Crab apples boiled in sugar and flavored with Curry, form an agreeable relish for cold game.
A Dainty Shrimp Curry.
Put into a chafing dish, or frying pan, a tablespoonful of Antonini Olive Oil, a teaspoonful of chopped onion and fry a delicate brown, then add a teaspoonful of James P. Smith's Curry Powder. Allow the powder to cook a moment, then add a pint of water and a tablespoonful of Maggi Bouillon. If the latter is not to be had, then add a pint of beef stock instead of the water; simmer ten minutes, and add a teaspoonful of rice flour dissolved in cold water. Let boil until it thickens slightly, then strain into another dish. Open a can of Barataria Shrimps, rinse them off with cold water, add them to the Curry sauce, warm up the dish, then pour over it three tablespoonfuls of fresh orange juice, a teaspoonful of dry sherry, and serve.
Boiled Rice for Curry Dishes.
Alas! how very few can say they can boil rice properly. It is a most difficult feat to many an expert cook, and yet it is very simple, when one knows how. The essential point to be gained is that after boiling, each grain must be distinct and unbroken, yet tender and to every appearance fairly ready to burst. To accomplish this a small quantity of rice must be cooked in a large volume of water. An ordinary half pint cup full of rice should be boiled in at least a gallon of water. It will surprise the uninitiated when they compare the bulk of the rice before and after cooking. The rice should be first well washed in several waters; reject all husks and imperfect grains, put the rice into cold water slightly salted, and boil about twenty-five minutes. Old rice requires a little longer cooking. The grains should occasionally be tested, and when a slight pressure will crush them they are done. If boiled until the grains burst, the rice is spoiled for serving with Curry. If boiled in a small volume of water the rice is also rendered useless, as the grains will stick together. After boiling the rice should be placed over the range where it will throw off the moisture absorbed in the boiling. Should any water remain it should be carefully kept for soups, sauces, etc., as it is quite as nutritious as the rice itself.
Shrimp Curry, No. 2.
Fry a minced onion with a tablespoonful of Antonini Olive Oil; when brown add a heaping tablespoonful of J. P. Smith's Curry Powder, a teaspoonful of rice flour, and a heaping saltspoonful of salt. Stir to prevent burning, add a pint of hot water or broth. Cook until the sauce thickens slightly, strain and add a square of sugar, a heaping tablespoonful of either Chutney, currant jelly, apple, or cranberry sauce. Put into the sauce a can of shrimps, let the whole warm through thoroughly. Arrange on a platter a border of boiled rice, put the Curried shrimp in the centre, squeeze over the shrimp the juice of a lime, and over the rice sprinkle the juice of an orange.