Mulligatawny soup is always a curry soup although it may be changed in other respects. This remark is prompted by the mistake some cooks are making of giving the name to a soup made of tomatoes and vegetables without curry powder. Mulligatawny is from two East Indian words.

The soup above named is a chicken and rice soup with enough curry powder mixed in to give a pale yellow color. It is light and simple. Boil the fowl in the stock, take out and cut it in dice. Strain the stock, put in vegetables cut in dice and the chicken and little rice, curry, seasonings and small amount of starch thickening.