Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-08-12
INDIAN CURRY
By ALEXANDER r1Lrpp1S1

THERE Is no oriental dish which is so
famous as the Indian curry. though
Americans know less about II than
do their English cousins. who at this time
OF year revel in its spicy, biting flavor
When nothing else appeals to the appetite
this hot weather, curried dish will meet
with hearty approval. and the following
recipes Of favorite Indian curries are both
delicious and very timely. The sharper
curry powders on the market are not par
ticularly favored by the American palote
and to be a success the bottled powder must
be carefully selected, having a sweet rather
than a bitter taste.
Egg Curry.-Boil twelve fresh eggs for
eight minutes. Lift up and allow to
slightly cool or. Loosen shells by gently
and carefully rolling on table with the hand
without detaching shells. Place on a deep
dish, cover with salt, let stand for ten
hours shell. cut into quarters iengthwise
and keep on plate until required Melt
tablespoonful OF butter in a saucepan. add
one and a half tablespoonfuls of -four ana
stir a little. Add small sliced onion. a
small finely chopped apple, half a small
SEEDED green pepper. a tablespoonful each OF
or1ed pay leaf and thyme. Gently brown
Tor ten minutes. frequently stirring mean
WHILE Mofsten with pint of hot water
season with a teaspoonful Of salt, two salt
spoonfuls of cayenne. q saltspoonful OF
grated nutmeg and a teaspOonful of curry
po~oeI Add a piece of lemon rind and
Eether. let cook for thirty minutes, remove
lemon rind and heat eggs at oven door
Tor two minutes Serve with rice
Mce and Curry:-CarefulIy wash half
Drain well on sieve Have plenty or
boiling water in pan with q teaspoonfuI
or salt Plunge the rice into 1t. gently mix
with wooden spoon and cook about three
quarters done. or twelve minutes. Drain
well, place in a colander and lay in a
rather slow oven for ten minutes or until
1t Is nicely dry. leaving the door open
meanWhile and taking care to mix 1t fire.
auentIy with fork to prevent the rice
from sticking together. In other words. the
grains should be separated.
~
Vendall Curry.-Cut into half-ineh square
pieces an onion. seedless green pepper, a
seeded tomato cored apple and. If posi-
BILE. small piece of garlic. Melt a large
tablespoonful OF butter in a saucepan, add
above ingredients, sprinkle over two table
spoonfuls of -four. Lightly stir and add a
pound each of raw lean veal and pork cut
into one-inch squares. and half a pound
SEEDED eggplant cut into three-quarter-inch
pieces. Season with a teaspoonfui of curry
powder, saltspoonfuf of salt, a half-tea-
spoonful OF pepper and cook for ten min
utes Moisten with pint of water. Tie
IN BUNCH sprig of parsley. sprig of
thyme. bay leaf and place in pan. Cover
pan. boil for five minutes and set I'm oven
tor an hour. being careful to mix once in
while. Remove. take out bouquet, ar
range with boiled rice and serve.
Chicken Curry. Madras.-Singe and cut
head and feet off a tender two-and-a-half
pound chicken. Draw, neatly wipe cut into
twelve equal pieces and lay on plate
Mince large onion. a medium-size green
dAd
apple. Melt small tablespoonful of butter
IN an iron saucepan, add the chicken and
brown on a brisk fire for eight minutes
Sur once in while and add the minced
articles with tablespoonful of flour and a
heaping teaspoonful of curry powder Stir
well and cook for four minutes longer.
moisten with a pint of hot water, season
with one and half teaspoonfuls Of salt
half teaspoonful of pepper, a tablespoonful
each of grated nutmeg. thyme in powder
bay leaf and one tablespoonful of Worces-
tershire sauce. Thoroughly mix and let
slowly cook for thirty minutes. mixing once
in a while.
Vermicelli Indian styIe.-Place in a sauce
pan one sliced carrot one sliced onion one
sprig >of thyme, two bay leaves. one Glove
one nutmeg leaf, four crushed tomatoes
nve pints OF water and two pounds of white
fish. Slowly boil for one hour. Strain the
broth through a double cheese cloth into
another saucepan and let again come to a
Doll. Add three ounces of crushed vermi-
OF curry powder and three saltspoonfuls OF
pepper. Lightly mix and boil for twenty
minutes.
Il
Omelette with Curry.-Break eight fresh
eggs into bowl, add two tablespoonfuls of
milk half a teaspoonful OF salt. half a tea
OF curry powder and two salt
Of pepper. Sharply beat up with
fork two minutes. Heat a tablespoonful OF
butter in a saucepan. drop in eggs, briskly
stir with fork two minutes, let rest half a
minute. fold up two opposite sides and
serve hot.
Mutton CroQuettes with Rice-Place I'm a
one small chopped onion with
half a sound seeded green pepper and a ia
biespoonful OF melted butter Fry five min
utes. Add two ounces of rice with one peel
ed crushed red tomato. half a pint of hot
water, teaspoonful of salt and two salt
of pepper. Lightly mix, cover
pan and set in oven thirty-fve minutes. Re
move, finely chop one and a half pounds of
Raw. lean mutton, place in a large bowl.
adding half teaspoonful of salt, salt
spoonful OF cayenne, a tablespoonful of
stir with spatula until well thickened,
then add the rice with two eggs. Sharply
stir with wood spoon for four minutes and
let stand five minutes in a cool place. Roll
preparation on lightly Toured board and
divide into twelve even pieces. Plunge into
boiling water and simmer ten minutes.
Lift up with a skinner, dip in beaten egg
and breadcrumbs and plunge in hot fat for
ten minutes.
Cucumbers, Bombay.-Peel four fresh,
ipe medium-sized cucumbers, cut in four
engthwise strips, remove all spongy parts
and wipe them dry. Heat one and a half
of melted butter in an iron
saucepan, add finely sliced onion and
seeded green pepper, fry for ten minutes.
stirring, and lay the cucum-
oers over. Season with a light teaspoon
Jul of salt and half teaspoonful of curry
powder. Pour in half cup of cider or
cider yineger very. much diluted, and boil
Tor five minutes Then set in oven for
hirty-fve minutes, being careful to haste
he cucumbers once in while. Remove.
place on a hot dish. pour entire contents
If pan over 1t and serve.
The Ingenious Girl.
From Harper's Bazaar.