Omaha daily bee., 1916-09-16

Several correspondents lately have
asked questions about the making Of
4 curries, and so it might be well to
a give few recipes and general direc-
n tons. That curry must be made with
4 rice and that the meat must of ne
cessity be mutton or lamb, seems to
be common misrepresentation.
Now a curry, strictly so called, is a
stew OF fish, meat, fowl, eggs or vege-
tables to which curry powder has
been added for favoring. This curry
rowder Is made of turmeric, corian-
der seeds, ginger. cayenne pepper.
and when the dish is prepared by the
.Singhalese they add salt, cloves. car
hamoms, cinnamon, onions, garlic and
Nhe flesh and milk of cocoanuts.
In India the dish is prepared with
fearful and wonderful combination
OF ingredients. Anise, coriander, Gu
min, mustard, poppy seeds, allspice,
almonds, assafetida, butter, carda-
MONS, chilies, cinnamon, cloves,
meat and milk of cocoanuts, oil, gar
lie, onions, ginger, vinegar, limejuice,
mace, mangoes, nutmeg, pepper, saff-
ron, salt, tamarinds and turmeric are
/ only few of the long list. How
~er, the usual acceptation of the
name is stew favored with curry
powder, which is composed of few
of the above ingredients and can be
bought ready-mixed at any grocer's.
This stew is generally served in
border of cooked rice; so before CIV
ing any recipes it may be we'll to
give, the directions for the proper
method of cooking the rice.
Rice for Curry.
Put three-quarters of pound of
rice in saucepan with pinch of
salt and enough cold water to cover
it; bring to boil and strain off; then
wash the rice in cold running water.
Put. back in the saucepan together
with pint and half Of water and
took for about. twelve minutes; strain
off into colander, pour little boil
ing water over it, cover the colander
with cloth and put the rice to dry
in very cool oven. If properly pre-
pared every grain should be separate.
Now for the actual curry that is to
be contained by the rice. | have al
ready given. several reaipts Of this
kind, but the following are new, and
so will be of interest even to the fore
keeing people who clipped the others.
Vegetable Curry.
Peel four onions and cut them into
dice or thin slices; add to them two
OUNCES of butter or fat, put in stew
.Ssf and fry until nice golden brown. |
Ffhen add dessertspoonfll of curry |
powder, a saltspoonful of ground
ginger, saltspoonful of salt, three
dry red chilies pounded, four cloves,
a pinch of ground cinnamon, tea
spoonful of finely chopped lemon and
fne-half pint of water or stock. Cook
MI together until the mixture is quite
dry, but take great care that it does
not burn. Then mix into it one and
one-half pnts of any cooked vege-
tables, such as carrots, cauliflowers,
turnips, BEANS. etc. Mix all together
and serve in rice border. 49,.
Curried Chicken.
Clean and prepare the chicken as
usual and then chop up into neat
joints, as for frying, put into a stew
pan, together with two ounces Of but
ter or dripping, fou- onions cut small,
two very sour apples, two bayleaves
and sprig of thyme all cut small;
season with saltspoonful of ground
ginger. saltspoonful Of pepper and
saltspoonful OF salt, two crushed pep
percorns, dessertspoonful of tama-
rinds, a saltspoonful of coriander
powder, teaspoonful of turinerie, "a
teaspoonful of chutney, saltspoon-
tul OF cayenne pepper and fry all to-
gether for fifteen minutes. Then add
one ounce of rice flour, half grated
cocoanut and the milk of whole one,
the juice of one large lemon and one
quart OF stock or water. Boil very
fntly for half an hour. Mix one
e of rice flour with a quarter of
| pint of water and stir into the other
Ingredients; when the mixture boils
Ngain after the rice flour has been