Mongos And Rice

1/2 cup mongos.

1/2 cup rice.

1/2 cups stewed tomatoes.

2 tablespoons lard 1 onion.

salt and pepper to taste.

Wash mongos, cover with cold water and bring to a boil. Drain, rub off husks, cover with boiling water and cook until tender. Boil rice in a separate stewpan.

Slice onion and saute in hot lard until clear and tender, but not brown. Add boiled rice, boiled mongo and stewed tomato. Season with salt and pepper. Heat thoroly and serve while hot.

Remnants

cold meat, 1 egg cracker stock or gravy.

Take remnants of cold meat, grind or chop very fine, salt and pepper to taste; add one well beaten egg, one third as much cracker crumbs as chopped meat, and stock or gravy enough to moisten. Steam in well buttered cups until thoroughly heated.

Rice And Cheese

Jacinto Jobes.

1/2 cup rice, 1/2 cup grated cheese, 1 tablespoon Worcestershire sauce dash of red pepper.

2 cups water, 1 teaspoon salt, 1/2 cup cream.

Cook rice for twenty minutes. Take grated cheese, salt, Worcestershire sauce, red pepper and cream and make a sauce.

Place alternate layers of rice and cheese in dish and bake.

Tongue Or Ham On Toast

1 cup minced tongue or ham.

2 egg yolks.

Stir eggs over fire until creamy. Serve on buttered toast.

Turkey Patties

1 cup cold turkey, 1 cup cream, 3 tablespoons flour, 3 tablespoons butter.

1 pint oysters salt and pepper.

Mix butter and flour. Add the cream, salt and pepper, and cook until thick. Then add turkey; let simmer five minutes. Stir in oysters and cook until they are plump. Fill patty shells and serve.

Indian Curry Made From Curry Powder

Mrs. W. F. Oldham.

1 onion

1 tablespoon curry powder.

1 tablespoon butter.

1 pint cold meat.

1 cup cream or 1 cocoanut.

Chop onion very fine and mix with curry powder, working it up to smooth paste. Brown this in butter till golden brown. Add the meat cut in small cubes, and simmer slowly for a few minutes. When curry is ready to serve, season with salt, lemon or vinegar. Lastly, add the milk, or cream, bring to boil. If cocoanuts are obtainable, grate cocoanut, pour half pint boiling water on it and press out all the milk. You can use this instead of milk or cream. Meats to be curried should be cooked tender before putting in curry.

Chutney

juice 3 lemons

1 pound raisins, stone 2 1/2 pounds brown sugar.

1/2 pound prunes, 1/2 pound salt.

2 ounces ground ginger.

8 pounds tomatoes.

4 pounds onions.

1 pound figs.

1 pound red peppers.

6 pounds apples.

5 quarts vinegar.

Pound these ingredients with pestle and mortar, and boil in vinegar till it is the consistency of chutn Pass with curried dishes.

Chicken Curry

Mrs. Stunts.

1 chicken.

1 tablespoon butter, 1 cup rice, salt and pepper.

Prepare chicken for frying, brown in butter, then cover with boiling water and simmer till tender. Season with salt and pepper. Add to the curry made from "Indian Curry" recipe. Serve with boiled rice. In serving curry and rice, Indian Relish, chutney, pickles or tart jam should be used.

India Curried Onion

onions.

1 tablespoon butter.

2 eggs 1 lemon.

Fry sliced onions in butter, salt well. Add one teaspoon curry powder and stir in two raw eggs. Add a few drops of lemon juice just before removing from fire.

Victory Steak Curry

1/2 pound victory steak.

1 small onion.

2 tablespoons butter, 1/2 tablespoon flour.

1 green mongo, 3 small green peppers ,1/2 cup cream, 1 tablespoon curry powder.

Take the steak and roll in balls size of hickory nuts. If firmly rolled, they will not separate. Pour sufficient hot water over to cover. Simmer for half hour. Slice onion fine, fry in butter till rich brown. The onion may be left in or taken out. Take curry powder and flour, mix and put into hot butter. Take the meat balls from liquid and fry in curry for a few minutes, then add liquid. A few slices of green mongo stewed in the curry is nice. It gives tartness to the curry; if used, simmer long enough to cook tender. If you like a hotter curry, two or three small green peppers may be added. After liquid let simmer few minutes.

A half cup cream added just before removing from fire makes a richer curry.