Curried Vegetables No. 1

1/2 pound carrots 1/2 pound turnips 1/2 pound celery

1/2 pound onions

1/2 pound brown gravy

1 ounce butter

Curry powder

Cut the vegetables into small pieces, and throw them into a saucepan with cold water. Let them boil, then drain at once, and dry them on a cloth. Now put them in a saucepan with the butter, and fry them, taking care that they do not burn or get very brown. Have the gravy hot, add it to the vegetables and let them stew very slowly until they are quite tender, which will be in about half an hour. Now add curry powder to taste, and let the curry stand for another five minutes on the stove, then serve with plenty of boiled rice.

Curried Vegetables No. 2

1 small cauliflower 1/4 pound of carrots 4 ounces butter 1/4 pound mushrooms Salt

2 potatoes

1 1/2 pounds onions

1 tablespoon of curry powder

1 apple

2 tomatoes

Chop and fry the onions, apple, mushrooms and vegetables in the butter until tender. Then add the curry, salt and enough water to moisten, cook a few minutes longer and turn out with a wall of boiled rice around it.