nkle over them
two or three spoonsful of curry powder; then cover the pan close, and
let the chickens do till brown, often shaking the pan; then put in the
liquor the chickens were boiled in, and let all stew till tender; if
acid is agreeable squeeze the juice of a lemon or orange in it.

* * * * *

DISH OF RICE TO BE SERVED UP WITH THE CURRY, IN A DISH BY ITSELF.

Take half a pound of rice, wash it clean in salt and water--then put it
into two quarts of boiling water, and boil it briskly twenty minutes;
strain it through a colander and shake it into a dish, but do not touch
it with your fingers nor with a spoon.

Beef, veal, mutton, rabbits, fish, &c. may be curried and sent to table
with or without the dish of rice.

Curry powder is used as a fine flavoured seasoning for fish, fowls,
steaks, chops, veal cutlets, hashes, minces, alamodes, turtle soup, and
in all rich dishes, gravies, sauce, &c. &c.

* * * * *

OCHRA AND TOMATOS.

Take an equal quantity of each, let the ochra be young, slice it, and
skin the tomatos; put them into a pan without water, add a lump of
butter, an onion chopped fine, some pepper and salt, and stew them one
hour.

* * * * *

GUMBO--A WEST INDIA DISH.

Gather young pods of ochra, wash them clean, and put them in a pan with
a little water, salt and pepper, stew them till tender, and serve them
with melted butter. They are very nutritious, and easy of digestion.

* * * * *

PEPPER POT.

Boil two or three pounds of tripe, cut it in pieces, and put it on the
fire with a knuckle of veal, and a sufficient quantity of water; part of
a pod of pepper, a little spice, sweet herbs according to your taste,
salt, and some dumplins; stew it till tender, and thicken the gravy with
butter and flour.

* * * * *

SPANISH METHOD OF DRESSING GIBLETS.

Take the entrails of fat full grown fowls, empty them of their
contents--open them with a sharp knife, scrape off the inner coat; wash
them clean, and put them on to boil with the liver, gizzard, and other
giblets; add salt, pepper, and chopped onion--when quite tender, set
them by to cool; put some nice dripping or butter in a pan, when it
boils put the giblets, add salt, fry them a nice brown; when nearly
done, break six eggs in a bowl, beat them a little, pour them over the
giblets, stir