164 SA UCES AND DRESSINGS.
liquor through a piece of muslin, and store it away in small bottles well sealed. This vinegar is a very nice addition to gravies, hashes, etc., as well as a great improvement to salads, or to eat with cold meat.
To MAKE curry powder, take one ounce of ginger, one ounce of mustard, one ounce of pepper, three ounces of coriander seed, three ounces of turmeric, half an ounce of cardamoms, one-quarter ounce of cayenne pepper, one-quarter ounce of cinnamon, and one-quarter ounce of cumin seed. Pound all these ingredients very fine in a mor- tar; sift them and cork tight in a bottle.
This can be had ready prepared at most druggists, and it is much less trouble to purchase it than to make it at home.
ONE tablespoonful of butter, one of flour, one teaspoonful of curry powder, one large slice of onion, one large cupful of stock, salt and pepper to taste. Cut the onion fine, and fry brown in the butter. Add the flour and curry powder. Stir for one minute, add the stock and season with the salt and pepper.* Simmer five minutes; then strain and serve. This sauce can be served with a broil or saute of
meat or fish.
TO BROWN BUTTER.
PUT a lump of butter into a hot frying pan and toss it about until it browns. Stir brown flour into it until it is smooth and begins to boil. Use it for coloring gravies, and sauces for meats.
TO BROWN FLOUR.
SPREAD flour upon a tin pie-plate, set it upon the stove or in a very hot oven, and stir continually, after it begins to color, until it is brown all through.
Keep it always on hand ; put away in glass jars covered closely. It is excellent for coloring and thickening many dishes.
TO MAKE MUSTARD.
BOIL some vinegar ; take four spoonfuls of mustard, half of a tea- spoonful of sugar, a saltspoonful of salt, a tablespoonful of melted butter ; mix well.