The Washington bee., 1908-05-02
SOME GOOD CURRIES
DISH THAT IS BEGINNING TO BE
APPRECIATED.
East Indian CeIicaoy Has Many Vir-
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 its excellence is now
so generally acEnowl dyed that it has
become q fa-o-ite in every household.
When first used curry was prepared
from recipes brought from India, but
now it is TO De- had for a small price
put up IN bottles and sold at all gro
ceTy stores. II is thought by many
to stimulate faded appetite and is
especially liked by bilious tempera-
ments.
Rice always accompanies curries. In
boiling il every grain must be separat-
ed; the pot should therefore be kept
on a strong fire so as TO keep the
water constantly boiling; this motion
will prevent the grains from adheTing
Do not cover the stewpot; watch
closely so as to take it off the fire
when done, strain and dry it immedi-
Rtely.
CurTied Chicken, East Indian Recipe.
Cut up two chickens as for fTicas-
see; put them into a stew pan with
sufficient water to cover them, add
seasoning OF salt. Boil until tender;
cover closely and skim well. AS soon
as the chickens are boiled take them
on 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 tillet end of a leg of mutton,
cut it into small square pieces, lay
them in an eaTthen pan; season with
salt a tiny piece of garlic (if liked),
a spoonful of curry powder. Squeeze
a little lemon juice over. Let stand
over night Put fat and lean pieces,
when ready 10 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, a bunch of herbs,
q slice of lean ham or bacon. Simmer
four hours, after which take out the
tail and strain the gravy into a bowl
Gut 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 a 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
small lemon. Serve with rice. An
apple is frequently added to the above
IT should be cut into small pieces and
cooked with the butter and onion.
Curry of LObster.-Pick the meat
from a lobster cut 1t into pieces, put
them into a 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 half pounds of cold
calfs head, cut it into thin slices.
Brown a large onion with a piece of
butter the size of a walnut, add two
sCant dessertspOOnfuls of curry pow
der, pour in one pint of broth; thicken
with little -four (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 calf's head and
when thoroughly heated serve on a
hot platter with rice