Use also 2 teacups water in place of the
1, and only 3/4 oz. butter or nutter.
4. VEGETABLE CURRY.
Use the ingredients given and proceed the same as for German lentil curry,
using any cold steamed vegetables in season. The best curry, according to
an Indian authority, is one made of potatoes, artichokes, carrots, pumpkin
and tomatoes.
_Note_.--A writer in Cassell's Dictionary of Cookery says:--"A spoonful of
cocoanut kernel dried and powdered gives a delicious flavour to a curry,
as does also acid apple."
VI.--VEGETABLES.
Never eat boiled vegetables. No one ever hears of a flesh-eater boiling
his staple article of diet and throwing away the liquor. On the contrary,
when he does indulge in boiled meat, the liquor is regarded as a valuable
asset, and is used as a basis for soup. But his meat is generally
conservatively cooked--that is, it is baked, roasted, or grilled, so that
the juices are retained. If he has to choose between throwing away the
meat or the water in which it has been boiled, he keeps the
liquor--witness "beef-tea." For some unknown reason he does not often
treat his vegetables in the same way, and suffers thereby the loss of much
valuable food material.
The vegetarian--being avowedly a thinker and a pioneer--would, it might be
imagined, treat what is now one of his staple articles of diet at least as
carefully as the out-of-date flesh-eater.
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