VEGETABLE STEW.

1-1/2 lbs. (when prepared and cut up) of mixed seasonable vegetables,
including, whenever possible, tomatoes, celery and spinach; one
tablespoonful of water.

Cut up the moist, juicy vegetables such as celery, spinach, onions and
tomatoes, place them with the water in a casserole, put lid on and slowly
cook for about one hour until enough juice is extracted to safely add the
rest of the cut-up vegetables. The whole should now be placed in a
slightly greater heat and simmered until the last added vegetables are
quite tender. The mixture should be stirred occasionally with a wooden
spoon.

V.--CURRIES.

I do not recommend the use of curries. Many food-reformers eschew them
altogether. But they are sometimes useful for the entertainment of
meat-eating friends, or to tide over the attack of meat-craving which
sometimes besets the vegetarian beginner. Of course there are curries and
curries. Cheap curry powders are very much hotter than those of a better
quality. When buying curry powder it is best to go to a high-class grocer
and get the smallest possible tin of the best he keeps. It will last for
years. Those who prefer to make their own curry powder may try Dr.
Kitchener's recipe as follows:--

1. CURRY POWDER.

3 ozs. coriander seed, 2-1/2 ozs. tumeric, 1 oz. black pepper, 1/2 oz.
lesser cardamoms, 1/4 oz. cinnamon, 1/4 oz. cumin seed.

Put the ingredients into a cool oven and let them remain there all night.
Next day pound them thoroughly in a marble mortar, and rub through a
sieve. Put the powder into a well-corked bottle.

A spice machine may be used instead of the mortar, but in that case the
tumeric should be obtained ready powdered, as it is so hard that it is apt
to break the machine. The various ingredients are generally only to be
obtained from a large wholesale druggist.

2. EGG CURRY.

1 large onion, 1 dessertspoon curry powder, 1 oz. butter or nutter, 3
hard-boiled eggs, 1 dessertspoon tomato pulp, 1 teacup water.

Shred the onion, put it in the stew-pan with the butter, sprinkle the
curry powder over, and fry gently until quite brown. Shell the eggs and
cut them in halves. Add the eggs, the tomato pulp, and the water. Stir
well, and simmer until the liquid is reduced to one-half. This will take
about 15 minutes. Serve with plain boiled unpolished rice.

3. GERMAN LENTIL CURRY.

Use the ingredients given, and proceed exactly the same as for egg curry.
But in pla