New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-07-05
I 8sE S55Ez]TALK5!.
CuRRIEs WITH THEIR RICE.

The advent Of July the hottest month OF the year,
suggests to the epicure "curries with Their rice
East Indian chutneys that should accompany the
curries. and mullagatawny soups. as well as iccd
sherbets and creams
Only those men and women who have lived in
luxury under the Of the tropics ndsrstand
thoroughly how to set a perfect summer table,
where the food Is the most delicious OF Its KIND
and Is scientifically selected to meet the needs OF
the system in hot weather.
DELICATE MEAT DIET.
What Is needed In summer is a delicate meat
diet but substantial enough to make up Tor the
wastes of the system caused by heat TO accom-
plish this end there should be little drain as pos
sible upon the digestive powers. In winter when
vigorous exercise Is taken to keep the body warm.
the digestive powers are capable OF more work In
summer the digestion has not such stimulus, ana
there Is usually need OF stimuants for digestion.
hot or devied dishes which people unacquainted
with the science Of the table frequently associate
Curries are purely a summer dish. designed for
sury days Lamb veal chicken and rn6D pow msa
added 20 a pint OF a dainty stew Of any OF these
n na into par Of ss rCSs @
quently use curry powder much as we use pepper
or seTVces Of meat curry powder is no, used
much In this country as n England VINE, %nere greas
at one time another In India.
1t is a wholesome taste. and one that offers the
a en "a M Far e table
be different every season. BY serving variety OF
a o In them out Of the bes most
and most wholesome table may be regularly main
tained. 49,,
will be sufficient 70 give many curried dishes costs
this way than to make t. but for those who are IN
curry powder. recipe may be Of value.
HOW TO MAKE CURRY.
Of corander seed thTee ounces of the best tu-
merle one ounce each Of black pepper mustard
and ginger. half ounce Of cardamon seeds and
one-quarter Of an ounce Of cumin seeds. This
recipe comes from india. and dates back 10 the
Kitchener.
times quarter OF an ounce OF cayenne pepper Is
added to il. Pound the seeds to a powder. and add
the other ingredients. Mix them thoroughly. and
keep them in bottle closely corked from the air.
EAST INDIA CHICKEN CURRY.
To make a genuine East India chicken curry.
parbo! a pair Of tender chickens. Remove the
bones and cut the flesh up into two-inch squares
Season and dredge the chicken lightly with -four
Fry a white onion cut fine and a half Glove OF
garlic Uhe latter is not strictly necessary In twj
large tablespoonfuls Of butter. Remove the gar
,ne aSed ne @ n the s1d
-four the butter the chickens were fried In. and
bsv WeT r0p t0rfe hs boil
a few minutes then add the pieces OF fried chick;
en- with tablespoonful Of grated cocoanut and
let the whole simmer quarter Of an hour Then
dish the chickens and stir into the broth table
spoonful OF the best English curry powder which
has been wet TO paste with little water ra ~
pot containing 1t 70 the back OF the fire and ado
the yoks of two eggs. first beaten with little Of
the hot broth Do not let the liquid boil again. o nn
| be surrounded by a border Of rice .
The proper thing TO serve with this curry II
sweet mango" 1t is excellent with no other &C
compartment than rice It is not strictly neeessaE!
| to parboil the chicken, though East Indian COOK:
do IT, our tender New-York chickens can be tret
In butter without previously parnoi'ins t IieiIl
water or chicken stock. in place, Of the parboiset
water Season them described. but II you De
sire omit the cocoanut Veal or lamb curry may
"a famous English curry bears the name Of LORD
! Give.
LORD Give CURRY.
Stew until tender In a rich stock six sliced onions
sliced green apple and Glove Of garlic cut II
| balr Ada q ,easpoonful of curry powder. and sea
! SON with salt and cayenne pepper. Warm up II
! this sauce any kind Of delicate cooked meat Gu
! into small pieces.