. . .England, the other in Ceylon; and also each Curry will be properly instructed. I have tasted the Curries made by Bengalee, etc., on board of steamers and on shore. They use proper Curry Stuffs, etc., but they flavour it too much; using plenty of ghee and fat mutton, etc.,—these spoil the taste. Just the same with Bombay Curries, but in Madras is the only place you could taste a proper Curry, and also in Ceylon, as a good many cooks of Madras Presidency came to Ceylon several years ago and spread out the art of general cooking in Ceylon. I believe at first the cooking business was instructed by European cooks. At present there is too many cooks in Ceylon; almost every butler, appoo, second servant, kitchen mate, groom, etc., knows to cook a English dinner!!!

Now we shall go on with our Curry business. I recommend to try Curry Powders from several grocers. The best Curry Powder is made of coriander seed (which could be got from the chemist's), saffron,. . . Read More