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Show 1 Sister Mary i, If more Amcrlean cooks would keep) 1 turr pbwdef In their imntrlcn many otli- erwlse rather tasteless dlfthrs might he I , m.x'e 1 1 1 ii.- pi. pillar. A little eurry added to rlCS i liunK.-x the bollsd rlee so e. mimon ami iinpopu-I iinpopu-I lar. into a illh rwifly appetlsine;. urry is composed of various bond!- . ments an.: spikes and owes its peculiar j odor and brlsbt color to the turmeric j ' hfch is in it. MENU FOR TOMORROW Breakfast Sliced I anana. uncjol;ed j cereal, poached egg, toast, coffee. Luncheon Curry of prawns tn rlcr.i hrown bread and butter, custard tartlctSi tea I I 'inner Roast beef, potatoes baked vlth meat, brown trravy. kale, pickled beets, ( chocolate bread puddimr. eofter MY OWN RECIPES Prawhs an rery mubh like shrimps m appearance but are larser and more del- cats as to taste I'niwns ar native of the Bnfftlsh noksl and an- a famous tSng-lish tSng-lish dish. In ihe recipe for CUITJ if prawns shrimps may be substituted If the former are unavailable. CURRY OF PRAWNS IN RICE. 1 onion 1 apple 2 CUDS stoi k -1 : CUp raisins 1 dessertspoon curry powder 2 tablespoons flour Mep butter, add minced onion and fry till onion Is a tjolden brown. Mix curry powder and flour und add to butter. Simmer Sim-mer for Jo inin'.le-. Sin ri -M... k slowlv and add apples, raisins and salt and pepper. Cook, stirring constantly; un'.n thii k and nmooth. Put over hot water anil let .siiniin r for half an hour V(fd prawns ami when thoroushly hoi lerve in a Viorder of cuked rice. CUSTARD TARTLETS. Une small ns.tty iians with a rich pic, crust. Put a layer ot Jau in the le.i-tom. le.i-tom. I-'ill shells wltli enstaril anil bak in a moderate oven n.itti ihe custard is set. A baked custard recipe should be used for the custard. Mary sa;. : .It's our insatiable desire for jam On our bread and butter that keeps us moving at top speed. (Copyright, is2o. n e. a.j |