some salt, mustard oil, and a few fragmented pieces of green chillies, if liked, and mix thoroughly. These can be taken together with rice. Mun, ol and olkochu should be mixed with powdered mustard and a few drops of lemon, if irritability be suspected. If vegetables are to be boiled with rice some extra amount of water will be necessary than usual.
CABBAGE AND CAULIFLOWER
Take only the interior tender portion of the cabbage and tie it in a clean piece of cloth. As it takes only a short time to be boiled di-op it into the boiling rice only a few minutes before taking down from the oven. Treat the boiled cabbage as before with salt, mustard oil, and powdered mustard if desired. The same is the method with cauliflowers.
MOOG DAL
Moog dal, after washing them thoroughly, should be tied very loosely in a piece of clean cloth as they increase four or five times in volume when boiled. Then the bundle should be dropped into the rice when the latter start boiling. Mix salt and mustard oil with the boiled moog dal, pressed to a paste, before eating.
CHHOLA, KHESARI AND PEAS
Wash cleanly and keep any of the dais moist under water for about two hours. Grind them into a paste when
