The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1894-09-01
FOR THE TABLE.

g The article known as curry powder or curry
paste IS very useful thing 20 the housekeeper,
enabling her TO obtain great variety of dishes
al a sISal! cost. by its aid the most insignIf-
= cant'DIs Of meat or fish, not enough in them
.seFes'ic furnish "a suitable course for dinner.
af made into deliciously fragrant Stew a nd
uSihe same way can be utilized cold vegetables
ard even eggs. Many Of Us can testify 10 the
excellence Of curried chicken or recall with in
ward Lodgings the supper of curried crab, but
Its use in the preparation of vegetables is not
so uEiyeTsaI nor so we'll known.
The powder is, as every one knows, an East
IadiaD production, whose excellence depends
nDon the correct proportion of its ingredients,
which ara tumeric, caTdamom and cOriander
seed, pepper, mustard, etc. 1t owes its pecu-
liar greensh color TO the tumerc, which Is also
Rsed very largely in the manufacture Of The hot
East India pickle.
The most. reliable recipes condemn the use
of'cay enne IN connection with curry, advising
that that spice, as well as chutney, etc, should
be served separately and added at the table TO
suit each individual taste. They claim, how
ever that a grated eOcOanu. gives an added
charm 10 the dish.
But chickens aud cocoanuts are best reserved
asa climax and the first recipe given shall be
that for curried vegetables. For this anv yege-
table can be used-peas, beans, potatoes, car
rots, tuEnips (sparingIy), indeed, almost every
thing but cabbage. Cut them in cubes and fry
lightly IN tablespoonful OF not butter, not al
lowl1gthem 10 take color; then mix with two
tablespoonfuls Of curry powder, one of -four
and aali teaspOOnfu of sugar Rub this well
INTO the vegetables and add about pint of
soup stock and a tablespoonful OF vinegar
Simmer on fire for ten minutes Til everything
Is thoroughly heated, then serve at once. To-
. maloes lend themselves delightfully."- to the curry
combination, but they possess such superior
e1c.lenceln themselves that it would be diff
eult to spoil them. To curry them cut the
:: smooth round tomatoes in slices without peel
Ing, fry them in butter and then rub each slice
Through a sauce made by frying in a table
-: spoonful OF butter one onion chopped very
inae- ana one apple grated. When these are
thoroughly cooked aud we'll blended add 2
teaspOorfui OF curry powder an equal GUAM
= ty.of flour, little salt and pepper and half
: cup OF milk. Simmer this iii rather thick ana
VERY smooth, when It will be ready for the to.
rlatoeS.
=. Mounting by slow degrees we come now to
: the. rehabilitation of the bits of cod meats;
: beef, lamb, mutton, veal or even fish, cooked or
raw, TO about pint OF which. cut in s'rDs allow
two Onions one tablespoonful Of curry, etc
; Melt a good-siZed Bit OF butter fry In 1t till
:: cutie brown two large onions SLICED, then fry
the meat or fish, rub into IL one tablespoonful
=. OF curry and one of flour, one ieaspooniul Of
sugar one cupful of hot milk. and when that
has been well cooked and thIckened one cupfuI
sof strained tomato. Then add one two bay
leaves and the juice OF lemon and let it sim
mer:au hour. or longer If the meat is not tender
at The end OF that time. Serve this in the cen.
Ter. of a hot platter, with a wall Of rice
about it.
For the next step chicken is necessary,
though it need not be young one, as long.
slow cooking is not fatal to curry aud this
dish, being excellent for a Sunday dinner, it
can be prepared he day before and only the
simIneling process INDUCED In on the day of
serving. Cut the fowl IN pieces ar the joints
that there may be loose fragments Of broken
Done. Wipe 10 well without any super1uous
washing, ason with salt aud pepper, roll each
piece in flour and fry lightly In plenty OF but
ter, then put the chicken in a saucepan, and
into the butter remaining after frying the
chicken, brown an union cut In thick slices. add
TO IT tablespoonful of curry powder mixed
with one OF flour and one teaspOonful OF sugar,
/ tir well aud add 10 IL one eupful OF stock and
one OF strained tomato and pour over tue
= chicken. When that is perfectly tender add
:. one cupful OF hot cream, stir wei and serve.
Some years ago an article on curry appeared
in one OF the illustrated weeklies. Ii W as writ
ten by some one who had long been resident
OF LIN dia. and the following rule for It's pr para
ton was given:
thar each grain is separate from the rest, and
Should be served IN different dish from the
curry, letting each guest mix for himself
Pound in mortar tedspooptul OF curry pow
der half small cOeoaDut finely grated, a small
dessert spoonful OF brown sugar, half pint Of
milk and some salt. Rub some Of this into
pieces OF lean beef, mutton. chicken or FISH. and
put with the rest OF the mixture INTO a IRVING
nan In which onion shreds have been cooked
in butter. Stir for ten minutes aud then reduce
by simmerng all in open stewpan for at
least an hour. Stir in the juice OF half lemon