Evening star., 1899-11-04
H 0 u S E OLD HINT S

With our recent territorial acquisitions
comes the rapid spread of a taste for orr
entail dishes This is almost as marked as
the craze for Indian dishes a century ago
in England, when Warren Hastings and
others, returning from the tropic east,
brought soups of "pepper-water," multi
gatawny, sweetmeats and curries of va
rfous kinds, which straightway leaped into
popular favor. In Manila, Honolulu and
all cities of the far eastern seas curries
are largely used each city having it's favor
lite rule for its preparation, A recipe for
a Manila curry is the following: Cut into
pieces about two inches square a pair of
tender chickens. Parboil in just enough
water to cover for fifteen or twenty min
utes. Dry thoroughly, dredge with -four.
and lay in a cool place until ready to com
piete the cooking process. Skim the water
In which the chickens were boiled strain
and CRATE into it half cocoanut Put into
1rylnS pan quarter of a pound of
good butter. When hot, add one onion
chopped fine and a Glove of garlic and cook
Just a moment, but not long enough to
oarkeh. Pour the strained stock over the
chicken and add to the contents of the fry,
ing pan. together with one tablespoonfuI
best curry powder. Add a tablespoonful of
finely grated cocoanut, take from the fire
and serve at once, accompanied by a dish
OF rice cooked that each grain stands
separate and distinct
Philadelphia rejoices in the distinction Of
being the only city in the northern or mid
die states that revels in pepper pot
that delectable West Indian dish. Through
Its quiet streets the cries of the ''pepper-e-
pot" women ring shrill and clear and cus-
tom is always brisk. To make the dish in
Philadelphia fashion, chop fine one pound
OF salt pork, one quart of white onions and
a pint of sweet green peppers. Put in
stew pan and stir over brisk fire until the
tod Al
quarts of good white broth, two quarts of
water, two quarts of potatoes cut in dice
one quart of tripe cut in rather large
squares, one quart of peeled and seeded
quenelles made of beaten eggs, salt pepper
and flour, bunch of parsley, celery and
leeks, also marjoram, thyme, bay leaves
and basil tied up in a small cloth. When
1t comes to a boil thicken with two ounces
of -four stirred to paste with cold water
and cook slowly for two hours. Remove the
parsley and herbs, skim the fat see that
it is highly seasoned and add chopped
parsley when serving.
The real West Indian "pepper-pot''-to
which all Englishmen who have ever been
to that sunland swear aiiegiance-is always
made in one of the buck-pots made by the
Buck Indians of Demerara. Into the pot
goes three pints of cold water, three table
spoonsful of cassaree, salt to taste and q
handful of bird" peppers.
Weii-cooked meat is then cut in small
pieces, thrown into the pot and boiled for
an hour, and the pepper-pot Is ready to
use, although it is better when some days
old. Any bits of cooked meat whether
fresh or salted, and the other ingredients
may be added from day to day, barring al
ways fish of any sort. 1.-The greater the
variety" say its devotees, ''the sweeter the
pot Indeed, 1T is related that under the
care of an intelligent and conscientious
West Indian cook, pepper-pot may be
maintained for years. The cassareep which
forms an integral part of the pot" is
West Indian sauce, made from the CEN
trated juice of the roots of the bitter cas-
OF its unwholesome qualities by boiling. The
pot itself comes to the table with a napkin
neatly folded around 1t, and is served with
boiled rice.
A curry soup that is wholesome and deli
cious is made in this way: Put a table,
spoonful of butter in frying pan Add
two onions sliced and stand on the back Of
the range until the onions are soft and
well done. Add a sliced sour apple a
small stalk Of celery cut in dice, sliced
ly half an hour, strain through a coiander
and return to the fire. Moisten one tea
spoonful Of curry and add to the soup, to-
gether with a teaspoonful of tumeric. Stir
to a thin paste in cold water two table
spoonfuls of cornstarch, add to the soup
and cook ten minutes. Season with salt
and pepper. Straini add little butter and
serve with rice or rice and croutons.
Cheese straws, which are always popu-
lar whether served as a relish or as the
as tasty as they can be purchased, and at