Thomas J. Murrey

“ Add a pint of hot water to the pan, strain the sauce to remove the onion, if objectionable. Dissolve a tablespoonful of rice flour in a gill of cold water, stir it into the sauce with half a teaspoonful of salt, or use a teaspoonful of Manioca instead of flour. When the sauce thickens, add the chicken (provided it had been removed to facilitate the straining of the sauce) , and allow it to stand an hour before serving. When ready for the table, put the Curry on a hot platter, and serve with hot boiled rice and a Chutney sauce. ”

“ 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. ”

“ 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. ”