BORDEAUX PIE
Slice enough Spanish onions to fill a cup ¼ full, and fry them in butter until slightly browned. Boil carrots to equal ½ cup when diced, potatoes enough to fill a cup ¾ full, and peel 2 cups of mushrooms, and toss them in a little butter in a frying pan over a moderate fire for ten minutes; hard boil 4 eggs, and make 1 cup of white sauce. Cut the vegetables in small pieces, slice the eggs, add ¼ cup of canned peas (or fresh boiled ones), 1 teaspoon of chopped parsley, salt and pepper well, put in a little grated nutmeg and 1 teaspoon of lemon juice, and mix all carefully with the white sauce. Line a large baking dish (or small individual ones) with thin crust, fill with the mixture, cover the top with crust, and bake until slightly browned.
NEW ORLEANS STEW
Slice 3 onions, and fry them in 1 large tablespoon of butter for five minutes; then add to them 3 chopped sweet green peppers, stir well, and let cook together another five minutes; then scrape the contents of the frying pan into a double boiler, add the corn cut from 3 ears of sweet corn (or ½ can of corn), and 3 sliced tomatoes, 1 cup of water, 1 teaspoon of salt, 1 teaspoon of sugar, and let all cook together for one hour; season afresh before serving.
INDIAN CURRY
Put 2 tablespoons of butter in a frying pan, and add to it when melted 2 onions chopped fine, and let cook very slowly for fifteen minutes. Mix 1 tablespoon of curry powder, 1 tablespoon of sour apple, or tamarind-chutney chopped fine, 1 teaspoon of salt, and enough vegetable stock to make a paste. When the onions are browned add this paste, and after stirring well put in 1 cup of boiled haricot beans, 1 cup of halved boiled chestnuts, and 1 can of halved button mushrooms, and let all simmer together for ten minutes. Have ready some stock made by putting 2 tablespoons of desiccated cocoanut into a bowl and pouring over it 1 cup of boiling water, and use this to dampen the cooking vegetables; then add 1 cup of vegetable broth, and let cook ten minutes more. We westerners are fond of this served in this way with chutney, but in India they press it through a strainer and serve it as a purée, adding to it 2 well-beaten eggs. Encircle with rice in serving.