Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-01-27
s~sNow Is the Time to Shop If You Know What
Curry for Flavor
u 10 Beth Delicious and Easy "a
Prepare.

NuSEWlNES ana COOKS nave
been known to think al curry
A. something to fall back on
when some undesirable fiavor, scorch
or slight stalcncss would otherwise
make \ dish unpaiatahl~ II you
have been treated TO such cuisine.
then doubtless you have a dislike
for curry. But when added to food
otherwise fresh and toothsome cur
ricd dishes are delicious.
There Is something else some Of
us have thought OF curry. We have
thought OF II as purely exotic dish.
one that could be properly prepared
only by Oriental, preferably Hindu.
cooks. We have read old-fashioned
recipes calling for fresh cocoanut
milk. long cooking, intricate hours
OF preparation. expert tasting to
make sure II was quite right
And perhaps we have a memory
OF refreshments served at an inter-
esting house. refreshments consist
ING OF curried ducks from Bombay,
that had made the long trip just for
the entertainment In question.
Somehow we have thought that
curry, TO be right. must be an ex-
travagance.
Not so. Curry may be added to
quite simple recipes 10 give its own
delicious favor. Here are some
worthwhile ways OF using it:
Rice Curry-One can OF tomatoes,
six tablespoons OF rice. one onion,
salt. ono saltspoon OF curry powder,
white pepper and ono tablespoon of
butter. Put the butter in a sauce
pan. CRATE into u tho onion, add the
liquor OF the tomatoes. rice. and
seasoning (salt, pepper and curry
powder). simmer for about an hour
on the back OF the stove.
India Curry--wipe a slice OF veal
(cut one-half inch thick and weigh
Ing one and one-half pounds), and
cook IN a hot INCREASED frying pan
quickly soaring one side. then the
other. Place on board and cut in
one and one-half-inch pieces. Pee
two onions. cut In slices and fry ir
one-haf cup OF butter. stirring al.
most constantly until brown; re-
move onions and add TO the butter
meat. and one-half teaspoon O
curry powder. Cover with ooilins
water. and let simmer until meat f.
tender. Thicker with one and one
half tablespoons OF flour mixed witt
enough cold water 10 pour easily
then add one teaspoon OF vinegar.
Curried Chicken.
Some cooks make curried chicke,
BY adding little curry powder {
creaned chicken. However. tn
epicure prefers a more complicate
method OF procedure. This is til
way he goes about II: He puts
tablespoon Of good butter in a sma,
frying-ran and when melted add
one slice OF onion. with a quarter c
an apple sliced thin and table
spoon O, minced almonds, adding
little salt. peprika and a teaspoo
OF curry powder dissolved IN a littl
water. Then he proceeds TO max
"A sauce from one tablespoon OF but
a. t.A 90 a
n half cup OF chicken gravy {
chicken stock. half cup OF crea,
or top milk. and a cup OF dice
chicken. This is then mixed wi,
the curry mixture. II is good whe
served IN pastry shells or ramelSin
Oyster Curry-Drain fifty oyste
and put the juice in a saucepan {
the Are. Rub together two tabl
spoons OF -four with one of butte
Add a saltspoon OF curry powder,
pinch OF cornstarch. salt and a c,
, of milk. Stew slowly for fife
minutes. add the oysters heat IN
the edges curl and serve on toast.
Lobster Curry-One lobster, m
dunn size; one ounce of butter: tV
gills OF stock or water: salt a
cayenne: two onions, minced; o
tablespoon curry powder: juice
half a lemon; boiled rice. Cut t
boiled lobster into dice; fry I
onion in butter; stir in the cur
powder and stock or water. ST
all together until beginning
thicken, then put in the lobst
meat Stew for about twenty mi
utes. stirring occasionally. Just
fore serving. add the lemon Jul
salt and cayenne. Serve with
boiled rice around the edge and I
lobster in the middle.