[INDIAN CURRY OF VEGETABLES.]
Equal quantities of cauliflower and potatoes, raw. The cauliflower cut into flowerettes and the potatoes into dice. Put them into a spider with a heaping tablespoonful of butter, a rounded teaspoonful of curry powder, and let them simmer for a few minutes without taking color. Then add two tablespoonfuls of tomatoes, an even teaspoonful of grated onion and one of chopped green pepper, fill up the spider with boiling water, and set it back on the stove where it will stew gently until the vegetables are tender and the water has been reduced to one-third the quantity. It should be as thick as ordinary gravy; if not, add a scant teaspoonful of flour. Just before it is done stir in a heaping tablespoonful of butter. Turn it into a shallow vegetable dish and serve very hot. The spider should be kept covered while the curry is cooking. It is very good without the green pepper. This may be warmed over, and is better the second day than the first.
[KOHLRABI.]
Peel them, cut in slices and pour on just enough boiling water to cook them. Cook until tender. When nearly done add salt. Make a cream sauce, season with white pepper, salt and a little grated nutmeg, if liked, toss them in this sauce, let it boil up once and serve very hot.
[MARROWFAT BEANS BAKED.]
Pick over carefully and wash one quart of beans, soak in water over night. In the morning drain, add fresh cold water and bring to a boil, drain again, and turn them into a four-quart stone jar, put in a generous cup of butter, two large tablespoonfuls of Porto Rico molasses, two tablespoonfuls of salt, less than a teaspoonful of pepper, and fill the jar with boiling water. Put in the oven, covering the jar with a tin cover. It must be cooked in a slow oven eight or nine hours—the water ought to last until the beans are perfectly cooked, and when done a good gravy left, about a third of the depth of the beans in the jar. Beans cooked in this way are very nutritious and easily digested. Keep them covered for two or three hours while cooking. Serve with Chili sauce.
[BAYO OR MEXICAN BEANS.—No. 1.]
Put one cup of Bayo or Mexican red beans to soak over night, in the morning drain off the water and put them in a saucepan with plenty of fresh water, let them cook for two hours, drain again, and add to them three fresh tomatoes, skinned and cut small, or a cup of canned tomatoes, and half an onion cut as small as the beans, then cover with boiling water and cook for one hour. Then stir in a very generous tablespoonful of butter, and salt and pepper to taste.
[MEXICAN BEANS.—No. 2.]
Soak over night a pint of beans and boil as in [recipe No. 1] until soft. Then melt a tablespoonful of butter in a spider; when it bubbles put in a small onion chopped very fine, and fry a delicate brown. Drain the beans and turn them into the spider, add a cup of boiling water and stir until the water becomes thick like cream.