The daily morning journal and courier., 1901-01-10
DISHES FOR TIRED PILATES
CURRIED PREPARATIONS WHICH
 VARY FAMILIAR FOODS.

Refreshing Changes From the orien
 in the Routine Menus of the Average
 American HousehoId-Fish Daintte
 Which. Though Not Common, arr
 Excellent.
 Nine out of ten housekeepers will ad
 init that next to the woes of the ser
 want girl question can be ranked the
 problem of adding some variety to thf
 routine of breakfast, luncheon ana CHI
 ner menus Some fall into the hopeless
 rut of having the same things Weef
 after week and year after year Wlth
 out any relief in the monotonous plil
 fare, the steaks, the roasts, the chlck'
 ems and the soups never being varied
 The American family becomes depeH'
 dent upon and at the mercy ot the
 whims of it's cook who accustoms its
 members to a set form of foods. ana
 any innovation would be regarded as
 an irregularity. In fact, this becomes
 so pronounced a. trait that many reIuse
 to try new dishes, adhering steadfactly to the old regime. A new sauce or
 some departure in the line of cookery
 will make them ill, they say, such
 slaves have they become to the force ol
 culinary habit
 The recreative laws of change apply
 just as strongly to the list Of foods we
 eat as to our environment, hapltS' amusements. A stimulating change or
 diet is as necessary as a change oI scene and surroundings sometimes be- comes to an invalid. Variety adds its savoring spice to nothing more than to the table and the New York millionaire who makes his chef agree to serve him with some new dish each day is phi 1osopher who believes in the acquisl- tion of new clements through foods.
 One of the pleasantest innovations in the weekly menu list is the introduc- tion of curried dishes which in the last few seasons have grown in favor in America. Instead of seeking variety in tins and jars the modern housekeeper now studies up the subject of cooking with the pousded spices of the east as pungent and pleasant addition. Those who like the hot Spanish dishes, the spices and peppered ragouts of France take naturally to the east In- dian cookery. Curried dishes so popu- lar on English tables have only recent 1y gained any particular vogue in this country. While they would speedily become monotonous if served too ire quently. their pungency of taste and flavor makes them welcome innova- tion in the routine of the weekly menus. IL ah T,,i1 1nr form of curry than that preferred In England, but the palate that becomes accustomed to the dish is rapidly cul- tivated to an appreciation of the spiel est and hottest of the powders.
 A Fifth avenue restauranteur who im- ported an Oriental chef from one of the London hotels, who prepares and serves curried dishes, has done much to make this form of cookery better known and better liked by New York CTS. The service has become a feature of the place and tn chef is showered with compliments from the grateful guests who consume his spicy prepara- tions served in state by picturesque Oriental in turban and white linen. Most foods lend themselves admirably Q this form of cooking, notably eggs, rice, shrimps lobster and crabs. chick en and lamb Rice is invariably served with the curried dishes as an accom- paniment, and Indian sauces and chut- neys give an additional zest and char acter to the foods thus prepared.
 The cooking of rice is most carelessly performed by the average American cook, and the result is a heavy pastry and unpalatable mass separate and firm. The Chinese know how to cook rice property and at their restaurants it can be seen to perfection. It must be washed perfectly clean and rinsed in several waters then picked over care fully. A half pound of rice requires two quarts of boiling water in which two teaspoonfuls of salt have been dis solved. The rice must stew slowly without cover and cold water may be added occasionally to keep it from hard boiling. The grains should be un- broken and when the rice is done it | should be turned out to drain upon a | napkin, then turned over into the stew | pan with an ounce of butter. It must | not be stirred or touched while cooking, | as this breaks and discolors the grains. |
 There are so many excellent chutney | sauces to be had at the grocers shops, | as well as India relishes innumerable, | that the making of these is not general y attempted There is delicious mango chutney made in England which is excellent enough for any number of the India relishes now on the market. A simple sauce of this character is made from four table spoons of cold gravy, one of chutney paste, one of ketchup, one of vinegar, .Wo teaspoonfuls of made mustard, two if salt and two of butter. These ingre- lients are mixed smoothly in a soup plate.
 Curried dishes can be best cooked md served in a chafing dish. Cold boiled or baked fish when warmed in rood curried sauce is a delightful breakfast dish. Is fact the prejudice .xisting generally against warmed over oods would vanish if housekeepers would learn to add a little curry pow fer to foods in their second service. A Honolulu curry is one of the stronger and will appeal only to the urry-educated palate. It is made rom a small cocoanut, a small piece of . ,nion, a garlic clove, an inch piece of oot ginger, two tablespoonsful of cur- , v powder, a quart of milk, four table !, poonsful each of butter and flour, with i copper and salt to suiI. The onion,
 la1-- T.