1226. _Sackatash, or Corn and Beans._--Boil three pints of shelled beans, or a quarter of a peck of string beans, half an hour, pour off the water. Cut the corn off of four dozen ears--put it in the pot among the beans, add salt and pepper, and cover them with boiling water--boil all together twenty minutes. Rub flour into a large piece of butter and stir it in, then let it boil up once. Pour it into your tureen and send it to table. 1227. _Winter Sackatash._--As in winter the beans and corn are both dried, they will have to be soaked over night. Par-boil the beans in one or two waters, then add the corn, and boil all together until the beans are boiled to pieces, which will be several hours. Add a small piece of loaf sugar. Before dishing it for table, mix a large piece of butter with flour, stir it in and let it boil. 1228. _To make Curry Powders._--Take one ounce of ginger, the same of coriander-seed, half an ounce of cayenne pepper, and two ounces of fine pale turmeric; these ingredients to be pounded separately to a fine powder, and then warmed by the fire, and mixed together. Put the powder into a wide-mouthed bottle, cork it well down, and put it into a dry place. Those who dislike the flavor of turmeric may substitute saffron. 1229. _To prepare a Curry._--The meat should be fresh and free from bone. Cut it into pieces which can be easily served. To each pound of meat add a table-spoonful of curry powder, and about half the quantity of flour, and a little salt; mix these together, and rub a portion of it upon the meat before it is fried, the remainder afterwards. Fry the meat in a little butter. Fry onions a light brown, with a clove of garlic if approved; drain the fat from both the meat and onions; put them into a stewpan, and cover with boiling water; stew for twenty minutes, then rub the remainder of the powder smooth with a little cold water, add it, and let it stew for an hour, or according to the time necessary for the meat to be well done. If no other acid is used, stir in a little lemon-juice just before serving: place it in the centre of the dish, and put carefully boiled rice round it. 1230. _Lord Clive's Curry._--Slice six onions, one green apple, and a clove of garlic; stew them in a little good stock until they will pulp, then add one tea-spoonful of curry-powder, a few table-spoonfuls of stock, a little salt, and a little cayenne pepper, half a salt-spoonful of each; stew in this gravy any kind of meat cut into small pieces, adding a piece of butter, the size of a walnut, rolled in flour.