Take of the best Durham flour of mustard four ounces.

Put the following ingredients in a cool oven all night, the next morning pound them in a marble mortar, and rub them through a silk sieve.

Coriander seed, four ounces.

Turmeric, four ounces.

Black pepper, three ounces.

Cayenne pepper, half an ounce, dinger, one ounce. Cinnamon, a quarter of an ounce. Lesser cardamoms, Cloves, Mace, each half an ounce-Mix all well together, and put them into a wide mouthed bottle.

Observations

Fennel and Cummin seed are sometimes added to the above; a few bay leaves are also occasionally used.

Cheap Curry Powder

Dry and reduce the following spices to a fine powder, in the same way as in the foregoing receipt.

Coriander seed, four ounces.

Turmeric, three ounces.

Black pepper, one ounce.

Ginger, one ounce.

Cayenne pepper, quarter of an ounce.

Lesser cardamoms, one ounce.

Cinnamon, quarter of an ounce.

Mix together, and keep them in a wide mouth bottle.

Observations

These two receipts were given me by a friend: as I have not tried them, I cannot vouch for their being the actual ingredients of what is sold as the Indian composition.

Messrs. Ball, 81, New Bond Street sell very good curry powder.

Italian Tamara

Coriander seed, one ounce. Cinnamon, one ounce.

Clove, one ounce. Fennel seed, bolt' an ounce. Anniseed, half an ounce. Beaten into powder, used in the same way as the curry powder.

Savoury Ragout Powder

Mustard,

Allspice, and

Black pepper ground and sifted fine, half an ounce each.

Ginger,

Nutmeg grated, and

Salt, a quarter of an ounce each.

Mace, two drachms.

Cayenne pepper, one drachm.

Pound them in a mortar, and pass them through a fine hair sieve: bottle them for use. The above articles will pound much easier and finer if they are dried first in a Dutch oven before a very gentle fire, at a good distance from it: if you give them much heat, all the finest flavour of them will he evaporated, and they will soon get a strong rank taste.

Observations

The spices in a ragout are indispensable to give it a flavour, but not a predominant one; their presence should be rather supposed than perceived; they are the invisible spirit of good cookery, and that happy mixture of them, and proportion to each other of the other ingredients •which produces an exquisitely delicious, yet indefinable flavour, is the "chef d oeuvre" of a first rate cook. But this grand art of mixing and combining spices, etc, no one hitherto has attempted to teach: this is the first practical work on the subject, wherein the receipts are given accurately by weight and measure.

Pea Powder

Rub together in a marble mortar equal parts of dried mint and sage; put them through a fine sieve, and send it up on a small plate, with green pease, or pease-soup.

Observations

A twelfth part of celery seed powdered may be added, if the flavour of celery is approved.

Soup-herb Powder, or Vegetable Relish.

Savory Powder

Of dried parsley, two ounces.

Winter-savory, one ounce.

Sweet marjoram, one ounce

Lemon-thyme, one ounce.

Lemon-peel, cut very thin and dried, one ounce.

Sweet basil, half an ounce.

*** Some add to the above, bay leaves and celery seed, a drachm each.

Dry them in a warm, but not too hot Dutch oven s when quite dried, pound them in a mortar, and pass them through a double hair sieve: put in a bottle closely stopped, and it will retain its fragrance and flavour for a twelvemonth.

Observations

This composition of the fine aromatic herbs, is a most invaluable acquisition to the cook: it is much preferable to the spice powder, as it impregnates sauce, soup, etc. with as much relish, and renders it equally agreeable to the palate, refreshing the gustatory nerves, without offending the stomach, etc.

Soup-Herb And Savoury Powder, Or Quintessence Of Ragout

Take three parts of soup-herb powder to one part of savoury powder.

Observations

These powders should be kept ready prepared; they will save a great deal of time in cooking ragouts stuffings, forcemeat-balls, soups, sauces, etc.; kept dry and tightly corked down, their fragrance and strength may be preserved undiminished for several years.