Put into a pint bottle two tablespoonfuls of James P. Smith's Curry Powder, fill the bottle with either walnut or mushroom catsup, shake frequently; the sauce will be ready for use in ten days. These sauces may be purchased at the grocer's, or the mushroom catsup may be made as follows from field mushrooms:
Cover the bottom of a porcelain or crockery dish with fresh mushrooms, sprinkle over them a liberal quantity of salt; on top of the salt place another layer of mushrooms, then another thin layer of salt, and so on until the mushrooms are used up. Let the dish stand twelve to fifteen hours, then rub the pulp through a sieve. Put it into a stone jar, place the latter in a pan of water and let it simmer until the quantity is reduced one half. To keep it add a gill of brandy to every quart of sauce. To make it into a delightful table sauce add two tablespoonfuls of J. P. Smith's Curry Powder to each pint; shake frequently; when cool, put away in well-corked bottles.
A Refreshing Tonic.
One of the most delicious of refreshing tonics is prepared with an overflowing teaspoonful of Maggi Bouillon, half a pint of boiling water, seasoned with a pinch of J. P. Smith's inimitable Curry Powder. A great many object to the peculiar taste which prepared bouillon, beef extracts, etc., usually possess, but with the addition of this particular Curry it is an impossibility for even the most exacting palate not to appreciate the compound.
Mulligatawny Soup.
Put into a frying pan a tablespoonful of Antonini Olive Oil; when hot add a cut up red onion and fry brown; next add a tablespoonful of J. P. Smith's Curry Powder, cook a moment and add a pint of chicken broth or a pint of hot water and a tablespoonful of Maggi Bouillon. Pour the contents of the frying pan into two quarts of rich chicken broth, thicken slightly with a tablespoonful of rice flour, taste for salt, and serve. This is the family method of making this excellent soup. The meat of a chicken cut into squares may be used in this soup.
Curried Apples.
Apples thus prepared are more toothsome than the ordinary spiced apples. Peel and core six large Greening apples. Mix together half a pound of butter, half a pound of brown sugar, a tablespoonful of vinegar and a teaspoonful of J. P. Smith's Curry Powder; fill the holes with the mixture, put them in a buttered tin, and bake. When cold serve with cold meats.