The national course in home economics

A mixture of vegetables may be used for curry. The most suitable are celery, onions, cauliflowers, young cabbages, cucumbers, green peas, French beans, spinach and sorrel. Mince or slice the vegetables. Dissolve a slice of fresh butter in a stew-pan; roll the vegetables in currypowder and toss them in the butter till they are one-half dressed. Pour over them as much cream or gravy mixed smoothly with curry-powder or paste as will cover them, and stew till tender. Add a little salt and serve with rice boiled for curry on a separate dish. A tablespoonful of lemon juice is an improvement. If liked a small quantity of mashed potatoes or fried onions and an apple rubbed through a sieve may be added to the curry sauce. Shrimps or prawns may also be added if approved. Charlotte Barber. [illustration: Orange Vol-au-vent] PERFECTION CAK ^^ SOMETHING NEW IN CAKE MAKING. Recipes for the above delightful cakes are all found within this book. MEATS — HOW AND WHAT TO SELECT. See Chapter entitled "Meats" in order to understand which pieces are most nourishing, which most strengthening, and which most desirable. WITHOUT MEATS. A MONG the vegetables peculiarly fitted for the ^~^ making of fine salads are celery, tomatoes, cucumbers, onions, lentils, cabbage, green beans, lettuce, cauliflower, water cress and radishes. To this may be added chervil, which is never absent from a French or English salad. It is much like parsley, but far more aromatic, and is used in much the same way. It can be procured at most of the vegetable markets, but in preparing a salad with it, the leaves alone are taken; the root being highly poisonous. In preparing vegetables designed for salads it is proper to throw them into cold water for a short time, then carefully dry and lay them away until wanted. Never mix with the dressing until ready for use. DRESSING FOR COLD SLAW. Mix together one tablesooonful of dry mustard, three-fourths of a teaspoonful of sugar, salt-sooonful of salt. Stir smooth and add onequarter of a pint ot cream. Let these come to a boil just once, stirring all the time. Take it from the stove and beat in two eggs, which have previously been whipped well. Place the sauce back on the stove, letting it stand over a dish of boiling water. Keep stirring until thick, then add one-quarter of a pint of vinegar. This is a good sauce for slaw or cold meats. Mrs. Maude Blanchard. For Mayonnaise and French Dressings see "Salads with Meats." BOILED SALAD DRESSINQ. Three eggs, one tablespoonful each of sugar, oil and salt, a scant tablespoonful of mustard, a cupful of milk and one cupful of vinegar; stir oil, salt, mustard and sugar in a bowl until perfectly smooth; then add eggs and beat well after, add vinegar and finally the milk; place all in a rice or custard boiler; keep constantly stirring for about twelve or fifteen minutes. until it is as thick as rich cream. This will keep in a cool place for two weeks. Mr.s. W. P. Saunders. ORANGE 5ALAD. Delicious for game or roasted poultry. Slice six tart, juicy oranges, remove the seeds, arranging the slices on a salad dish and dressing them with salad oil, a squeeze of lemon juice, salt and a dust of cayenne. Mattie Soff. WALDORF SALAD.