btain rice flour use common
flour. Put it in a bowl. Crack into it two eggs, add a little salt, and
enough cocoanut and cocoanut milk to make a soft dough. Use a ten-cent
tin of Baker's fresh cocoanut for this. Knead well and cover for a
little while with a damp cloth. After a while mold this dough into
little balls about the size and shape of pecans. You will have to keep
your fingers oiled while doing this. Fry them as you would doughnuts.
Let stand until perfectly cold.

Weigh them, and for every pound take a quarter of a pound of white
sugar. Make this sugar into a syrup. When thick put in the gulab jamans
and stir them for a few minutes. When they are well frosted, remove.
Spread out on oiled paper. These are really very nice. Any kind of
little cakes and nuts can be frosted the same way. The syrup should be
allowed to cool a little before the cakes are put in it.

95. Malpuas.

Make a batter of one pound of cream of wheat and water. This batter
should be very thick. Let stand two days. Then add a cup of grated
cocoanut, a cup of small raisins, two eggs, a cup of sugar, half a cup
of curds, and a little flour. Fry as you would pancakes. These are to be
eaten cold. These are also very nice to serve at functions. If each one
of these little cakes is made the size of a dollar, a large number could
be prepared. A heavy aluminum griddle is very nice for frying these, as
they would then require but little fat.

96. Crow's Nest Fritters.

Pare and cut in very small strips a pound of sweet potatoes. Steam until
a little soft, but not entirely so. Make a batter of flour, two eggs,
and water. Put a tablespoonful of batter on a well-greased griddle, then
a tablespoonful of the potatoes. Cover these with another tablespoonful
of batter. When done on one side, turn. Eat with melted brown sugar and
butter or with syrup.

97. Hulwa.

Fry a cupful of cream of wheat in half a cup of butter or crisco. When
it begins to have a nutty flavor and to be slightly brown, add three
cups of water and one cup of sugar and a few of the small inside seeds
of the cardamon. Boil slowly until it forms a thick rich paste. Press
into square cake pans and sprinkle over the top minced nuts and also
raisins, if desired. Cut in squares like fudge. Very good and wholesome.

98. Bombay Hulwa.

Bombay hulwa is noted all over India. Soak a pound of cream of wheat in
enough water to cover it. Let it stand three or four hours. Then rub it