The King's College Hospital book of cooking recipes

Put a small pat of butter in a stewpan, a tablespoonful of curry powder, 2 teaspoonfuls of flour, half a teaspoonful of salt, and a little chopped onion; fry them together and moisten with a gill of broth, until forming a smooth, thick sauce. Cut three kidneys, by making an incision in the fleshy part, so as to be able to remove the outer skin ; cut each in five pieces crosswise; fry them in a little butter with salt and pepper, stirring them till set. Pour 4 or 5 spoonfuls of the curry sauce over them and serve. Miss Baxter. Toast Curry. 2ozs. Cocoanut. ij tablespoonfuls of Curry Powder. A little Water. Pound the cocoanut, moistening it with water. Add the curry powder gradually, and continue pounding until it is a paste. Slice a large onion. Put it in a pot over the fire with 3ozs. of butter. Stir till brown, about five minutes. Stir in the lump of paste previously prepared. Put in a breakfastcupful of stock, and a teaspoonful of salt. Leave it to simmer for half-an-hour, stirring occasionally. Cut some small cubes of bread, fry them in fat till crisp and brown, and then drain off the fat from them, and put them in a dish. Prepare a small cup of cocoa, with milk. If there is not any in the nut, make it by pounding some cocoanut into the water, and then straining it. As soon as the curry in the pot begins to get thick with boiling, put half of this in. Add the other half three minutes before taking the pot off the fire, and also the juice of half a lemon. Pour the mixture on to the toast. Lady Ollivant. Vegetable Curry. Chop up ilb. of vegetables — potato, carrot, French beans, peas, cabbage, turnip. Heat ioz. of fat in a frying pan; add the vegetables, and fry them lightly, turning them at intervals. Prepare the curry mixture as before, but add to it four small pieces of garlic, a dozen raisins, and four almonds. • Pour it over the vegetables. Serve both dishes with boiled rice and fresh chutney. Lady Ollivant. Vegetable Curry. Cut some onions in thin slices and fry them a good brown in butter; add a breakfastcupful of milk in which a tablespoonful of curry powder has been mixed; let all boil together for twenty minutes, stirring the whole time, then add the vegetables, previously par-boiled, and let the whole simmer by the side of the fire for about an hour. Potatoes, peas, beans, carrots and turnips can be used, but broad beans alone make a delicious curry. Miss Baxter. VEGETABLES c9 SALADS Adelaide Potatoes. Cut a circle in 8 or io potatoes, bake them. When done take out the insides. Mash them with Jib. of butter, a little cream, salt and pepper, a little sugar and the whites of 2 eggs. Put the mixture back into the skins again, and bake them 20 minutes. Mrs. Tunnard. Boiled Rice. Wash £lb. rice in cold water three times. Boil some water. Put in the washed rice, a tablespoonful of salt and the juice of half a lemon. Boil for about half an hour, till quite soft. Add a cupful of cold water just before taking it off tbe fire. Wring it out in a cloth. Put it on a sieve to dry by the fire, and when dry keep it warm until it is served. Lady Ollivant. Cauliflower Salad.