INDIAN COOKING.

King Country Chronicle, Volume VI, Issue 464, 11 May 1912, Page 7

INDIAN COOKING.

HEALTH SECRET. As we have so often pointed out the cooking of vegetables in this country, says "Science Siftings," is a wasteful process i but a gentleman known as Saint Nihal Singh has been dilating on the subject. He shows that all cooks in our land can learn a valuable lesson from the Hindoos as to the way to cook vegetables. As their religion enjoins them from eating meat, with the Hindoos it is ;ither vegetarianism or starvation. The British cook, as a rule, boils all the flavour as well as the vitality out of the vegetables and throws it away. The result is that the food has lost much of its nutriment and is useless to build up or sustain the body ; at the same time it is rendered more or less insipid in flavour.

The Indian cook works on the opposite principle. She is taught that the food must be cooked in its own steam or with just enough water to generate steam to cook it, and the moisture must be evaporated before the food is served, unless it is to be served with some sauce. As a usual thing not a drop of water is drained away, as that would be considered wasteful. It is stated that the British cook throws away as useless, avery clay, what would keep an Indian family from starvation. This Fact was demonstrated when, during a siege, the Indian soldiers requested that the water in which the rice was cooked alone should be issued to them, while the rice itself might be served to the English soldiers. This was done, and the native Sepoys apparently were as well fed as their ivhite brethren. WHY INDIA WRECKS WHITE MEN'S LIVES. The Indian rice is cooked in hundreds of ways, and other vegetables are prepared, simply or combined in a multitude of appetite-coaxing dainties that satisfy the craving for food, please the palate and furnish sufficient nutriment for the system. The vegetable is washed in many waters and cut into quarter or halfinch cubes. Cabbage or greens of all kinds are cut into fine shreds. The article to be cooked is put into the pan dripping wet, covered tightly and placed directly over the flame. The steam as it strikes the lid is ccoled and water is quickly generated to. cook the vegetable. The seasonings vary according to individual tastes.

It is quite easy, says our informant, Dr. Charles H. Shepard, to

get griddle bread in many parts of India. It is known as chupaty, when rolled out thin. This is simply a wheat and water bread without either chemical or yeast. This bread, with fruit, vegetables, rice and eggs when desired, forms a complete and satisfying diet. Englishmen who obey the laws of health are able to live comfortably and enjoy life in the Indian climate, where so many have been sent home as physical wrecks, caused simply by their ignorant and reckless manner of living. The interesting fact is that he who lives right can enjoy life in almost any climate.