WHITE NAVY BEANS CURRIED.
If the fresh kidney beans are not obtainable soak a pint of the dried over night. Boil in two quarts of water for two hours or until tender. Drain, when soft, and put into a saucepan with an ounce of butter, one small onion chopped fine, one saltspoonful of salt and a half-teaspoonful of curry powder. Toss the beans in this mixture for a few moments over the fire; then mix smoothly a tablespoonful of flour with a large cup of milk and season highly with a tablespoonful each of chopped parsley, chopped bacon, tomato catchup and chutney, adding also a saltspoonful of salt, and add to the beans; set the saucepan on the back of the range and let the contents simmer three-quarters of an hour, adding more milk if the curry becomes too thick. Serve with plain boiled rice.
Chicago Record.
BAKED BEETS.
Bake two large beets, take off the hard outside, and the inner part will be surprisingly sweet. Slice and pour over a sauce made with two tablespoonfuls of butter, juice of half a lemon, a half teaspoonful of salt and a dash of pepper.
BEETS AND BUTTER SAUCE.
Boil three or four beets until tender in fast boiling water, slightly salted, which must entirely cover them. Then scrape off the skin, cut the beets into slices, and the slices into strips. Melt an ounce of butter, add to it a little salt, pepper, sugar and a teaspoonful of vinegar. Pour over the beets and serve. A small minced onion added to the sauce is sometimes considered an improvement.
BEET SALAD.
Slice cold boiled beets; cut into neat strips, and serve with white crisp lettuce; pour over a mayonnaise dressing; or slice the beets and put in layers with slices of hard boiled eggs, or, with new potatoes and serve on lettuce with French dressing garnished with water cress.