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Curry

(Curry.) - (The Khaki Kook Book)







Many regard curry as one of the new things in cookery. This is a

mistake. Curry is an old, old method of preparing meats and vegetables.

Nor is it an East Indian method exclusively. In all Oriental and

tropical countries foods are highly seasoned, and although the spices

may differ, and although the methods of preparation may not be the same,

nevertheless, generally speaking, the people of all Oriental countries

freely indulge in curried food.






However, in India curry reaches its perfection. The people of India

since Vedic times have eaten curry and always will. They eat it very,

very hot, and Europeans who live in India soon find themselves falling

into the habit of eating very hot and spicy foods. Whether it is good

for one to eat as much hot stuff as one is expected to eat in India is a

disputed point. In moderation, however, curry is not harmful, and is a

very satisfactory and appetizing way of preparing scrappy and

inexpensive meats. If carefully prepared, everybody is sure to like it.

Do not introduce it, however, to your family as a mustard-colored stew

of curry powder, onions, and cold meat served in the center of a platter

with a wall of gummy rice enclosing it. Most of the family would hate

it, and it would be difficult to get them to the point of even tasting

it again. Curry, as usually made in India, is not made with curry powder

at all. Every Indian cook-house is provided with a smooth black stone

about a foot and a half long and a foot wide. There is also a small

stone roller. On this large stone, by means of the small stone, daily

are crushed or ground the spices used in making curry. The usual

ingredients are coriander seeds and leaves, dried hot chilies or

peppers, caraway seeds, turmeric, onions, garlic, green ginger, and

black pepper grains. All these are first crushed a little and then

ground to a paste, with the addition from time to time of a little

water.



Now of course no American housewife would want to squat on the floor and

grind up curry stuff on a stone, as do the women of India. So I hasten

to say that very good curry may be made from curry powder. Curry powder

may be obtained from almost any grocer. The best in the market is Cross

& Blackwell's.



A good plan, however, would be to make your own curry powder. It is

better, much cheaper, and is very little trouble to make.



The following formula is excellent:





1. Curry Powder.



10 ounces of coriander seed;

1 teaspoon of caraway seed;

1 teaspoon of black pepper;

1 teaspoon of red pepper;

6 teaspoons of turmeric;

4 tablespoons of flour;

1 teaspoon of cloves;

4 teaspoons of cinnamon;

Seeds of six cardamons.



The coriander and turmeric may have to be purchased at a drug store. Buy

as many of the spices ground as you can, and grind the others in a small

hand-mill or coffee-mill. Sift together three or four times and dry

thoroughly in an expiring oven. Put in air-tight bottles. A pound of

meat will require about two teaspoons of this mixture. If not hot enough

add more red pepper.



_Coriander._--You will note that coriander is the chief ingredient of

curry powder. Coriander is used extensively in flavoring throughout the

East. It can be grown any place, however. The seed can be obtained from

any large florist. It grows rank like a weed. The leaves are delicious

as a flavoring for meats and vegetables. A patch of this in your

vegetable garden will repay you, as many a bit of left-over can be made

very tasty by using a little of the finely minced leaf. The seeds are

useful in many ways.



_Fresh Cocoanut_ is another ingredient frequently used in making

curries. This gives a delicious flavor and also adds greatly to the

nutritive value. A cocoanut paste is prepared by a very elaborate

process in the Indian cook-house, but in this country we are not only

confronted by the problem of living on our so many dollars a month, but

also by the equally great one of living on twenty-four hours a day. So

we will pass the method of preparing cocoanut by with the suggestion

that you buy your prepared cocoanut. Baker puts up an excellent

preparation of fresh cocoanut with the milk. This comes in small tins at

ten cents a tin.



Making curry is a very elastic method. Much depends upon the taste of

the individual. Some think a teaspoonful of prepared mustard or

Worcestershire sauce a great improvement.



_Always get cheap cuts of meat for curry._ The hock or heel of beef

makes perhaps as fine curry as any other cut.



There are many different kinds of curries. Some are so hot that the

consumer thereof may feel that he is the possessor of an internal fiery

furnace. Some are mustard-colored, some are almost black, some are thin

and watery, some are thick, some are greasy, and some would be quite

impossible for America.



Onions are always used in making curry, but do not let this discourage

any one who does not like onions. One reason that onions are so

unpopular is that so often they are improperly cooked. In making curry

onions should be cooked until they are perfectly soft. Indeed they

should be reduced to a pulp. This pulp helps thicken the curry gravy,

and many people who claim that they cannot eat onions really enjoy them

without realizing what they are eating.



The recipes which follow are all practical, inexpensive, delicious, and

thoroughly reliable.

Other Recipes


Shrimp or Oyster Curry

Melt four ounces of butter and fry in it four young onions and a clove
of garlic chopped. Add the juice of two limes. Stir into this one
teaspoonful of corn starch, two tablespoonfuls of curry powder and
half a cup of cream with salt, pepper and cayenne. Stir this rapidly
over the fire until very thick. Thin with milk until it is the proper
consistency, then add a large cup of picked shrimps, and as many
oysters. Cook two minutes after it boils.

Other Recipes


CHICKEN CURRY

Cut chickens in pieces for serving; dredge in flour and sauté in hot
fat. Cut one onion in thin pieces, add one tablespoon of curry powder,
three-fourths of a tablespoon of salt and one tablespoon of wine
vinegar. Add to chicken, cover with boiling water; simmer until chicken
is tender. Thicken sauce and serve with steamed rice.

Other Recipes


Madras Potato Curry.

Chop 2 shallots with a little parsley and cook in hot water. Add 2
tablespoonfuls of caviare and a teaspoonful of lemon-juice; season to
taste. Beat 4 eggs with 1 tablespoonful of cream, salt and pepper, and
fry in an omelet-pan with hot butter until done. Put the mixture in
the centre; turn in the ends and serve at once.

Other Recipes


Oriental Vegetable Curry.

Boil eggs until hard; remove the shells. Cut out the centres
lengthwise; then chop cooked chicken to a fine mince; add the yolk of
a raw egg and mix with cream. Season to taste with salt and pepper.
Fill the eggs and dip them in beaten eggs and fine bread-crumbs and
fry a light brown. Serve hot with cream sauce. Garnish with parsley.

Other Recipes


India Beef Curry.

Stuff the quail. Put 1 tablespoonful of butter in a large stew-pan;
add some thin slices of bacon. Let get very hot. Lay in the birds;
sprinkle with salt and pepper; add 1 small onion and 1 carrot chopped
fine. Cover and let brown a few minutes, then add 1 cup of hot water.
Let stew slowly until tender. Thicken the sauce with flour mixed with
milk; add some chopped parsley; let boil up and serve hot.

Other Recipes


Curry (excellent)

MRS. W. COOK.



Take several small onions, chop them up very fine, put them into a pan

with a piece of butter, stew them over the fire until the onions are

quite dissolved and turned to a light brown. Cut meat into small pieces

and rub the curry powder well into the raw meat. Put it into a stew pan

with onion and an apple minced fine and a teaspoonful of cream, and let

it all simmer for two or three hours. It must not boil.

Other Recipes


How To Make A Fish Curry

Slice up six onions fine, and fry them with a little butter or grease

over a slow fire until they become very lightly coloured; then add three

or four green apples in slices, and when these are dissolved, place your

pieces of any kind of fish, which you have previously fried in a

frying-pan, on the top of the onions, etc., sprinkle a spoonful of curry

powder all over the fish, put the lid on the saucepan, and set the

whole on the hob of a moderate fire, or in the oven, if you have one, to

remain simmering for about half an hour; the curry will then be ready to

be eaten with well-boiled rice.

Other Recipes


28 Curry Of Lobster

Remove the meat from a 3 lbs. boiled lobster and cut into 2 inch

pieces; season with salt and a little cayenne, and set away where it is

cold. Heat hot in a frying pan, 3 tablespoonfuls of butter, and then add

2 of flour and 1 small teaspoonful of curry powder. Stir this until

browned and then add gradually 1-1/2 cupfuls of stock and season to

taste. Add the lobster, cook 6 minutes, then pour over toast arranged on

a warm dish. Garnish with parsley. If onion is liked a few slices may be

fried with the butter before the flour and curry powder are added.

Other Recipes


6 Curry Sandwiches

Make a paste with four hard boiled eggs, a tablespoonful of stock and a

teaspoonful of curry powder. Spread on slices of buttered bread. Put two

together and serve.

Other Recipes


10 Curry Of Macaroni

Melt 2 tablespoonfuls of butter, cook in it 2 slices of onion until the

onion becomes of a pale straw color, then add two tablespoonfuls of

flour, 1 tablespoonful of curry powder, 1/4 teaspoonful of salt and a

dash of pepper. When blended with the butter, add gradually 1 cup of

milk and stir until smooth and boiling. Then strain over 1 cup of

macaroni, cooked until tender in boiling salted water and then drained

and rinsed in cold water. Reheat and serve Janet M. Hill in "Boston

Cooking School Magazine."









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