Every evening, Wilmington daily commercial., 1922-08-14
Efficient HOUSEKEEPING.
by Laura A. Kirkman.
DO You LIKE THE FLAVOR
OF CURRY POWDER?

l nm publishing the following recipes
containing curry powder, Mt the request
of several column readers. II any
housekeepcr wishes to buy this season.
ing but cannot secure it at her local
store, shall be glad to send her the
address of firm which will cell curry
powder by mail. il she will send me
stamped and self-addrcssed envelope
Curry Sauce for Cold Meats: Melt
two tablespoons of butter in saucepan
and drop into it one small pared and
sliced onion; let fry till light brown,
then stir in one desscrtspoon of -four
and one tablespoon of curry powder
Mix well and let cook till smooth, and
add thrce-fourths of pint of any clear
canned soup (coDsomme or boulllon).
Bring to boil, put in one mcdium-sizc
tomato sliced small, and season with
salt to suit individual taste. Let sim
mer gently for 20 minutes, then strain
and serve hot.
Curried Chicken: About three pounds
of chicken are needed for this recipe.
Clean and cup up chicken in pieces
small enough TO serve when cooked.
Put these uncooked chicken pieces in a
hot frying pan with onc-half cup OF
butter. Let fry ten or II minutes, then
radd the chicken liver and gizard and
cook ten minutes more. Now add two
onions pared and finely sliced, one
generous tablespoon of curry powder,
one tablespoon OF salt and enough boil
ing water to cover. Let simmer till
the chicken pieces are very tender.
Then remove the chicken, strain the
liquor from the frying pan and return
it to the frying pan to be thickened
with two tablespoons of -four mixed to
paste with little cold water. Pour
the curry gravy over the hot, cooked
chicken-pieces on a platter, and serve
with border Of cooked rice.
Curried Leftover Chicken: This is
an excellent way of serving cold cooked
scraps of chicken. Melt two generou:
tablespoons of butter in a saucepan ano
add one tablespoon of finely-choppeo
raw onion. Let simmer till the onion j:
, light brown, then stir in one Tablespoon
Of -four which has been mized with on,
teaspoon OF curry powder and beer
mixed with one cup of sweet cold milk
Cook till thickened, stirring constantly
then add one cup of diced cooked CHECKER
and one teaspoon of chopped red pep
: pers. Place the saucepan over no
i water and cook till thick. Season will
one-half teaspoon of salt and one tea
, spoon Of lemon juice. Serve hot Oh
> squares Of toast.
Il Curried Beef en- Casserole: Cut tire
. pounds OF beef into two-inch size cube
and roll these cubes in mixture of
tablespoons of -four and one,,tablespoo
) of curry powder till well covered l
a frying pan put six tablespoons of bee
: drippings and when melted add one
fourth cup OF minced onion. When tn
onion has cooked till yellow, add tn
. meat-cubes and toss them about in tn
! pan till Drowned on all sides. Now adj
! any -four that was left after you role
the beef cubes in it, and also add thre
cups Of canned bouilion or beef stool
Let boil up once, then turn the entir
mixture into buttered casserole, cover
I and place in slow oven for almo.
c three hours. Just before serving, SET
t son with one Tablespoon of salt and nd
! one tablespoon OF vinegar and on,
r fourth cup of grape juice. Serve hot.
Tomorrow Letters.