ava cheese is perhaps the finest, as the flavor improves much with
cooking.

92. "Fools."

A fool is a drink made of fruit pulp and milk. Mango fool is perhaps the
most popular. Fools are always best made of tart unripe fruits. Pare,
slice, and stew the fruit until it is quite soft. Strain through a fine
sieve or coarse muslin. Add to the pulp as much sugar as is desired and
enough water to make it pour easily. Boil for a few minutes and turn
into a jug. When ready to drink it, fill the glass about half full of
the fruit mixture and then fill with rich milk. Add ice. These "fools"
are very nutritious and refreshing. Often in the hot weather one cares
for little else.

Hindustani Sweets.

Hindustani sweets are very sweet, very sticky, very greasy, and very
dear to the heart of India's children, both old and young. We do not
advise a steady diet of these, but it is well to know how some of them
are made, as such knowledge always comes in handy when arranging for
missionary programs, Oriental booths in bazaars, and at frequent other
times.

93. Jellabies (Best Beloved).

Make a batter of one pound of flour and water. Make it just about as
thick as you would for pancakes. Cover the vessel tightly and let stand
for three days. Then stir in about a half a cup of thick sour milk. Pour
a little of this batter into a vessel with a hole in the bottom. In
India a cup made from half a cocoanut shell is made for this purpose,
one of the eyes in the monkey face at the end being perforated. Fill
this cup with batter and let the batter run through a little at a time
into a pan of boiling fat. While the batter is running out through the
hole keep the hand moving in a circle, so that the jellabies will take
the form of pretzels. Fry as you would doughnuts.

In the meantime have a dish of syrup ready. Make this syrup from a pound
of brown sugar and water. Cook it until it is about as thick as maple
syrup. Keep this syrup in a warm place and as the jellabies fry place
each one for a few minutes in the syrup. Remove and pile them on oiled
paper until needed. These are sure to make a hit. Be sure and fry them
until they are quite brown. If one doesn't want to bother with the
batter standing around for three days, they can be made up at once by
adding a teaspoonful of baking powder to the mixture and beating it
well. The milk must not be too sour in that case.

94. Gulab Jamans.

Take a pound of rice flour. If one cannot o