Mix equal weights of sugar and water, and boil. If a little milk is added the impurities will rise to the surface in the form of scum, which is to be removed from time to time, and the syrup will be clear. Take down when the syrup is a bit sticky.
Take the yolks of some eggs in a cup, add powdered garam-masalla, a little saffron and sugar, and beat thoroughly. Put the liquid in a clean thick linen piece with a small round hole in the middle and tie it up into a bag putting a thumb under the hole. Remove the thumb, press the bag with the fingers and allow the liquid to fall in a thin stream on plenty of boiling ghee. Any beautiful design may be made by the proper manipulation of the hand which requires some practice. Take them out as soon as they are fried hard on both sides and put them in the syrup of sugar. They are ready to be served when sufficient syrup is absorbed by them. The whole of the contents of eggs may be used when a little more saffron will be necessary but the food will not be so tasteful as with the yolks only.
Keep some rice-flour moistened with water for several hours. Mix it with double its quantity of the contents of eggs and beat thoroughly. Add a little saffron for colouring and proceed as before.
Mix some sugar with the contents of a few eggs and beat thoroughly. Smear the interior surface of an enamelled pot with ghee and pour the liquid into it. Place this pot on hot water to coagulate the liquid. Then cut it into cubes and immerse in a syrup of sugar.
Drop a few eggs, after washing them, in boiling rice-Pick out when the rice is ready, shell and serve them with powdered pepper and salt. They may be mixed with similarly boiled potatoes and taken with rice.
The less the eggs are boiled the more assimilable they are. Unboiled eggs should be washed with hot water before taking as they may be contaminated by germs of disease. Half boiling requires 3 to 31/2 minutes of light boiling, 4 minutes lightly coagulate the white while 5 minutes set it firmly. Hard boiled eggs, used for curries, require 10 minutes, Eggs may also be half boiled by removing a pot of boiling water from the oven and keeping the eggs in it for about 5 minutes.
Fry a half cap of khowa kheer in ghee and grind it finely. Mix it with two cups of the contents of eggs, some sugar, cardamom seeds, raisins, pasted almonds and a little rose water, and beat thoroughly. Take a few casting moulds for shaping and smear their interior surfaces with a little ghee. Stuff them with the mixture, close them with a little flour-paste and boil in water for about 15 minutes. Then open the joints of the moulds and the food is ready to be served.
Boil some potatoes, peel and rub them to a paste. Mix with an equal quantity of egg-contents. Add minced onions, a little besam, ginger-juice, salt, powdered pepper and red chillies. Mix thoroughly. Form cakes, dip them into a cup containing beaten egg-contents, roll on powdered biscuits or bread crumbs, and finally fry in plenty of boiling ghee.