Ladies' Column. Home Cookery.

Waikato Times, Volume XXV, Issue 2087, 21 November 1885, Page 2 (Supplement)

Ladies' Column. Home Cookery.

By Mi«s A. Onions',

Teacher at tho Edinburgh Sokool of Domestic Economy.

CUIIRII H. Tin-, most approved dmh 13 to often rondorcd uo palatable by the thoughtlessness of the co"lv in not paying suttijient, attention to the sefiKeriinprf proper to the diiferont kinda o! meat, whereby the curry i 3 spoiled. Almost all viands, whether cooked or uncooked, may bo convened into a (hah of curry. But of course) it must be remembered that uncooked meat will take longer «tewin» than when cold rue*t is re-dixssL'd. Most people who havo visited fr.dia have thoir own ppeoial recipe for curry poM'(icr,the making of which i« aloug and tcdiou"! procesp. We advise all those who .are not particularly attached to one ppecialflavour to purohaia their cuuy powder and paste from a reliable chetuiddor Italian warehouseman. It i* not fair to compare a curry prepared in England with that eaten in hot climate, a1?a 1 ? we havo not the froph herbs which add sn muoh to tho delicious pungent flavour produced in an Indian curry. Whether vegetable, fowl, thh, or meat be used for n curry, cooked or uncooked, take eiro that there is neither bone nor ?kin k(t amongst it, and that it be cut into email cquarc pieces, so that it may be eaten with a spoon and fork, and not have the flavour spoiled by contact with a Bteel knife. When uncooked materials are need, they should be tossed in hot butter over the fireuntil they oasume a golden brown flavour previous to being cuiried. Boiled rioo should always form part of a onrry, and may be serve 1 separately upon a napkin in a hot dieh, or Hhaped into a substantial wall around the emry upon a hot dish. Every grain of rice should be distinct, unbroken, and perfectly tender ; to obtain this, firat wash tho rice in several waters, pick out all discoloured grains, and plunge the rice into plenty of boiling salt and water directly the cold water has passed over it, and let it boil fast jn an uncovered saucepan from fifteen to twenty-fiva minutes ; drain it on a sieve or colander and diy it before tho fire or in the oven. Do not let the rice be overcooked or its appearance will be spoiled. Carolina rice will rcquiro lonper boiling than P*tn».

An Ivdian Curry.— One ounce ol butter, one small onion, one apple, halt a, lemon, half a cocoanut, one dessert spoonful of curry powder, one teaspoonful of chutney, half a pint of good stock, one teaspoonful of rice flour, half a pound of cooked fowl, rabbit, or veal cut into small pieces. Molt pus butter in a saucepan, prepare and chop the onion finely, also tho apple, and fry them in (he butter for five minutes, stirring occasionally with a metal ppoon. Grate the cocoanut in the meantime, and mix the curry powder and the rice flour with the milk from the cocoanut and the lemon juico ; add to this the stock and eiir free from lumps. Pour into the saucepan and stir until boiling, then add the cocoinut and ohutney with the meat, and let all simmer for fifteen minutes. Just before serving add one tablcspoonful of cream and a little salt, and serve with boiled rice.

A Dby Curiiy. — Two ounces of butter, one tableapoonf ul of ourry powder, one email onion, one small apple, two cloves, a pinoh of cinnamon powder, a few cardomom seeds, two dried and powdered bay leaves, the juice of hall a lemon, Bait to taste, about one Kill of good stock, two dozen prawns. Malt the butter and fry tho onion, apple, andeurry powder for about five minutes ; add the Btnck and other seasonings and fltir until boiling. Shell the prawns, add them to the sauce, and let simmer for ten minutes. Bo very careful not to add too much stock, as there should be no gravy when the curry is eerved, but each pi awn should be coated with a thick curry mixture. Served with boiled rice quite hot. Cubii\ CnuvM.— One fowl, one Spanish onion, two apples, two ounce 3 of butter, one tableapoonful of curry powder, one dessertspoonful of rice flour, one tablespoonful of gratod coooanut, half a teaspoonful of salt six cardamom seeds, two oloves, a small piece of oinnamon sticky one gill of stock, one gill of oream, three egg*, and a little lemon juice. Skin the fowl, out the meat from off the bones and pass it through the mincing maohino. Chop the onion and apples finely ; melt the butter and fry the onion and mjneed fowl, add tha ourry powder and rioe flour with the epicefl and oocoanut and stir over the fire for a few minutes, pour on the stock, mix thoroughly, oover the saucepan and lot the contents simmer for about half an hour. Then pound all in a mortar and pass as much as possible through a hair sievo. Beat the eggs, yolks and whites together, until frothy. Whip the cream and stir these lightly into the chicken mixture with salt and lemon juice. Thoroughly butter a mould, pour in the mixtuie, cover tightly with a lid or piece of b*uttercd paper, and steam for half an hour. Turn on to a hot dish, pour a " curry sauce " avound it, and eerva with boiled rice on a separate dish.

A Cuiuu Saucu.— One ounce of butter, half a small onion, one apple, a dessert spoonful of ourrypowder.halfateaßpoonfulofchutney.one pill of good stock, two tablespoonf uls o£ oroam of cream, lemon juice and salt to taate. Fry tba onion in the batter until of a brown color, add the apple, curry powder and chutney, and stir over the fire for a few minutes ; pour on tbo stock and let simmer until soft enough to pass through a hair sievo ; add the cream, salt and lemon juice, and leturrt all to the saucepan ; stir over the fire until quite hot, but do not allow it to boil. In serving pour tho sauco round the cream or other diah for which it may be required.

A Vlleiaiilu Cukhy.— Three ounces of butter, tbrco potatoes, half a small vegetable marrow, one carrot, ono white turnip, two onions, half a pint of greon peas, a handful of French beans, one pint of stopk, two tableHpoonafuT of rico flour, ono ditto of vinegar, salt to ta3to. Prepare all tha vegetables and out uhem in small dice. Melt the butter and toss the vegetables in it over the fire, but do not allow them to become colored ; mix the curry powder and rice with the stock and add to tho vegetables with vinegar and salt. Let them einimer by tho side of the fire until qaite oookod, but not broken. Servo with a wall of boiled rice around the dish and the vegetables piled high in tho centre.