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Table of Contents The fortunate American traveler in India has English friends who extend the delightful hospitality of British India, and initiate him into some of the ways of that vast fascinating land of incredible wealth and pomp, beauty of art objects created by craftsmen: Cashmere shawls and ex quisite rugs, pottery and brasses, mosaics and jewelry, in contrast to incredible jungles infested with fierce beasts and reptiles. He enjoys strange dishes made with curry so different from the powdered kind American housewives know that it is hardly recognizable. He learns what real Indian chut ney is, and he becomes acquainted with the lusciousness of melons and fruits; but while he is enjoying these delicious foods he looks about for cakes. He must be satisfied with finding two or three. Sift together 2 cups whole wheat flour water to make a stiff 1/2 tsp. salt dough Mix the ingredients into a stiff dough. Knead until smooth, roll into very thin round cakes and bake on a griddle. Sift together 2 cups flour 1 cup sugar 1 tsp. cinnamon 1 cup milk 1/2 cup butter 1 cake compressed yeast dissolved in 1 tbsp. warm water Mix the flour and milk together to a smooth paste. Add the sugar and butter and cook, stirring constantly. When thick and clear remove from the fire and cool to tepid. Work in the yeast and allow to set until thoroughly cold. Make into small balls and fry in butter. |
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