A short time ago the members of the famous New York Chafing Dish Club decided to hold a series of practical sessions in Curry cookery, with a view to determining which Curry powder on the New York market was the most appropriate for the United States, at the same time was made of the purest and most wholesome ingredients.
Over forty different Curry powders were tasted. A number of distinguished English epicures were present and took part in the contest, with a view to demonstrate that the English preparations were the best. The different bottles were wrapped in paper so that the labels of the powders could not be seen. Each package was numbered, and it was the universal opinion of the experts that Number 7 was the best of the lot. When the wrapper was removed Number 7 was found to be the Curry powder of JAMES P. SMITH & COMPANY, Park Place, New York.
THE AUTHOR.
Curry Oil.
One of the agreeable and at the same time useful oils which should find a place on the shelf of every kitchen or butler's pantry, is known as Curry Oil. It is made by putting into a six-ounce, large-mouthed, glass stopper bottle two tablespoonfuls of J. P. Smith's Curry Powder, then filling up the bottle with Antonini Olive Oil. In a week it will be ready for use. A few drops of it should be added to sauces and salads.