Belding banner. (Belding, Mich.) 1889-1918, 1908-07-09
SOME GOOD CURRIES
DISH THAT Is BEGINNING TO BE
APPRECIATED.
East indian DeIlcacy Has Many Vlr'
tues-A Few of the Best and
Most Easily Prepared
Boiling the Rice.


Curry was formerly only to be
found on the tables Of those who had
visited India, but it's excellence Is now
SO generally acknowledged that 1t has
become favorite in every household.
When first used curry was prepared
from recipes brought from India, but
now 1t is to be had for a small price
put up in bottles and sold at all gro.
Gerry stores. IL is thought by many
to stimulate jaded appetite and Is
especially liked by bilious tempera'
ments.
Rice always accompanies curries. In
boiling 1t every grain must be separat-
ed; the pot should therefore be kept
on strong fire so as to keep the
water constantly boiling; this motion
will prevent the grains from adhering.
Do not cover the stewpot; watch
closely so as to take ii off the fire
when done, strain and dry it immedi'
ately.
Curried Chicken, East Indian Recipe.
Cut up two chickens as for fricas-
see; put them into a stew pan with
sufficient water to cover them, add a
seasoning of salt. Boil until tender;
cover closely and skim well. AS soon
as the chickens are boiled take them
off the fire. Fry until brown, put in
the chickens and sprinkle over them
two or three spoonfuls of curry pow
der. Cover closely and let the chick
ems cook until brown. After boiling
shake the pan, then put in the liquor
in which the fowls were boiled; let all
stew until tender Serve with boiled
rice.
Sausartees, Cape of Good Hope
Take the fillet end of a leg of mutton,
cut 1t into small square pieces. lay
them In an earthen pan; season with
salt. a tiny piece of garlic Cf liked,
a spoonful of curry powder. Squeeze
a little lemon juice over. Let stand
over night. Put fat and lean pieces,
when ready to cook, In a skewer
then boil them and serve on rice boiled
as for curry.
Oxtail Curry.--Divide an OK tail at
the joints, put into a stew pan with
three pints of water, bunch Of herbs,
a slice of lean ham or bacon. Simmer
four hours, after which take out the
tail and strain the gravy into a bowl
Cut one onion into small pieces and
stir over the fire, with piece of but
ter the size of a walnut. Fry until
brown, then mix in one tablespoonful
Of curry powder, one teaspoonful of
-four, pepper and salt and pint of
the liquor in which the tail was boiled
Cook for 20 minutes, stirring frequent
ly then put in the pieces of tail, When
hot, squeeze in the juice of half a
small lemon. Serve with rice. An
apple is frequently added to the above
1t should be cut into small pieces and
cooked with the butter and onion.
Curry of Lobster.-Pick the meat
from lobster, cut 1t into pieces, put
them into stewpan with half a
blade of mace and half pint Of cream.
Rub two tablespoonfuls of curry pow
der and the flour until smooth in a
little cream; stir in a piece of butter
the size OF a walnut; rub all smoothly
together Put this over a slow fire and
simmer for an hour. Season with salt
and lemon. Serve rice on a separate
dish.
Curry of Cold Calls Head.-Take
about two and a half pounds of cold
Calls head, cut it into thin slices
Brown large onion with a piece of
butter the size of walnut, add two
scant dessertspoonfuls Of curry pow
der, pour in one pint of broth; thicken
with a little flour (about one teaspoon
fulfuD; boil over a clear fire for half
hour, keeping it constantly stirred.
Add the juice of half a small lemon;
put In the slices of Calls head and
when thoroughly heated serve on a
hot platter with rice.