,transcriber's ,note3     ,italic text 
has been marked with underscores4       
,,tempting ,,curry ,,dishes             
,copyrighted #ahia1 by   ,,james ,p4    
,,smith  ,,company4     ,,published ,,by
   ,,james ,p4 ,,smith  ,,company4      
#de  #dg ,,park ,,place1 ,,new ,,york4  
#eg  #ei ,south ,water ,st41            
,,chicago1 ,,ill4    #ajc  #aje ,front  
,street1   ,,san ,,francisco1 ,,cal4    
#ad ,rue d',antin1   ,,paris1 ,,france4 
#ahia4       ,,by   ,,thomas ,j4        
,,murrey1    ,,author ,,of   ,good      
,things from a ,chafing ,dish4   ,salads
 and ,sauces4   ,puddings and ,dainty   
,desserts4   ,breakfast ,dainties4      
,fifty ,soups4   ,luncheon ,dainties4   
,practical ,carving4   ,fifty ,salads4  
,the ,book of ,entrees4   ,cookery for  
,invalids1 ,etc41 ,etc4                 
,introductory4   ,in the second and     
third centuries three mighty ,hindoo    
kings were renowned for their cookery4  
,they were ,nala1 the king of           
,nishadhades1 whose fame for dressing   

and preparing excellent dishes made his 
kingdom famous4 ,he reigned in the      
second age4  ,the second was ,bhima1 who
 reigned in the third age4 ,he was so   
devoted to the culinary art that for a  
whole year he served in the capacity of 
,valala1 or cook to ,virat ,rajah1 ,king
 of ,panchala ,nagur4  ,the third was   
,king ,pakasasana1 who was not only     
superintendent of the preparation of    
celestial food1 but was also a          
distinguished chef4  ,the secret of the 
cuisine of these noted cooks was a      
mysterious powder1 which1 when added to 
their dishes1 cured disease1 as well as 
appeased the appetite4 ,those who       
partook of their food died only of      
extreme old age or by accident4 ,no     
record can be found where the fevers of 
the country carried them off4  ,in an   
ancient cookery book printed in the     
,sanscrit language1 are preserved many  
of the formulas and recipes used by     
these kingly cooks and their successors4
 ,the mysterious powders which they used

 were a combination of various fruits1  
spices1 condiments1 roots1 seeds1 etc41 
which were either pounded together dry  
or worked to a paste and dried          
afterwards4 ,there were hundreds of     
these preparations which were used in   
different dishes2 each dish had its own 
separate powder4 ,they are known to     
modern civilization as ,curry powders4  
,to-day almost every nation has its own 
appropriate ,curry powder and its own   
,curry formulas4  ,the ,curry powders of
 ,england are particularly suited to the
 damp1 foggy weather of that country1   
but they are no more suited for this    
climate than are the heavily brandied   
,champagnes which are of a necessity    
used in ,england and ,russia4  ,a short 
time ago the members of the famous ,new 
,york ,chafing ,dish ,club decided to   
hold a series of practical sessions in  
,curry cookery1 with a view to          
determining which ,curry powder on the  
,new ,york market was the most          
appropriate for the ,united ,states1 at 

the same time was made of the purest and
 most wholesome ingredients4  ,over     
forty different ,curry powders were     
tasted4 ,a number of distinguished      
,english epicures were present and took 
part in the contest1 with a view to     
demonstrate that the ,english           
preparations were the best4 ,the        
different bottles were wrapped in paper 
so that the labels of the powders could 
not be seen4 ,each package was numbered1
 and it was the universal opinion of the
 experts that ,number #g was the best of
 the lot4 ,when the wrapper was removed 
,number #g was found to be the ,curry   
powder of ,,james ,p4 ,,smith           
,,company1 ,park ,place1 ,new ,york4    
,,the ,,author4     ,illustration       
,illustration     ,curry ,oil4   ,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 
pantry1 is known as ,curry ,oil4 ,it is 
made by putting into a six-ounce1       
large-mouthed1 glass stopper bottle two 

tablespoonfuls of ,j4 ,p4 ,smith's      
,curry ,powder1 then filling up the     
bottle with ,antonini ,olive ,oil4 ,in a
 week it will be ready for use4 ,a few  
drops of it should be added to sauces   
and salads4     ,curry ,vinegar4   ,put 
into a pint of good cider or wine       
vinegar a tablespoonful of ,j4 ,p4      
,smith's ,curry ,powder1 shake it well  
from time to time1 and in ten days it   
will be fit for use4 ,it is excellent   
for flavoring soups1 etc4     ,curry    
,essence4   ,add three ounces of ,j4 ,p4
 ,smith's ,curry ,powder to a quart of  
white wine vinegar4 ,put the bottle into
 a pot of warm water and cork it the    
same as in cooking beef tea2 let it boil
 an hour1 then place at one side to cool
 and settle4 ,when thoroughly settled   
pour off the clear liquid and use for   
flavoring soups and sauces4             
,illustration     ,a ,quick ,curry      
,sauce4   ,add to half a pint of drawn  
or melted butter a teaspoonful of ,j4   
,p4 ,smith's ,curry ,powder and a       

tablespoonful of ,epicurean ,sauce1 stir
 and serve with broiled or boiled fish1 
meats1 etc4     ,table ,sauce1 ,no4 #b4 
,put into a quart bottle two            
tablespoonfuls of ,j4 ,p4 ,smith's      
,curry ,powder2 three cloves of garlic1 
cut fine2 half a teaspoonful of ,j4 ,p4 
,smith's ,amboyna ,cloves1 ground2 a    
pint of ,epicurean ,sauce1 and fill the 
bottle with claret or ,burgundy vinegar4
 ,shake well from time to time and use  
after two weeks4 ,it will be found      
superior to ,worcestershire ,sauce4     
,a ,delightful ,table ,sauce4   ,put    
into a pint bottle two tablespoonfuls of
 ,james ,p4 ,smith's ,curry ,powder1    
fill the bottle with either walnut or   
mushroom catsup1 shake frequently2 the  
sauce will be ready for use in ten days4
 ,these sauces may be purchased at the  
grocer's1 or the mushroom catsup may be 
made as follows from field mushrooms3   
,cover the bottom of a porcelain or     
crockery dish with fresh mushrooms1     
sprinkle over them a liberal quantity of

 salt2 on top of the salt place another 
layer of mushrooms1 then another thin   
layer of salt1 and so on until the      
mushrooms are used up4 ,let the dish    
stand twelve to fifteen hours1 then rub 
the pulp through a sieve4 ,put it into a
 stone jar1 place the latter in a pan of
 water and let it simmer until the      
quantity is reduced one half4 ,to keep  
it add a gill of brandy to every quart  
of sauce4 ,to make it into a delightful 
table sauce add two tablespoonfuls of   
,j4 ,p4 ,smith's ,curry ,powder to each 
pint2 shake frequently2 when cool1 put  
away in well-corked bottles4            
,illustration     ,a ,refreshing ,tonic4
   ,one of the most delicious of        
refreshing tonics is prepared with an   
overflowing teaspoonful of ,maggi       
,bouillon1 half a pint of boiling water1
 seasoned with a pinch of ,j4 ,p4       
,smith's inimitable ,curry ,powder4 ,a  
great many object to the peculiar taste 
which prepared bouillon1 beef extracts1 
etc41 usually possess1 but with the     

addition of this particular ,curry it is
 an impossibility for even the most     
exacting palate not to appreciate the   
compound4     ,mulligatawny ,soup4      
,put into a frying pan a tablespoonful  
of ,antonini ,olive ,oil2 when hot add a
 cut up red onion and fry brown2 next   
add a tablespoonful of ,j4 ,p4 ,smith's 
,curry ,powder1 cook a moment and add a 
pint of chicken broth or a pint of hot  
water and a tablespoonful of ,maggi     
,bouillon4 ,pour the contents of the    
frying pan into two quarts of rich      
chicken broth1 thicken slightly with a  
tablespoonful of rice flour1 taste for  
salt1 and serve4 ,this is the family    
method of making this excellent soup4   
,the meat of a chicken cut into squares 
may be used in this soup4     ,curried  
,apples4   ,apples thus prepared are    
more toothsome than the ordinary spiced 
apples4 ,peel and core six large        
,greening apples4 ,mix together half a  
pound of butter1 half a pound of brown  
sugar1 a tablespoonful of vinegar and a 

teaspoonful of ,j4 ,p4 ,smith's ,curry  
,powder2 fill the holes with the        
mixture1 put them in a buttered tin1 and
 bake4 ,when cold serve with cold meats4
  ,crab apples boiled in sugar and      
flavored with ,curry1 form an agreeable 
relish for cold game4     ,illustration 
,a ,dainty ,shrimp ,curry4   ,put into a
 chafing dish1 or frying pan1 a         
tablespoonful of ,antonini ,olive ,oil1 
a teaspoonful of chopped onion and fry a
 delicate brown1 then add a teaspoonful 
of ,james ,p4 ,smith's ,curry ,powder4  
,allow the powder to cook a moment1 then
 add a pint of water and a tablespoonful
 of ,maggi ,bouillon4 ,if the latter is 
not to be had1 then add a pint of beef  
stock instead of the water2 simmer ten  
minutes1 and add a teaspoonful of rice  
flour dissolved in cold water4 ,let boil
 until it thickens slightly1 then strain
 into another dish4 ,open a can of      
,barataria ,shrimps1 rinse them off with
 cold water1 add them to the ,curry     
sauce1 warm up the dish1 then pour over 

it three tablespoonfuls of fresh orange 
juice1 a teaspoonful of dry sherry1 and 
serve4     ,boiled ,rice for ,curry     
,dishes4   ,alas6 how very few can say  
they can boil rice properly4 ,it is a   
most difficult feat to many an expert   
cook1 and yet it is very simple1 when   
one knows how4 ,the essential point to  
be gained is that after boiling1 each   
grain must be distinct and unbroken1 yet
 tender and to every appearance fairly  
ready to burst4 ,to accomplish this a   
small quantity of rice must be cooked in
 a large volume of water4 ,an ordinary  
half pint cup full of rice should be    
boiled in at least a gallon of water4   
,it will surprise the uninitiated when  
they compare the bulk of the rice before
 and after cooking4 ,the rice should be 
first well washed in several waters2    
reject all husks and imperfect grains1  
put the rice into cold water slightly   
salted1 and boil about twenty-five      
minutes4 ,old rice requires a little    
longer cooking4 ,the grains should      

occasionally be tested1 and when a      
slight pressure will crush them they are
 done4 ,if boiled until the grains      
burst1 the rice is spoiled for serving  
with ,curry4 ,if boiled in a small      
volume of water the rice is also        
rendered useless1 as the grains will    
stick together4 ,after boiling the rice 
should be placed over the range where it
 will throw off the moisture absorbed in
 the boiling4 ,should any water remain  
it should be carefully kept for soups1  
sauces1 etc41 as it is quite as         
nutritious as the rice itself4          
,shrimp ,curry1 ,no4 #b4   ,fry a minced
 onion with a tablespoonful of ,antonini
 ,olive ,oil2 when brown add a heaping  
tablespoonful of ,j4 ,p4 ,smith's ,curry
 ,powder1 a teaspoonful of rice flour1  
and a heaping saltspoonful of salt4     
,stir to prevent burning1 add a pint of 
hot water or broth4 ,cook until the     
sauce thickens slightly1 strain and add 
a square of sugar1 a heaping            
tablespoonful of either ,chutney1       

currant jelly1 apple1 or cranberry      
sauce4 ,put into the sauce a can of     
shrimps1 let the whole warm through     
thoroughly4 ,arrange on a platter a     
border of boiled rice1 put the ,curried 
shrimp in the centre1 squeeze over the  
shrimp the juice of a lime1 and over the
 rice sprinkle the juice of an orange4  
,curry of ,cray ,fish4   ,crayfish are  
to be had in the ,new ,york market at   
all seasons4 ,they inhabit fresh water  
streams almost everywhere1 but the ,west
 furnishes the best and largest which   
are sent to the ,new ,york market4 ,in  
the fall1 large quantities of them are  
put into cold storage houses for winter 
use4 ,they are usually sold already     
boiled and shelled1 but in summer are to
 be had alive4 ,the former is the most  
advantageous way of buying them1 as they
 require but little preparation4 ,served
 as a ,curry they are excellent4 ,to    
cook them follow instructions for shrimp
 ,curry1 substituting crayfish for      
shrimps4     ,curry of ,prawns4   ,the  

prawn1 although resembling the shrimp   
and the crayfish1 is larger than either 
of the other ,crustacea4 ,they have a   
more pronounced flavor1 and are at their
 best served as ,curry4 ,select a quart 
of boiled prawns1 pick them over        
carefully to see that all shell has been
 removed1 rinse in cold water a moment1 
and dry them in a napkin4 ,put into a   
frying pan a heaping tablespoonful of   
butter2 when hot add a chopped spring   
onion or a young leek1 cook a few       
moments1 and add a heaping teaspoonful  
of ,j4 ,p4 ,smith's ,curry ,powder2 stir
 to prevent burning1 allow it to cook a 
moment1 and add half a pint of hot      
water1 or beef stock1 one small sour    
apple1 peeled1 and cut into dice1 a     
square of sugar1 and a teaspoonful of   
,epicurean ,sauce4 ,cover and simmer    
until the apple is cooked1 then add     
another half pint of beef broth1 or hot 
water containing a tablespoonful of     
,maggi ,bouillon1 stir well and rub     
through a small strainer2 add the prawns

 to the sauce1 heat them through1 season
 with a small quantity of salt and a    
tablespoonful of tomato catsup1 pour the
 ,curry onto a hot platter1 surround it 
with a border of boiled rice1 squeeze   
over the ,curry the juice of half a     
lemon1 and serve4     ,curry of         
,scallops4   ,wash1 drain1 and scald1 a 
pint of scallops2 put them into a       
saucepan1 add half a teaspoonful of     
salt1 small piece of a bay-leaf1 three  
whole cloves1 and a pint and a half of  
milk2 boil thirty minutes4 ,in a frying 
pan prepare a ,curry sauce as follows3  
,put into the pan a tablespoonful of    
,antonini ,olive ,oil in which a few    
cloves of garlic had been steeped1 add  
two teaspoonfuls of ,j4 ,p4 ,smith's    
,curry ,powder1 a chopped sweet ,spanish
 pepper and a gill of beef broth1 or hot
 water containing a teaspoonful of      
,maggi ,bouillon2 cover and cook five   
minutes4 ,add a pint more of the liquid1
 a teaspoonful of rice flour dissolved  
in cold water1 two tablespoonfuls of    

mild ,chutney1 and the grated outside   
peel of a lemon2 stir and simmer a few  
moments4 ,drain the scallops1 put them  
in the centre of a hot platter1 surround
 them with the sauce without pouring any
 of it over them2 around the outer edge 
arrange a neat border of hot boiled     
rice1 and send to table with a          
sauce-boat full of fresh orange juice4  
,curry of ,frogs4   ,proceed as per     
recipe for ,curry of ,scallops1 with the
 exception that the frogs require one   
hour's cooking in the milk4 ,they may   
then be served the same as the scallops1
 or put into the sauce and warmed up in 
it4 ,a much plainer ,curry sauce may be 
prepared if so desired4     ,curry of   
,oysters4   ,put into a frying pan two  
tablespoonfuls of ,antonini ,olive ,oil1
 add a scant tablespoonful of ,j4 ,p4   
,smith's ,curry ,powder1 a chopped      
,bermuda onion1 and cook until the      
onions are quite brown2 stir frequently 
to prevent burning4 ,add a pint of      
oyster liquor1 a saltspoonful of salt1  

simmer until reduced one-third1 then    
strain2 add to the sauce a dozen large  
raw oysters4 ,when they are thoroughly  
heated through and the gills begin to   
curl1 they will be cooked sufficiently4 
,serve with hot boiled rice4     ,curry 
of ,crab4   ,prepare a plain ,curry     
sauce as for ,oyster ,curry1 and in the 
sauce put the contents of a can of crab 
meat2 when warmed through it is ready to
 serve4 ,the fresh crab meat from the   
shells is of course superior to the     
canned article1 but it is more          
troublesome to prepare4 ,before sending 
to table squeeze over the dish the juice
 of a fresh lime4     ,soft ,shell      
,crabs ,curried4   ,select half a dozen 
fine large soft shell crabs1 remove the 
sand-pouch and the feathery gill like   
parts found under the side points of the
 shells4 ,mix together to a paste in a  
mortar a clove of garlic1 a heaping     
tablespoonful of butter1 two            
tablespoonfuls of ,j4 ,p4 ,smith's      
,curry ,powder1 a tablespoonful of      

,epicurean ,sauce1 and the juice of a   
lemon4 ,if the paste is too thick1 thin 
out with orange juice2 cover the crabs  
with this paste1 dip them in beaten egg1
 then in cracker or bread crumbs and fry
 like doughnuts4 ,to be eaten cold4     
,curry of ,lobster4   ,kill two live    
lobsters1 remove the meat from the      
tails1 split each tail piece in two     
lengthwise1 and remove the entrail found
 therein2 cut the meat into inch pieces4
 ,put into a frying pan two             
tablespoonfuls of ,antonini ,olive ,oil1
 when hot add the lobster1 toss the     
pieces about a few moments1 and strew   
over the meat a tablespoonful of ,j4 ,p4
 ,smith's ,curry ,powder4 ,cook fifteen 
minutes1 stirring continually2 add the  
juice of two ,florida oranges1 then     
quickly remove the pan from the fire and
 when the agitation in the pan ceases1  
serve on toast4 ,dainty rice croquettes 
may be served with the dish4     ,curry 
of ,lobster1 ,no4 #b4   ,use the meat of
 two boiled lobsters1 cut it into neat  

pieces2 take all green fat and coral1   
and set them aside2 mix the green fat   
with a heaping spoonful of ,j4 ,p4      
,smith's ,curry ,powder4 ,squeeze out   
the juice of three limes1 and add to it 
half a teaspoonful of powdered sugar4   
,put into a frying pan an ounce of      
butter2 when creamed add a teaspoonful  
of minced onion1 brown it a little1 now 
add the mixed ,curry ,powder2 dissolve a
 teaspoonful of rice flour in cold      
water1 add this to a pint of hot water  
or soup stock1 stir into the pan1 and   
simmer till thick2 now add the lobster1 
and simmer fifteen minutes longer4 ,wash
 and dry the coral1 separate it4        
,prepare a border of rice on a dish1 and
 over it sprinkle the coral and eggs1 if
 any--put the ,curry in the centre1 and 
serve4     ,curry of ,clams4   ,both the
 ,little ,neck and the paper shell clams
 are very good served as a ,curry2 only 
the body part of the soft clam should be
 used1 as the remainder is somewhat     
tough4 ,the ,little ,necks1 if cooked   

too much1 will be tough4 ,serve them    
with a plain ,curry sauce4     ,curry of
 ,salmon4   ,fresh cold boiled salmon   
may be served as a ,curry1 and a salmon 
steak1 cooked in a ,curry sauce until it
 is done1 is very good eating1 but there
 is no better way of serving canned     
salmon than as a ,curry4 ,the only point
 is to be sure to buy the best known    
brand of salmon4 ,fry a minced onion    
brown1 with an overflowing tablespoonful
 of ,antonini ,olive ,oil1 add two      
tablespoonfuls of ,j4 ,p4 ,smith's      
,curry ,powder1 let cook a moment and   
add a pint of hot water1 a tablespoonful
 of flour dissolved in cold water1 a    
tablespoonful of tomato catsup1 or      
,chutney1 and a little salt1 stir and   
simmer until the sauce thickens1 then   
add the contents of a one-pound can of  
salmon to the sauce2 let it warm through
 before serving1 and send to table with 
hot boiled rice1 or other cereal1 such  
as hominy1 cerealine1 etc4     ,fish    
,curries4   ,cold fish of any kind may  

be advantageously served the next day in
 the form of a ,curry4 ,all that is     
necessary is to warm up the fish in the 
sauce2 care must be exercised1 however1 
not to break or separate the fish into  
too fine pieces4     ,illustration      
,curry of ,chicken4   ,unjoint the      
chicken and cut the large pieces in two4
 ,put into a frying pan two             
tablespoonfuls of ,antonini ,olive ,oil1
 and when hot fry the pieces of chicken 
in it until they are partially cooked2  
remove the chicken1 add another         
tablespoonful of oil1 and a minced      
,bermuda onion2 when brown add two      
tablespoonfuls of ,j4 ,p4 ,smith's      
,curry ,powder4 ,return the chicken to  
the pan with half a pint of hot water1  
cover and set on back of range to simmer
 half an hour4 ,add a pint of hot water 
to the pan1 strain the sauce to remove  
the onion1 if objectionable4 ,dissolve a
 tablespoonful of rice flour in a gill  
of cold water1 stir it into the sauce   
with half a teaspoonful of salt1 or use 

a teaspoonful of ,manioca instead of    
flour4 ,when the sauce thickens1 add the
 chicken 7provided it had been removed  
to facilitate the straining of the      
sauce71 and allow it to stand an hour   
before serving4 ,when ready for the     
table1 put the ,curry on a hot platter1 
and serve with hot boiled rice and a    
,chutney sauce4     ,chicken ,curry1    
,no4 #b4   ,prepare the ,curry sauce as 
before described1 and in it warm up     
slices of cold roast or boiled chicken1 
or turkey4     ,chicken ,curry1 ,no4 #c4
   ,cut up a dry-picked roasting or     
spring chicken4 ,rub into the pieces a  
liberal quantity of ,j4 ,p4 ,smith's    
,curry ,powder1 dry4 ,fry the pieces    
thoroughly in four tablespoonfuls of    
,antonini ,olive ,oil2 when done serve  
with a tomato sauce well flavored with a
 few drops of ,tobasco sauce4 ,if for   
breakfast1 serve with ,manioca griddle  
cakes4     ,curry of ,duckling4   ,the  
spring duckling is delightful eating1   
but its peculiar flavor is not always   

relished at first2 they are best        
broiled4 ,split the bird down the back1 
rub ,antonini ,olive ,oil over it1      
sprinkle over it a small quantity of ,j4
 ,p4 ,smith's ,curry ,powder1 then broil
 on both sides4 ,when done squeeze over 
the bird the juice of a ,florida orange4
     ,curry of ,squab4   ,squabs treated
 in the same manner as the duckling are 
most appetizing4 ,they are excellent for
 cold luncheon1 for picnics1 collations1
 etc4 ,the wild squab partially fried1  
then allowed to stand in a ,curry sauce 
half an hour before serving1 is good    
eating4     ,curry of ,venison4   ,cold 
roast venison makes a very good         
breakfast ,curry1 as the meat is tender 
and digestible4 ,put in a frying pan1 a 
tablespoonful of ,antonini ,olive ,oil1 
half a teaspoonful of dry flour1 brown  
it slightly4 ,add a clove of garlic and 
a tablespoonful of minced apple1 a      
teaspoonful of ,j4 ,p4 ,smith's ,curry  
,powder1 and half a pint of hot water1  
or venison gravy from the roast of the  

day before4 ,simmer and set on the back 
of the range4 ,cut the meat in neat     
pieces1 add it to the sauce1 and when   
quite hot send to table4 ,before        
serving1 add the juice of a ,florida    
orange4     ,curry of ,venison1 ,no4 #b4
   ,the pieces of venison which are not 
large enough for steaks or for roasting 
purposes may be thus prepared4 ,cut a   
pound of the meat into inch squares and 
toss them about in a frying pan1 with an
 overflowing tablespoonful of ,antonini 
,olive ,oil2 after cooking five minutes 
add a tablespoonful of ,j4 ,p4 ,smith's 
,curry ,powder and a gill of hot water  
containing a teaspoonful of ,maggi      
,bouillon2 cover4 ,while this is        
cooking1 cut two medium sized raw       
potatoes into small dice1 and add them  
to the meat with half a teaspoonful of  
salt4 ,the steam will cook the potatoes 
in ten minutes4 ,mix the ingredients    
together and if too dry add a little    
more hot water4     ,curry of ,rabbit4  
,select two fine rabbits1 cut them into 

neat pieces2 put into an earthen crock a
 thin slice of bacon1 add a few slices  
of rabbit1 sprinkle over it a little of 
,j4 ,p4 ,smith's ,curry ,powder1 salt1  
fresh grated cocoanut1 and a dozen      
raisins2 put in another layer of rabbit 
meat1 and season it as the first layer1 
repeat until the rabbit is all used1 and
 you have also used the juice and meat  
of one fresh1 or half a pound of dry    
cocoanut2 moisten the whole with ,rhine 
wine2 let this stand twenty-four hours1 
then place the crock in a pot of water  
and simmer three hours4 ,while cooking1 
the crock must be tightly covered4      
,serve with hot boiled rice and over the
 meat squeeze the juice of a lime4      
,curry of ,hare4   ,skin1 clean1 and    
quarter the hare and rub each piece well
 with ,j4 ,p4 ,smith's ,curry ,powder4  
,put into a saucepan a tablespoonful of 
beef drippings1 a sliced onion1 the     
pieces of meat1 half a teaspoonful of   
salt1 and a gill of claret4 ,cover and  
simmer an hour2 add another gill of     

claret1 two heaping tablespoonfuls of   
currant jelly1 two squares of sugar1 and
 simmer two hours longer4 ,serve with   
boiled rice1 over which sprinkle a      
little orange juice4     ,curry of      
,beef4   ,the best piece of meat for    
this dish is the lean part of the flank1
 which1 being cross-grained1 allows the 
,curry to thoroughly assimilate with    
every particle of the meat4 ,cut up one 
pound of the meat into neat square      
pieces4 ,put into the frying pan one    
ounce of ,antonini's ,olive ,oil1 or    
butter1 and fry in it a minced onion1   
stirring until brown2 add the beef and  
stir to prevent burning2 now add a      
teaspoonful of ,j4 ,p4 ,smith's ,curry  
,powder and half a pint of rich gravy1  
salt1 simmer1 squeeze out the juice of  
one ,florida orange1 sweeten it a       
little1 add it to the dish1 add a       
heaping teaspoonful of apple sauce1 stir
 and simmer nearly an hour4     ,curry  
of ,beef1 ,no4 #b4   ,fry an onion brown
 with two tablespoonfuls of ,antonini   

,olive ,oil1 add a heaping tablespoonful
 of ,j4 ,p4 ,smith's ,curry ,powder1 a  
pint of hot water1 a tablespoonful of   
,maggi ,bouillon1 a tablespoonful of    
,epicurean ,sauce1 a teaspoonful of     
,manioca1 half a teaspoonful of salt and
 a tablespoonful of tomato catsup4      
,simmer three-quarters of an hour1 and  
in this sauce warm up slices of cold    
roast beef4     ,illustration           
,curried ,veal ,chops4   ,mix together a
 heaping tablespoonful of ,j4 ,p4       
,smith's ,curry ,powder1 two            
saltspoonfuls of salt1 a teaspoonful of 
made mustard1 a dash of cayenne1 a      
teaspoonful of ,epicurean ,sauce and    
,antonini ,olive ,oil1 enough to make a 
paste2 spread a little of this on both  
sides of the chops1 then dip in beaten  
egg1 roll in bread crumbs1 and fry in a 
large quantity of fat4 ,they may be     
served with or without tomato sauce1 and
 either hot or cold4     ,curry of      
,veal4   ,cut up one pound of raw leg of
 veal into pieces4 ,mix a teaspoonful of

 ,j4 ,p4 ,smith's ,curry ,powder1 half a
 teaspoonful of rice flour1 and a       
saltspoonful of salt together1 dip the  
meat in melted butter or oil1 then roll 
each piece in the powder and fry until a
 delicate brown all over 7onion may be  
added or omitted74 ,mince half a sour   
apple and fry it with the meat2 add half
 a pint of soup stock1 simmer half an   
hour1 squeeze over all the juice of half
 a lemon1 mix and serve4     ,curry of  
,sweetbreads4   ,select two pair of fine
 sweetbreads1 scald them and remove from
 them all sinews1 etc4 ,put them into   
water slightly salted1 cover and parboil
 half an hour4 ,drain1 and keep in cold 
water until wanted4 ,prepare a plain    
,curry sauce2 slice the sweetbreads1    
cook them in the sauce half an hour and 
serve4     ,curried ,calf's ,brains4    
,wash the brains in several waters1 then
 scald and free them from sinews2 boil  
in water seasoned with salt1 a gill of  
vinegar1 a clove of garlic1 and a small 
piece of bay-leaf4 ,cook an hour1 put   

the brains in the centre of a dish1     
surround it with a well made ,curry     
sauce4     ,curry of ,calf's ,feet4     
,boil the calf's feet1 after cleaning   
them1 five hours2 then serve them with a
 well made ,curry sauce1 or rub them    
well with ,antonini ,olive ,oil2        
sprinkle ,j4 ,p4 ,smith's ,curry ,powder
 over them1 and broil2 when done place  
on a hot dish1 squeeze over them the    
juice of a lemon and serve4     ,curried
 ,calf's ,head4   ,cut cold boiled      
calf's head into neat square pieces4    
,beat together the yolks of three eggs1 
add to it a tablespoonful of ,j4 ,p4    
,smith's ,curry ,powder1 a teaspoonful  
of ,epicurean ,sauce1 and half a        
teaspoonful of salt2 in this dip the    
pieces of cold calf's head1 roll each   
piece in cracker crumbs1 again dip in   
the egg1 again in the crumbs1 and fry1  
like doughnuts4 ,serve with tomato      
sauce4     ,curry of ,calf's ,liver4    
,cut three slices of raw calf's liver   
into inch pieces1 scald and dry in a    

napkin4 ,put into a frying-pan two      
tablespoonfuls of ,antonini ,olive ,oil2
 when hot add a chopped onion2 when this
 browns slightly add the pieces of meat1
 a heaping teaspoonful of ,j4 ,p4       
,smith's ,curry ,powder1 and a          
tablespoonful of ,maggi ,bouillon2 cover
 five minutes1 then add half a pint of  
hot water2 cook ten minutes longer4     
,arrange round the border of a hot      
platter a layer of mashed potatoes1     
place it where the top of the potato    
will brown slightly1 then put the       
curried liver in the centre of the dish 
and serve4     ,curried ,tripe4   ,rinse
 off a pound of fresh tripe in scalding 
hot water1 drain it1 cut it into        
conveniently sized pieces1 and boil them
 in water slightly salted an hour and a 
half3 then add the tripe to a plain     
,curry sauce1 and serve with boiled     
rice4     ,curried ,tripe and ,onions4  
,cut into slices three ,bermuda or white
 onions2 fry a delicate brown with three
 tablespoonfuls of ,antonini ,olive     

,oil1 strew over the onion a teaspoonful
 of ,j4 ,p4 ,smith's ,curry ,powder1 add
 half a pound of cold boiled tripe1     
cover the dish and shake the pan to     
prevent burning2 when the onion is      
cooked serve4     ,broiled ,tripe1      
,curry ,sauce4   ,rub a piece of cold   
boiled tripe with ,antonini ,olive ,oil2
 and broil the tripe a delicate brown   
color on both sides4 ,put the tripe on a
 hot dish1 cover it with melted butter  
seasoned with half a teaspoonful of ,j4 
,p4 ,smith's ,curry ,powder1 a chopped  
gherkin1 a little salt and the juice of 
half a lemon4     ,curried ,kidneys4    
,scald four lamb kidneys1 skin and split
 them1 and let them stand in water      
slightly salted two hours4 ,wipe them   
dry in a kitchen towel and cut them into
 pieces4 ,pour into a soup plate a gill 
of ,antonini ,olive ,oil1 put the       
kidneys in this and move them about in  
the oil so that each piece will be      
glazed with the oil4 ,strew over the    
kitchen table a quantity of ,j4 ,p4     

,smith's ,curry ,powder1 roll the oiled 
kidneys in this4 ,put into a frying pan 
two tablespoonfuls of the olive oil1    
when very hot add the kidneys1 and a    
little salt4 ,shake the pan well to     
prevent burning1 cook rather rare1 as   
they will be tough if well done4        
,curried ,veal ,kidneys4   ,split two   
veal kidneys in two1 skin them and allow
 them to stand in cold water1 salted1   
three hours4 ,drain and wipe dry4 ,cut  
them into thin slices and cook them half
 an hour in a good ,curry sauce as      
before described4     ,curried ,ox      
,tails4   ,cut two ox tails at the      
joints1 and fry them in a little        
,antonini ,olive ,oil five minutes4     
,have cooking in a saucepan a minced    
onion with a thin slice of bacon and a  
heaping tablespoonful of ,j4 ,p4        
,smith's ,curry ,powder4 ,add the ox    
tails1 quarter of a bay-leaf1 half a    
pint of hot water1 and half a           
teaspoonful of salt2 cover1 and simmer  
until the moisture is reduced one-half1 

and add two tablespoonfuls of ,maggi    
,bouillon1 a pint of hot water and a    
gill of good sherry2 cover and simmer on
 back of range until the meat is very   
tender4 ,put it away to get cold and    
next day warm it up in a frying pan or  
chafing dish1 add a little lemon or lime
 juice and serve4     ,plain ,mutton    
,curry4   ,cut up half a pound of cold  
boiled mutton in symmetrical pieces4    
,chop up an onion and fry it with three 
tablespoonfuls of ,antonini ,olive ,oil 
or butter1 add the meat1 toss it about a
 few moments1 strew over it a           
teaspoonful of ,j4 ,p4 ,smith's ,curry  
,powder1 and add half a pint of gravy2  
simmer gently a few minutes and serve4  
,this is about as simple a mode of      
preparing the dish as can be proposed2  
it may be improved by frying a little   
apple with the onion and adding more    
water1 then thickening it with browned  
flour4  ,raw mutton should be fried a   
little before it is added to the ,curry 
sauce4 ,mutton chops may be curried the 

same as veal chops4     ,curry of ,lamb4
   ,the breast of lamb freed from fat   
makes a very good ,curry4 ,cut up a     
pound of it and toss the pieces about in
 the frying pan a few moments4 ,sprinkle
 over the meat a teaspoonful of the ,j4 
,p4 ,smith ,curry ,powder and a gill of 
vinegar2 cover1 cook ten minutes and put
 the meat away to allow the ,curry to   
permeate it4 ,when wanted fry an onion  
brown1 add to it half a pint of hot     
water1 a tablespoonful of ,maggi        
,bouillon and a little salt2 simmer ten 
minutes1 strain and add the meat with a 
square of sugar1 two tablespoonfuls of  
,chutney or ,chili relish1 or tomato    
catsup4 ,if convenient add the grated   
fruit of half a fresh cocoanut4 ,simmer 
slowly an hour1 serve with boiled rice  
and orange juice in a sauce-boat4       
,curried ,pork ,tenderloin4   ,pound    
together in a mortar a clove of garlic1 
a tablespoonful of ,j4 ,p4 ,smith's     
,curry ,powder1 a square of sugar1 the  
juice of a lemon1 and a saltspoonful of 

salt2 add a tablespoonful of ,epicurean 
,sauce1 and one of ,french mustard4     
,select a fresh pork tenderloin1 cut it 
into three-inch pieces and cut gashes   
lengthwise all over the meat2 into these
 gashes rub the paste4 ,put them into a 
pan1 pour a little ,antonini ,olive ,oil
 over each1 and bake in the oven twenty 
minutes4 ,turn frequently while they are
 cooking4 ,these are excellent cold4    
,curried ,eggs4   ,hard boil six eggs2  
when cool enough1 remove the shell and  
quarter them lengthwise4 ,put these on a
 hot platter1 surround the pile with a  
good ,curry sauce1 garnish the border   
with boiled rice and serve4     ,curried
 ,hamburg ,steak4   ,ask the dealer for 
a pound of chopped lean meat2 shape it  
into little cakes1 over each cake rub a 
little ,curry oil and a few drops of    
garlic oil1 and fry or bake the steaks4 
,put them in the centre of a dish and   
pour over them a good strong ,curry     
sauce and serve plain4     ,curried     
,canned ,beef4   ,make the ,curry sauce 

in the usual manner1 warm the slices of 
the canned corned beef in it and serve4 
,curried ,plantain4   ,select the long  
green plantains that find their way here
 from ,cuba1 peel them and boil them    
forty minutes4 ,put them on a hot       
platter1 cover them with ,curry sauce1  
squeeze the juice of an orange over them
 and serve4     ,vegetable ,curries4    
,cold boiled vegetables as well as the  
fresh vegetables are all excellent      
served as ,curries4 ,they are cooked    
with butter and seasoned with ,curry    
,powder1 or warmed in the ,curry sauce4 
,a list of vegetable ,curries would     
alone fill a large volume4  ,in a very  
rare old ,hindoo cookery book ,i possess
 are recipes for ,curries of all kinds  
of grain1 fruits1 vegetables1 roots1    
greens1 flowers1 seeds1 etc41 that would
 simply astound ,new ,yorkers4 ,we1     
however1 could not prepare1 much less   
eat their dishes as per recipe any more 
than the ,hindoo would eat our ,curries4
 ,they have a different ,curry          

preparation for each different article4 
,illustration     ,curried ,macaroni4   
,break into three pieces1 each tube of a
 half a pound of ,geoffroy ,taganrok    
,macaroni1 which is the best in the     
market4 ,put it into a porcelain lined  
dish or saucepan1 cover with boiling    
water1 add a scant teaspoonful of table 
salt and boil fifteen minutes2 drain1   
place the ,macaroni on a hot platter1   
cover it with a ,curry sauce made of ,j4
 ,p4 ,smith's ,curry ,powder1 over this 
strew a liberal quantity of 7,j4 ,p4    
,s47 ,italien ,parmasan ,cheese and     
serve4     ,illustration     ,curried   
,macaroni1 ,no4 #b4   ,procure from the 
,italian grocer a tomato paste called   
,pompodoro4 ,put into a saucepan an     
ounce of butter1 whisk it as it melts   
and add two ounces of the tomato paste2 
keep stirring1 and add a tablespoonful  
of ,maggi ,bouillon1 a teaspoonful of   
,j4 ,p4 ,smith's ,curry ,powder1 and a  
pint of water2 stir to prevent burning  
and set on back of range until wanted4  

,boil half a pound of ,barton ,macaroni 
fifteen minutes1 when done drain1 put it
 on a hot platter and pour the sauce    
over it4 ,serve ,j4 ,p4 ,smith's        
,italien ,parmasan ,cheese separately   
with it4     ,curry ,sandwich4   ,work  
together a teaspoonful of ,j4 ,p4       
,smith's ,curry ,powder1 and a heaping  
tablespoonful of table butter2 spread   
this over thin slices of bread1 and     
between the slices place thin slices of 
cold roast or boiled meat1 poultry1 etc4
     ,deviled ,chicken ,legs4   ,make a 
,curry paste the same as for ,curried   
veal chops4 ,make deep incisions in the 
legs of two chickens and into the       
incisions rub the paste1 and broil until
 well done4 ,cold roast or boiled legs  
may be similarly treated but only need  
to be sauteed in a pan with a little    
,antonini ,olive ,oil4     ,deviled     
,bones4   ,rub two ribs of cold roast   
beef with ,curry paste and broil them   
enough to heat the meat through4