Tempting Curry Dishes Part 5

Curried Hamburg Steak.

Ask the dealer for a pound of chopped lean meat; shape it into little cakes, over each cake rub a little Curry oil and a few drops of garlic oil, and fry or bake the steaks. Put them in the centre of a dish and pour over them a good strong Curry sauce and serve plain.

Curried Canned Beef.

Make the Curry sauce in the usual manner, warm the slices of the canned corned beef in it and serve.

Curried Plantain.

Select the long green plantains that find their way here from Cuba, peel them and boil them forty minutes. Put them on a hot platter, cover them with Curry sauce, squeeze the juice of an orange over them and serve.

Vegetable Curries.

Cold boiled vegetables as well as the fresh vegetables are all excellent served as Curries. They are cooked with b.u.t.ter and seasoned with Curry Powder, or warmed in the Curry sauce. A list of vegetable Curries would alone fill a large volume.

In a very rare old Hindoo cookery book I possess are recipes for Curries of all kinds of grain, fruits, vegetables, roots, greens, flowers, seeds, etc., that would simply astound New Yorkers. We, however, could not prepare, much less eat their dishes as per recipe any more than the Hindoo would eat our Curries. They have a different Curry preparation for each different article.

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Curried Macaroni.

Break into three pieces, each tube of a half a pound of Geoffroy Taganrok Macaroni, which is the best in the market. Put it into a porcelain lined dish or saucepan, cover with boiling water, add a scant teaspoonful of table salt and boil fifteen minutes; drain, place the Macaroni on a hot platter, cover it with a Curry sauce made of J. P.

Smith's Curry Powder, over this strew a liberal quant.i.ty of (J. P. S.) Italien Parmasan Cheese and serve.

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Curried Macaroni, No. 2.

Procure from the Italian grocer a tomato paste called Pompodoro. Put into a saucepan an ounce of b.u.t.ter, whisk it as it melts and add two ounces of the tomato paste; keep stirring, and add a tablespoonful of Maggi Bouillon, a teaspoonful of J. P. Smith's Curry Powder, and a pint of water; stir to prevent burning and set on back of range until wanted.

Boil half a pound of Barton Macaroni fifteen minutes, when done drain, put it on a hot platter and pour the sauce over it. Serve J. P. Smith's Italien Parmasan Cheese separately with it.

Curry Sandwich.

Work together a teaspoonful of J. P. Smith's Curry Powder, and a heaping tablespoonful of table b.u.t.ter; spread this over thin slices of bread, and between the slices place thin slices of cold roast or boiled meat, poultry, etc.

Deviled Chicken Legs.

Make a Curry paste the same as for Curried veal chops. Make deep incisions in the legs of two chickens and into the incisions rub the paste, and broil until well done. Cold roast or boiled legs may be similarly treated but only need to be sauteed in a pan with a little Antonini Olive Oil.

Deviled Bones.

Rub two ribs of cold roast beef with Curry paste and broil them enough to heat the meat through.