. American cookery . elt the butter ina saucepan and cook the onion in thebutter until it is a golden brown. Addthe flour, salt, pepper and curry powderto the melted butter to make a smoothpaste, then add the milk and let the saucecook until thickened, smooth and freefrom all taste of raw starch. Pour thissauce over the sliced eggs, cover with alayer of buttered crumbs, brown in theoven and serve very hot. Rice with Figs f cup of rice1 cup water \ teaspoonful salt2 cups milk Wash and pick over the rice and let itsoak in the water for about an add to the rice and water the saltand the
. American cookery . elt the butter ina saucepan and cook the onion in thebutter until it is a golden brown. Addthe flour, salt, pepper and curry powderto the melted butter to make a smoothpaste, then add the milk and let the saucecook until thickened, smooth and freefrom all taste of raw starch. Pour thissauce over the sliced eggs, cover with alayer of buttered crumbs, brown in theoven and serve very hot. Rice with Figs f cup of rice1 cup water \ teaspoonful salt2 cups milk Wash and pick over the rice and let itsoak in the water for about an add to the rice and water the saltand the milk. It may be cooked in adouble boiler or in a buttered bakingdish. When it is tender, white andseparate, serve it with Fig Sauce 1 cup nice figs, cut into pieces 2 cups water 1 tablespoonful sugar Stew the figs in the sugar and wateruntil they are tender. Serve a table-spoonful with each helping of rice. Contributions to this department will be gladly received. Accepted items will be paid for at reasonable
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Keywords: ., bo, bookcentury1900, bookdecade1910, bookidamericancookery19unse4
