Show I RECIPES J i JI 1 I Put four ounces of butter buter in a sauce saucepan saucepan saucepan pan and slice into it two small smal onions I Fry ry them theta till ti brown then remove tb theta t fy into Ito another dish Have Havo the tho prawns o or Shrimps picked and rub rb one and a half hall tablespoonfuls tablespoonfuls- tablespoonfuls tablespoonfuls' of cury curry powder over them put them into the melted butter buter and stew over o a slow fire fre until tho the fish fisli becomes a brown brot Add much stock or gravy as 38 will wi cover er co the pT prawns prawn's T s season with wih a little salt and when the Ilic gravy has become thick add a coffee cupful of cocoanut coconut milk mik or cream and the juice of a lemon Mix l together r and serve hot hot with boit boiled cl T nee ree e. e A des desser the sort sert ser ment meat spoonful of chutney is i an improve improve- S Poached Eggs ggs gs ad and Macaroni Break Brek some somo macaroni macroni into inch pic ef rinse it it we well put two ounces o of butter butt r into a fireproof dish put the macaroni macaroni m ut mand and pour enough enouch milk mik over it to co cover corer er it it thoroughly stirrings stirring it now and the then When it is nearly cooked tk take it out put and put it into another dish flavoring it well wel with ith pepper and salt and pour pourover pourover our over it half a pint of c coed brown brow gravy then put it back in 1 the the- O CU again av and arid leave it till ti cooked cooked- cooked When I ready lay some poached cg eggs on onit n it serve sprinkle e well with ith grated cheese chee neil and anI I Little Litle Lobster Lobser Creams Crem Pound the flesh of a small lobster with one gill i of milk mik rub rl it through a sieve add a teaspoonful of anchovy sauce a pinch of cayenne pepper and a squeeze of lemon juice Beat all aU vell crell el together whip rather less les than half balf a a teacupful of cream and add half hal of this to the mixture whipping all aU al the tune you rou are adding it it it Fill Pl some some small china cases ses with the mixture and pile pie the tho rest of the cream on OD the top Pound the te tecora coral of tho the lobster ad and rub it through a cora sieve sprinkling the top of carb each case caso Cs as you pass it through Stand on ie ice and serve sere cold with brown bread bred and ana butter buter Raw Rw Chutney for a Quick Relish Pulp one large larg tomato chop cop fine fe then thea add one small smal Spanish onion nion a and a. d. d on green gren chili obi also aIso chopped fine fix with witha wit a 1 squeeze of lemon juice and a pinch each of salt sat and anti sugar Apple Chutney Six Sa good sized tart apples tomatoes one small smal onion a clove e of garlic half hal a pint of vinegar four even en tablespoonfuls of brown brow sugar one one- onetea tea one tea tea- teaspoonful spoonful of ot ground round ginger and a n pich pinch of cayenne pepper Peel core coro and aDd slice the tho apples into small smal pieces peel and chop the tomatoes Mix ix with then the tho onion and garlic grated the spices sugar and vinegar grate P Put gut ut to together in a preserving kettI kette and cook ten minutes after it has rca reached hed the boil boi Let it cool before bottling and seal tho the corks or if i it is us kept in in jars jas let them be bo air air tight This makes maos an hot excellent or nr cold relish meat meat- for fish fh as well wel as a for tor E East India Ida Chutney Put into a preserving kettle kette three pints vinegar and a ba bag containing two tWo ounces ground mustard and four Cour ounces of ot the seed one ounce oune cayenne pepper a quarter of an ounce one pound brown sugar and end a cup up of salt Chop together thirteen large laree ripe tart tar ap ap- bles pIes or an equal wei weight bt green gooseberries gooseberries goose goose- beres berries seven large lage tomatoes one pound seeded raisins four ounces onions onions on on- ions and two cloves garlic Mince very fine add to the cove vinc vinegar ar b boil bi il all n together for two hours hour press through a colander and bottle f Ca Cashmere ere Chutney Chuey Chop to together ether two tWo pounds apples or gooseberries a pound of raisins half balf an ounce garlic three quarters of ot an ounce red peppers Chop fine The apples need ned not be peeled Boil Boi the fruit in jn a a clean clea saucepan with vinegar to cover er and four ounces gin ginger eel chopped and pounded Add also two ounces salt sni Cook until soft then add a 8 pound of dates cut in u small smal pieces and cook fifteen n min minutes t s longer lancer Have Ha e ready redy wide mouthed bottles batties bt bat bot ties fill Gil fl with chutney cork and lay ly aside tes for a year er if it possible It I is eata- eata blo bio if used at once but is us i far fa richer nichet if i left to mellow Hasty Mint Chutney Hasy Put Put Mt into a 3 mortar a handful fresh mint a cupful Sultana raisins two ta- ta of sugar one of chili chi and anda a half salt salt Pound until the hal mixture is oft sofi and juicy stir str stir w well welland n and put into ito a glass glas Ko Cok is r Xe j J f |