New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-06-19

butter. Let the fruit be ice-cold Peel IL carefully
Remove the large stone in the centre. Cut the aqua
cate In thin slices, lnvng II bed formed OF SPANS"
onions. Also slice them. Season II with salt ana
pepper, using dash Of cayenne II You WISH, ahd
squeeze abundance OF limeuce over IT, Not until inc
aguacate Is served in me-julcc viii you appreciate
this famous salad II Is not wise for one VINO mas
never eaten lines TO begin with them picked il'o"s"
this Is dclcacy which Is highly appreciated In New
England, and especially among seaiarlns mcrch'iS'
whose trade has kept their families supplied WIN
West Indap dalntics they not likely to bc en]oy'u
by those who have not acquired taste for Them ITO
served lines the contrary, very delicious ana
will be appreciated by every Lines are especially
welcome In summer, they make variety III our acid
drinks. In almost any fish sauce or salad where
cm0n,julc is used nmejuce may be substituted n
change.
A curry Is m old time English dish. Of Fast In
dian origin, which dates back to the days OF Warren
Hastings and the East Indian ccnquestS. Ihoneh
thing OF spices and pepper. the curry belongs ms
tinctly to tropical ladsis, and IS properly ser'N III
midsummer. Lamb. veal and chicken are all
served in curry, though chicken Is the favoritc
foundation fer a genuine East India curry. II re-
qures the meat Of young and tender animals LOT thS
dish: hence spring broilcr is selected Tor chicken
curry by all good cooks. In old fashioned DAYS
hOusekcepcrs prepared their own curry powder. but
this Is done so we'll by English manufacturers. ard it
Is reasonable In price. that 1t does not pay for
hOusckcepers to prepare II specially. To make n
good chicken curry cut mp pair OF spring chich'ns
after singing and drawing them. into small square
pieces, over two inches in size. Put them Into
enough boiling water just TO cover them. adding
a tablespoonful OF salt. o tcaSpoonful Of pepper
six small onions (which have been carefully fried.
a bay-leaf. two sprigs Of parsley and Glove.
Let all simmer slowly for about thrcc-quarter, Of
an hour when tho chicken should be thoroughly
done. Then take II up. There should be abon
n pint of water In which II cooked remain
Ing. Melt n tablespoonful of butter in n saucepan
and adj tablc poonfl Of flour. stir in the
water In which the chicken has been cooked. and
when IL is smooth add tablespoonful Of curry
powder moisened to paste with little water Add
also the yolks Of three eggs. beating them mp with
little hot before you add them. Finally,
stir In the Juice OF half lemon. DO not let the
sauco boil after the eggs added, but pour 1t at
once after adding tie lemon juice over the chicken
Heap boiled rice in the form OF n border around the
platter, AM II In separate dish as vegetable
to accompany the curry. genuine East lm'lan
cook would add abkspoonful OF grated cocoanu when
he stirs In the curry. Though this sounds strange
10 English cooks. this Is decidedly good addition.
a Spanard will add two tomatoes and small
green pepper 10 this curry before the chicken Is taken
up: and n genuine New orleans creole cook Will al
put In n Glove OF garlic with the green pepper
With these differences dish Of curry is quite the
which wakens up the tagging appetite OF summer.
when less highly favored dish fails 10 excite the
slightest interest The canonca East India chutn"y
TO with "a curry Is sweet mangOcs. which Is more
likely TO be avOrc With mon than with
women. II Is rather too pcppcry ard highly spiccd
70 suit the feminine palate. on the subject of these
pcppery sauces. II may be- well Ia quote from the
eminent culinary authority Of century ago, DR..
Kitchener. who said then These piquant rcllShes
are n refreshing excitement for those IDLE sates who
necessarily mumbllng ont 'Pquant piIuantv rs
parrots do Pretty ron, pretty Poll and who quoted
DR.. Goldsmith's diStlch:
For palaies grown Gallons almost 10 disease.
Who peppers the highest Is SurcSt g please
4 curry Of lamb is very appropriately served with
asparagus peas" and may be prepared In exactly
the same way. though II would hardly be 50 appropr
ate to add coconnut In the Of chicken curry.
swcctbreads n breast OF veal lobster, oysters ana
even eels are appropriately served IN curry.
"Can you give bit Of string TO tie this pack
agc1" "Mohcr. have you any cord r.: my ktc ."
Who has something 10 fnscn this or that with " and
50 on these are familiar demands In every house
hold string seems the one thing necdfu that l. not
generally provided. Iouschc'pe~, therefore, should
hail with Joy this Convenient little arrangement which
le of b. lfies. Of le l. ireu nr