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Classic
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page 145
store it away in small bottles well sealed. This vinegar is a very nice addition
to gravies, hashes, etc., as well as a great improvement to salads, or to eat
with cold meat.
CURRY POWDER.
To make curry powder, take one ounce of ginger, one ounce of mustard, one ounce
of pepper, three ounces of coriander seed, three ounces of turmeric, half an
ounce of cardamoms, one-quarter ounce of cayenne pepper, one-quarter ounce of
cinnamon, and one-quarter ounce of cummin seed. Pound all these ingredients very
fine in a mortar; sift them and cork tight in a bottle.
This can be had already prepared at most druggists, and it is much less trouble
to purchase it than to make it at home.
CURRY SAUCE.
One tablespoonful of butter, one of flour, one teaspoonful of curry powder, one
large slice of onion, one large cupful of stock, salt and pepper to taste. Cut
the onion fine, and fry brown in the butter. Add the flour and curry powder.
Stir for one minute, add the stock and season with the salt and pepper. Simmer
five minutes; then strain and serve. This sauce can be served with a broil or
sauté of meat or fish.
TO BROWN BUTTER.
Put a lump of butter into a hot frying-pan, and toss it about until it browns.
Stir brown flour into it until it is smooth and begins to boil. Use it for
coloring gravies, and sauces for meats.
TO BROWN FLOUR.
Spread flour upon a tin pie-plate, set it upon the stove or in a very hot oven,
and stir continually after it begins to color, until it is brown all through.
Keep it always on hand; put away in glass jars covered closely. It is excellent
for coloring and thickening many dishes.
TO MAKE MUSTARD.
Boil some vinegar; take four spoonfuls of mustard, half of a teaspoonful of
sugar, a salt-spoonful of salt, a tablespoonful of melted butter; mix well.
FRENCH MUSTARD.
Three tablespoonfuls of mustard, one tablespoonful of granulated sugar, well
worked together, then beat in an egg until it is smooth; add one teacupful of
vinegar, a little at a time, working it all smooth; then set on the stove and
cook
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