Curries for Hot Days

CENTURIES ago Nature taught the Tamils and the telugus the use of spices and roots for making poor food more attractive and for strengthening and stimulating digestion. As a result we have to-day a vast choice of curries from which to choose for hot weather into the fat and let these also cook for a few minutes. Now put the fowl into the casserole, sprinkling the pieces with the curry powder; add the curry paste and onions.

Have the almonds blanched and pounded in a little of the water and add these, a little lemon juice and the remainder of the water to the contents or the casserole and cook slowly for ai hour or longer. If veal is used, more time will be needed than with fowl.

Use – always the season when they are most useful. The dry curries of Bombay, the white curries of Colombo, the red curry of Bangkok, and the brown curry of Batavia are all enhanced in appearance by being served in glassware.

Here is an excellent way of treating fowl or veal. If the former is used, have it jointed and then cut into smaller pieces, and allow one onion, two ounces of fat, two tablespoonfuls of curry powder, two ounces of sweet almonds, or the same amount of freshly grated coconut, a little good curry paste, half a pint of water, the juice of half a lemon and half a teaspoonful of salt. Well butter the glass casserole. First of all melt the fat in a frying-pan and in it cook the sliced onion for a few minutes without browning it; take out the onion, put the pieces of fowl

One of the newest utensils in glassware is the divided dish. This has two compartments in which meat and vegetables, or two kinds of vegetables, may be cooked and served.

A Dual Purpose Dish

The first named is an excellent way of using up the remnants of a cold boiled ham, and it makes a welcome dish on a hot day when a steaming joint would not appeal.

To make the balls mix together equal quantities of finely mashed cold potato and minced cooked ham. Bind the mixture with a little beaten egg and make it into balls of equal sizes. Egg and bread-crumb them and fry them brown in hot fat. Keep them hot in the glass dish until the peas are ready.

Making Old Peas Tender

EVEN old peas, when they are getting past their best, can be made tender by this method. Once started on their cookery way they may be left to take care of themselves. Shell the peas and put them into a glass jar with a screw lid, adding a tablespoonful of butter, a saltspoonful of salt, a little pepper, a teaspoonful of powdered sugar, a skinned shallot, and a sprig of mint or parsley. Cover the jar and put it into a saucepan of boiling water – the water to reach half-way up the jar. Put the pan on the stove and let the peas cook until tender. Then take out the onion and dish the peas.