The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1898-05-02
4 IDEAS for 1Wo1nen


ttf - N7t ttfE ~ 81 : 1850 -
made at the table on a hot water plate.
are not in use. 1t may be made in a
chafing dish moderately heated. or a plate
on top of the stove. Too great a heat will
destroy the sauce.
Method: Toast four slices of bread and
cut Off the crusts. Keep warm in the
oven. Melsa heaping teaspoonful of but
ter on the hot plate. add the yolks of four
eggs (unbeaten). stir with a fork, add
the anchovy. sauee.sto suit taste. from
one to two tablespoonfuls, stirring con-
tinuously. and dust in a little red pepper.
Dip the toast in this sauce. turning over
so that the sauce adheres to both sides.
Serve at once on a hot plate. and it should
be eaten before 1t cools. This is an eS-
cellent mo~sel to- commence dinner with.
It is nippy and stimulates the appetite.
Al Indian dish with chicken, dresses a
large fowl with rice. which has been half
boiled. Through the rice mix raisins.
cloves. ~allsoiee. salt and a little butter.
Wrap the chicken in a heavy coating OF
dough-. place in a cloth and boil for hye
or six hours. All the juice win be pre-
served in the chicken. and the flavor OF
the dressing will have penetrated the
meat. Allow for swelling of the rice.
For orange salad remove the rlnd from
four large seedless oranges. Slice them
thin. using a sharp knife. Place IN a salad
bow and cover with four teaspoonfuis OF
sugar. Dust a little red cpper over the
lot and add two winegiassea Of sherry
May be served thus. or With cold rice,
If with rice, place the rice in saucers,
leaving the centre hollow for the orange
salad.
For Indian curry for four people melt
in the frying pan four ounces OF butter,
or it's equivalent of fine Lucea oil. Slice
one large onion into this and bring to a
golden brown. Remove the onions anG
chop up fine. to be added later on, leav-
ins she butter in the pan. Stir in the pan
q tablespoonful Of curry paste. Add one
.end ? half pounds of raw meat cut into
small pieces. add TO this a half cup OF
hot water. and cook over a brisk fire for
fifteen or twenty minutes, adding trom
time to time a little water as needed. Too
r-e'l water will maxi a stew of it-not a
curry.
,.iil improve the curry much to grind
two ripe chillies or red peppers with a lit
tie oil or vinegar and add at the time the
meat Is put in.
The natives of India grind these chill
lies on a smooth, flat stone. Ike a tablet,
using q lang round one in the hands. add
ing from tisse to time a little oil, water
or vinegar, until seeds and all are ground
into a perfect paste. The favor this addi-
ton gives a curry is delicious.
Cocoanut milk may be added to the cur
~ Instead OF water rs it is cooking. also
the eocoanut itself grated iine- If the CO.
ccasut is not used four or five slices OF
lemon may be added.
It is important 10 get the paste in pref
erenee to the powder. asst is much bet
ter. The very best is exported from Cal
cutta by native dealers. and may be had
from importers OF native geeds. Beef,
mutton, chicken. oysters may be all used
as curry makers. 1t il important that
sAe meat should be raw. Cooked meats
do not make good cursies.
oysters. crabs and CLAIMS are delicious
euFried.
RE cooking of the rice is as important
g matter as the curry Itself. The ON
neaest cooiie in India would not eat the
S-lLGI- ~
america as boiled rice.
Method-Wash thoroughly one and a
half cuss Of best rice. Pat in a large
granite pot with four quarts of cold wa
ter. place on stove. and when It comes to
a boil, boil until the grains will mash be-
tween the finger and thumb.
Remove the pot, dash into it a quart of
cold water and drain thoroughly.
Put In a eolander and place in the oven
to dry cut.
Serve curry and rice in separate dishes
lot. and on hot plates.
Mangoe chutney, or mango pickles
should be served with the curry.
The mangoe pickles are put in oil, ard
are very delicious.
Cocked properly a curry is the most
delicious dish in the world, but do not
try to eat it with your fork. Take a
dessert spoon like a true Anglo-Irdian.
Every now and then some energetic per-
sonage, possessed of more zeal than
knowledge, starts up with the assertion
that infants should be fed but three times
a day. Sometimes the theorist advocates
beginning this regimen when the baby is
born; sometimes he suggests the estab-
lishment of the habit when the child is
three or six months or perhaps a year
old, says "Harper's Bazar."
1t is hardly worth while to give at
length the o~ft-repeated arguments against
this fancy. Every careful student OF
physiology appreciates the important fact
that the digestive processes of growing
children are so rapid that their stornachs
are enptied sooner than those of adults.
This is especially true of young infants,
and the rule debating that infants under
two months old should be fed every two
hours during the day. and the intervals
between meals Increased gradually as
they advance in age, is based upon COM
mon sense.
This same idea, that Of rapid digestion
Of growing children should be borne in
mind as they become older. Not until
they have reached five or six years should
they be expected to conform to the three
meals a day that usually suffice for their
seniors. Even then 1t is wise to provide
some slight refresEment to be taken reg
ularly between meals.
wish to emphasize the necessity thai
such refreshment should DO regular. 1t
should also be given by authority; that is
to say. the mother should say when the
child is to be fed. and with what, instead
of allowing him the range of the pantry