The National tribune. [volume] (Washington, D.C.) 1877-1917, 1892-08-04
Curry.
THdrper's Bdzdr.l
EUGENE.

In quiet households there is a prejudics
against curry, as against rum and tobacco,
while the travelling public thinks of it as yell
low sticky substance encircling Jumps Of cold,
doughty rice, made known on the transatlantic
steamers and under the circumstances not to
be recalled.
Curry, as every one knows, is native to India.
My own idea of it until very recently was that
it was the berry OF seed Of the eurry-tree,
which was dried and then ground. i was
wrong, but have now an intelligent basis for
appreciation. Curry is concourse of atoms,
not fortutous, but as q marvellous result of the
Hindoo subtlety, judgment, and taste, "a Mir
vana and the TRANSPORTATION of souls are of the
subtlety, philosophy, and attrsctiveness Of the
Buddhistic belief.
Curry is a vegetable; rather, curry is vege-
tables. 1t Is anise, coriander, cumin, mustard,
poppy seeds, allspice, almonds, assafetida, ghee,
cardamom seeds, chilli berries, cinnamon,
cloves, cocoanut, coeoanut milk, oil, curds,
fenugreek seeds, an Indian nut i can't spell,
garlic, onion, ginger lime juice, vinegar, mace,
mangoes, nutmeg, pepper, saffron, salt, tama-
rinds and turmeric. These are all pounded to-
gether dried in an oven or in the sun. When
bottled, it is the powder which comes TO rs as
Indian curry. Now is it not worth admirina
the wit and skill that have brought together
such a number of ingredients, and out Of them
have evolved an article so entirely different
from EACH and in which there is not one ele-
mentary trace.
In India curry is produced at first hand.
Different provinces vary the Ingredients and
the proportions. If brought together the ladies'
of Madras and the ladies Of Calcutta would
probably compare recipes each, of course,
with her own preferences, as do ladies from
Philadelphia and Baltimore ON the stewing Of
terrapin, and the ladies from New Orleans aud
Charleston over the boiling of rice. Id ono
province coriander seeds predominant, in an.
other turmeric encroaches. Doubtless there
are family recipes for curry among the Brah-
Minis as precious as the recipes of Aunt Glegg
and Aunt Pullet. ~
In England the East India element has do
INVESTIGATED curry, and at South kensingtof
Indian dishes are taught at the School of
Cookery. There is famous recipe for curried
hare, in which the curry is made Indian fashion
for the dish, which am able to give, and which
may tempt someone who has reasons for susa
pecting the insidious and uncanny-looking
yellow powder. Z
Take half an ounce of coriander seeds, and
pound them in mortar with pestle. When
powdered remove carefully. Then put In the
mortar two cloves of garlic, one dessert-spoonful
of turmeric II will remark here that have
not the slightest idea what turmeric is; eK-
cept for the company it is in, / would have
thought 1t something that went into paint or
glue and was sold with indigo and copperass
But that can hardly be-. To continue, put,
also, in the mortar eight berries of red pepper,
one inch of stick of cinnamon, one piece Of
green ginger cut in thin slices, three small
onions cut in quarters; pound these as fine sS
possible. Then add the powdered coriander
seeds, and moisten with teaeup of stock, OK
cold water may be used.
In using this with the meat, the hare is hrst
cut into joints and fried brown in butter.
When it is removed an onion is sliced In the
pan and fried thoroughly. but not too brown.
The curry is then put in, and is cooked at least
20 minutes. Before taken off the meat is added
and some lemon juice sprinklsd on literally.