Curry, From Original India Receipt

Procure lamb or young mutton from shoulder. Cut in pieces about twice as thick as the usual chop and then cut in pieces about two inches. Heat beef drippings boiling hot in thick pot or frying pan. Put in the meat and brown it. Then to twenty-five cents worth of meat take one tablespoon of curry powder, sprinkle over meat while it is browning, letting it come in contact with every part. Care must be taken not to scorch the curry or flavor will be spoiled. Add water to cover, one green onion, one fried onion, a carrot cut in thick slices, a little parsley, and potatoes on top. Salt to taste. Allow to cook two hours. Before serving remove potatoes and thicken with Globe A-l flour. Serve boiled rice with this dish. - K. M. H.

Real English Currie

Stew twenty-five cents worth of lamb twenty minutes. Brown two onions and two apples (after you have chopped them fine) in a little bacon grease, add a pinch of salt, two dessertspoonfuls of currie; then mix it all in the lamb stew, cook for two hours; just before serving add two tablespoonfuls of Globe A-l flour and a little lemon juice. Serve with rice.

Gypsy Stew

One and one-half pounds round steak or veal, ground; one bunch celery; boiling water to cover, and stew until tender; add salt and pepper to taste; three-quarters cup of grated cheese; one-half cup English walnuts; one cup milk, and thicken with two pounds Globe A-l flour. Garnish with toast points.

Chartreuse Of Mutton

Take two quarts of boiling water, one cup of rice and two teaspoon-fuls salt and cook until done. Now mix two cups cold cooked chopped mutton, two eggs slightly beaten, two teaspoonfuls of finely chopped parsley, one teaspoonful lemon juice, one teaspoonful of onion juice, one fourth teaspoonful of salt and black and red pepper. Butter mold, line bottom and sides with rice, fill in seasoned meat, cover with rice, tie on buttered paper and steam forty minutes. When done turn out on a platter and serve with tomato sauce. Left overs of any kind of meat can be used in the same way.

Yorkshire Pudding

(Serve with Hot Roast Beef - English Style.)

Three eggs, broken into two cups of Globe A-l flour, into which two teaspoons of baking powder and one teaspoon of salt have been sifted. Beat into these ingredients one pint of milk, making a smooth batter, about the consistency of rich cream. Remove the roast from pan, and, after draining off most of the drippings, pour in the batter. Raise meat on a skeleton stand so that it rests above, but not on the batter, and the drippings from the meat can fall on the pudding. Cook in moderate oven about one-half hour, and serve in slices with the meat. - K. M. H.

Just A Hint

When browning a pot roast add a tablespoon of sugar to the fat. It produces a beautiful Drown and a delicious flavor. - K. M. H.