CURRIED RICE WITH EGGS.
Prepare Chinese rice and serve with curried gravy made as follows: Put one teaspoonful of chopped onion in frying pan, with one heaping tablespoonful of butter; thicken with browned flour and add sufficient water to make gravy of right consistency. Season with salt, pepper, and curry powder enough to delicately flavor. Heap rice in center of shallow dish or platter, pour the gravy around the edge of rice, garnish with slices of hard boiled eggs, and lemon.
BANANA FRITTERS.
Slice bananas one half inch thick; squeeze over the slices some orange juice; stand for fifteen minutes; drain each piece, dip in fritter batter and fry.
CURRIED RICE.
Thoroughly wash one cupful of rice; let soak several hours in cold water; put two tablespoonfuls of butter in saucepan; add one teaspoonful finely chopped onion; when the onion begins to color drain the rice and add to onion and butter; stir a few minutes; add two teaspoonfuls curry powder, salt and pepper; then add two and one half cupfuls of boiling water; cover and cook rapidly for ten minutes; then move where it will cook very slowly three quarters of an hour.
IRISH STEW.
Chop fine a small onion, put over to stew in one pint of water; add a bay leaf and half a teaspoonful of salt; let simmer until onion is tender, take out the bay leaf; add pint of milk and one large potato, pared and sliced thickly; let simmer until potato is tender, then add one spoonful of flour blended with half a teacupful of butter; add chopped three hard boiled eggs, pour over split baking powder biscuit and serve on a platter, garnished with parsley.
CHESTNUT CROQUETTES.
Boil one quart of the large French chestnuts; remove the shells and thin brown skin; mash and run through a sieve; put into a double boiler, add enough sugar to sweeten, about two tablespoonfuls, the grated peel of one orange and juice of one half of a lemon, one tablespoonful of finely chopped citron; beat the yolk of one egg with one tablespoonful of cream; add to the chestnuts; turn out and when perfectly cold, form into croquettes; dip in egg, then in bread crumbs or fine cake crumbs may be used; fry in deep hot fat.