The Portland Woman's Exchange Cook Book

Fry the chicken in butter with a little onion lightly. Add the milk of a cocoanut, 2 tablespoons water, 2 tablespoons flour, 1 large teaspoon curry powder. Put with the chicken in a stewpan, and cook about 20 minutes, with salt and pepper to taste. Add add early 1 apple, chopped fine, and 1 dozen raisins, seeded and chopped. Serve with chutney. Mrs. Samuel Heitshu. Curry of Cold Meat. J/^ lb. cold meat. % oz. flour. 1/2 oz. of curry powder, gill of stock, teaspoon curry paste, oz. butter, onion, apple, tomato, oz. cocoanut. Salt. Make the butter hot; slice the onion thin and fry to a light brown; stir in the flour and curry powder and cook a minute or so; add the stock slowly and boil up the sauce; skin and slice the tomatoes; peel and chop the apple; mix these in with salt, sugar, paste and cocoanut; simmer for 1 hour, stirring frequently; cut the meat into 1-inch squares, removing most of the fat and skin; put into the sauce and heat gently through, unless the meat is very underdone, in which case simmer it until quite tender (it may take an hour). Serve in a border, of rice. M. A. Rotherham. CURRIES 101 Dry Curry. 2 lbs. of beef. 2 ounces of butter. 1 onion. 2 tablespoons of curry powder. 2 chopped gherkins* 1 dessertspoon of chutney. 1 saltspoon of salt. Juice of Yi lemon. Melt the butter in a stewpan, put in the onion sliced, and fry a few minutes. Then add the meat cut into small pieces and cook all together. Now sprinkle the curry over the meat and stir the contents of the saucepan over the fire for 5 minutes. The gherkins, chutney and salt must now be added, and the stewpan must be set over a very slow fire for about an hour. It it impossible to give the exact time, as it depends on the meat, which must be quite tender. Add the lemon juice just before serving. 5. K. Honolulu Curry. 1 small cocoanut. 1/4 small onion. 1 inch piece of ginger. 1 quart of milk. 4 tablespoons butter. 4 tablespoons flour. 2 large tablespoons curry powder. Salt and pepper. Grate onion, cocoanut and ginger; add curry powder and milk and cook slowly in double boiler for 1 hour. Cream the butter and flour and strain gradually upon them the curry mixture. To this sauce add the meat of 2 roasted chickens (or cooked fish) heated before adding, and cook all together in double boiler till very hot, about y^ of an hour. Serve with plain boiled rice. Mrs. W, B. Ayer. South Sea Island Curry. 1 lb. fresh shrimps. Yl can of tomatoes (in the absence of the fruit of Tahiti). 1 cut up onion. A little chutney powder. 2 tablespoons butter. 1 cup cream (in lieu of cocoanut milk). 2 tablespoons green peppers, chopped fine. 1 teaspoon curry powder. 2 tablespoons flour. Brown the butter, add the onion, and cook until soft. Put in the flour but do not brown, add the chutney and curry, then tomatoes and green peppers, then the cream, lastly a heaping cup of freshly grated cocoanut. Taste it, add salt and pepper. Be sure to add sugar, as it will lack the sweetness of the sun-ripened tomato. Mrs. H. C. Wilson. Indian Curry. 2 onions. 1 large potato. 2 oz. of butter. 1 tablespoon cocoanut. A little pickle and apple. 2 tablespoons of chutney. 1 dessertspoon curry powder — more if liked hot. A few drops of lemon juice. A little ham or bacon fat. The vegetables or meat for the curry must be cooked separately. Peel and slice thin the onions, and cook in a saucepan with the butter till tender and brown, then add the potato raw (cut in dice), which cooks with the onion, grated cocoanut, chutney, curry powder, lemon juice, pickle and apple, ham, or bacon fat (which must be passed through a sieve) ; then add the meat, vegetable, egg, or fish of which the curry is to be made, and serve very hot. CURRIES 103