4SS DR. CHASE'S RECIPES. 



water and continue to boil until tender; drain off the water and set aside till 

 cold; chop fine and season with salt and pepper, ^nd a table-spoonful of butter; 

 beat 3 eggs well, then beat them into 3 table-spoonfuls of rich milk, or cream is 

 better; mix all well together, and bake in a moderate oven till nicely browned. 

 ~- Farmer's Wife, in Toledo Blade. 



Remarks. — I knew from the nicety of the dish that she was a wife that a 

 farmer ought to be proud of, or, as the saying goes now, might well afford to 

 "tie to." The same of the following: 



Baked Cabbage With Grated Cheese.— Boil a firm white cabbage 

 for 15 minutes in salted water, then change the water for more that is boiling 

 and boil until tender. Drain and set aside until cool, then chop fine. Butter a 

 baking-dish and lay in the chopped cabbage. Make a sauce in this way: Put 

 1 table-spoonful of butter in a pan; when it bubbles up well stir in 1 table-spoon- 

 ful of flour, add J^ pt. of stock and J^ pi. of water, both boiling. Stir until 

 smooth, season to taste with pepper and salt, and mix well with it 4 table-spoon- 

 fuls of grated cheese. Pour this over the cabbage, sprinkle rolled cracker over 

 it, dot with lumps of butter and place in a quick oven for 10 minutes. This is 

 almost as good as the more aristocratic cauliflower when cooked in the same 

 manner. 



Currie Powder, as Made in India.— Take coriander seeds, well 

 roasted, 3 ozs. ; tumeric, pounded, 3)^ ozs. ; cummin seed, 3 ozs. ; fenugreek, 

 J^ oz. ; mustard seed, dried and cleaned of husks, % oz. ; ginger, dried, 3 ozs. ; 

 black pepper, 3 ozs. ; dried chillies (the pod of the Guinea pepper; we use our 

 common cayenne), 1% ozs.; poppy -seed, 1}^ ozs.; garlic, IJ^ ozs.; cardamons, 

 1 oz. ; cinnamon, 1 oz. ; all ground finely and mixed well and bottled. 



Remarks. — As to the roasting of the coriander seeds, I should not, nor should 

 I use the fenugreek. We use it only in horse medicines in this country, so 

 far as I know. The poppy-seed I should not care to use, either; they may do 

 .*or East Indians who eat so much opium, but should not want them "in mine." 

 I will give a recipe from the Detroit Tribune which, I have no doubt, was the 

 kind of currie powder used in making the chicken currie given in another place, 

 of which I partook, and have explained there, as the lady there referred to told 

 me she obtained the powder in Detroit already made. I will only say here I 

 like it extremely well. If the amount given there to make a currie proves too 

 hot of cayenne use less of the powder next time, It is certainly warming and 

 comforting, even to a dyspeptic stomach, and I believe healthful for any one. 



India Currie Powder Americanized.— Take of ground cinnamon, 

 mace and cloves, each, 1 dr. ; coriander seed and fresh yellow tumeric, each, 3 

 ozs. ; black pepper and small cardamon seeds, each, ^ oz. ; cayenne, \i oz. 

 Put all through a good mill and mix well ; put in a closely-stopped bottle. 



• Remarks. — The tumeric is of no particular value, except to give color to 

 the powder. It has slight aromatic and stimulant properties, but they are so 

 slight it is seldom used in medicine except to color ointments, etc. So if the 

 color (yellow) is not desired, it can be left out without detriment lo ihe powder. 

 If this powder is not as hot with cayenne as some may desire increase the 



