The silver messenger. (Challis, Idaho) 1890-1912, 1908-06-23
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 its excellence is now
so generally acknowledged that it has
become favorite in every household
When first used curry was prepared
from recipes brought from India, but
now IL is to be had for a small price
put up in bottles and sold at all gro
Gerry stores. 1t is thought by many
to stimulate a 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 it 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 stew pan with
sufficient water to cover, them, add
seasoning of salt Boil until tender;
cover closely and skim we'll 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 leg of mutton,
cut it into small square pieces, lay
them in an earthen pan; season with
ealt, 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 to cook, in 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 bowl.
Cut one onion into small pieces and
stir over the fire, with piece of but
ter the size of walnut Fry until
brown, then mix in one tablespoonful
of curry powder, one teaspoonful of
flour, 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 |
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 it 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 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 1t 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 1t constantly stirred
Add the juice of half a small lemon;
put in the slices of calfs head and
when thoroughly heated serve on a
hot platter with rice.
A~.a.