Tempting Curry Dishes Part 1

Tempting Curry Dishes.

by Thomas J. Murrey.

Introductory.

In the second and third centuries three mighty Hindoo kings were renowned for their cookery. They were Nala, the king of Nishadhades, whose fame for dressing and preparing excellent dishes made his kingdom famous. He reigned in the second age.

The second was Bhima, who reigned in the third age. He was so devoted to the culinary art that for a whole year he served in the capacity of Valala, or cook to Virat Rajah, King of Panchala Nagur.

The third was King Pakasasana, who was not only superintendent of the preparation of celestial food, but was also a distinguished chef.

The secret of the cuisine of these noted cooks was a mysterious powder, which, when added to their dishes, cured disease, as well as appeased the appet.i.te. Those who partook of their food died only of extreme old age or by accident. No record can be found where the fevers of the country carried them off.

In an ancient cookery book printed in the Sanscrit language, are preserved many of the formulas and recipes used by these kingly cooks and their successors. The "mysterious powders" which they used were a combination of various fruits, spices, condiments, roots, seeds, etc., which were either pounded together dry or worked to a paste and dried afterwards. There were hundreds of these preparations which were used in different dishes; each dish had its own separate powder. They are known to modern civilization as Curry powders.

To-day almost every nation has its own appropriate Curry powder and its own Curry formulas.

The Curry powders of England are particularly suited to the damp, foggy weather of that country, but they are no more suited for this climate than are the heavily brandied Champagnes which are of a necessity used in England and Russia.

A short time ago the members of the famous New York Chafing Dish Club decided to hold a series of practical sessions in Curry cookery, with a view to determining which Curry powder on the New York market was the most appropriate for the United States, at the same time was made of the purest and most wholesome ingredients.

Over forty different Curry powders were tasted. A number of distinguished English epicures were present and took part in the contest, with a view to demonstrate that the English preparations were the best. The different bottles were wrapped in paper so that the labels of the powders could not be seen. Each package was numbered, and it was the universal opinion of the experts that Number 7 was the best of the lot. When the wrapper was removed Number 7 was found to be the Curry powder of JAMES P. SMITH & COMPANY, Park Place, New York.

THE AUTHOR.

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Curry Oil.

One of the agreeable and at the same time useful oils which should find a place on the shelf of every kitchen or butler's pantry, is known as Curry Oil. It is made by putting into a six-ounce, large-mouthed, gla.s.s stopper bottle two tablespoonfuls of J. P. Smith's Curry Powder, then filling up the bottle with Antonini Olive Oil. In a week it will be ready for use. A few drops of it should be added to sauces and salads.

Curry Vinegar.

Put into a pint of good cider or wine vinegar a tablespoonful of J. P.

Smith's Curry Powder, shake it well from time to time, and in ten days it will be fit for use. It is excellent for flavoring soups, etc.

Curry Essence.

Add three ounces of J. P. Smith's Curry Powder to a quart of white wine vinegar. Put the bottle into a pot of warm water and cork it the same as in cooking beef tea; let it boil an hour, then place at one side to cool and settle. When thoroughly settled pour off the clear liquid and use for flavoring soups and sauces.

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A Quick Curry Sauce.

Add to half a pint of drawn or melted b.u.t.ter a teaspoonful of J. P.

Smith's Curry Powder and a tablespoonful of Epicurean Sauce, stir and serve with broiled or boiled fish, meats, etc.

Table Sauce, No. 2.

Put into a quart bottle two tablespoonfuls of J. P. Smith's Curry Powder; three cloves of garlic, cut fine; half a teaspoonful of J. P.

Smith's Amboyna Cloves, ground; a pint of Epicurean Sauce, and fill the bottle with claret or Burgundy vinegar. Shake well from time to time and use after two weeks. It will be found superior to Worcestershire Sauce.

A Delightful Table Sauce.

Put into a pint bottle two tablespoonfuls of James P. Smith's Curry Powder, fill the bottle with either walnut or mushroom catsup, shake frequently; the sauce will be ready for use in ten days. These sauces may be purchased at the grocer's, or the mushroom catsup may be made as follows from field mushrooms:

Cover the bottom of a porcelain or crockery dish with fresh mushrooms, sprinkle over them a liberal quant.i.ty of salt; on top of the salt place another layer of mushrooms, then another thin layer of salt, and so on until the mushrooms are used up. Let the dish stand twelve to fifteen hours, then rub the pulp through a sieve. Put it into a stone jar, place the latter in a pan of water and let it simmer until the quant.i.ty is reduced one half. To keep it add a gill of brandy to every quart of sauce. To make it into a delightful table sauce add two tablespoonfuls of J. P. Smith's Curry Powder to each pint; shake frequently; when cool, put away in well-corked bottles.

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