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Pahariya Curry Powder

While there is nothing that I wish to keep secret from the public, "Pahariyacurry powder" is composed of so many ingredients obtained only with great difficulty in this country that the recipe, if here given, would not be useful for private families to have prepared in their homes. However, after extensive observations and a thorough investigation throughout the most renowned fields for curries, in the Orient, this curry, which is perfected, is now placed on the market and may be obtained in small or large quantities. Quite a number of excellent and important recipes for its use will be found on the wrappers which accompany the bottles of powder.

The best curries found during my research were exceedingly heating and entirely too strong. I have spared no pains to prepare an article that will not only answer for all kinds of curries, but one having a remarkably mild, wholesome, yet powerful and delicious powder--a condiment for nearly all sorts of dishes in cookery. Especially is it valuable for soups, fish, lobsters, shrimps, oysters, clams, scallops, crab meat, beef prepared in various ways, poultry (minced chicken, fricassee, sauted, stewed), duckling, squabs and goslings (sauted, stewed), lamb stews, lamb kidneys, mutton stews, mutton kidneys, veal stews, veal kidneys, sweetbreads, salad dressing, vinaigrette for asparagus, French artichokes for various sauces (including mayonnaise and tartare), rice, macaroni, spaghetti, gnocchis, noodles, and a number of other vegetables.

This powder having been perfected after the book was all but finished, it was impossible to mention it in the recipes except in a very few instances, so I would suggest that wherever advised to employ curry powder this new one be used (a very little more in quantity than called for in the recipes) if at hand.