E CURRY

Mrs. Jean Wallace Butler

One pound can baked beans; one pound can lima beans; one pound can green
string beans; one pound can wax beans; two pound can tomatoes; eight
large onions; one heaping teaspoonful Cross & Blackwell's curry; one
tablespoonful salad oil. Remove all vegetables from cans; heat the beans
in large cooking vessel; heat tomatoes separately, seasoning very
strongly with salt and pepper. Slice onions and boil in water. When
sufficiently cooked, add onions and tomatoes to other vegetables. Fry
curry in salad oil to a nice brown. Add to the vegtables, and simmer
half an hour. While this is simmering, boil rice to serve on plate with
curry. This serves ten people. In winter time, for large family you can
double recipe, and keep frozen. Better every time reheated. No bread,
butter or anything else is served with this, except Indian chutney.

POTATO PUFF BALLS

Scoop out the inside of hot baked potatoes, force the pulp through a
ricer, there should be two cups. Add two tablespoonfuls butter; moisten
with rich cream; season with salt and paprika, while beating constantly;
add one slightly beaten egg yolk and one-half teaspoonful finely chopped
parsley; cook one minute, stirring constantly. Remove from range and
fold in the stiffly beaten white of one egg. Shape in balls and roll in
finely chopped seasoned nut meats; place on buttered pan and brown
delicately in the oven. Arrange around broiled whitefish.

POTATO FLUFF

Mrs. W. D. Hurlbut

Pass enough hot boiled potatoes through a ricer to make three cups;
season with pepper, salt, a big piece of butter and half a cup of cream;
beat an egg very light, beat it in the potato; turn into a buttered
baking dish; sprinkle bread crumbs on top and bake until browned.

STUFFED SWEET POTATOES

Mrs. Louis Geyler

Bake three large sweet potatoes; cut in halves lengthwise; carefully
scoop out pulp and press through a ricer. Reserve the shells. Season
with one-half teaspoonful of salt; one-fourth teaspoonful paprika;
one-half tablespoonful powdered sugar; three tablespoonfuls butter; and
one-third cup hot cream or rich milk. Beat them thoroughly, then stir in
one-half cup finely chopped almonds, blanched; refill shells. Cut
marshmallows in four pieces and cover each portion. Bake in a moderate
oven until heated through and marshmallows are delicately browned.

FRENCH FRIED SWEET POTATOES

Mrs. A. M. Cameron

Wash and peel very large sweet po