Tazewell Republican. [volume] (Tazewell, Va.) 1892-1919, 1908-07-09
SOME GOOD CURRIES
DISH THAT IS BEGINNING TO BE
APPRECIATED.
East Indian DeIIcaey Has Mary 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 acknowledged that 1t has
become a favor1te In every household.
When first used curry was prepared
from recipes brought from India. but
how IL is to be had for a small price
put up in bottles and sold at all gro
Gerry stores. It II thought by many
to stimulate a faded appetite and is
especially liked by bilious tempera-
ments
Rice always accompanies curries. In
boiling it 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 az to take 1t OF the fire
when done, strain and dry Il 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
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 DOW
der. Cover closely and let the chick
ems cook until brown. After boiling
snake 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
rake the hllet end Of leg of mutton,
cut 1t into small square pieces, lay
them In an earthen pan; season with
salt, tiny piece OF garlic OF Hked),
spoonful Of curry powder. Squeeze
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 OF tail at
the joints, put into a stew pan with
three pints of water, q bunch of herbs.
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 a piece of bat
ter the size Of a walnut. Fry untfi
brown, then mix in one tablespoonful
OF curry powder, one teaspoonfuI OF
Hour, pepper and salt and a pint of
the liquor In which the tail was boiled
Cook for - 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 a stewpan with half a
blade OF mace and half pint Of cream.
hub two tablespoonfuls of curry DOW
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 a half pounds of cold
cars head. cut It into thin slices.
Brown large onion with q 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
fuifuD; boil over a clear fire for a 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.