OCR Text |
Show I, : . ., Ia I, ' ' , low to 'favor with your. . g mild-flavor- :..Ir (1,...,1k t ' ,.,,t - nf1P--....n- " Loll Z., , ....1.,-,:- , t ... ,..- .' ". - 'S.A ' '''''le.' b1.00, (4 , - ' I .... la , .0, ,iit.f 't;;r4.. MP ; ,;...;...4t1.1, 1 - ) we t re...1 IP A vt:,, 11.1211e - moo, -- 1 sc,:(,:' V t -- i , 11 k ;.1 ' ,,:,. ; 'k. ' lb,' ;t1';', "r1 t V 1:10:: '11, 41 t: , toot,....P A .1.,,Ne :1,:r d cr .0, 4, ,t,," ,.. ,,,.. t0 A,' ' ; '41, ,,,,AN 1441 V , 4 4t - I..; I - ,,y.:,,ItZ . , - I.I, . 1. - -- i tor - 7:- .100111 11'3.1 t-- it . -,, . gv lei :11, - ;41 tr , i i ir '', r44 I do, at .' I - - si - ., - ' 1 4. '''' -- 11. V tire,1: IV'''f, -- - eve": .IN.,' - : de' t - .- A ( I ;,.. . " ''' 11.Sc:k fi 4P-'- s . $ t mt st. ',11 1 4) , ti; ,--, , '4 3 -- 0 ,,,. - 4 411:!,4k . 4 - 16 , -- ,' . - 0 ''' ,, ''''' ... 4 t ' ''' t . ,S1 Vo t , I; ).' 1 ' - , ' '111 , I. Or141 .4 111,.. It r I ,e; te , - . 14 1 ,, 4, 1 - 1,7 rlAky , 044stkets.: ,, ' 111P , ', t 1 etett,Sr.?- .,, ap,o, -''' I e71...02.?St" - '1.- - :tp .44:;79- - WW1:, AZ'iw- , , ,.. . , t, .), ...,.'"-N.1.- - 011 , t ' CO. " 41 .., it . fel - 7777 '' ' ' 4, . - ', .1r ' -- ,".1"Irles!"1"rrit Vie. VA:1.11,JZ. ,.. , 7".','1,' ..: . I . ..',.. . Li; ;0-It,1k.'-' -, 1 A. , . '',1 ,...4 1. ,,... -- I t kti - . ., :fr..1101.4t , ''. , - 4. ' N , 0,, ,,,....!ovill, 4 8 - ''' t gb ...I.. , i,- 4'1" ...1.,,,,... A P.- t , - ti 1116,114- "- 4 Z 51, 0 li IC ' i ":10 IPi'L Mr......4 .. .t 0 450,40 41; Vit ,k ..., .''. .. .'t4 It ',1 ;0- - 'ort-- ' I-- , ...b. e 4.10ft t,,,dtqt . ,i,e,..'-,2,4,72 ,.i. 8 d Nir .,, ' tk -- ' t,ii!,...ite. i 44,0 ;;TC"," ,,,,,..,.t,-...- t. ., 01.; ley t4I - 4th I. ... ' A .1M111.1111-- nt,:ocil.,1" , . jr.., - ' '--' - s r M. 1,, IV , ,,r1 ' ,, ' V"r"tie r , 1 . ibit A, s 4.s. - i 14.''',6i 'r'-- . ,,,, 11' 00 0,,..'g ., II I 441".111111110...' ,... ' . , tt k t; I ;";, ' o' i'lt 4 .. . 4.14,,,,,,,,,,,, , t....''...'''' '''. .4 - ' i 418.0 44k- -' ir 3 4 ,. -- aP tl,,,,. , ,,,,, 4 I., ,4 ,'.7"1:tr.-::-I- r,. At - ', .' - ,,,,a 3' - 'iT, 4S..7, 1011MMINEMOnina "el "I. , ( 'C''''..,),:i. a . , - r., shoolo 406' tAtt ' 4. t..,$ 7, t A, all.' ....1 t: ..i ....:,?,) it 49 4 to' ,,,, : '7':-,- ;,---, , ,,,t-,-- . c1Jr ree." ' ' 41, ).,..,- IX , . 4,,,,,:,,44.0,4;',4u,J, . , ''-'- S "h10,--- ''' tA.."14v, Ak4 S.': ,, Ie. , .4.(41r11.11.1k.1 MOW i,7 ' .6. - ' , ,. V., A iv ...- - . .1: ". .t.:. ',.. . t - a' 4" rt - . 13 1r .1;t; ,...;,. t) gr.24., "Z ,6 e, kt 14 ' , , ., . ., 4, - - ,,,,, "t , 1 AO TV10.1110. i ..... i too .';;P V-- 001 .. 4k'4.111V12&sIllt - (4,' Of A l'' ' )0:1111:b4t., WINNIFIEED C JARDINE r o 111,,,,4 , 1 7 :.,... .; Dootirot News Food Editor 7 6. , , ! ,0,. r., ' , - t- NI1 ,.L - oto,t 3) t tt'l 04' l'Ile."1"..".411). (..g.. 1y,,,16 t ' '3,,,,:,,,C. 4 : amtly a Yleal Time , - r,kt.... on :' - I CO 4- e.1.4.4....1 . with - dr,..,.."'(,,116 -- NZIIIE AN . ' -- . ' ;, . . you - -- c",,,if. 8. . ,,,....... p- ',it , irt lot 1:: t tos r !'.A1:;',:,,':i ,Me ed .,..!, 1,.x., -- IP.' r Curry-F(Ivo- - ) .7.1, , - -- ' f , , W: Zi; ,...s,, P. . I Many countries of the worldIndia,- China, South Africa, and Hawaiihave curried dishes almost as regularly as we have bread and but- ter. And their teitimonies of its goodness are ,. - - i'ciirry" Ikl, - . , family why tiot be litetal and serve them up IlLitititisttiffraBh-lied-151itilli-T-iiilit- , - True, they may not be too familiar with the flavor of curry, but it's a shame if they're not dish and you can start with a until they become' some what' eduCated - - . . . 'Jp - vit: f , EXOTIC AND RAVORRIL IS THIS LAMB CURRY IN SPICED SAUCE, RICH WITH RAISINS AND NUTS. IT IS ALMOST A MEAL IN ITSELF, BUT SIDE DISHES MAY BE ADDED TO SUIT TASTE. ,; . ti until tender. Put into strainer or colander 'and rinse with hot proof enough that it's worth the effort to learn to make sad enjoy eating curries. as much water. salted. It's said that in India when a curry is served y it's accompanied by at least a curry" r -- tight-fittin- 21 silent servitors approaching the diners on padded feet, each carrying a bowl of some lus - serv miant:expressiy-fo- r condiments as crisp ch with ctirryt-suing up almond slivers, - chutney, shredded coconut ripe olives; chopped sweet green peppers, peanuts, chopped crisp bacon, finely chopped green onion, chopped eggs (the yolks served in one bowl, the whites in another), fresh or canned nineapplechunks, pineapple pickles, preserved ginger, fried banana nuggets, chopped raisins, finely minced parsley, thinly sliced lemons. - hard-cook- 1 easily-prepar- ed --- -- -- fool-pro- of - ed , fr-om 3 - - CURRIED EGGS milk IT teaspoon-fôiiiore)-curry powder eggs tablespoon butter 1 tablespoon cold water tablespoon flour 1 tablespoon onion teaspoon salt juice Dash paprika -- -3-currtiot 1 1 14 hard-cook- ed r e. CURRIED SHRIMPS - there, It curried-dishes,--yoult-l- ' In our day and age and country it seems sozneWhat impractical to serve quite such a variety of condiments, but the wise hostess will try to include a few of themcoconut. almonds, pineapple perhaps. And of course any good cook will be absolutely certain of fluffy, fluffy method we've found rice. The-- most for preparing fluffy rice is to cook it 'in twice min-larg- water, then place strainer in pan over boiling- (not touching the water). cover rice over g lid tightly with clean tea towel or and allow to steam thoroughly. Serve imme- diately. Many foods are well combined with curry flavorlamb, chicken,2 veal or lean pork, shrimp and even eggs. This curried egg dish is a Mild flavored and one and would be a grand starter for accustoming your family to the flavor of curry. Go on tocurried shrimp and wherever your fine imagination can take you.. Once you're used to a grand making way to take care of leftover meats. "21-bo- e Melt butter, add flour and cook for a ute. Add milk and stir until thickened and smooth. Add curry powder moistened with cold water, salt, paprika and onion juice. Add shelled eggs cut in half length-wisServe with fluffy boiled rice and grated coconutgrated, it possible) Makes two to three servings. ' -- 2 tablespoons flow 2 tablespoons butter or margarine 1 small onion. finely chopped 2 medium ribs celery 1? apple, chopped 1 tablespoon curry powder 1 1 12 cup milk cup cooked or canned shrimp cup blanched almonds 'Melt butter or margarine, add onion, celery and apple and Blend flour and curry powder. then add milk, stirring constantly. When thick and smooth add shrimp and almonds. Serve with fluffy rici. coconut (freshly grated. if possible) ney. Mikes two to four servings 7-- and-chutI.-- , 10 ' KHASI NEWS ISAGAZIO41. SALT - LAME OTT. UTAH-00- 0sta II 1y)) 4 |