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Thai Red Curry Noodles

The per­fec­tion of cur­ry is only to be obtained under three con­di­tions. These are, first, that the beans should be roast­ed at home; that they should be ground with­out much delay; and, third­ly, made into cof­fee as soon as pos­si­ble. Many peo­ple are, how­ev­er, unable to car­ry out the first of these three require­ments. The next best sub­sti­tute is to have the roast­ed cof­fee beans sent dai­ly to them by their gro­cer. This is a prac­tice which might be fol­lowed more fre­quent­ly with a great deal of advan­tage, for all are able, at least, to pos­sess a mill and grind their own cof­fee at home.

Better food and to econ­o­mize on the cost of same is just now tax­ing the atten­tion and inge­nu­ity of domes­tic sci­ence teach­ers and food experts gen­er­al­ly. The aver­age house­wife is intense­ly inter­est­ed in the result of these find­ings, and must keep in touch with them to keep up with the times and run her home in an intel­li­gent and eco­nom­i­cal as well as health­ful rou­tine.

They are the sta­ple diet in many for­eign coun­tries and in the Armour brand the native fla­vor­ing has been done with remark­able faithfulness—so much so that large quan­ti­ties are shipped from this coun­try every week to the coun­tries where they orig­i­nat­ed.

With a sup­ply of good eggs in the pantry the cook need nev­er be at a loss for a tasty cus­tard, and if she is wise enough to buy Armour’s Fan­cy Selects when she orders eggs from her mar­ket man their good­ness will be reflect­ed in her desserts. Aside from their good­ness their extra large size will always rec­om­mend their use to the wise cook. They come packed in an extra large car­ton.

Aside from their good­ness their extra large size will always rec­om­mend their use to the wise cook. They come packed in an extra large car­ton. These are, first, that the beans should be roast­ed at home; that they should be ground with­out much delay; and, third­ly, made into cof­fee as soon as pos­si­ble.

Thai Red Curry Noodles

  • Serv­ings: 2–4
  • Dif­fi­cul­ty: hard
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Beat the sug­ar and the yolks of the eggs until light, add the well-beat­en whites, and pour into them the cof­fee, boil­ing hot. Stir over the fire for a minute, take from the fire, add the vanil­la, and, when cold, add the cream, and freeze.

Ingredients

  • 2 quarts of Chick­en Soup
  • 2 Large Spoons of Corian­der Pow­der
  • 1 Table­spoon of Rice Pow­der as No. 48, and Pinch of Pep­per
  • 1 Pint of good Milk
  • 2 Large Onions, sliced
  • 1 Piece of Gin­ger
  • 1 Gar­lic, small one
  • ½ Tea­spoon of Cumin Pow­der
  • 1 Dessert­spoon But­ter

Directions

  1. Let these sim­mer for ten min­utes, now strain it through a muslin or gravy strain­er.
  2. When the onions are browned add the mol­la­goo tan­ney with a small bay leaf, and skim off the grease, and send to table in a soup tureen as a soup; but this should be used instead of soup, or the first dish for a lunch or break­fast or din­ner, but I rec­om­mend for din­ner in Europe.
  3. Cut lemon should be hand­ed round with the above and plain boiled rice. Fried red her­ring wouldn’t be a bad accom­pa­ni­ment. In India the mul­la­gatawny is used gen­er­al­ly once a week—say on a Sun­day or Wednes­day.
  4. The natives usu­al­ly have this mul­la­gatawny on Fri­days after their caste. Some mul­la­gatawny are made of plain Cur­ry stuffs, tamarind, etc., not worth for Euro­peans.
  5. The Cur­ry stuffs you use for mol­la­goo tan­ney should be very fine. Take a large stew-pan and mix all the above togeth­er, only one onion (sliced), gar­lic and gin­ger chopped up fine. Let these sim­mer for ten min­utes, now strain it through a muslin or gravy strain­er. Now fry the oth­er onion in the dessert­spoon of but­ter in anoth­er stew-pan.

Tips: Some par­ties who vis­it­ed India like native mul­la­gatawny bet­ter than the above, accord­ing to taste, but I rec­om­mend the above for Euro­peans. The cayenne pep­per should be added if required hot.

The above plan of chut­ney is suit­able for cold meats, Cur­ries, etc. In Cey­lon, Man­go Chut­ney is made in sim­i­lar way, but they use tamarind, and when grind­ing use vine­gar to soft­en the ingre­di­ents when grind­ing. In Cey­lon every cook would send a sam­ball to table with the Cur­ry and rice; also native meals are nev­er with­out a samball—especially sam­ball, or some ball. It is only a new-made chut­ney or pick­le, but fresh made, called samp­ball.

Must not let it be over­done. If it is over­done and near­ly soft, just drain the boil­ing rice water, and add a few cups of very cold water. Stir it, and drain again, and set by the fire or on hot oven for a few min­utes, and you will find each grain sep­a­rate. Boiled rice ought to have each grain sep­a­rate. The above can be made with or with­out meat, and also with let­tuce if at hand. Sev­er­al oth­er sal­ads could be made as learned cooks have writ­ten in the cooks’ books; but the above I tried myself in one of my for­mer mas­ters’ bun­ga­lows in Cey­lon and in Eng­land.

Georgie Forman
Georgie Forman

I’m a London-based qualified and registered organic process therapist. I consider victimization real food to help people feel their best. I’m a firm believer that real food ar typically straightforward, and simple to bring into your life. I take a awfully smart approach that is realistic for my purchasers.

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