uld be to make your own curry powder. It is
better, much cheaper, and is very little trouble to make.

The following formula is excellent:

1. Curry Powder.

10 ounces of coriander seed;
1 teaspoon of caraway seed;
1 teaspoon of black pepper;
1 teaspoon of red pepper;
6 teaspoons of turmeric;
4 tablespoons of flour;
1 teaspoon of cloves;
4 teaspoons of cinnamon;
Seeds of six cardamons.

The coriander and turmeric may have to be purchased at a drug store. Buy
as many of the spices ground as you can, and grind the others in a small
hand-mill or coffee-mill. Sift together three or four times and dry
thoroughly in an expiring oven. Put in air-tight bottles. A pound of
meat will require about two teaspoons of this mixture. If not hot enough
add more red pepper.

_Coriander._--You will note that coriander is the chief ingredient of
curry powder. Coriander is used extensively in flavoring throughout the
East. It can be grown any place, however. The seed can be obtained from
any large florist. It grows rank like a weed. The leaves are delicious
as a flavoring for meats and vegetables. A patch of this in your
vegetable garden will repay you, as many a bit of left-over can be made
very tasty by using a little of the finely minced leaf. The seeds are
useful in many ways.

_Fresh Cocoanut_ is another ingredient frequently used in making
curries. This gives a delicious flavor and also adds greatly to the
nutritive value. A cocoanut paste is prepared by a very elaborate
process in the Indian cook-house, but in this country we are not only
confronted by the problem of living on our so many dollars a month, but
also by the equally great one of living on twenty-four hours a day. So
we will pass the method of preparing cocoanut by with the suggestion
that you buy your prepared cocoanut. Baker puts up an excellent
preparation of fresh cocoanut with the milk. This comes in small tins at
ten cents a tin.

Making curry is a very elastic method. Much depends upon the taste of
the individual. Some think a teaspoonful of prepared mustard or
Worcestershire sauce a great improvement.

_Always get cheap cuts of meat for curry._ The hock or heel of beef
makes perhaps as fine curry as any other cut.

There are many different kinds of curries. Some are so hot that the
consumer thereof may feel that he is the possessor of an internal fiery
furnace. Some are mustard-colored, some are almost black, some are thin
and w