficient water. Knead for
fifteen minutes. Roll in a damp cloth and set aside.

After an hour or so knead again. Then add a spoonful of shortening at a
time until the dough begins to crack and looks rough.

Roll out in a sheet, cut in four pieces, place one upon the other, roll
again, cut in four pieces again. Repeat this four times, then roll it
into a sheet, spread it with shortening of some kind, cut in four
pieces, and place one over the other. Then roll for the last time. The
advantage of this method is that it takes comparatively little
shortening and is always light and flaky. It makes a delicious pastry
for cheese cakes.

81. Cheese Cakes.

Place two cups of pure milk over the fire and when the milk begins to
boil squeeze the juice of a lemon into it. The milk will at once curdle.
Drain off the curds. To these curds add the yolks of two eggs, a
tablespoonful of butter, a small cup of sugar, and a small cup of ground
almonds. Walnuts, pecans, or any other nuts would do all right.

Mix all together smoothly. Line little patty pans with the paste (No.
80), and fill with th