Most people have a liking for a really good curry; but how very rarely it is to be obtained in America, unless at the house of some one who has passed a good many years in India. The dish miscalled a curry is frequently set before people, but too often as far as possible removed from the real and appetizing plat which a good Indian cook will send to table. The meat is tough, has most likely been boiled instead of gently simmered, the sauce, or thick gravy, is hot enough in all conscience, but it tastes only of curry powder of an inferior kind; the rice is a sloppy mess, and the result is a fiery, leathery sort of indigestible hash, instead of a sweet, acid, highly but agreeably flavored, perfectly cooked and digestible dish, fit to set before a prince. Any cook, of whatever nationality, who has really mastered the art of stewing properly, that is, very gently and slowly, can cook a curry; the real difficulties lie in procuring good curry powder or curry paste.

Curry Powder

1 lb. pale turmeric seed, 1/4 lb. cumin seed, 1/4 lb. black pepper, 1/2 lb. coriander seed, 2 oz. cayenne pepper, 1/4 lb. Jamaica ginger, 10 oz. caraway seed, 1/4 oz. cardamines.

Purchase the ingredients of a first-class druggist. Additional heat can be obtained, by those who like very hot curries, if red Chile powder be added according to taste. Mix together all the ingredients well powdered, and place before the fire or in the sun, stirring occasionally. Keep in well corked bottles.