THE RIGHT RECIPE

Timaru Herald, Volume CXXXIV, Issue 18820, 7 March 1931, Page 14 (Supplement)

THE RIGHT RECIPE

CURRIES MADE BY THE INDIAN METHOD ARE GOOD. In India the making of rurries has been reduced to a fine art. They constantly figure on the menus of the inhabitants, whether of the white or of the dark races—indeed, in combination with rice, curry may be said to be the staple dish of a vast proportion of Mother India’s people. Why this should be so, often puzzles those who live in temperate climes, and who, very naturally, assume that such a dish should be altogether unsuitable to so torrid & cofthtry. Voicing this the other day to a friend Who spent many years in India, I was rather thrown out of conceit of my curry-making ability by the intimation. rt Ah, but then, of course, you New Zealanders do not know what a real curry it. As Indian cooks make it, it Is a real stimulant to jaded appetites, which the enervating climate induces. In India the compounding of a curry is something in the nature of a sacred rite. TThlike you, the best Indian cooks never rely on curry powder, which you buy in bottle, but make their own. I can’t imagine a New Zealand cook bothering to that extent.” Curry Powder (Indian Method). Six ounCes coriander seed, one ounce l>est ground ginger, six drams cayenne pepper, half-ounce cloves, four ounces best tumeric, one ounce black pepper, 1 half-ounce shelled cardamons, two drams caraway seeds. Pound the whole to a fine powder, mix well, and keep in a tightly-corked bottle for use. Curry is really better if made with fresh meat, but it is a savoury as well as an economical method of using up any cold scraps of meat or fish that, however, the housewife may calculate quantities, will accumulate in the larder. The addition of fruit, such asj apples and raisins, gives to it definite vitamin value. When incorporated in a good curry sauce and reheated (not recooked) cold meat or fish may reappear as an extremely palatable dish. The mother of a young growing family should understand, however, that curry, or, in fact, any highlyseasoned food, is not suitable for children. Here is an excellent recipe for • j Cold Meat Curry. Cold meat, finely chopped or minced, one ounce of dripping, one dessertspoonful of flour, a dessertspoonful of curry powder (or according to taste), one sour apple, two medium-sized onions, one cup of stock or gravy, one or two ounces of raisins, a tablespoon of desiccated cocoanut. Melt the dripping in a stewpan, in which fry the minced onion and apple. Stir continuously to prevent burning. When Well cooked stir in the flour and curry powder, then the stock, making a nice smooth sauce. Boil it for several minutes, keeping it well stirred, meantime adding the raisins cut up small and the cocoanut. Salt to taste. Finally add the meat, mixing it in well. The mixture must not boil again, but should just be kept hot for half an hour or more so that the meat is well flavoured. Serve in a deep cornered hot dish, with a border of rice. THE BATHROOM. A splendid bath-cleaner may be found in paraffin. The bath should be well wiped over with a paraffin cloth. Leave on for a short time and then wipe off with a clean cloth. All the white things in the bathroom—even the white paint—should be treated in the same way. Paraffin makes light work and gives excellent results. If the toilet basin is dull or soiled, it will look like new again if a little chloride of lime is added to the basin which has been filled with water. Leave for a time and then rub over the surface with a damp cloth. The best method of cleansing a geyser is to rub it all over with olive oil. Then wipe off and polish with soft cloths. SAVOURY ASPARAGUS. One small tin of asparagus tips, three eggs, one tablespoonful butter, i cup of milk, salt and pepper to taste. Drain the tips and cut into one inch lengths. Put butter and milk into a pan and make very hot, add the wellbeaten eggs, pepper and salt, and allow to thicken, then add the asparagus, mixing very lightly. Serve at once on hot buttered toast.