atery, some are thick, some are greasy, and some would be quite
impossible for America.

Onions are always used in making curry, but do not let this discourage
any one who does not like onions. One reason that onions are so
unpopular is that so often they are improperly cooked. In making curry
onions should be cooked until they are perfectly soft. Indeed they
should be reduced to a pulp. This pulp helps thicken the curry gravy,
and many people who claim that they cannot eat onions really enjoy them
without realizing what they are eating.

The recipes which follow are all practical, inexpensive, delicious, and
thoroughly reliable.

2. Beef Curry.

Cut a pound of fresh beef into bits. Any cheap cut does well for this.
Slice an onion very thinly, and fry together in a dessert-spoonful of
fat of any kind, the meat, onion, and two teaspoonfuls of curry powder.
When they are nicely browned add several cups of water and simmer gently
until the meat is very tender and the onion has become a pulp, thereby
thickening the curry gravy. This requires long, slow cooking. More water
may be added from time to time. If one has a fireless cooker, it should
always be used in curry making. Serve with rice prepared according to
taste. In India, curry and rice are always served in separate dishes.
The rice is served first and the curry taken out and put over it.
Usually chutney (Chapter VIII) is eaten with curry and rice.

3. Chicken Curry.

Cut a chicken up any way you like and fry it with one thinly-sliced
onion and the curry powder. The amount of curry powder will of course
depend on the size of the chicken. Fry together until the chicken is
nicely browned, then add water and simmer until chicken is tender.
Remember always to reduce the gravy by slow cooking until it is somewhat
thickened by the onion pulp. A couple of sliced tomatoes fried with the
chicken, onion, and curry powder is much liked by some--not only in
chicken curry, but in all curries.

4. Curry With Curds.

This curry is prepared a little differently. Place in a deep dish one
pound of beef or mutton or any kind of meat. Cover with thick curds of
milk. These curds should not be too sour. Also add a green mango pepper
thinly sliced, and if desired a clove of garlic, finely minced. Let
stand in the curds for a couple of hours. In the meantime fry an onion
and two teaspoonfuls of curry powder together. When nicely browned add
the curd mixture. Cook over a slow