Harper's cook book encyclopædia

Currants, Compote of. See Fruits. .. Fool. .. Frosted. .. Solid. To Keep. .. Shrub. See Beverages. .. Wine. .. ShortCake. See Cakes. •• Ice* See Ices. .. Mousse. .. Catsup. See Pickles. .. and Red Raspberry Tart. See Pies. .. Meringue Pie. Pie. .. Tarts. .. Conserve. See Preserves. .. Jelly. .. Spiced. Syrup. Crullers. See Cakes. Crust, Lard or Suet. — Rub y2 lb. of lard or suet into i lb. of flour ; add a pinch of salt, and make it into a paste by mixing with it a cupful of water. The unmelted lard, freed from skin Curry. — Take of beef, lamb, mutton, chicken, or game i y2 lbs. ; cut in small pieces and stew until tender, not broken. Set this aside until you have one onion cut fine and browned in butter and lard. Then add the powder (the components of which are named Curry Liquid Apple Custard below), stirring all the time. To this should be added a little sweet milk. Turn into this the already prepared meat, of whatever kind. If much dressing or gravy be desired, some of the broth in which the meat has been stewed may be added. Curry Liquid. — Three ounces of curry powder in a quart of wine vinegar, soaked three weeks, then strained and bottled. A dessert - spoonful of this will flavor half a pint of gravy. Curry Powder. — Powdered turmeric, 1 oz. ; ground coriander seed, 2 drachms ; ground cloves, 10 grains; ground cardamom seed, I drachm ; ground cinnamon, 3 drachms ; ground ginger, 3 drachms. Salt and black pepper to suit the taste. If a “ hot ” curry be preferable, add a dash or two of red pepper, a little mace, cumin, and nutmeg, or garlic, lemon, and Worcestershire sauce are sometimes added. All these ingredients are easily procurable at any good drug-store, and the powder should be kept in a tightly corked bottle. Of this powder use one and a half table - spoonfuls for the amount of meat named on opposite page. This curry should be served with rice always, the meat and accompanying gravy to be poured upon the rice at the table. The rice should be cooked soft, yet with the grains separate and flaky. Curry Sauce. — Made with the ordinary curry powder as bought at the grocer's. Put a large spoonful of butter into a saucepan over the fire ; add one onion, cut into slices; and cook until the onion is lightly browned. Then stir in one teaspoonful of curry powder and add gradually a generous cup of brown gravy or rich stock. Let the mixture boil fifteen minutes ; then flavor with lemon - juice and strain through a coarse sieve and the sauce is ready to serve. Another way : — Into the hot saucepan put two spoonfuls of butter, one large onion, and two sour apples, chopped fine. Stir until they commence to color, then sprinkle in one table-spoonful of flour and a heaping teaspoonful of curry powder, and stir well together. Gradually add one cupful of rich stock and half a cupful of milk. Let the sauce cook fifteen minutes ; then strain and serve. See also Sauces. The following recipes for curried dishes will be found under their, respective heads as indicated : Curried Beef. See Beef. .. Eggs. See Eggs. Fish. See Fish. .. Force-meat Balls. See Force-meats. .. Game. See Game. .. Mutton. See Mutton. .. Veal. See Veal.