: The Khaki Kook Book A Collection of a Hundred Cheap and Practical Recipes Mostly from Hindustan by Core Mary Kennedy - Cooking Indic; Cookbooks Cookbooks and Cooking

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Bujea.

The Khaki Kook Book.

Curry.

Many regard curry as one of the new things in cookery. This is a mistake. Curry is an old, old method of preparing meats and vegetables. Nor is it an East Indian method exclusively. In all Oriental and tropical countries foods are highly seasoned, and although the spices may differ, and although the methods of preparation may not be the same, nevertheless, generally speaking, the people of all Oriental countries freely indulge in curried food.

However, in India curry reaches its perfection. The people of India since Vedic times have eaten curry and always will. They eat it very, very hot, and Europeans who live in India soon find themselves falling into the habit of eating very hot and spicy foods. Whether it is good for one to eat as much hot stuff as one is expected to eat in India is a disputed point. In moderation, however, curry is not harmful, and is a very satisfactory and appetizing way of preparing scrappy and inexpensive meats. If carefully prepared, everybody is sure to like it. Do not introduce it, however, to your family as a mustard-colored stew of curry powder, onions, and cold meat served in the center of a platter with a wall of gummy rice enclosing it. Most of the family would hate it, and it would be difficult to get them to the point of even tasting it again. Curry, as usually made in India, is not made with curry powder at all. Every Indian cook-house is provided with a smooth black stone about a foot and a half long and a foot wide. There is also a small stone roller. On this large stone, by means of the small stone, daily are crushed or ground the spices used in making curry. The usual ingredients are coriander seeds and leaves, dried hot chilies or peppers, caraway seeds, turmeric, onions, garlic, green ginger, and black pepper grains. All these are first crushed a little and then ground to a paste, with the addition from time to time of a little water.

Now of course no American housewife would want to squat on the floor and grind up curry stuff on a stone, as do the women of India. So I hasten to say that very good curry may be made from curry powder. Curry powder may be obtained from almost any grocer. The best in the market is Cross & Blackwell's.

A good plan, however, would be to make your own curry powder. It is better, much cheaper, and is very little trouble to make.

The following formula is excellent:

The coriander and turmeric may have to be purchased at a drug store. Buy as many of the spices ground as you can, and grind the others in a small hand-mill or coffee-mill. Sift together three or four times and dry thoroughly in an expiring oven. Put in air-tight bottles. A pound of meat will require about two teaspoons of this mixture. If not hot enough add more red pepper.

Making curry is a very elastic method. Much depends upon the taste of the individual. Some think a teaspoonful of prepared mustard or Worcestershire sauce a great improvement.

There are many different kinds of curries. Some are so hot that the consumer thereof may feel that he is the possessor of an internal fiery furnace. Some are mustard-colored, some are almost black, some are thin and watery, some are thick, some are greasy, and some would be quite impossible for America.

Onions are always used in making curry, but do not let this discourage any one who does not like onions. One reason that onions are so unpopular is that so often they are improperly cooked. In making curry onions should be cooked until they are perfectly soft. Indeed they should be reduced to a pulp. This pulp helps thicken the curry gravy, and many people who claim that they cannot eat onions really enjoy them without realizing what they are eating.

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