The white ribbon cook book

Pick a cauliflower into small pieces and well wash them; chop two onions and one sour apple, pick a pint of fresh boiled shrimps, cut some slices of cold mutton about half an inch thick, knead two ounces of butter with a large tablespoonful of curry powder, and a small teaspoonful of salt. Put the butter, onions and appl(> into a stewpan, and fry till brown, then add the cauliflower and shrimps. Shake the saucepan frequently, and let it simmer for an hour and a half, adding the slices of mutton towards the end of the time, that they may be heated through. Finally, add the juice of a lemon. Place the slices of mutton round the dish with the cauliflower, etc., in the middle. Serve very hot, with, a separate dish of boiled rice. 82 White Ribbon Cook Book. Curried Lobster — Lobster, cream, rice. Take the flesh of a lobster (or a tin of lobster does very well for this dish), make curry gravy with plenty of cream; pour into a saucepan with the lobster, warm it just to boiling point; serve with rice round. Boiled Rice for Curry — Put the rice on the stove in cold water, and allow it to come to a boil for a minute or two. Strain, dry and put in stewpan without lid at the back of the stove, to allow the steam to evaporate; shake into dish very hot; a few drops of lemon juice put in directly after it boils will make the grains separate better. Curried Eggs — 6 eggs, 2 onions, butter, a tablespoonful of curry powder, 1 pint of broth, a cup of cream, arrowroot. Slice the onions and fry in butter a light brown, add curry powder, and mix with the broth, allowing to simmer till tender; then put in cream, and thicken with arrowroot; simmer for five minutes, then add 6 hard-boiled eggs, cut in slices. Curried Beef — Beef, 2 oz. butter, 2 onions, a tablespoonful of curry powder, y^ pint milk, lemon juice. Slice the onions and fry in butter a light brown, mix well with the curry powder, adding the beef, cut into small pieces about an inch square, pour in milk and allow to simmer for thirty minutes, stirring frequently; when done add lemon juice. It greatly improves the dish to build a wall of mashed potatoes or boiled rice around it. Potato Curry (1). — Cold potatoes, onion, salt and pepper, curry powder to taste, ^g^, bread crumbs, and gravy. Cum^ies. 83 Mash cold potatoes with minced onion, salt, pepper, and curry powder to taste; form into small balls with egg and bread crumbs, fry crisp, serve with rich gravy flavored with curry powder. Potato Curry (2). — Potatoes, onions, butter, curry powder, a little stock, cream, lemon juice. Fry some sliced raw potatoes and onions slightly in butter with a little curry powder, then simmer until done in a very little stock; add some cream, butter and lemon juice before serving. Potato Curry (3). — Curry powder, mashed potatoes, milk. Put a good pinch of curry powder in mashed potatoes, allowing rather more butter and milk than usual. This last is a delicious accompaniment to cutlets. Curry (Dry) — ^A few onions, }4: lb. butter, 1% lbs. steak, a little flour and curry powder, salt to taste, juice of 1 lemon.