Indian Curry Of Vegetables

Equal quantities of cauliflower and potatoes, raw. The cauliflower cut into flowerettes and the potatoes into dice. Put them into a spider with a heaping table-spoonful of butter, a rounded teaspoonful of curry powder, and let them simmer for a few minutes without taking color. Then add two tablespoonfuls of tomatoes, an even teaspoonful of grated onion and one of chopped green pepper, fill up the spider with boiling water, and set it back on the stove where it will stew gently until the vegetables are tender and the water has been reduced to one-third the quantity. It should be as thick as ordinary gravy; if not, add a scant teaspoonful of flour. Just before it is done stir in a heaping tablespoonful of butter. Turn it into a shallow vegetable dish and serve very hot. The spider should be kept covered while the curry is cooking. It is very good without the green pepper. This may be warmed over, and is better the second dav than the first.

Kohlrabi

Peel them, cut in slices and pour on just enougl boiling water to cook them. Cook until tender When nearly done add salt. Make a cream sauce season with white pepper, salt and a little grate nutmeg, if liked, toss them in this sauce, let it boi up once and serve verv hot.

How To Boil Rice Plain

Wash half a cupful of rice, drain from the water, have on the fire a very large saucepan nearly full of salted boiling water. Turn the rice into this and boil hard for twenty minutes, pour all into a colander, drain well, and put the rice in a smaller saucepan on the back of the stove, where it will be kept warm, without cooking, until all the moisture has evaporated. Then serve.

French Carrots In Brown Sauce

Select the smallest French carrots, wash and scrape them and boil until tender in as little water as possible. When done drain from the water, using it to make the sauce. Put a tablespoonful of butter into a spider, when hot stir in a tablespoonful of flour, stir until a dark brown, add gradually the water the carrots were boiled in, season with salt and pepper, simmer until thick and smooth, add the carrots, and when hot serve.

French Carrots And Peas

Take a pint of young peas and two bunches of French carrots, cut in slices or fancy shapes (stars or clover leaves), cook each vegetable by itself in as little water as will cook them. When they are both tender put them together into a saucepan, add a heaping tablespoonful of butter and half a tablespoonful of flour rubbed together, and if there is not enough water left, add enough to make a gravy. Canned instead of fresh peas may be used; drain the water from the peas and stew the carrots in it, and follow the recipe as above.

Cauliflower With Drawn Butter

Select a nice white cauliflower, take off all the leaves, and cut enough of the stem off to allow it to stand well in the dish it is to be served in. Put it into a saucepan, cover with boiling -water, and when it is nearly done add salt, as cooking it long with salt turns it brown. The usual time to cook a cauliflower is about twenty minutes. Try it with a fork, and if it is tender remove carefully from the water, let it drain in a colander while preparing a drawn butter. Then put into a hot vegetable dish, pour the sauce over and serve.

For The Drawn Butter

Melt a large heaping tablespoonful of butter, and stir into it a heaping teaspoonful of flour, let them cook together without browning and add by degrees a cup of hot milk.