Cassell's dictionary of cookery

Indian Corn-flour Bread.— Take Indian maize and fine wheaten flour in the proportions of two pounds of the former to four pounds of the latter. Mix in an earthen pan, ■with a little salt to flavour, and two tablespoonfuls of yeast stirred into half a pint of warm water. Put the yeast into it, after making a hollow in the centre, and make a batter of the surrounding flour, which must be covered lightly with flour and with a warm woollen cloth, and placed before the fire to rise for an hour or 1 well risen, knead the flour into a loaf with as much more warm water lecessary, and then make it into IND ( 325 ) IND loaves which should be allowed to rise for nearly half an hour before being baked. Time, an hour and three-quarters to two hours. Sufficient for two loaves. Indian Corn-floiir Bread (another way). — See Bread, Indian Corn. Indian Cress,Nasturtiums, Pickled. — The young leaves and tlowers are sometimes used as an ornamental addition to salads. The berries should be gathered in August and September for pickling ; they are used by some as a substitute for capers. Put them as they are gathered, after rubbing them in a dry clotli, into vinegar, and allow to each <iuait two ounces of salt, and fifteen peppercorns. Put the vinegar, &c., into bottles, and till with the nasturtium seed as it is gathered from day to day. When full, cork tightly. Indian cress is seldom to be bought, but it is easily cultivated, and thi'ives well in i)oor soil. Indian Cress, Nasturtiums, Pickled (another way) . — Gather the nasturtiums before they get old and di-y. Wash the grit from them in cold water, and sprinkle well with salt. Drain them the next day, and when quite dry scatter amongst them, in an earthen pickle-jar, whole pepper, a few cloves, tarragon leaves, and sliced horseradish. Pour vinegar enough to cover, and let it be cold. Indian Crumpets. — Stir into a quart of waimed milk two large table-spoonfuls of yeast, ;i little salt, and as much wheat flour as will thicken the milk to a batter. Cover it up closely by the side of the fire until next morning, then add a gill of melted butter, and make into a soft dough with yellow corn-meal. Rub a griddle over with butter, and bake about fifteen minutes. Probable cost. Is. Indian Curry. — Cut up either undressed meat, sweetbreads, fowls, or rabbits, with a rasher of bacon, into neat pieces or joints. Stew in a quarter of a pound of butter a clove of garUc, and an onion or two chopped : which brown over a slow fire, and simmer for twenty minutes in half a pint of good stock. Mix three dessert-spoonfuls of curry-powder, a tablespoonful of flour, and a tea-spoonful of salt, in sufficient water to make it into a smooth paste, then add a little more water, if required ; shake the mixture well in the stewpan till it boils. Continue the simmering about twenty minutes, and squeeze in the juice of half a lemon. The rice should be served in a separate dish ; the gravy in the dish with the meat. Time, an hour to stew. Indian Curry. — Beat up two eggs with