The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-05-03
SOMETHING ABOUT CURRY.

AS the United States has extended its
power eastward, there has been a gen
eral inquiry as to her new possessions,
and particularly of the food suitable and
most eaten in eastern climes. 1t is
hardly necessary to say that rice is one
of the essentials, while curry powder is,
perhaps, close second.
Curry powder has its origin in india
and enters into the composition of al
most all dishes in that country. Even
medical authorities, who frown upon its
use to any extent in our northern coun-
try, agree that it's use in a hot climate
as a spur to appetite is needed.
A curry consists of meats, fish, eggs or
vegetables stewed in a compound Of
curry powder butter onions and other
fruits or vegetables and served with
rice. Almost any kinds of meat can be
used, although chicken is often a favor
ite.
You will not desire to add curry to
your daily bill of fare, but occasionally
you will find it a favorite, and l add d
couple of the simpler recipes that know
are worthy of a trial.
CURRY OF EGGS.
Slice two onions and fry them slow
ly in two tablespoonfuls of butter; when
light brown add one teaspoonful of curry
powder, mix thoroughly. Stir in one pint
of milk. Cover and simmer 10 minutes
wet one tablespoonful corn starch with a
little cold milk and stir it in. Cook for
five minutes, and add six hard boiled
eggs cut in slices. Heat thoroughly, but
do not boil and serve with rice in separ-
ate dish.
MADRAS CURRY.
Put three tablespoonfuls butter into
a frying pan. When hot, add two me-
dunn sized onions cut in slices, and fry
slowly until the onion begins to brown
add a desertspoonful of curry powder
and one teaspoonful of corn starch, and
mix slowly with the butter Add one
quarter of a teaspoonful of salt and one
and one-half cupfuls of rich soup stock.
Cut one pound of beef into small pieces,
put in the pan and simmer until the meat
is tender-an hour or more-stirring
often. Add the juice of one lemon, turn
out and serve with border of boiled rice.
Other meats than beef may be treated
as in the last recipe with good results.
1t is but fair to add that the success or
failure of all curry dishes depends in a
large measure on the curry powder. Get
the best and take no other, if you wish to
secure palatable results.
Here is another recipe not of the curry
order, but out of the usual beaten track,
that | am sure you will approve if you
give it a trial. 1t is known to cooks as
STUFFED HAM.
Take small, Well-cured ham of the
best kind obtainable, and if possible, one
at least year old; wash. and boil slow
ly until done, then trim off the skin.
Have ready a stuliing made Of one tea
cupful of fine bread crumbs, just mois-
tened with milk, few grains of allspice
six cloves powdered fine pinch of cay
enne pepper, a teaspoonful each OF
thyme, saVory, marjoram and celery
seed, one teaspoonful butter and one
raw egg, mixed together. With a sharp
knife make missions all over the ham
and fill each place with the mixture
Then rub all over with the yolk of ar
egg, beaten, and cover with cracker
crumbs Set in the oven and bake slow
| ly for one hour. This is delicious, served
| either hot or cold.