Vegetable Curries.
Cold boiled vegetables as well as the fresh vegetables are all excellent served as Curries. They are cooked with butter and seasoned with Curry Powder, or warmed in the Curry sauce. A list of vegetable Curries would alone fill a large volume.
In a very rare old Hindoo cookery book I possess are recipes for Curries of all kinds of grain, fruits, vegetables, roots, greens, flowers, seeds, etc., that would simply astound New Yorkers. We, however, could not prepare, much less eat their dishes as per recipe any more than the Hindoo would eat our Curries. They have a different Curry preparation for each different article.
Curried Macaroni.
Break into three pieces, each tube of a half a pound of Geoffroy Taganrok Macaroni, which is the best in the market. Put it into a porcelain lined dish or saucepan, cover with boiling water, add a scant teaspoonful of table salt and boil fifteen minutes; drain, place the Macaroni on a hot platter, cover it with a Curry sauce made of J. P. Smith's Curry Powder, over this strew a liberal quantity of (J. P. S.) Italien Parmasan Cheese and serve.
