CURRY

There are only two secrets in making a good curry. First,
you must use good uncooked meat; secondly, the meat must be
thoroughly impregnated with the curry powder.

INDIAN CURRY

Four onions, and 2 large apples (both cut up very fine), 1
small tablespoonful butter. Boil this until soft with 1 cupful of
stock, stirring constantly. Make a paste of 2 tablespoonfuls salad
oil, 1% tablespoonfuls curry powder, add to the first mixture. Boil
and stir for % hour, add meat and, if necessary, more stock. Allow
to simmer gently for at least 1 hour; throw in a handful of raisins
5 minutes before serving, and then 1 tablespoonful of mango chut-
ney to sweeten. Serve very hot.

—Mrs. Gordon Money (Qualicum Beach, B. C.)

Your rice should be just dry enough for the grains not to
stick together. (See Rice.)

A LA BORDELAISE

Any sort of cold meat, fowl or lobster cut into dice. To 1
pint of the dice, use 1 tablespoonful butter and 1 tablespoonful of
flour, cooked in a chafing dish—or stew pan—till it bubbles; add
1 pint stock or cream, 1 tablespoonful minced ham, 1 clove garlic,
split; 1 teaspoonful onion juice, 1 teaspoonful mushroom catsup,
1 teaspoonful Worcestershire sauce, % can button mushrooms
and the meat. Cook till hot and serve on toast.

FILLETS DE BOEUF AUX CHAMPIGNONS

Cut meat in medium slices; sprinkle with salt and pepper;
smother in butter over a very slow fire 1 hour, then increase the
fire until the meat is browned. Remove the meat and add 1 table-
spoonful flour mixed with bouillon, to the gravy in the pan; add
mushrooms, which have been cleaned and peeled; replace meat
and cook until the mushrooms are done. A little Madeira wine
may be added to the sauce. Serve with lemon.

—Mrs. Jack Wilson (Prince George)

FILLETS DE BOEUF A LA JARDINIERE

Put fillet in pan, with plenty of butter, and bake in oven
about 34 hour. Prepare cauliflower, French green peas and mush-
rooms; lay fillet on platter, on either end place mushrooms piled
and on one side of platter, cauliflower; on the other side green
peas. Garnish with celery tops. Pour mushroom sauce over

fillet.
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