Allied cookery

cook the butter till it bubbles, put in the onion and let it brown, add the curry powder, and let that cook a few minutes; if it becomes too dry and sticks to the pan add a little hot water. Then put in the meat (raw), cut in small pieces, fish, or vegetables, and fry them, add salt, and if dry, add a little more water, let all simmer till meat is thoroughly done; when about half done, add the cocoanut milk and the lemon juice. If not convenient to use the cocoanut milk, ordinary milk can be used, and the mixture thickened with a little flour. , Cocoanut milk thickens without flour. When the butter separates and shows itself in the gravy, the curry is ready for serving. Curry should be served with plain boiled rice. Pass rice first, then curry. If Indian chutney is served with curry it is a great addition. A banana may be cut up in pieces about half-inch thick, and added to the curry mixture while cooking, and is a pleasant addition to the flavour. ANOTHER CURRY SAUCE Chop I onion and i apple and cook them in i oz. of butter about lo minutes, but do not let them brown. Add i dessert-spoonful of mild curry powder, the grated rind and juice of ^ a lemon, yi -Allied CooKery 55 pint of water or stock, some salt, and i tablespoonful of seedless raisins, and simmer until the onion is quite tender. Unless added to rice or paste put in I dessert-spoonful of flour after the onion and apple have cooked about 10 minutes. Pastes, Cheese, Etc. MACARONI WITH CHEESE (Italian) Into 2yi quarts of boiling water, well salted, throw }4. lb. of macaroni broken up into pieces. Let it boil 25 minutes, then drain it upon a sieve; replace in a stewpan with 3 ozs. of fresh butter cut in small pieces, 2 ozs. of grated cheese, and a pinch of pepper; mix all with a fork. The macaroni must not be broken. Add yi cup of cream. Serve hot. Note: — Macaroni should be tender but not pasty; it should possess a certain crispness; obtain this by passing cold water over it when it is in the sieve and quickly returning it to the saucepan. MACARONI (Milanaise) Break up >^ lb. macaroni into pieces about y^ of an inch long. Boil in salted water 25 minutes. Drain on a sieve. Put it back in the stewpan with Allied CooKery 57 a cupful of tomato sauce and 2 oz. of ham cut into dice. Let it simmer a few minutes, then add 2^ oz. of butter and the same of grated cheese. POLENTA WITH CHEESE (Italian) Add to lyi pints of salted, boiling water, }4 lb. of Indian meal, sprinkling it in a little at a time. Let it cook until thick. With a tablespoon form it into small lumps; arrange them on a dish, sprinkle them with grated cheese, and pour over them some butter cooked brown, but not burnt. Put the dish in the oven a few minutes to melt the cheese before serving. LENTIL CROQUETTES put in cold water ^ a cup of dried beans or lentils and let soak overnight. Boil them lyi hours or until tender. Pass them through a sieve ; add >^ of a cup of fine bread-crumbs and 3 tablespoons of cream or butter, i egg, a grated onion, a pimento chopped, a little mace or nutmeg, i teaspoon of salt, and a pinch of cayenne. Make into croquettes and roll in bread-crumbs, then beaten egg and bread-crumbs, and fry in oil or butter. ^8 Allied CooKery If baked in the oven in a loaf, baste occasionally with oil or butter.