This I generally keep ready-made in the larder, being very fond of what I consider such wholesome food as curry; but not liking to be troubled with making it often, I cause my cook to prepare a certain quantity at a time. Mr. B. is very partial to curry, but he likes it in winter; for my part, I prefer it in summer. After having partaken of some one very hot summer's day, I felt quite cool. Capt. White, who has" been nearly twenty years in the East Indies, tells me that it will produce that refreshing effect; but I can enjoy it in any season.

Put into a pan four good-sized onions, sliced, and two of peeled apples, with a quarter of a pound of butter, the same of lean ham, a blade of mace, four peppercorns, two bay-leaves, two sprigs of thyme; stir them over a moderate fire until the onions become brown and tender, then add two tablespoonfuls of the best curry powder, one of vinegar, two of flour, a tea-spoonful of salt, one of sugar; moisten it with a quart of broth or milk, or even water, with the addition of a little glaze ; boil till in a pulp, and adhering rather thickly to the back of the spoon ; pass all through a fine sieve or tammy, give it another boil for a few minutes, put it in a basin, and use when required. Any kind of meat, poultry, and fish, or parts of game, is excellent warmed in this sauce, and served with well-boiled and dry rice. I have kept this sauce in a cool place in the winter for a month, boiling it now and then. The quantity of powder may be omitted, and a spoonful of curry paste used, or some man-goes. (See Curries.)