Jumbolaya
(An East Indian recipe.)
Wash half a cupful of raw rice well and drop into a pint of strained tomato juice, made boiling hot. Cook fast for twenty minutes, or until the rice is soft, but not broken; add two tablespoonfuls of butter worked to a paste with two teaspoonfuls of curry; simmer ten minutes, salt to taste and put in twenty-five fine oysters. Cook until they ruffle, and pour out.
This is a good entrée for a family dinner. Pass thin slices of buttered graham bread and ice-cold bananas with it.