Around-the-world cook book

Season with salt and cayenne. Spread on a shallow pan to cool. Shape, and dip into egg and crumbs, and fry in deep fat until light brown. Serve on a folded napkin, garnished with green, with a salad course. GERMAN GLOBES Potatoes, medium, 7, Flour, 1/2 pound. Eggs, 4, Melted butter, 3 tablespoons Milk, % cup, Salt, Chopped boiled ham, Thick sour cream. Bake the potatoes in their skins, and rub them through a sieve. Put into a bowl a little salt, 1/2 pound of flour, 1/2 a yeast-cake, the 4 yolks of the eggs, the melted butter, the potatoes, and 3/4 cup of milk. Mix all thoroughly, cover with a clean napkin and leave for an hour to rise. Roll the dough thin on a board, and cut it out with a plain round cutter or with a wine-glass. Wet the edges with a little white of egg, put in the middle of each a teaspoon of chopped boiled ham and 1 teaspoon of thick sour cream. Place a second cake on top of this, press the edges together, and put in a warm place covered with a napkin for about 2 hours. Fry in deep hot lard like dough-nuts. Serve with mushroom sauce. CURRY This, the great dish of the East, originateci in India. Rice, any kind of meat, fish, or game may be used ; but the accompaniments or sauces are really what make the dish. The rice should be well boiled and served in a separate dish. Place in a stewpan a pint of finely cut (not chopped) meat, one gill of milk, or stock, and to this add soft peppers and two teaspoons of curry powder. Let this simmer for 10 or 15 minutes. This should be served in a separate dish. The rice should be put on the plates and the curry later over it. With this should be served the following: Dried fish, or "Bombay duck" (in America a good substitute for "Bombay duck" is dried herring) — sweet, sour, and spiced pickles of all kinds, grated cocoanut, finely chopped hard-boiled eggs, and chutney sauce. The best body for curry is made from chicken, lamb or lobster. Curry powder, itself, is compounded of turmeric, coriander seed, ginger and Cayenne pepper, to which salt, cloves, cardamons, pounded cinnamon, onions, garlic and scraped cocoanut are added — the latter, **coprath," being only the vehicle or body to carry the various other condiments. HAWAIIAN CURRY Grated cocoanut, 1, Milk, 1 quart. Chopped onions, 1 tablespoon. Butter, 1 tablespoon, Curry powder, 1 (scant) tablespoon, Ground ginger-root, 1 teaspoon. Fish (or chicken, or lamb), etc. Grate the coeoanut, and soak in the milk for 1 hour. Fry the onions in the butter until brown, then add to them the curry and the ginger. Strain off the milk from the grated cocoanut, and pour it over the mixture in the frying-pan. Put in, the raw fish, chicken, or other meat, and cook slowly until done. CHESTNUT PATTIES Chestnut meats, 1 cupful, Flour, 5 tablespoons. Pulverized sugar, 1 cup, Baking-powder, 1 teaspoon. Egg, 1, Cinnamon. Put the chestnut meats through a grinder. Beat the egg and sugar together. Add the ground chestnut meats, also the flour and baking-powder; beat all lightly together, and then drop by spoonsful onto buttered tins. Dust with pulverized sugar and cinnamon, and bake in a quick oven. MEATS TIME-TABLE FOR COOKING MEATS ROASTING Beef sirloin, rare, per pound 8 to 10 Beef sirloin, well-done, per pound. . 12 to 15