[No. 47.]—TOAST CURRY.
Prepare some Curry gravy, same as Madras Curry, No. 4. Now toast two slices of bread; cut thin, and in diamond shape. After toasted, dish the toast on a vegetable dish, and pour over the gravy you prepared, and send to table hot, with Curry and rice, samball, etc.
[No. 48.]—HOW TO MAKE RICE POWDER.
Take a pound of good rice, and pick out all the black and other things from it. And now place a frying-pan on fire; soon as it gets hot put in the rice, and keep on turning till you find it nice and brown colour; then put on a plate to get cool; then pound this in a stone-made mortar or pounder (very fine), and bottle it, well corked. Use a tablespoon to brown Curries.
[No. 49.]—MUSHROOMS CURRIED AND SERVED ON TOAST.
Pick out half-pound of fresh and good mushrooms; sprinkle with little pepper and salt. Now prepare Curry sauce as for Snipe Curry. Fry the mushrooms in a dessertspoon of butter, and add to the Curry sauce; let it simmer gently for five minutes, then serve on hot toast. A nice dish for lunch or supper. When eating, a dash of cayenne and mushroom ketchup may be a nice taste. Try the above.