The Alaska citizen., 1910-10-24
Timely Hints for the Housewife

or the Housewife some seems to be without foun1a. tion.
 Pickles.
 Chopped pickles are sometimes added to the gravy served with boil ed mutton. They are cheaper than capers and serve somewhat the same purpose Chopped pickles are also very commonly used in sauces for fish and in many others to give distinctive flavor.
 Olives.
 Chopped olives also make wei come variety in meat sauce, and are not expensive if they are bought in bulk They will not spoil if little olive oil is poured on the top of the liquor in which they are kept. This liquor should always completely GOV CT them
 Chilli Sauce, Commercial Meat
 Sauces. Etc.
 Recipes often may be varied by the addition of little Chil Sauce. tomato catsup. or q commercial meat sauce. These may be called emerg. ency favors and used when it is not convenient to prepare other kinds of gravies.
 Sausage.
 A little sausage or chopped ham may be used in choped beef
 Curry Powder.
 This mixture of spices which ap- parently originated in India, but which is now a common commercial product everywhere, is favorite havoring for veal, lamb or poultry. The precaution mentioned in con nection with Lay leaves. however. should be observed A small amount gives good flavor It is usually used 10 season the thick sauces with which meats are served or in which they are allowed to simmer While the term curry" IS usually employed to describe a particular mixture of spices made up for the trade, it has another meaning. The words eur. ry' or .eurried" are sometimes used to describe highly seasoned dishes of neat, eggs, or vegetables prepared by methods that have come from In dia or other parts of the East
 India Curry.
 One and one-half pounds of veal; one-half cup of butter or drippings. two onions or less; one-half tea spoonful curry or less.
 Brown meat either without fat or with very little and cut into small pieces
 Fry the onions in the butter. re- move them, add the meat and curry powder Cover the meat with boil ing water and cook until tender. Serve with a border of rice. This dish is so savory that it can be made to go a long way by serving with a large amount of rice. The two onions and one-half tablespoon of curry powder are the largest amount to be used Many persons prefer less of each.
 In preparing the rice for this dish no better method can be given than that in an earlier bulletin of this series.
 Wash one cupful of rice in sey- eral waters, rubbing the grains be- tween the hands to remove all the dirt. Put the washed rice in a stew pan with two and one-half cnpfuls of water and one teaspOonful of salt. Cover and place where the water will boil Cook for twenty minutes, being careful not to let it burn. At the end of this time put the stewpan on a tripod or ring and cover the rice with a fold of cheese cloth Let it continue to cook in this manner an hour. then turn into hot vegetable dish The rice will be tender, dry and sweet, and each grain will be separate Dur ing the whole process of cooking the rice must be stirred. If table spoonful of butter is cut up and scattered over the rice when it has cooked twenty minutes the dish will be very much improved" The butter is not necessary when the rice is served with India curry but may be included in dishes where less fat is used.
 Curry of Veal. Two tablespoonfuls of butter or drippings; one and one-half pounds of veal; one-half onion, chopped; one pint of milk; one tablespoonful of flour: one teaspoonful of curry powder; salt and pepper, Fry the onions in the butter or drippings, remove and fry the veal until it is brown. Transfer the meat to the double boiler cover with milk and cook until the meat is tender. Add the curry powder a short