Economical cookery . hey are cheap. But to get their full valuethey must be well cooked. Curried Vegetables 3 onions, chopped ^ lemon 4 tablespoons (2 ozs.) butter 2 cups (1 pt.) stock or watersubstitute 4 cups (1 qt.) cut cooked vege- 1 tablespoon curry powder or tables paste Boiled rice 1 tablespoon flour 1 pimento, shredded 1 tablespoon chopped parsley 2 hard-cooked eggs, quartered Peel onions and fry them in butter substitute to a nice browncolor; add curry powder, flour, parsley, strained lemon juice,and stock. Simmer twenty minutes, add vegetables, such asturnip, peas, carrot, cauliflowe
Economical cookery . hey are cheap. But to get their full valuethey must be well cooked. Curried Vegetables 3 onions, chopped ^ lemon 4 tablespoons (2 ozs.) butter 2 cups (1 pt.) stock or watersubstitute 4 cups (1 qt.) cut cooked vege- 1 tablespoon curry powder or tables paste Boiled rice 1 tablespoon flour 1 pimento, shredded 1 tablespoon chopped parsley 2 hard-cooked eggs, quartered Peel onions and fry them in butter substitute to a nice browncolor; add curry powder, flour, parsley, strained lemon juice,and stock. Simmer twenty minutes, add vegetables, such asturnip, peas, carrot, cauliflower, string beans, etc. Mix carefullj^,and cook slowly ten minutes. Arrange rice in a border on hotplatter, put vegetables and sauce in center. Garnish withpimento, or lemon slices, and eggs. Serve hot. Dried Pea Kedgeree 1 cup (^ pt.) dried or split peas 1 teaspoon salt ^ cup (4 pt.) barley, cooked \ teaspoon pepper i cup (2 ozs.) butter substitute 1 hard-cooked egg, chopped 2 tablespoons tomato pulp Fried onion rings. Z^Iaukoav Bones ready for the Oven. Page 24O.
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Keywords: ., bookcentury1900, bookdecade1910, bookideconomical, booksubjectcbk
