Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-04-26
HOW TO MAKE A CURRY.
Recipes for What Sir Henry Thompson Calls
One Of the Most Attractive Combina-
lions That Can Be offered to the Senses
OF Taste and smeII-Frueal Dishe..

Scub0l
OF Taste and smen-Frugal Dishes.
WRITTEN ToR THl DIsrArcH.1
We are indebted to Sir Henry Thompson,
one Of England's most celebrated physicians
and hygIenists for many valuable points or
cooking. To those unfamiliar with a curry
! the following from his pen may be Of in.
terest:
"The enjoyment Of q curry-and when
skilfully made 1t is almost universally ad-
mltted to be one of the most attractive com.
binations which can be offered to the sense,
of taste and SMELLS only possible at q
limited repast. When freely eaten, very
little is acceptable to the palate afterward,
exhausted as 1t 10 by the pervading frag-
rance of the spice and other adjuncts.
Hence q curry should form the climax of q
short series of dishes leading up to it; when
presented, as 1t sometimes is, among the
entrees of q first course, it is wholly out
of place."
The East Indian powder used in Making
curries is adulterated extensively, and with
such Ingredients as to often produce most
serious results. For this reason it is safer
to make it at home. The quantity of curry
powder to be used depends upon its strength
is often toned down by adding little -four.
chicken and veal, although any kind of
meat may be used.
Recipe for q Curry.
Out fowl, rabbit or game into joints suitable
for serving; meat or fish into pieces Put four
tablespoonfuls OF butter into o stew pan, whom
it is melted put in the meat or fish. with an
onion or two sliced, and fry over . brisk IRE
until the meat is Drowned. Stir In one-han
pint Of broth, and simmer 20 minutes. Mix
together with cold water one tablespoonful
spoonful of salt Add TO the contents in the
stew pan and let come to the boil. Set back
where it will simmer for 20 minutes add o littlt
lemon Juice and serve with boiled rice.
The Curry Powder.
Take four ounces each Of tumeric, ooriander
seed and black pepper, three ounces fenugreek
seed. two ounces of ginger one ounce each Of
ground rice and cummin seed, one-half ounce
oardamons, one-half ounce of cayenne. Crush
to ine powder bottle and cork tightly.
Fish Curry.
oeld-broiled or baked fish becomes luxury
when warmed up with curry sauce. It may be
served at breakfast or luncheon.
Curried Chicken.
Mix together two tablespoonfuls Of curry
powder and one-half teaeupful of butter. Put
into o stewpan with O minced onion. Stew for
a few minutes, add small cupful of broth,
one-half cupful of milk, salt and pepper to
taste. Stir the sauce until smooth and put In
a little broiled chicken. cut in pieces. Turn
constantly in the sauce for ten minutes Serve
with rice croquettes.
Curry Of Oysters.
Put tablespoonful OF butter In pan, add
to it q teaspoonful of curry powder, and water
enough to prevent burning. Put II oysters In
a stewpan, barely cover with water and simmer
for three minutes. Thicken the broth with
teaspoonful of -four and salt TO taste. Stir this
into the curry, add the oysters, simmer q mo.
ment and serve with boiled rice.
Curried Tomatoes
Out six large tomatoes into pieces after
scalding and removing the skin. Stew for 80
minutes, add half cupful of cooked rice, a
tablespoonful of butter, a pinch Of sugar. salt
and pepper and q teaspoonful Of curry powder,
Stir for i've minutes and serve very hot
Following are some frugal dishest
Turkey Soup.
Take the fragments of cold roast turkey
bones dressing, gravy, etc. Put into O soup
pot covered with 2A quarts Of cold water. Add
to it about two pounds OF min oed beef that has
been slowly cooking for some time. Add
tablespoonful of salt, small onion, minced
and a blade of celery. Simmer for two or three
Reheat when wanted; add moro seasoning, If
necessary, and thicken with cold boiled rice.
Bean Croquettes.
Take eold-boiled beans, mash, dredge with
nour. stir In the beaten yelk OF an egg and mix
well. Shape. roll in sifted crumbs and fry
brown in bacon or ham drippings.
Rice Cakes.
Add beaten egg to two oupfuIs Of cold.
boiled rice one tablespoonful each Of melted
butter and sugar and little salt Dredge with
-four, when shaped, and set aside for an hour or
two before frying.
Caulifiower Omelet.
Mash ine one-half cupful of cold-boiled
caulifower. Add the beaten yelks of two eggs
and the frothed whites stirred in gently. Season
to taste and proceed al with plain omelet.
Ham Salad.
Take fragments Of cold boiled ham. Remove
all dark and dry portions, also, all the fat
Mince evenly and mosten well with sweet
cream. Season with saltspoonful each of
mustard and sugar and a pinch of cayenne
ErrT0F SERFNA