TEMPTING CURRY DISHES
Copyrighted 1891, by
JAMES P. SMITH & COMPANY.
PUBLISHED BY
James P. Smith & Company.
45 & 47 PARK PLACE, NEW YORK.
57 & 59 South Water St.,
CHICAGO, ILL.
103 & 105 Front Street,
SAN FRANCISCO, CAL.
14 Rue d'Antin,
PARIS, FRANCE.
1891.
BY
THOMAS J. MURREY,
AUTHOR OF
- “Good Things from a Chafing Dish.”
- “Salads and Sauces.”
- “Puddings and Dainty Desserts.”
- “Breakfast Dainties.”
- “Fifty Soups.”
- “Luncheon Dainties.”
- “Practical Carving.”
- “Fifty Salads.”
- “The Book of Entrees.”
- “Cookery for Invalids,” Etc., Etc.
Introductory.
In the second and third centuries three mighty Hindoo kings were renownedfor their cookery. They were Nala, the king of Nishadhades, whosefame for dressing and preparing excellent dishes made his kingdom famous.He reigned in the second age.
The second was Bhima, who reigned in the third age. He was so devotedto the culinary art that for a whole year he served in the capacity of Valala, orcook to Virat Rajah, King of Panchala Nagur.
The third was King Pakasasana, who was not only superintendent of thepreparation of celestial food, but was also a distinguished chef.
The secret of the cuisine of these noted cooks was a mysterious powder,which, when added to their dishes, cured disease, as well as appeased the appetite.Those who partook of their food died only of extreme old age or by accident.No record can be found where the fevers of the country carried them off.
In an ancient cookery book printed in the Sanscrit language, are preservedmany of the formulas and recipes used by these kingly cooks and their successors.The “mysterious powders” which they used were a combination of various fruits,spices, condiments, roots, seeds, etc., which were either pounded together dry orworked to a paste and dried afterwards. There were hundreds of these preparations which were used in different dishes; each dish had its own separate powder.They are known to modern civilization as Curry powders.
To-day almost every nation has its own appropriate Curry powder and itsown Curry formulas.
The Curry powders of England are particularly suited to the damp, foggyweather of that country, but they are no more suited for this climate than arethe heavily brandied Champagnes which are of a necessity used in Englandand Russia.
A short time ago the members of the famous New York Chafing Dish Clubdecided to hold a series of practical sessions in Curry cookery, with a view todetermining which Curry powder on the New York market was the most appropriatefor the United States, at the same time was made of the purest and mostwholesome ingredients.
Over forty different Curry powders were tasted. A number of distinguishedEnglish epicures were present and took part in the contest, with a view to