The Superior times. [volume] (Superior, Wis.) 1870-1912, 1898-08-06

The annexation of Hawaii and the pros
poet of America holding territory in The
Asatic seas bids fair to affect our markets
in the same way that the acquisition of
India once did the markets of London and
other cities of Great Britain Indian dish
IS. soups of pepper water" muliigatawny,
curri"s Of various kinds and swcctmcats of
the tropic East
MulHgataWny soup was introduced into
London some hundred years ago from In
dia, 1T time when Indian questions alb
Sorbed a considerable amount of the time
of the average Engllshman. 1t at once be
cam" II fayorlt" soup and has remained
50. Though always a delicious summer
soup, it is especially in demand ut this
season, when all curriel dishes seem to be
revived. This soup is made with founda-
ton of chicken or veal stock. \ simple
way of preparing it is as follows:
Brown in butter onr-quarter of a tender,
raw chicken which has been cut into
squares. Fry with it a tablespoonful of
raw ham, chopped fine, half Il green sweet
pepper and half Il white onion, both
chopped fine. When the pieces of chicken
are well Drowned and cooked. moistcn
them with Il quart of rich veal broth; add
half cup of equal parts OF minced car
rotS. l"ekS, onions, celery and turnpS All
these vegetables must be young and ten
der. Let them simmer i'll butter five or
six minutes before adding them To the
soup. After this. add two tablespOOntuls
of rice and simmer the soup about half
IN hour Season with salt pepper and a
traSpOonful of curry powder. mixed to a
past" and stirred III carefully.
1t is customary in the East to serve lem
on pickles or picked mangocs with this
soup. Some persons would use IL table
spoonful Of curry to this amount of soup.
This is wholly Il matter of taste.
DISHES OF CURRY
In Honolulu, Manila and all cities in
the far Easteln seas currics are popular.
Each city has for this dish u rule of its
own that is characteristic. \ genuine
Manila curry is made as follows:
Cut up pair of tender spring CHECKERS
into ri 'ces about two inches square, ana
parb0i. them in enough water to cover
them. When they have cooked twenty
minutes take them from the water, dry
them thoroughly, dredgc with flour and
place them. when cold. in the rcfrigera-
ter Then skim tn" water in which they
boiled. strain it through a piece Of mus
lin and graf" into II half 4 cocoanut,
Put four tahlespoonfuls of the freshest
and sweetest butter into IL frying pan.
with one onion chopped fine and section
Of garlic. Bring ont til" chicken and
pour over it the strained stock. adding
curry. POur into the frying pan and let
the whole stew fer half an hour Add
tablespoonful Of inely-gratcd cocoanut:
remove from the fire and serve immedi-
ately with dish of rice cooked perfectly
with each grain swollen to its fullest
extent
of The WholesomcncSs or these curricd
dishes in Sultry weather there can he
no question. Precedent and the taste
of intelligent men and women have sane
toned their use since the DAYS when
they were first introduced into England
by Warren Hastings and others who
had acquired this liking for them during
an Indian residence.
HONOLULU CTRRY.-
\ curry is dish often seen in Hon
clulu. TIL" following rule is used by Il
woman who was long resident of the
city: Put q quart of milk into double
boiler. Slice into it on" white onion
one tiny ci"v" of garlic. about an incl
of ginger root and add half Il grated CO.
c"anlu. Let the milk cook about half
an hour III the double boiler. and then
strain 1t. Beat two large tahI,Sro0ufuIS
Of butter and four of flour together. and
stir into tn" cooked milk. Add two table
spoonfuis of curry powder. first mixed To
n paste. with Il little of the milk. Let
the sauce simmer slowly where it will
merely huhhl" until it is of the smooth.
veiy"ty appearance IF wcll-madc Gus
tard. 1t will take about half an hour
ms sauce IS enough to uSr with two
good sized chickens, which hay" been
fried; or with four pounds of lobster
III at. Serve with rice
\ simple English curry may be made
Of veal or lamb. as We'll as of chicken or
Of rabbit. For a veal or lamb curry Sc |
i'ct about tire" pounds of shoulder cut
i'll neat. square pieces. Brown them in
nII