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New Zealand Herald, Volume LIV, Issue 16657, 29 September 1917, Page 4 (Supplement)

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CURRIES. Small quantities of raw meat or cold -,-ooked meat, poultry, fish, or eggs w. produce a nice tasty cume, lit much less expense than any other method of cook- ,„, the same articles. Again, a pound ,„ so of meat so cooked in a nice curry I sauce, with a surround of well-cooked lice, will go nearly twice a.', far as any other form of stew, grill, or fry. Curry Sauce.-Mince or cut very tine ■me large onion and one apple. Melt an ounce of butter in a small saucepan, ■and fry the onion lightly, and when nearly cooked add the apple, and if iked « few raisins, also find- chopped; a little tomato sauce ..r any other kind that may be hand v. Now add one good tablespoonful 'of curry powder; salt to taste, and one dessertspoonful of flour. Mir and cook gently for a lew minutes and then add the stock by decrees, one and a half cupkis; simmer gently for about 20 minutes, and add the meat' or whatever the sauce is intended for. Dry cum- is alwavs better when made from raw meat, beef or mutton for preference, cut very fine ; but not minced. For the sauce two medium-sized onions, ..lie and a-half tablespoonfuls of the best furry powder, lost of butter, one tablespoonful of sweet chutney, a good half teaspoonful of salt, and a few finelychopped pickles: a handful of grated i-oeoanut a teaspoonful of flour, and half a large cupful of stock. Proceed (to make the sauce as in previous directions. Fry the meat for about ten minutes in a little - butter or good dripping, and then add to the sauce, and simmer till it is quite tender, but not over-cooked. Curry meats cannot be cooked too carefully or too slowly. To Cook the Rice.—in nine cases out of ten it is usually the rice that spoils the curry. It is either not enough or it is so soft and sloppy that the curry sauce is often spoiled. When properly cooked, every grain should be quite separate. Proper Patna or curry rice should be used. After it has been well washed in cold water, it should be cooked in fasthoiling water, sufficient in quantity to allow :every grain to swim about. To even' quart of water add one dessertspoonful of salt. As a rule, the rice will take from 15 to 20 minutes. When done drain at once, and put a cover on the .sieve, and stand it over the hot saucepan to drain till wanted, giving the sieve an occasional shake to keep the grams ot rice apart. Curried Eggs—Take four or sis eggs, and boil them for 12 minutes, and let them cool off a little; half a pint of milk loz oi buttei', one large teaspoonful of currv powder, one teaspoonful of flour, one'small onion, finely minced; a teaspoonful of lemon-juice, salt to taste, and a small cupful of rice.' Get the rice ready for boiling, fry the onion in the hot butter- then add the curry powder and the flour, salt, and a few drops of Worcester sauce. Cook very slowly for about ten minutes, and then add the milk also very • slowly, so .that the sauce will be quite '" smooth. When the sauce has again boiled ': for a minute or so add .the eggs, cut into 3 quarters, and let them; g et nuite 0 „ m • the sauce without letting ,it boil. The H rice mav.be . arranged as ft .border ,or «? served "separately. This sauce is very M good for all kinds of. fish, curries, and I oysters. If the sauce is made too strong for such dishes their delicate flavour is | often spoiled; but, of course this is very % much: a matter of taste A little more v powder or' sauce can easily be added- it • liked ''"Cocoariut can be added to tins S kind of curry in .small quantities with - improvement. ( Vegetable curries have be- :- cor? e-rather popular of late, no doubt beI causeCsmall leftover portions-can be ton--1 ™ted into tastyßtle snacks. The sauce •I should-not be too hot. and only sufficient 5 to moisten the vegetables should be used ■ Instead of serving this curry with rice, 3 ft should be sent to table on a nice msp § piece Of buttered toast or fried bread. f WHEN ; BOILING A CAULIFLOWER. ! If you want to be quite sure of not X breaking a cauliflower when dishing it up, 'I tie-'it up in a piece of. clean muslin be- ? fore placing it in the saucepan. When ■ready it can then be easily Mted from t the 'pot into the colander to drain. I' Untie the muslin, and you will find the \ vegetable beautifully whole, This method | offline has another advantage; it keps : the cauliflower white, and free from any } scum that may arise in the cooking. j" TO RENOVATE CARPETS. { Potato water will be found'excellent for j brightening shabby carpets. . The car- « pets should first' of all; be -shaken well and beaten', then scrape half-a-dozen • good-sized potatoes as finely as possible • into a bucket which is. half full of warm '' water. Strain this, wring a cloth out of the water, and give the carpet a good rub all over, rinsing it frequently. r HOUSEHOLD HINTS. ' " ! Butter-milk;is very good for the skin. ■'.It snouid.be rubbed gently on the face. at'nightr and carefully sponged off in the morning with warm water. Two or three applications will leave the skin soft and smooth as satin. i Give a gold tinge to a pint of wafer by adding a little sulphur; put it into a saucepan, add four onions, bruised, and let them boil for ten minutes; take off the fire, strain away the liquor, _ and, when cold, wash the gilding with a "'■ painter's soft brush, This may bemused in cleaning picture frames. Lettuces ' soon droop, and townspeople often find it a difficult matter to keep them fresh over the week-end. Try this plan: Take an ordinary quite clean bowl, keep the lettuce in it, and cover it tightly so as. to keep the air out. When required for use, the lettuce will be found as fresh ts when put in, if used within a few days. Colour must always be considered when choosing macaroni, That which has a deep yellow colour is more nourishing than the pa'.er kind, but it must never be overlooked that it also requires longer boiling than the pale kind if the right amount of nourishment is to be of service. It will be found that the yellow kind costs rather more money than the white, but the: difference in nourishment is more . than worth the extra price.