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KAROLA or UCH-CHHE.

Cut the karolas in thin slices and rub powdered turmeric and a little salt. Heat some oil in a pan till the foams die out. Then add the slices a few at a time so that they may remain merged in oil. Brown the other side by turning the slices over with any flat utensil like the wrong end of a spoon when one side is browned. The heat should be slow, or the slices will parch in the surface while the interior will remain uncooked, especially if the slices are thick. Slices of karolas may be first boiled in water and then fried. This will make them soft and not crisp.

NEEM LEAVES.

Fry tender neem leaves in boiling oil as before with salt. If you like you may add pieces of brinjals after a time and fry along with them. Tender leaves are available and should be taken during the change of season after winter, when small-pox breaks out in an epidemic form, as they are preventive of the malady.

MUN or OL (Arum).

Peel the arum thickly and cut in big pieces. Dry them in the sun and boil in a solution of tamarind or other acidic substance so that they may not irritate the