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 cumin seed. Pound all these ingredients very fine in a mortar; sift them and cork tight in a bottle.
This can be had ready prepared at most druggists, and it is much less trouble to purchase it than to make it at home.
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 saute of meat or fish.
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.
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.
Boil some vinegar; take four spoonfuls of mustard, half of a tea-spoonful of sugar, a saltspoonful of salt, a tablespoonful of melted butter; mix well.
Three tablespoonfuls of mustard, one tablespoonful of graunlated 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 three or four minutes, stirring all the time; when cool, add one tablespoonful of the best olive oil, taking care to get it all thoroughly worked in and smooth. You will find this very nice. Mrs.D.Riegel.
Mix one ounce of ground ginger, half an ounce each of black pepper, ground cinnamon, nutmeg and allspice, one teaspoonful of ground cloves, and six ounces of salt. Keep in a tightly corked bottle.
To peepare cocoanut for future use, first cut a hole through the meat at one of the holes in the end, draw off the milk, then loosen the meat by pounding the nut well on all sides. Crack the nut and take out the meat, and place the pieces of meat in a cool open oven over night, or for a few hours, to dry; then grate it. If there is more grated than is needed for present use, sprinkle it with sugar, and spread out in a cool dry place. When dry enough put away in dry cans or bottles. Will keep for weeks.