."HAVE , YOU EVEB ' CUKRIED CATJLrFLOWEB?" SAYS MISS UNA CAETEE. : '
Boil a email cauliflower" till tender, cut up into little bouquets, and serve with curry sauce, prepared thus:—Take one sliced onion, a pinch of salt, a dessertspoonful of good curry powder, 3 tablespoonfuls of milk, 1 tablespoonful butter, a little desiccated coeonnt, a dessertspoonful of chutney, and a dessertspoonful of Lea & Perrins' Sauce; let all these cook very slowly until onion is eoftj then pass it through a sieve. Keep lid oa pan. Pour this sauce over the pieces of cauliflower and let all simmer until well heated. *• The addition of the Lea & Perrins' Sauce is important," says Miss Carter, Cookery Expert' and Gold Medallist, "it the perfect re<. suit is to be obtained, as this sauce alone possesses the unique properties o£ both adding to and drawing out! the flavour of gh« yariom ingredients Ssedji-w^ari, .. *• -■ —^J,
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Evening Post, Volume CXV, Issue 71, 25 March 1933, Page 21
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146Page 21 Advertisements Column 1 Evening Post, Volume CXV, Issue 71, 25 March 1933, Page 21
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