The Montgomery advertiser. [volume] (Montgomery, Ala.) 1885-1982, 1904-07-10
Hot Weather Meats
and Meat Substitutes

As the sun climbs higher and the
season Of transferable" heat comes
on, light, delicate meats and poultry
should take the place OF the heavier
beef and mutton. Nature now Graves
fewer solids and more dainty dishes,
and the normal appetite Is q pretty
sure exponent of the needs Of the
body.
1t is great mistake. however, to
have everything chilled. especially the
meats Indeed, the physical forces
are often at such low ebb that they
need to be stimulated, not given extra
work to do. To provide nourishment
In its lightest, most digestibie and at
tractive form is what the housewife
should strive for.
II cold meats are eaten condiments
should go with them to assist diges-
tion. curry, for instance, on a hot
day is much more wholesome than q
plain slice of roast beef or mutton.
This is borne out by all who have liv-
ed in India and other hot climates. All
delicate meats and fish are suitable for
a curry, but curry of beef or NUT
ton would be an absurdity.
Nor is a curry difficult thing to
achieve. q, 1t is simply the addition Of
a tablespoon of the powder to a quart
of chicken or veal. stew, sweetbreads,
lamb, oysters. shrimp. lobster, ETC. As
bottle of the best imported curry
costs not more than twenty-five cents
and will last for months 1t is not an
extravaganza, but one of the stock
supplies that every housewives store
room should contain.
AS the ingredients of curry powder
are all to be found at any first class
| drug store it can be made at home II
preferred, then kept in a tightly cork
| ed bottle.
Curry Powder.
Sift together one-half ounce of pow
dered tumeric, two drachms of ground
corlander seed, one drachm ground
| cardamon seed, three drachms Of
ground cinnamon. three drachms
cloves, salt and white pepper to suit
! the taste. If still more fiery curry
| is preferred. a dash or two of cayenne
with nutmeg, garlic and Worcester
shire sauce may be added All curries
are served with their traditional bor-
ders of rice, the rice being cooked soft,
yet with the grains separate and
haky.
Chicken or Veal Curry, East India
style.
| Cut up two pounds of clear lean
veal or a tender chicken, as for q
fricasse, and put in a stewpan, cover
ing with boiling water: add two small
| onions, sliced, a stalk of white celery
minced, and a little bouquet of savory
herbs; cover closely ard simmer gent
ly for an hour or until tender; take
| up on a hot platter, and with two
tablespoonfuls of -four, which has been
| mixed in a heated saucepan, with two
| tablespoonfuls of butter; mix a full
| teaspoonful of curry powder with a
| little of the broth, and add the juice
| of a half lemon and the yolks of two
| eggs well beaten: as soon as the thick
| ened gravy is smooth draw the pan to
| one side, add the curry and egg yolk
paste, stir we'll but do not let II boil,
/ then pour at once over the pieces of
veal or cricken on the platter and
its border of rice. Often a small green
pepper. cut in bits. is added to the
curry to give a distinctive flavor, or
| two or three peeled and sliced toma-
toes. The East Indians themselves fire.
auently add cocoanut to their curries
of veal or chicken, but the combination
| is not agreeable to most American pal
ates.
| Lamb Curry.
| This is made in the same way with
two cups of asparagus heads or green
/
| is served.
| Lobster Curry.
This is delightful dish just now
with Holsters at their best Melt a
rounded tablespoonful of butter in a
saucepan and cook In it a teaspoonful
of minced onion, taking care to keep
| it from getting beyond the yellow
stage. Mix q tablespoonful of -four
with a teaspoonful of curry and stir
into the hot butter. Add one cup OF
milk. thin cream or white broth, and
stir until it thickens and becomes
smooth and creamy Add the meat OF
two Holsters Just boiled and cut in inch
square pieces and simmer three or four
minutes. Two egg yolks and the Juice
of half lemon may be added at the
last. or not, as preferred, but the eggs
must not he allowed to cook. Serve In
a rice border.
CrOquettes in General.
Croquettes of cooked meats, chopped
fine and freed from all fat and gristle
soned. tender and delicate, yet firm
enough to hold in shape, daintily
Drowned and attractively garnish &c
with parsley. are always acceptable
summer dishes. The secret of having
them firm lies in their being mixed and
allowed to stand for a long time be.
fore cooking. For all croquettes the
lpreliminaries are the same. stiff
white sauce is made, allowing for each
pint of meat or fish one tablespoonful
of butter, two tablespoonfuls of foul
and one-half pint of hot milk. The diff