Spaghetti. — (Spaghetti is a variety of mac- aroni, but is much smaller in diameter, and is served unbroken.) Plunge the ends in fast- boiling water, which should be slightly salted ; when soft, coil them in the water, without break- ing, and boil for fifteen minutes ; drain in a col- ander, and pour cold water on it. Put it on a CURRY OF BAKED FISH. 39 hot dish, pour a rich hot tomato sauce over it, and keep on the back of the range until it is heated through, or strew over it a quantity of grated cheese. LUNCHEON CURRIES. Curries are very acceptable at luncheon, be- sides being an excellent mode of disposing of small odds and ends of joints which accumulate in the ice box. A few recipes are here given, but a more extended list may be found in '' The Book of Entrees" by the same author. Curries are made much stronger in pungency in India, the home of curries, than as prepared by our recipes, owing to climate. People in the North add a Httle flour to the dish for two rea- sons : one is to tone down the pungency of the curry powder, and the other is to slightly thicken the sauce. Curry of Baked Fish. — It frequently happens that part of a baked fish is left from a preceding dinner, and we know of no more ac- ceptable mode of serving it again than as a curry. Divide the fish into flakes. Put into a frying pan half a teaspoonful of lard, and when hot 40 CURRY OF COLD ROAST BEEF. add a tablespoonful of minced onion. Fry quite brown, add a gill of hot water or broth, salt to taste, and a teaspoonful of curry powder✪ Curry of Baked Fish. If the onions are objected to (but we don't see why they should be), strain the sauce, then add half a teaspoonful of wet flour to tone down the pungency of the curry. Now add fish enough to absorb the curry, and place the dish on back of range for fifteen minutes. Curry of Cold Roast Beef. — A most enjoyable dish is made of cold roast beef. Cut the beef into thin shces, then divide each slice into neat, even pieces. Brown a minced onion in the pan with a tea- spoonful of curry powder, add a saltspoonful of salt and half a pint of hot water ; thicken with a teaspoonful of wet flour free from lumps ; now add the meat, squeeze over it the juice of an orange, and you have a delicious dish. When there is too small a quantity of meat, an equal quantity of lima beans, string beans, cut-up potatoes, or almost any other vegetable, may be added. When fresh raw meat is used as a curry, pro- ceed as follows : — Fresh Beef Curry. — The best piece of meat for this dish is the lean part of the flank, called flank steak, which, being cross-grained. CURRY OF BRISKET OF LAMB. 4 1 ✪ Fresh Beef Curry

AI-modernized reading of the original text

Spaghetti. — (Spaghetti is a variety of macaroni, but is much smaller in diameter, and is served unbroken.) Plunge the ends in fast-boiling water, which should be slightly salted ; when soft, coil them in the water, without breaking, and boil for fifteen minutes ; drain in a colander, and pour cold water on it. Put it on a CURRY OF BAKED FISH. 39 hot dish, pour a rich hot tomato sauce over it, and keep on the back of the range until it is heated through, or strew over it a quantity of grated cheese. LUNCHEON CURRIES. Curries are very acceptable at luncheon, besides being an excellent mode of disposing of small odds and ends of joints which accumulate in the ice box. A few recipes are here given, but a more extended list may be found in '' The Book of Entrees" by the same author. Curries are made much stronger in pungency in India, the home of curries, than as prepared by our recipes, owing to climate. People in the North add a little flour to the dish for two reasons : one is to tone down the pungency of the curry powder, and the other is to slightly thicken the sauce. Curry of Baked Fish. — It frequently happens that part of a baked fish is left from a preceding dinner, and we know of no more acceptable mode of serving it again than as a curry. Divide the fish into flakes. Put into a frying pan half a teaspoonful of lard, and when hot 40 CURRY OF COLD ROAST BEEF. add a tablespoonful of minced onion. Fry quite brown, add a gill of hot water or broth, salt to taste, and a teaspoonful of curry powder. If the onions are objected to (but we don't see why they should be), strain the sauce, then add half a teaspoonful of wet flour to tone down the pungency of the curry. Now add fish enough to absorb the curry, and place the dish on back of range for fifteen minutes. Curry of Cold Roast Beef. — A most enjoyable dish is made of cold roast beef. Cut the beef into thin slices, then divide each slice into neat, even pieces. Brown a minced onion in the pan with a teaspoonful of curry powder, add a saltspoonful of salt and half a pint of hot water ; thicken with a teaspoonful of wet flour free from lumps ; now add the meat, squeeze over it the juice of an orange, and you have a delicious dish. When there is too small a quantity of meat, an equal quantity of lima beans, string beans, cut-up potatoes, or almost any other vegetable, may be added. When fresh raw meat is used as a curry, proceed as follows : — Fresh Beef Curry. — The best piece of meat for this dish is the lean part of the flank, called flank steak, which, being cross-grained. CURRY OF BRISKET OF LAMB. 4 1

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