Ingredients are called for in many of these recipes which it would seem impossible
to procure, but Messrs. Goldberg, Bowen & Co., realizing the cosmopolitan character of
San Francisco, have imported every variety of food materials and any ingredient required.
The most attractive feature of a real East Indian Curry is the “rice table” which
always accompanies it. This is usually a lacquer or china tray on which is fitted a num-
ber of small dishes, each containing a different sauce, relish or chutney, and the good
housekeeper prides herself on the variety and piquancy of these. The most common
ones are Major Gray’s Chutney, Mango Chutney, Soy, grated cocoanut, Bombay duck
(which comes in tins and must be toasted in the oven before serving), sliced lemons,
button onions, anchovies, sweet pickles, sardelleu, crisp bacon, and thin slices of broiled
ham, etc.

The genuine rice tables are seldom seen here, but it is well to know that an excel-
lent substitute can be found at Nathan-Dohrmann’s.

What will prove a boon to those interested in the chafing-dish cookery is the
electric chafing-dish, kept also by the Nathan -Dohrmann Co. This chafing-dish may
be connected with any ordinary electric light, obviating the necessity of keeping a sup-
ply of alcohol, the difficulty of regulating the filling of the burner and all the other
inconveniences of the ordinary chafing-dish, which are so apt to result in burnt fingers, if
nothing more.

Macaroni is the generic term for the various pastes which are specifically known as
spaghetti, vermicelli, tagliarini, lazagnettes, tagliatelli and several other Italian names, the
best of which have always been imported. Marvelli’s macaroni, however, is an Ameri-
can paste which is made of the hardest wheat, and is fully equal to the foreign. The
objection to that made in this country, heretofore, has been that it did not contain enough
gluten and was so soft that it did not retain its shape when cooked. Marvelli’s hard
wheat macaroni has shown that this difficulty can be overcome.