Put into a pint of good cider or wine vinegar a tablespoonful of J. P. Smith's Curry Powder, shake it well from time to time, and in ten days it will be fit for use. It is excellent for flavoring soups, etc.
Curry Essence.
Add three ounces of J. P. Smith's Curry Powder to a quart of white wine vinegar. Put the bottle into a pot of warm water and cork it the same as in cooking beef tea; let it boil an hour, then place at one side to cool and settle. When thoroughly settled pour off the clear liquid and use for flavoring soups and sauces.
A Quick Curry Sauce.
Add to half a pint of drawn or melted butter a teaspoonful of J. P. Smith's Curry Powder and a tablespoonful of Epicurean Sauce, stir and serve with broiled or boiled fish, meats, etc.
Table Sauce, No. 2.
Put into a quart bottle two tablespoonfuls of J. P. Smith's Curry Powder; three cloves of garlic, cut fine; half a teaspoonful of J. P. Smith's Amboyna Cloves, ground; a pint of Epicurean Sauce, and fill the bottle with claret or Burgundy vinegar. Shake well from time to time and use after two weeks. It will be found superior to Worcestershire Sauce.