Anglo-Indian cookery at home

&C.-The grindstone and roller ; a mincing and sausage machine ; a cocoanut scraper (any working ironmonger can make it under your directions) ; several wooden spoons of sizes ; an “ iyappah,” or basket work lid to your “ rice pot,” for drawing the “ cunjee ” water (to be made to order by a basket weaver) ; a kitchen clock ; a slate, suspended at a convenient height by the clock, with a slate pencil secured with twine, to chalk up the “ times ” necessary for the different processes ; a mill. Ingredients, &C. — Curry powder; curry paste; tamarind in any form but unsweetened ; cocoanuts ; dry chillies ; green chillies or capsicums ; “ ghee,” butter, lard, or dripping ; limes or lemons ; rice of sorts ; green ginger ; dry ginger ; a well-filled spice box ; “ dhall” or split lentils ; saffron ; mustard, coriander, and cummin seeds ; onions ; garlic. Attributes. — Patience and a sunny temper, both on the part of yourself and cook. How to Make Madras Curry Paste. — Take one pound coriander seed, quarter pound saffron, quarter pound dry chillies, half a pound black pepper, quarter pound mustard seed, two ounces dry ginger, two ounces “ vendium,” two ounces garlic, half pound salt, half pound sugar, two ounces cummin seed, half a pound dried pea flour, half a j>ound cardamon and cinnamon mixed. Clean, dry, pound, and sift the whole ; place in a large pan, and while over a slow fire mix in as much salad oil and vinegar by alternate wineglassesful as will convert the mixture to a stiffish paste, when bottle and cork well. This paste is used chiefly for mulligatawny soup, but it makes delicious curries as well. How to Make Madras Curry Powder.— Take three pounds coriander seed, three-quarter pound saffron, threequarter pound dry chillies, three-quarter pound pepper, three-quarter pound mustard seed, six ounces dry ginger, four ounces “ vendium,” three-quarter pound salt, threequarter pound sugar, six ounces cummin seed, quarter T ound poppy seed, quarter pound mixed spices, one pound dried pea flour. Clean, dry, pound, and sift the whole, and keep in well-corked bottles. How to Make Bombay Curry Powder. — Take three pounds coriander seed, half a pound cummin seed, one and half pound turmeric, four ounces fenugreek, half a pound mustard seed, one pound pepper, one and quarter pound dry chillies. Clean, dry, pound, and sift the whole, and keep in well-corked botdes. ^ How to Make Bengal Curry Powder. — Take three pounds coriander seed, three and half pounds turmeric, twelve ounces fenugreek, three pounds dry ginger, three pounds black pepper, two pounds dry chillies, one pound MISCELLANEOUS. cinnamon, one pound cardamom. Clean, diy, pound, and sift the whole, and keep in well-corked bottles. How to Make “ Ghee.” — Use a large pan. Take any quantity of butter (so long as it does not more than half fill the pan), place on a slow fire and boil. When it threatens to bubble over, sprinkle with cold water. After several boils, throw in a handful of bay or mint leaves ; give one more boil, allow to cool, and, before it congeals, pour it into wide-mouthed bottles or jars, cork down, and keep dry.