3. Cayenne Salt. — One unit cayenne pepper boiled in 20 of
water, and strained. Saturate the water with salt, and evaporate
in the sun. M hen it crystallises, powder, and put away for use.
It may be coloured red.
4. Curry Powder, Madras.— Coriander (dhunnia) ; turmeric
(huldi) ; and cummin (iira), of each 8 units. Pepper (mirch) and
dry ginger^ (sonf/i), of each 4 units. Fenugreek {nuHhi) ; car-
damoms {ilachii) ,• chillies (Jal inircli) ; and mace (Jowtri), of each
2 units. Mustard seed {surtson); cloves (/dim) ; aiid poppy seed
(kkun), of each 1 unit (excellent).
5. Curry Powder, Malay. — Turmeric, 24 units ; dry ginger, 1({
units ; chillies, 4 units ; cardamoms, 8 units ; cinnamon and cloves,
1 unit. Pound and mix. Malay curries are invariably made with
cocoanut milk prepared by grating a cocoanut and steeping in
boiling water. Strain after a quarter of an hour with pressure.
Garlic must be used, and the cloves and cinnamon increfised if a
spice flavour is desired.
_6. Farce. — Ecjual units of meat, panade, and butter. Add a
unit or two of egg.
358
The Indian Housekeeper and Cook 359
7. Force Meat or Stuffing.-Two units of suet, 1 of fat bacon,
6 of bi-ead-cnimbs, 2 of egg, savoury herbs, ctec.
8. Glasgow Beef.-Pickle as usual for six days, then rub in
black pepper pounded for three days^ and boi .
' as follows : One unit e acb of cloves, cinnamon✪ Glasgow Beef, car-
aSf 1 ^ made « Conunue r^dng
suerin thin slices under and over, cover with
a flour and water crust, and bake.
10 Hams to Boil.— An English bam is worth a little trouble
in bdlin^Tpropedy. As usual, it is simply boiled, and nothing
more If fresh, it is not necessary to soak a ham moie than one
hour,' just to remove dirt, &c. Let it be well
•ill over with vinegar and peiiper, then washed again. 1 ut one
bottle country vinegar, half-bottle white
onions, some thyme, peppercorns, mace✪ Hams to Boil,
into enouo-h warm water to cover the ham, boil toi ten minutes,
put the ham in it, and let it cool. Then boil about half-an^oui
for each pound of ham, and let the whole get cold together. Hams
are also excellent baked like Hunter’s beef, with half-bottle wine
added to the suet.
11. Lemon Syrup. -Dissolve 24 units
i a unit of tartaric acid in 40 of boiling water. Add j ot a unit
of lemon essence✪ Lemon Syrup, and bottle for use.
12. Mango Chips.— Teel any quantity of unripe m;ingoes,and
cut them in rings after removing the stone. Ihiead ^em o
stiingnnd haul to dry in the sun. ITey will keep like apple
chips.
13. Mango Chips, Salted.-Salt as for chutnies, and drain
Half drv, then spdnkle with ginger, turmeric red pepper, and
coriandei; see✪ Mango Chipsd in equal units. Finally dry completely in the sun.
14 Panade.— Five units water, ^ unit buttm-, pepper,
onion-jidce. Boil. Stir in 2 units flour✪ Panade until all is a thick smooth
paste. May be made with milk.
15 Paner Cases. — Take an oblong sheet of jiaper (say half-a-
sheet of notepaper), and fold exactly in three^, ^ .^lilThf t^o
Turn the top plv back to the outside edge, and fold e-vaetly “77;
Then the next ply to its outer edge. 1 he paper mil then consist
of one broad central ply and two narrow ones. Double back, to
have a division in the centre. Let the two upper narrow plies
360
The Complete Indian
stand up in the centre, and fold in the co.-ners of the broad ply so
as to touch the^ middle crease of the ujiper plies. 7'he hits turned
Page 249 · 5 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
3. Cayenne Salt. — One unit cayenne pepper boiled in 20 of
water, and strained. Saturate the water with salt, and evaporate
in the sun. M hen it crystallises, powder, and put away for use.
It may be coloured red.
4. Curry Powder, Madras.— Coriander (dhunnia) ; turmeric
(huldi) ; and cummin (iira), of each 8 units. Pepper (mirch) and
dry ginger^ (sonf/i), of each 4 units. Fenugreek {nuHhi) ; car-
damoms {ilachii) ,• chillies (Jal inircli) ; and mace (Jowtri), of each
2 units. Mustard seed {surtson); cloves (/dim) ; aiid poppy seed
(kkun), of each 1 unit (excellent).
5. Curry Powder, Malay. — Turmeric, 24 units ; dry ginger, 1({
units ; chillies, 4 units ; cardamoms, 8 units ; cinnamon and cloves,
1 unit. Pound and mix. Malay curries are invariably made with
cocoanut milk prepared by grating a cocoanut and steeping in
boiling water. Strain after a quarter of an hour with pressure.
Garlic must be used, and the cloves and cinnamon increfised if a
spice flavour is desired.
_6. Farce. — Ecjual units of meat, panade, and butter. Add a
unit or two of egg.
358
The Indian Housekeeper and Cook 359
7. Force Meat or Stuffing.-Two units of suet, 1 of fat bacon,
6 of bi-ead-cnimbs, 2 of egg, savoury herbs, ctec.
8. Glasgow Beef.-Pickle as usual for six days, then rub in
black pepper pounded for three days^ and boi .
' as follows : One unit e acb of cloves, cinnamon, car-
aSf 1 ^ made « Conunue r^dng
suerin thin slices under and over, cover with
a flour and water crust, and bake.
10 Hams to Boil.— An English bam is worth a little trouble
in bdlin^Tpropedy. As usual, it is simply boiled, and nothing
more If fresh, it is not necessary to soak a ham moie than one
hour,' just to remove dirt, &c. Let it be well
•ill over with vinegar and peiiper, then washed again. 1 ut one
bottle country vinegar, half-bottle white
onions, some thyme, peppercorns, mace,
into enouo-h warm water to cover the ham, boil toi ten minutes,
put the ham in it, and let it cool. Then boil about half-an^oui
for each pound of ham, and let the whole get cold together. Hams
are also excellent baked like Hunter’s beef, with half-bottle wine
added to the suet.
11. Lemon Syrup. -Dissolve 24 units
i a unit of tartaric acid in 40 of boiling water. Add j ot a unit
of lemon essence, and bottle for use.
12. Mango Chips.— Teel any quantity of unripe m;ingoes,and
cut them in rings after removing the stone. Ihiead ^em o
stiingnnd haul to dry in the sun. ITey will keep like apple
chips.
13. Mango Chips, Salted.-Salt as for chutnies, and drain
Half drv, then spdnkle with ginger, turmeric red pepper, and
coriandei; seed in equal units. Finally dry completely in the sun.
14 Panade.— Five units water, ^ unit buttm-, pepper,
onion-jidce. Boil. Stir in 2 units flour until all is a thick smooth
paste. May be made with milk.
15 Paner Cases. — Take an oblong sheet of jiaper (say half-a-
sheet of notepaper), and fold exactly in three^, ^ .^lilThf t^o
Turn the top plv back to the outside edge, and fold e-vaetly “77;
Then the next ply to its outer edge. 1 he paper mil then consist
of one broad central ply and two narrow ones. Double back, to
have a division in the centre. Let the two upper narrow plies
360
The Complete Indian
stand up in the centre, and fold in the co.-ners of the broad ply so
as to touch the^ middle crease of the ujiper plies. 7'he hits turned