If carefully prepared will find it as a economical dish for breakfast, lunch, or dinner. Only little time and attention is required. I wish the reader will have the pleasure of reading this book right through first.
Another matter to point out, that in Madras cooks make Curries with or without cocoanut, but in Ceylon no Curries without cocoanut, neither any vegetable Curries without Maldive fish. For this point I have given recipes to make with milk, cream, and gravy; and to every vegetable Curry add a spoonful of chopped ham or corned beef; this for imitation of Maldive fish.[3] Still it is much richer to vegetable Curries than Maldive fish.
[3] Dried shark, prepared in the Maldive Islands.--Ed.
D. SANTIAGOE.
Ceylon Court, R.J.E., Liverpool, England, 1887.
THE CURRY COOK'S ASSISTANT.
No. 1.--HOME-MADE CURRY POWDER.
In England.
1 lb. Coriander Seed. 1/2 oz. Saffron. 1 Eggspoon Cumin Seed. 1/2 doz. Pepper Corns. Small bit of Cinnamon (1 in.
