The Savannah morning news., 1903-11-01
RKMTET HOGAN Corner Broughton and
OFAlYkAL RAOOFAAY Barnard Streets

waters and dry in a soft towel. Place
a large pot over the fire and pour in
water to three-fourths of it's capacity.
Salt and allow it to reach the boiling
point. When the water bubbles fierce
ly, scatter in the rice, stirring for a
moment with a long skewer. Keep
the water boiling sufficiently hard to
cause the rice to dance about therein
and watch carefully that it is not
overlooked. AS soon as the grains
can be broken between the fingers
they have boiled long enough and
must be drained through a coIander,
well shaken and placed in an open
oven until all moisture is evaporated.
Egg Curry-Allow one egg for each
person, cover with boiling water,
cover the pan tightly and let stand
on the side of the range for one-half
hour. Throw into cold water for a
moment, remove the shells and stand
aside until needed. Put tablespoon
full of butter in a frying pan and when
it begins to color add one onion cut
in very thin slices and one tablespoon
full of Chutney sauce. Stir all together
until cooked to a delicate brown, then
add one cupful of good stock mixed
with one tablespoonful of curry pow
der, and let simmer for ten minutes.
Cub tAC C6So Ill utiIi lcIlS lIlWlSe, place
them in the curry mixture, cover tight
ly and let stand until thoroughly hot.
Serve with rice, cooked as directed,
in separate dish and let Chutney
sauce be passed.
Fish Kedgeree.-For this exceedingly
appetizing dish any cold FISH may be
used. Remove all the skin and bones
and pick the fish lightly apart. Meas
ure, and for each cupful allow an
equal quantity of rice which has been
cooked by the foregoing receipt. Place
tablespoonful of butter in a frying
pan and when it is melted stir in the
rice and fish Cook until we'll blended,
then season to taste with salt and
black and Cayenne peppers. Break two
eggs in bowl beat until light and
pour over the rice and fish. Stir and
cook over a hot fire for two or three
minutes. Serve very hot.
An East Indian Breakfast Dish. -
For each person allow three smelts
two eggs, and rice as required. Boil
the rice as already directed and keep
very hot in the oven. Skin the smelts,
dip them in egg and rolled bread
crumbs and fry them a delicate brown.
Place on a platter and keep very hot
minutes and no longer. Heap the rice
in border around the fish and serve
the eggs separately in their shells
After serving, the fish should be broken
into bits by each individual for him
self, then blended with the rice. and
the soft boiled eggs broken over both.
Season with salt and Cayenne pepper
and eat with a spoon and fork after
the true Eastern method.
Chicken Curry Select a plump
young broiler. joint and remove the
skin. Fry slowly to a delicate brown
in clarified butter or sweet oil. Re
move from the frying pan and stand In
a warm oven until needed. Have
ready a generous cupful of good stock
and mix with it a large tablespoonful
of curry powder and a rounded table
spoonful of -four. Put a tablespoonful
of butter in a frying pan and add to
it two onions cut in delicate slices. Fry
to light brown. then add the prepared
stock and let simmer gently for about
five minutes. Put the chicken in the
fn'ri1A@ nan CAVIAR tightly and let all