Culinary jottings

rings, and a couple of cloves of garlic finely minced. Fry for abeut five minutes, and then add a tea-spoonful of pounded coriander-seed, one of pounded black pepper, half one of pounded cardomoms, and half one of pounded cloves. Cook this for five minutes, then put in the meat, and stir over a moderate fire until the pieces seem tender, and have browned nicely. Now, take the pan from the fire, and work into it a strong infusion obtained from four ounces of well-pounded almonds, and a breakfast-cupful of cream. Mix thoroughly, adding a dessert-spoonful of turmeric powder, and a tea-spoonful of sugar. Put the pan over a very low fire, and let the curry simmer as gently as possible for a quarter of an hour, finishing off with the juice of a couple of limes. This, it will be perceived, is another curry of a rich yet mild description. The total absence of chilli, indeed, constitutes, in the opinion of many, its chief attraction. According to the ancient canons by which the service of curries was regulated, chutneys of various kinds were considered as essentially necessary as the lordly platter of rice which, of course, accompanied them. These may bo divided into two distinct classes : the preserved or bottled chutneys, and those that are made of fresh materials on the spot. Of the former I need say nothing : they arc easily procured, and most people know the kind that suits them best. But concerning the latter, I think a little reflection will be found advantageous. There can be no doubt that the presentation of these chutneys, — the little liors d'oeuvres, so to speak, of the curry service, — has of late years passed quietly into desuetude. This has been the result, to be sure, of the disappearance of curries from the menu of the modern dinner, and the very moderate degree of attention that they now command at our hands. Assuming, however, that those who still occasionally patronize the dish would rather see it at its best, and served correctly than not, I will go on with a few recipes that will be found easy enough. Fresh chutneys should be served in saucers which should be tastefully arranged upon a tray. Four or five varieties can be presented together, so that there may be an opportunity of selection. Caviare dressed with a few drops of lime juice and a dust of yellow pepper ; roes of fish pounded with a little butter J potted prawns ; potted ham ; crab paste ; lobster paste ; and sardine paste, are Jiors d'oeuvres that can accompany the chutneys and materially assist them. The best fresh chutneys are : tomato, cucumber, mint, brinjal, cocoanut, mango or apple, tamarind, and potato. For tomato chutney : — Remove the seeds and watery juice from two or three ripe tomatoes, chop them up with a quarter their bulk of white onion, and season the mince with a little salt ; add a pinch of salt, two green chillies chopped small, and a little bit of celery also chopped, give the whole a dust of black pepper, and moisten it with a tea-spoonful of vinegar — anchovy vinegar for choice.