CHICKEN CURRY
Chop two large onions, fry in butter till brown; add a young chicken which has been cut in small pieces, one tablespoon curry, three fresh tomatoes or one cup canned tomatoes, salt and pepper to taste. Cover and let simmer for one hour. Then add one cup milk; let boil up once. Bank the rim of a platter with boiled rice and pour the curry in the centre.
Mrs. Buxbaum