This section is from the book "One Hundred And One Practical Non-Flesh Recipes", by Margaret Blatch. Also available from Amazon: One hundred and one practical non-flesh recipes.
2 oz. diced Carrots.
2 oz. diced Swedes.
2 oz. diced Celery.
2 oz. Peas (cooked).
2 oz. Haricot Beans or Butter Beans
2 hard-boiled Eggs. (cooked).
2 inches of peeled Cucumber.
2 oz. Butter.
1 peeled Apple.
4 peeled Bananas.
1 oz. ground Rice.
1/2 pint of Water.
1/2 pint of Milk.
1 heaping teaspoonful of Turmeric.
1 heaping teaspoontul of Curry Powder.
1 heaping teaspoonful of Marmite.
Fry the diced vegetables in the butter until well browned, then add the curry, turmeric, and ground rice and fruit; stir until well mixed, then add the water and simmer for half an hour, then stir in milk, Marmite, and slices of hard-boiled eggs and bring gently to the boil. Serve with cooked rice border, garnished with slices of hard-boiled eggs and green peas alternately, with a pinch of red paprika in between. This curry is generally served with Indian poppadums toasted, or toasted Cassara cakes.
 
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