Cassell's dictionary of cookery

a quarter of a pint of milk, and beat well into the milk a slice of bread previously soaked in milk. Pound a few sweet almonds, and fry a sliced onion in an ounce of butter. Mix all well together with a table-spoonful of curry, another ounce of butter, and six or eight ounces of minced fowl or other cold cooked meat, seasoned with salt. Melt a little butter with pondered lemon-juice, rub a baking-dish with it, and stir with the curry. Serve boiled rice separate-y. Time, half an hour. Probable cost, Is., exclusive of the meat. Indian Curry-powder.— It is necessary to have all the seeds used in the i^reparation of curry-powder well dried. A cool oven will dry them best. Put them in at night, they will be ready for pounding in the morning. Pound together an ounce each of coriander and poppy-seed, half an ounce of gi-ound ginger, and the same of mustard-seed, with a quaiter of an ounce of red chilies, and haH a drachm of cinnamon. Cork the bottle containing this mixture tightly. Indian Curry, Simple.— Cut up a chicken into nice joints. I'ound in a mortar a small I onion, a clove of garlic, together with an ounce of good curry -powder, and a teaspoonful of salt. Fry a sliced onion in butter till quite brown, take out the pieces, and with the hot butter mix the above ingredients, adding a tea-spoonful of soured cream. Put in the chicken and simmer till done. Time to stew the chicken, half an hour. Probable cost, 3s. Sufficient for two persons. Indian Devil Mixture.— To a tablespoonful each of vinegar, ketchup, and chutneypaste, add an ounce of dissolved butter, a dessei-t-spoonful of made mustard, salt, and a small cup of good rich gravy. Blend these ingredients thoroughly, and add them to the meat. Make all hot together slowly. Time, ten minutes to make hot. Indian Dish of Fowl {see Fowl, Indian Dish of). Indian Fagadu. — Pick the meat from a lobster and a pint of shrimps, cut it into small bits, and season it with an onion and a clove of garlic, sliced finely, and some cayenne and salt. Prepare some spinach as for boiling — put it into a stewpan in the usual way, without water — add the lobster, and stew gently with an onion or two sliced, and previously fried in butter, keeping the lid closed for some time. When nearly done, stir the contents over the fire to absorb the moisture, and when quite dry, squeeze in some lemon-juice. Probable cost, 3s. 6d. Indian Fritters. — Put three tablespoonfuls of floiir into a basin, and nux it to a stiff paste ijvith boiling water. Stir briskly, and beat the batter well or it will not be smooth. Break into the basin two eggs with their whites, and two more yolks without the whites ; the batter must be cool before they are put to it, and when beaten well together with a wooden spoon should have the frothed whites of two eggs added just before frying. Drop the batter from a spoon into boiling lard. The fritters wiU rise verj' high, and only require a little batter ; a dessert-spoonful is quite sufficient to make them a nice size. Preserve or marmalade is served between the fritters. Time, six to eight minutes to fry. Probable cost, 5d., exclusive of preserve. Sufficient for four or five persons.