The Indianapolis journal., 1903-11-15

New York Evening Sun.
The following receipts are taken from
the notebook of an English officers wife.
who regards them as veritable treasures.
In preparing them il should be borne in
mind that the East Indian cook is q per-
son of infinite patience, and only slow
cooking will bring about perfect results.
Rice accompanies almost all curries. To
render them toothsome the rice must be
properly cooked. The only method by which
this can be accomplished is the following:
Wash the grains carefully and gently in
two 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 II to reach the boiling point. When
the water bubbles hercely 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 colander, well shaken and placed
in an open oven until all moisture is evapor-
ated.
For egg curry allow one egg for each
person, cover with boiling water, cover the
pan tightly and let ii stand on the side of
the range for half an hour. Throw into
cold water for moment, remove the shell
and stand aside until needed. Put table,
spoonful OF butter in a frying pan. and
when it begins to color add one onion cut
in very thin slices and one tablespoonful of
chutney sauce. Stir all together until
cooked to delicate brown, then add one
cupful of good stock. mixed with one table
for ten minutes. Cut the eggs in half
lengthwise, place them in the curry mix
ture, cover tightly and let stand until
thoroughly hot. Serve with rice, cooked as
In diSh T.
ney sauce be passed.
An East Indian breakfast dish calls for
three smelts, two eggs and rice as required
for each person. Boil the rice as already
directed and keep very hot in the oven;
Skin the smelts, dip them in the egg and
rolled breadcrumbs and fry them deli
very hot until needed. Boil the eggs for
three minutes and no longer. Heap the rice
in a 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 himself, then
blended with the rice, and the soft-boiled
eggs broken over both. Season with salt
and Cayenne pepper and eat with spoon
and fork after the true Eastern method.
To prepare chicken curry, select a plump
young broiler, joint and remove the skin.
Fry slowly to delicate brown In clarified
butter or sweet oil. Remove from the fry
ing pan and stand in warm oven until
needed. Have ready generous cupful
Of good stock and mix with it large table,
tablespoonful of flour. Put a tablespoon
full of butter in a frying pan and add to
1t 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 frying
pan, cover tightly and let all cook slowly
from five to ten minutes longer. Serve on
a platter surrounded by a border of boiled
rice Serve with chicken sauce. If, In cook
ing the sauce seems over thick add a little
more of the stock. The mixture should be
thick, but not solid.
For chicken la Bengal select a tender
young chicken and cut into small pieces,
but do not remove the meat from the
bones. Slice three onions very thin and
fry to a delicate brown In a generous table
spoonful of butter. Place them with the
chicken in a stewpan. Mix one and half
tablespoonfuls of curry powder and a ta-
blespoonful of flour to a thick paste with
warm stock. Pour into the stewpan and
add sufficient boiling water to cover the
chicken. Cover the pan tightly and simmer
gently for an hour, or until the meat can
be removed from the bones without the use
of a knife Serve very hot with boiled rice
in a separate dish and have Chutney
passed with the course.