Evening Republican, Volume 17, Number 262, Rensselaer, Jasper County, 3 November 1913 — Hindu Curried Potatoes. [ARTICLE]

Hindu Curried Potatoes.

Cut two large potatoes in cubes about an inch square, place in saucepan with one tablespoon melted butter. Season to taste with salt, cayenne pepper and one teaspoon curry powder. Stir thoroughly, then add one pint hot water. Let cook till potatoes are well done, but y>t mushy. Leave enough liquid to form a gravy when they are served. If you like a milk sauce an East Indian would put one-eighth cup of milk in a bowl, add one-half cup of cold water and with his fingers he would blend in two tablespoons o,f flour. Pour this over the potatoes and cook till quantity of liquid is reduced about one-half.