The Cairo bulletin. (Cairo, Ill.) 1???-1928, 1908-07-30
SOME GOOD CURRIES
DISH THAT is BEGINNING TO BE
APPRECIATED.
East indian DeIicacy Has Many vir.
tues-A-s Few Of the Best and
Most Easily Prepared
Boiling the Rice.

Curry was formerly only TO b.
found on the tables Of those who hat
visited India. but its excellence is nov
| 30 generally acknowledged that 1t ha'
| become favorite In every household
When first used curry was prepared
| from recipes brought from India, bu
| now it is to be had for small pric'
| put up in bottles and sold at all gro
| Gerry stores II is thought by man,
to stimulate a faded appetite and il
especially liked by bilious tempera
| ments
Rice always accompanies curries. II
boiling II every grain must be separat
ed; the pot should therefore be KEEP
on a strong Are so as 10 keep th'
water constantly boiling, this motion
will prevent the grains from adhering
Do not cover the stewpot, watcf
closely so as to take II of the fire
when done, strain and dry II 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 untfl brown After boiling
shake the pan, then put in the liquor
IN which Che fowls We're boiled; let all
stew until tender. Serve with boiled
rice.
Sausartees, Cape of Good Hope
Take the fillet end ofa leg OF mutton,
cut II into small square pieces, lay
them In an earthen pan; season with
salt, a tiny piece of garlic az hked1,
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 skeweri
then boil them and serve on rice boiled
as for curry.
OXtail Curry Divide an OK tail AT
the joints, put into stew pan With
three pints of water, a 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 but.
ter the size Of a walnut. Fry until
brown, then mix in one tablespoonful
OF curry powder one teaspoonful Of
flour. 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 freqiently added 10 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 II into pieces. put
them into stewpon with half
blade OF mace and half pint OF cream,
Rub two tablespOonfuls of curry pow.
der and The -four until smooth in q
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 separate
dish.
Curry of Cold Calfs Head.-Take
about two and half pounds of cold
,alfs head, cut It into thin slices
Brown large onion with a piece OF
butter tho size OF walnut, add two
scant spoonfuls of curry pow.
Ter, pour in one pint OF broth; thiVken
with little -four (about one teaspoon
'ulful); boil over a clear fire for half
hour, keeping II constantly stirred
Md the Juice Of half small lemon,
put I'm the slices OF calls head and
when thoroughly heated serve on a
hot platter with rice.