recipes

tel' 1 tablespoonl"ul £lour, 1 onion chopped, 1 green
pepper salt to taste. Bake a light blown.
, Minnie ApplcduDI n.
Wilted Lettice
Cut up lettice, wash and drain well, then add 1
hard boiled eCfO' mashed fine, 2 tablespoont uls melted
butter and 2°~f bacon, grease, salt and vinegar to
taste, 1 boiled potato mashed fine and small pieces
of bacon cut up, 1 small onion cut up. Put in g?od
.size vegetable dish and garnish with hard boIled
eggs.
Mrs. C. F. Weidner.
Baked Beans
Soak 1 pint beans over night. In morning put
over to boil with ]/~ pound salt pork. When done
place in baking dish with sliced pork on top. Cover
with water from the beans, mixed with 1 tablespoonful
each of sugar, molasses and vinegar, 1 teaspoonful
mustard (dry). Bake until nicely browned.
Mrs. B. Cooper.
Curry and Rice
Tw.o cupfuls of chopped veal or lamb, cooked,
1 tablespoonful of orange juice, 1 teaspoonful of curry
powder, 2 tabelspoonfuls of flour, 2 cupfuls of
stock, 2 tablespoonfuls of butter, salt and pepper to
taste. Brown the butter, add the (small onion)
curry powder and meat and cool\: for ten minutes,
01' more. Add the flour, stir until brown. Add the
stock and stir until the sauce has thickened. Season
with salt and pepper and serve in a rice border.
Rice border-l cupful of l'ice, 3 cupfuls of water,
V2 teaspoonful of salt. Add salt to water and bring
to boiling point, add rice carefully so as not to stop
the boiling and let it boil for 15 minutes without
cover. When done put cover on for 10 minutes so
that the rice is dry. FOI'm lil\:e a border.
:Mrs. J. W. Beerenbroek.
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