through a coarse strong cloth until you get all the starch out. To do
this you must keep dipping the cloth in water again and again. Let this
water stand until the starch has settled, then pour off the water. Make
two pounds of white sugar into a syrup. Boil until it reaches the
fondant stage, then add the cream of wheat starch, and keep boiling and
stirring until it forms into a lump. Then add about half a pound of
butter. Crisco will do as well if salt is used with it. Go on cooking
the hulwa until it begins to get so hard that you can hardly manage it.
Then add a wineglass of rose water, some blanched and shredded almonds
and the little inside seeds of half a dozen cardamons. Delicious and
nourishing, but rather expensive.

99. Turkish Delight.

This popular confection is made by a similar method to No. 98, excepting
gum arabic is used instead of cream of wheat starch. The right
proportion is about an ounce of powdered gum arabic to two pounds of
sugar. The butter also is omitted at the last, but the almond, rose
water, and cardamon seed are usually added. Press into plates, cut in
squares, and roll each square in powdered sugar.

There is an easier way, however, to make it. Melt gum-drops. This is
easily done by adding a little water and boiling, or by keeping hot in a
double boiler or fireless cooker for a while.

Add the almonds and cardamons and lemon or orange juice if desired. Dust
powdered sugar in a square pan. Press in the paste, dust powdered sugar
over the top. Cut in squares.

100. Frosted Bananas.

Use rather green bananas for this. Peel, slice crosswise, sprinkle
lightly with salt and fry. Be careful to keep them whole and not to
burn them. Allow them to get thoroughly cold, then frost as directed for
gulab jamans (No. 94).

101. Sujee Puffs.

Make the paste according to No. 80. To make the mince heat a cupful of
cream of wheat in a little butter. Do not fry this brown, but heat all
through. Stir into this half a cup of dessicated cocoanut, two
tablespoonfuls of small seedless raisins, two tablespoonfuls of almonds
(blanched and sliced), and the seed of six cardamons. Cook this mixture
for a few minutes, then add a cup of sugar and cook for a few minutes
longer. This will not be a paste, for no water has been added; so don't
think it is not right if it is very crumbly; that is the way it ought to
be. Roll the paste out not too thin, cut in circles with a
pound-baking-powder tin. Put as m