N. B. — Cook the onions 2J/2 to 3 hours, and each of the other vegetables partly cooked before putting them to the onions — then cook all. together till they seem well done. Mrs. Chas. Bruce, London, Jamaica White Curry. 1 cocoanut. 1 quart cucumber or vegetable marrow cut in large dice. 1 small onion. Some milk. 2 tablespoons of flour. l)/2 tablespoons curry powder. Parsley. Thyme. 2 oz. butter. 1 chili pepper✪ Jamaica White Curry. Put onion and herbs into muslin bag» Grate cocoanut and put it in 3 pints of boiling water. Put the marrow or cucum- ber to simmer till tender, with bag of herbs and pinch of salt just covering it with milk. Just as it boils squeeze the bag of herbs into the saucepan, then take it away. Meanwhile squeeze out in a mortar all the juice of the raw cocoanut, strain it, and leave the milk juice to stand; when the cream rises to the top skim off; do this several times and get as much cocoanut cream as you can. Beat the flour and curry powder and butter together in a cup till it is in a paste. Stir it into the saucepan upon the marrow and keep well stirred till it boils. Then boil 10 minutes more. Serve with well boiled rice. Do not let it at any period stick to the saucepan, as it will get brown. A Malay Recipe. MoUet (Indian Breakfast Dish). 2 oz. of butter. 1 rather large onion, sliced. 2 lbs. of fish. V/i oz. sweet almonds. )/2 pint water. 1 oz. of turmeric. 104 PORTLAND WOMAN'S EXCHANGE COOK BOOK 1 teaspoon of salt. Cayenne. 2 or 3 chopped green chilis✪ MoUet (Indian Breakfast Dish). Melt the butter in a saucepan, and fry the onion a little. Blanch the almonds and pound them, adding the water by degrees. Then put the almonds, water, salt, cayenne, turmeric and chilis into the saucepan and boil for about 5 minutes. Have the fish boned if possible and cut in pieces about V/z inches square, place these pieces in the stewpan and cook slowly until done from 15 to 30 minutes, according to the sort of fish. Take out the chilis and serve with boiled rice. Mrs, Charles Clarke. Vegetable Curry. 2 carrots. 2 turnips. j/2 pint of green peas. 2 potatoes. 1 onion. lJ/2 oz. of butter. Half a pint of stock. 2 tablespoons of curry powder. 1 teaspoon of lemon juice. 1 teaspoon salt✪ Vegetable Curry. Melt the butter in a saucepan, add the onion sliced, and fry a few minutes. Then add the curry powder and stock mixed together, the salt and the lemon, and boil all together for about 5 minutes. Have ready the carrots, turnips and potatoes, cut into small pieces and boiled separately, and the peas nicely cooked. Put these vegetables into the curry and warm for about 5 minutes. South Kensington, Curry of Veal. One-quarter pound salt pork cut into thin slices, and fry slowly in soup kettle. Add 1 large onion, cut fine, and when straw color add 4 lbs. veal, cut into 3-inch pieces. Cover the kettle and cook slowly, stirring frequently, for 1 hour. Then add 1 cupful stewed tomatoes and II/2 pints boiling water. Stir well, and cook another hour. Add I tablespoon curry powder, mixed with 1-3 cup cold water. Season well with salt✪ Curry of Veal and pepper. Simmer for Yz hour, and serve with a bor- der of boiled rice. P.K.C To Boil Rice for Curry. Wash it well and soak for an hour or so before cooking. This will make it a much better color. Have a large pan of fast boiling water in which there is a teaspoon of salt✪ To Boil Rice for Curry; throw in the rice; boil for 5 to 6 minutes; strain through colander and let cold water run through it to free the grains; put it back into the pan, crush a clean cloth down on to it and place it by the side of the fire until rice is dry, white and tender. Miss Rotherham. Af FTER vou have U tried all the *^ recipes in this book dine in any one of the OREGON'S three dining -rooms. and, if you like the (.■ookiag, as we are sure you wiU. our chef will teil you how to dupli- <nte it. Hotel Oregon Wrifhl-DkUiuoa Hotel Ca. Proprielon Chu. Wriilii. Ptm.

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N. B. — Cook the onions 2J/2 to 3 hours, and each of the other vegetables partly cooked before putting them to the onions — then cook all. together till they seem well done. Mrs. Chas. Bruce, London, Jamaica White Curry. 1 cocoanut. 1 quart cucumber or vegetable marrow cut in large dice. 1 small onion. Some milk. 2 tablespoons of flour. l)/2 tablespoons curry powder. Parsley. Thyme. 2 oz. butter. 1 chili pepper. Put onion and herbs into muslin bag» Grate cocoanut and put it in 3 pints of boiling water. Put the marrow or cucum- ber to simmer till tender, with bag of herbs and pinch of salt just covering it with milk. Just as it boils squeeze the bag of herbs into the saucepan, then take it away. Meanwhile squeeze out in a mortar all the juice of the raw cocoanut, strain it, and leave the milk juice to stand; when the cream rises to the top skim off; do this several times and get as much cocoanut cream as you can. Beat the flour and curry powder and butter together in a cup till it is in a paste. Stir it into the saucepan upon the marrow and keep well stirred till it boils. Then boil 10 minutes more. Serve with well boiled rice. Do not let it at any period stick to the saucepan, as it will get brown. A Malay Recipe. MoUet (Indian Breakfast Dish). 2 oz. of butter. 1 rather large onion, sliced. 2 lbs. of fish. V/i oz. sweet almonds. )/2 pint water. 1 oz. of turmeric. 104 PORTLAND WOMAN'S EXCHANGE COOK BOOK 1 teaspoon of salt. Cayenne. 2 or 3 chopped green chilis. Melt the butter in a saucepan, and fry the onion a little. Blanch the almonds and pound them, adding the water by degrees. Then put the almonds, water, salt, cayenne, turmeric and chilis into the saucepan and boil for about 5 minutes. Have the fish boned if possible and cut in pieces about V/z inches square, place these pieces in the stewpan and cook slowly until done from 15 to 30 minutes, according to the sort of fish. Take out the chilis and serve with boiled rice. Mrs, Charles Clarke. Vegetable Curry. 2 carrots. 2 turnips. j/2 pint of green peas. 2 potatoes. 1 onion. lJ/2 oz. of butter. Half a pint of stock. 2 tablespoons of curry powder. 1 teaspoon of lemon juice. 1 teaspoon salt. Melt the butter in a saucepan, add the onion sliced, and fry a few minutes. Then add the curry powder and stock mixed together, the salt and the lemon, and boil all together for about 5 minutes. Have ready the carrots, turnips and potatoes, cut into small pieces and boiled separately, and the peas nicely cooked. Put these vegetables into the curry and warm for about 5 minutes. South Kensington, Curry of Veal. One-quarter pound salt pork cut into thin slices, and fry slowly in soup kettle. Add 1 large onion, cut fine, and when straw color add 4 lbs. veal, cut into 3-inch pieces. Cover the kettle and cook slowly, stirring frequently, for 1 hour. Then add 1 cupful stewed tomatoes and II/2 pints boiling water. Stir well, and cook another hour. Add I tablespoon curry powder, mixed with 1-3 cup cold water. Season well with salt and pepper. Simmer for Yz hour, and serve with a bor- der of boiled rice. P.K.C To Boil Rice for Curry. Wash it well and soak for an hour or so before cooking. This will make it a much better color. Have a large pan of fast boiling water in which there is a teaspoon of salt; throw in the rice; boil for 5 to 6 minutes; strain through colander and let cold water run through it to free the grains; put it back into the pan, crush a clean cloth down on to it and place it by the side of the fire until rice is dry, white and tender. Miss Rotherham. Af FTER vou have U tried all the *^ recipes in this book dine in any one of the OREGON'S three dining -rooms. and, if you like the (.■ookiag, as we are sure you wiU. our chef will teil you how to dupli- <nte it. Hotel Oregon Wrifhl-DkUiuoa Hotel Ca. Proprielon Chu. Wriilii. Ptm.

The Portland Woman's Exchange Cook Book