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The Indian Cookery Book

The Indian Cookery Book

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Published by a604
Excellent Book on Indian Cookery
Excellent Book on Indian Cookery

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Published by: a604 on Mar 04, 2011
Copyright:Attribution Non-commercial


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A Project Gutenberg of Australia eBook Title: The IndianCookery Book (c.1900) Author: Anonymous eBook No.:0500071.txt Edition: 1 Language: English Character setencoding: Latin-1(ISO-8859-1)--8 bit Date first posted: January2005 Date most recently updated: January 2005This eBook was produced by: John Bickers and DagnyProduction note:This text was prepared from an undated edition. There are twofacts that imply this edition was published before 1900. Firstly,the first chapter refers to cyclones in 1864 and 1867 as recentevents. Secondly, the book is interleaved with pages of notepaperfor readers to add their own recipes, and one of these recipesends with a note that the recipe was cooked in 1899.Project Gutenberg of Australia eBooks are created from printededitions which are in the public domain in Australia, unless acopyright notice is included. We do NOT keep any eBooks incompliance with a particular paper edition.Copyright laws are changing all over the world. Be sure to check the copyright laws for your country before downloading orredistributing this file.
This eBook is made available at no cost and with almost norestrictions whatsoever. You may copy it, give it away or re-useit under the terms of the Project Gutenberg of Australia Licensewhichmay be viewed online athttp://gutenberg.net.au/licence.htmlTo contact Project Gutenberg of Australia go tohttp://gutenberg.net.auTitle: The Indian Cookery Book (c.1900) Author: AnonymousTHE INDIAN COOKERY BOOKPUBLISHED BYTHACKER, SPINK & CO., CALCUTTARICE OR CHOWLRice is consumed by most European families at breakfast, tiffin,and dinner. It is eaten at breakfast with fried meat, fish, omelet,country captain, or some other curried dish, and, being invariablyfollowed by toast and eggs, jams, fruit, &c., one /coonkee/,which contains about as much as an ordinary breakfast-cup, orsay half a pound, will always be ample for four tolerably heartyconsumers. There are two sizes of /coonkees/, large and small:
reference is here made to the /small coonkee/, well filled. Thequantity, however, of raw rice for a party of four should notexceed half a pound.The rice at dinner is usually preceded by soup, fish, roast, andmade dishes.The best or generally approved qualities of rice for table use areknown as the bhaktoolsee, the banafool, the bassmuttee, andcheeneesuckur. In purchasing these, or indeed any otherapproved quality, care must be taken to avoid /new rice/ andwhat is called /urruah/, which latter has been put through someprocess of boiling, or damped, and then dried. Both areconsidered unwholesome for general daily consumption, and fewIndians will use them.Good rice when rubbed in the palm of the hand, and cleared of dust, will appear of a bright and nearly transparent yellowishcolour; whereas the /urruah/ will be found of a dull whitish hue,and the grain streaked and speckled with white powder, whichcrumbles on the application of a needle's point.The price of rice, like other commodities, varies according to itsplenty or scarcity in the market. After the cyclone of October,1864, and again of November, 1867, the price of the bhaktoolseeand the banafool, which are fine, large, stout-grain rice, withoutbeing coarse, ruled at from eight to nine seers per rupee, and thebassmuttee and the cheeneesuckur at from seven to eight seers

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