The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1924-11-17
CURRY IS.
GREAT WITH
MEAT
Stella DeIand Gives Housewife
Tip on Preparation BY
Electricity y
BY STELLA ELIZABETH
DELAND. II

If you order by telephone ysu
! will probably agree that butchers
90 make mistake at times, To be
sure often 1t is less meat than you
needed or ordered, which is annoy.
ing; but unless it ID almost time for
dinner this can easily be rectified.
The real rub comes, however, when
2 butcher sends you double the
amount ordered and rather than
send it back you resolve to make
| It do for the next day hoping to
DISGUISE it sufficiently so that your
family cannot recognize it. That
Is what happened to me, ordered
q veal outlet cut half an inch thick
and found when opened the bag
that the butcher had generously
sent me two such outlets. The first
day ! served the outlet cooked in
the usual way, that Is; ! first
dipped 1t in flour, then in beaten
egg and then In fine cracker crumb
and fried 1t over medium" heat
cook veal outlet from twenty-five
to forty minutes depending on the
thickness. First ] use medium
heat until 1t is nice and brown and
then switch to low and finish
cooking it slowly in that way. In
doing this the veal remains tender.
But the next day was quite diff
ferent. could not very well give
my family veal, again, at least not
Il they knewait was veal, and / did
not wish to keep 1t in the refrig
orator for two days. So / informed
them at breakfast that we would
have India curry that evening.
Curry is a favorite dish in our
house so when ] run out of ideas
can always. resort to 1t. I But,
heretofore I had used lamb or
chicken for curry and so on this
occasion they naturally assumed
the veal was lamb
India Curry.
took the veal. outlet and first
scared it on both sides In the fry
ing pan without any grease. Then
removed 1t and cut it up Into
inch squares / melted two table
spoonfuls OF butter in a saucepan
on a heater unit over medium
heat and in this Drowned three
small sliced onions. Then. I re-
moved the onions and put lin the
meat, sprinkling two teaspoonfuls
of curry powder over it, covered
the meat with boiling water and
let it simmer over "Iow" heat for
three-Quarters Of an hour. After
| this added q, teaspoonful of flour
mixed in a cup Of cold water n
one likes hotter curry this can
be made so by adding teaspoon.
full Of Worcestershire sauce or an.
other teaspoonful OF curry.
Boiled Rice Goes Well.
Boiled rice always goes well with
curry and boil mine directly over
a heater unit Of my electric range.
I use two cupfuls of rice to which
add five cups of boiling salted
water slowly so as not to change
/ the temperature OF the water, and
let it boil, uncovered, for about
! twenty minutes over medium
! heat, or until the water has entirely
boiled away and the grains OF rice
lare fairly dry. always switch
to low" heat when the water is low
| for this insures the rice not adher.
i ing to the pot. The rice should
not be stirred. n it needs stirring
during the first twenty minutes It
simply means the heat is too high,
/ and reduce it.
| A crisp salad with mild
French dressing or mayonnaise is
very good to follow a curry and
for that reason always try to
have a plain J, lettuce or ROMAN
! salad. ~
| Further a curry dinner is not
complete I without e. very sweet,
but digestible dessert. We are not
fond OF rich desserts and so make
small honey cakes for this purpose.
J They are sweet but not rich. &
Cream one-third Of a cup Of
shortening and add to it slowly a
quarter cup Of sugar, half a cup
OF honey, a beaten egg yolk and a
teaspoonful OF lemon juice. When
| this is well mixed add a cup Of
/ flour sifted with a teaspoon and a
half OF baking powder and last
fold in. the stiffly beaten white Of
one egg. Then drop the batter into
creased gem pans or drop far apart
on a creased baking sheet and bake
| In the electric range oven for
fifteen minutes at a. temperature
Of 400 degrees, which, after the
first seven minutes, should, be re.
duced.