Part 4

No. 60.--CHUTNEY CHICKEN.

Same as country capon, or country captian, but mix few tablespoons of mango chutney, or any other chutneys, but not hot.

No. 61.--WHEN TO USE CURRIES.

_First Course._

Soup. Fish. Entrees. Joints.

_Second Course._

Curry and Rice. Sweets. Cheese. Dessert. Coffee.

TAMIL AND ENGLISH NAMES FOR CURRY STUFFS, etc., as used in Ceylon.

I only give a few of Tamil languages as generally in use, but not high words. Many parties visited our Indian continent will understand the following and names of native vegetables:--

English. Tamil.

Rice. Areysi. Curry. Currie. Coriander. Cotha Mulle. Saffron. Muenjal. Cumin Seed. Seeragam. Ginger, Dry. Sukkoo. Ginger, Green. Engi. Salt. Oopoo. Dry Chillie. Cotchi Kaie. Green Chillie. Patcha Kotchi Kaie. Cocoanut. Thankaie or Thayangaie. Maldive Fish. Massi. Milk. Paal. Bread. Rotti. Sugar. Seeney. Water. Thannir. Cocoanut Oil. Thankaie Annay. Ghee. Naie. Butter. Vannai. Onions. Vengayam. Curry Leaves. Caruga Pillay. Lemon or Limes. Thascekaie. Tamarind. Puley. Cinnamon. Carova Patta. Cloves. Ikramba. Dry Fish. Caroowadoo. Fish. Meen. Beef. Erratchi. Mutton. Art Erratchi. Pork. Pandi Erratchi. Fowl. Coley. Chicken. Coley Kunju.

Articles of Food--Posana Patharitlaugal.

Meat. Ereitchi. Fresh Meat. Patcha Eratchi. Ghie Fish. Ney Meen. Soles. Nakoo Meen. Shrimps. Cooni, Erraal. Prawn. Erraal. Lobster. Singeerral. Crab. Nandoo. Turkey. Van Coley. Goose. Peria Vathu, or Wathu. Teal. Seeragi. Snipe. Collan or Collaan.

Cereals. Thaniya Vagayi.

Boiled Rice. Soru. Pearl Barley. Barli Arisi. Sago. Sav-vari-si. Kurrakan Raggy. Koorakan _Kapay_. Maize. Sollam, Makka, Solam. Pulses. Payaroo Vagaie. Grain. Kadalay, Thaniam. Flour. Maha, Vagai. Wheat Flour. Gothuma Ma. Corn Flour. Sollam Ma. Tapioca. Eli lay Ma. Arrowroot. Coova Ma. Cabbage. Govis Keeray. Cucumber. _Wellari._ Pumpkin. Poosani Kai. Bringall. Kathari Kay. Wenda Kay. Wenda Kai. Drumstick. Mooroonga Kai. Curry Stuffs. Masalai. Pepper. Melagu. Mustard. Kadoogoo. Garlic. Vella Vengayam. Fenugreek. Vanthayam. Dark Margosa Leaves. Caroova Pillay. Aniseed. Soomboo. Cardamom. Alamor elam. _Nutmeg._ Sathi Kai. Mace. Sathi Pathari. Lime. Ellumitchan _Palam_. Fruit. Pala, Vagai. Mango. Mam _Palam_. Plantain. _Vala_ Palam. Custard Apple. Seitha _Palam_. Jack Fruit. Paala, Palam. Bread Fruit. Lera Palla Kai. Bullock's Heel. Rama Seitha Palam. Pine Apple. Annasi Palam. Orange. Pani Thottam, Palam. Guava. Coiya Palam.

I can give several other names in Tamil and English, but my little book is too light to carry the burden.

D. SANTIAGOE.

PRINTED BY WILLIAM CLOWES AND SONS, LIMITED, LONDON AND BECCLES.

[ Transcriber's Note:

The following is a list of corrections made to the original. The first line is the original line, the second the corrected one.

pepper (if required, hot curries). He is a little plaintive about pepper (if required, hot curries)." He is a little plaintive about

its England. Garlic ginger (green), used for any Meat Curry, it is very in England. Garlic ginger (green), used for any Meat Curry, it is very

No. 13. MUTTON CURRY. No. 13.--MUTTON CURRY.

o. 22.--EGG CURRY (Brown). No. 22.--EGG CURRY (Brown).

let the Curry sauce simmer gently Now break the eggs carefully and let the Curry sauce simmer gently. Now break the eggs carefully and

No. 38. ONION CURRY. No. 38.--ONION CURRY.

]

End of Project Gutenberg's The Curry Cook's Assistant, by Daniel Santiagoe