The thorough good cook

Take a large onion, cut it into small pieces, and fry it in an ounce of butter till of a light-brown colour ; put it into three-quarters of a pint of strong stock, with a tablespoonful of curry-powder, one tablespoonful of Harvey's sauce, and a teaspoonful of anchovy sauce, the juice of half a lemon, cayenne and salt to taste ; simmer all gently till the onion is tender, stirring it occasionally. Cut the remains of any boiled salmon into small pieces, carefully taking away ail skin and bone, lay them in the stew-pan, and let them gradually heat through, but do not allow the curry to boil. Serve with rice separately. 5. Curried Fish or Meat. If fish is to be curried, clean and cut it into slices ; it prawns, add them whole; crab or lobster must be picked from the shells ; fowls or chicken carefully cut up into shreds; and butchers' meat similarly. Never send up your meat cut in joints or slices. Place either of these m cocoa-nut water, with a clove of garlic, and one or two onions shredded, a dessertspoonful of turmeric pounded, six green chillies divided in half, and a few slices of green ginger, with a moderate portion of salt, and let it boil ; as the meat, fowd, or fish is nearly dressed, add two spoonfuls of fresh butter, stirring all together. When the dressing is nearly finished, add, lastly, some more cocoa-nut water, and as the curry boils, squeeze in the juice of a lemon to give it a proper acidity. In India a few slices of green mangoes, if in season, may be boiled in the curry. In England, use a 1/2 zest of green apples ; a few — a very few — green gooseberries are also allowable. If the gravy appears too thin, it niay have a little Hour rubbed up with the butter. Serve with rice separately. 6. A Dry Curry Hash. Cut one pound of beef steak or fowl into shreds, slice one large onion, and fry ni butter till of a light brown ; then add one tablespoonful of curry-powder and the meat, and fry all until of a dark brown ; put into a stew-pan with a teacupful of milk, the juice of a lemon, and a little salt. Stew gently for an hour, stirring occasionally. The rice should be served on a separate dish. 7. How to Prepare Rice for Curry. Wash yoiu' rice, so as to have it thoroughly clean, and then cover it to excess with either cold or boiling water, and place upon a brisk fire, either covered or uncovered. The main point to be considered is, neither to under- nor to over-do the boiling. Test the rice now and again by pressing a grain or two between the finger and thumb. As soon as the "bone in it" disappears, and neither sooner nor later, pour in a quart of cold water, and strain or pour off' what the Hindoos call the " cunjee water," which can be used for making a meagre soup. Then place the rice in a colander in the oven for a few minutes, or drive off' the superfluous moisture by placing the pan, shaken occasionally, on the fire for a short time ; j^our rice will now be in free separate grains. To whiten it, a squeeze of lemon or a pinch of alum added during the boiling stage will suffice. Always use the thick broad-grained rice for boiling. The slender-grained varieties arc the best for puddings and sweets. SECTION VIII.— SAUCES. 1. A la Diable.