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INDIAN COOKERY AND CONFECTIONERY

and cloves fried in it. Add ghee and powdered garam-masalla and take down while a little soup remains.

KOPTA with EGGS.

Take the contents of a few eggs and mix salt, ginger-juice, onion-juice, powdered red chillies, turmeric, pepper, cumin and cardamom, and fried pieces of almonds. Add a little flour, if necessary, and beat thoroughly to make it a muddy paste. Form cakes, dip them into beaten egg-contents and fry in plenty of ghee. Serve while hot with mustard, chopped onions, pieces of cucumber, etc.

MALIDA.

Add the contents of 3 or 4 fresh eggs to ½ seer of flour and rub thoroughly Add some water and knead the flour into a dough. Form small balls of it and roll them into very thin and round discs. Heat them a little in a shallow pan 2 or 3 at a time and then bake them on charcoal fire. Smear ghee and again heat them a little in a pan. Serve with honey or sugar.

MILK with EGG.

Pour the contents of a fresh egg in a cup of hot milk and mix thoroughly. Add a little sugar to taste. This diet is an excellent body-builder and should be taken every morning.

MILK-BREAD with EGGS.

Boil about 3 seers of milk with 1½ powa of sugar till it is halved. Then add a loaf weighing ½ seer, the contents