New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-07-18
DINNER.

cherrv roly-poly Is easily made. prepare
~b, haste and roll out In length. cover with stewed
cherries sprinkle plentifully with powdered sugar
Roll IN and fold at each end. Boil or steam ana
eat with cherry or hard sauce
teacher OF cookery recommends curry or
sh-,mps or soft clans for this season OF the year
In making the curry dressing II should Re nrst
boued ard then the meat Of the shrimp added ana
hored ,or ten minutes longer. The clans should De
heated IN the dressing FOR five minutes. the prac-
,,ce OF cooking them with the curry sauce MAKES
tho meat tough whereas the quick process brings
on, all the good qualities. making the hnre more
tender
Ct-RRIES AND MULIIGATAWNf SOUPS
Tho annexation Of Hawaii and the prospect OF
America holding territory in the Asiatic seas o'uS
,air 70 affect our markets in the same way that Inc
ACQUISITION OF India once did the markets or bohoo"
and other cities Of Great Britain. Indian dishes.
,o,,s NJ "nepper-water." mulligatawny curries or
.~io,s Kinds and sweetmeats OF the tropic East
N,riqatawnv soup was introduced into londoh
some hundred years ago from India al time "he'
indian questions absorbed considerable a'n"u'' %
the time Of the average Engishman' IL III oi'Co NC
came a tavorte soup and has remained So Ihoueh
ALWAYS A delicious summer soup, It Is espec'aIiy III
demand at this season. when all curried DISHES
econ, 70 be revived. This soup Is made with a
foundation OF chicken veal stock A simple way
OF preparing Il Is as follows
p-ou, IN butter one-quarter OF tender raw
ch,.kon which has been cut into squares Fry WIN
It tablespoonful OF raw ham chopped o mhe hotS
green sweet pepper and hair whlte onion oos ii
chopned fine When the pieces or cnckeh are W..
Drowned and cooked, moisten them WIN a 1a s ~
rIch veal broth add half cup or equaI pa,.s , "a
minced carrots eeks. onions. celery anu ,uI
All these vegetables must he young ana , ,eae he,ore
them simmer IN butter i've or SIX minutes on,n
adding them the soup. Atter TINS aud TWO .aoaI
spoonfus OF rice and simmer the soup aoo, mS
an hour Season with salt pepper ana ,easpooH ~
ful Of curry powder. mixed TO paste ana s''eu III
carefully. -. =. .oo ,.,,on ,,cL,ss
or picked mangoes with this soup. Some persons
would use tablespoonful Of curry TO ms amount
OF soup. This IS wholly matter Oh 'd''e'
DISHES OF CURRY
In Honolulu. Manila and all cities in the Far
Eastern seas curries are popular Each city nus io
this dish a rule OF It's own that Is characteristics
genuine Manila curry Is made as follows:
CUT no pair Of tender spring chickens into pieces
about two inches square and Parno mn tnem haya
enough water 10 TUvsr ,te mem from the water.
dry them thoroughly. dredSe with h0ur aiu p's a.
them when S0f IN ht sYe boeS strain it through
piece OF muslin and crate into II mar GO nat
On, four tablespoonfuls OF the freshest and sweet.
60, butter into frying-pan. with one onion chopped
fine and a section OF garlic BRING our tss u one
nnd norr over II the strained stock adding one
tahlesnoonfu OF the best English curry Pour INTO
me fryng-pan and let the whole stew tor nan an
hour Add tablespoonful o, pa "n serye Immediately
with dish OF rice cooked perfectly WIN eac" graz"
swollen to its fullest extent ,.s ,,shoa In
re tho vholesomeness OF these currled disnes III
uItrv Yea her there can be no question Precedent
anH ,,he taste OF Intelligent men and women nave
sanctioned their use since me Gays VIII 's linz
drst int reduced into England by warren fastihss
and others. who had acquired 'his "ni"s i'' '"e'"
during an Indian residence
HONOLULU CURRY
curry Is a dish often seen In Honolulu. Inc fol-
1oc,,nq r,,le Is used by woman who was long
resident OF the city: Put quart OF milk into
double boiler Slice into II one white onion one tiny
Glove Of garlic about inch OF ginger root ana aud
half grated cocoanut. Let the milk COOK ABOUT
haH nm hour In the double boiler. and then strain
n Reat two large tablespoonfuls or butter aud
fCur ~ -four together and stir Into the cooked milk
Add two tablespoonfus of curry powder, nrst mixed
n a haste with a little OF the milk Let the sauce
simmer slowly where II will merely bubble until II
* OF the smooth velvety appearance or well-made
custard IL will take about half an hour. This
sauce il enough with two good-sized chick
ems which have been fried. or with four pounds or
lobster meat. Serve with rice.
A simple English curry may be made OF veal or
lamb as we'll of chicken or OF rabbit. For veal
or lamb curry select about three pounds or shoulder
cut in neat square pieces. Brown them In butter,
season and add a little boiling water, Let them
stew until they are tender. Take up the meat. re-
duce the stock thicken ii with heaped tablespoon,
a fried onion II the flavor is liked and strain the
sauce prepared around the cooked meat SURROUND
with border of rice -. -.
Curry Is especially nice to use In Stew Waoe ol
cold meat providing the meat u tendeE' oee1 y
not used for currteS