Curried Pork Tenderloin.
Pound together in a mortar a clove of garlic, a tablespoonful of J. P. Smith's Curry Powder, a square of sugar, the juice of a lemon, and a saltspoonful of salt; add a tablespoonful of Epicurean Sauce, and one of French mustard. Select a fresh pork tenderloin, cut it into three-inch pieces and cut gashes lengthwise all over the meat; into these gashes rub the paste. Put them into a pan, pour a little Antonini Olive Oil over each, and bake in the oven twenty minutes. Turn frequently while they are cooking. These are excellent cold.
Curried Eggs.
Hard boil six eggs; when cool enough, remove the shell and quarter them lengthwise. Put these on a hot platter, surround the pile with a good Curry sauce, garnish the border with boiled rice and serve.
Curried Hamburg Steak.
Ask the dealer for a pound of chopped lean meat; shape it into little cakes, over each cake rub a little Curry oil and a few drops of garlic oil, and fry or bake the steaks. Put them in the centre of a dish and pour over them a good strong Curry sauce and serve plain.
Curried Canned Beef.
Make the Curry sauce in the usual manner, warm the slices of the canned corned beef in it and serve.
Curried Plantain.
Select the long green plantains that find their way here from Cuba, peel them and boil them forty minutes. Put them on a hot platter, cover them with Curry sauce, squeeze the juice of an orange over them and serve.