With the quantity of materials given on page 546 a good deal of paste can be made, — enough for three loaves of any of the dishes named ; so in a small family it will be wise to use only half the usual quantities at first. * CURRY-POWDER AND ITS USES. It is remarkable how few people in this country un- derstand how to prepare a sauce or a dish with the use of curry-powder. This should not be the case, as a bottle of the powder, costing only twenty-five cents, will^enable one to make agreeable changes in the composition of dishes for twenty or more meals. When used in a soup, the quantity must be very small, just enough to give a little tone, — say half a teaspoonful to three or four quarts of soup or of a stew ; but when used in a sauce for meat or fish, there should be enough to give color and pronounced character. When the taste for this con- diment is acquired, it proves strong. Curry is especially useful in flavoring sauces for meats and fish which have been warmed over, making them very appetizing. The simplest mode of preparing a dish of curry is this : Free one quart of cold meat of skin, fat, and bones, and cut it into small pieces. Put it in a frying-pan with three table-spoonfuls of butter and one of chopped onion. Cook for five minutes, stirring frequently. Now add two table-spoonfuls of flour and one heaping teaspoonful of curry-powder (Cross & BlackwelPs u Genuine Indian Curry " is the best). Stir for one minute ; then draw the pan back, and gradually add one pint of cold stock or cold water. Boil for two minutes, stirring all the time ; then add half a teaspoonful of salt, and boil for three minutes longer. Sprinkle a generous teaspoonful of salt on the cold meat, and put the meat in a stew-pan. Strain the curry- sauce over it, and cook the dish for five minutes. Serve with boiled rice. One cupful of the uncooked rice✪ Curry will 552 MISS PARLOA'S KITCHEN COMPANION. be enough for the quantity of curry mentioned, and the dish will be sufficient for serving to six persons. It should not be accompanied by potatoes. Madras Curry. This is more delicate than the ordinary curry. It may be made with any kind of cold meat and with most kinds of fish. The ingredients are : half a cocoanut, the milk of a cocoanut, one gill of cow's milk, two good- sized onions, three table-spoonfuls of butter, one heap- ing teaspoonful of curry-powder, two table-spoonfuls of flour, one pint of the liquor in which the meat or fish was cooked, one scant quart of cooked meat or fish, and about one level table-spoonful of salt. Bore a hole in the cocoanut, and pour out the milk. Now crack the nut, and pare the brown skin from one- half of it. Grate this half, and add it to the milk. Add the cow's milk to the mixture ; and after a good stirring, place the dish in the refrigerator for two or three hours.

AI-modernized reading of the original text

With the quantity of materials given on page 286 a good deal of paste can be made, — enough for three loaves of any of the dishes named ; so in a small family it will be wise to use only half the usual quantities at first. * CURRY-POWDER AND ITS USES. It is remarkable how few people in this country understand how to prepare a sauce or a dish with the use of curry-powder. This should not be the case, as a bottle of the powder, costing only twenty-five cents, will^enable one to make agreeable changes in the composition of dishes for twenty or more meals. When used in a soup, the quantity must be very small, just enough to give a little tone, — say half a teaspoonful to three or four quarts of soup or of a stew ; but when used in a sauce for meat or fish, there should be enough to give color and pronounced character. When the taste for this condiment is acquired, it proves strong. Curry is especially useful in flavoring sauces for meats and fish which have been warmed over, making them very appetizing. The simplest mode of preparing a dish of curry is this : Free one quart of cold meat of skin, fat, and bones, and cut it into small pieces. Put it in a frying-pan with three table-spoonfuls of butter and one of chopped onion. Cook for five minutes, stirring frequently. Now add two table-spoonfuls of flour and one heaping teaspoonful of curry-powder (Cross & BlackwelPs u Genuine Indian Curry " is the best). Stir for one minute ; then draw the pan back, and gradually add one pint of cold stock or cold water. Boil for two minutes, stirring all the time ; then add half a teaspoonful of salt, and boil for three minutes longer. Sprinkle a generous teaspoonful of salt on the cold meat, and put the meat in a stew-pan. Strain the currysauce over it, and cook the dish for five minutes. Serve with boiled rice. One cupful of the uncooked rice will be enough for the quantity of curry mentioned, and the dish will be sufficient for serving to six persons. It should not be accompanied by potatoes. Madras Curry. This is more delicate than the ordinary curry. It may be made with any kind of cold meat and with most kinds of fish. The ingredients are : half a cocoanut, the milk of a cocoanut, one gill of cow's milk, two goodsized onions, three table-spoonfuls of butter, one heaping teaspoonful of curry-powder, two table-spoonfuls of flour, one pint of the liquor in which the meat or fish was cooked, one scant quart of cooked meat or fish, and about one level table-spoonful of salt. Bore a hole in the cocoanut, and pour out the milk. Now crack the nut, and pare the brown skin from onehalf of it. Grate this half, and add it to the milk. Add the cow's milk to the mixture ; and after a good stirring, place the dish in the refrigerator for two or three hours.

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