TO-DAY’S RECIPES

Sun (Auckland), Volume III, Issue 656, 7 May 1929, Page 5

TO-DAY’S RECIPES

CURRIED TOMATOES qJ Take one pound of slewed to mu- r 3 qJ toes, which have been peeled and S ru left whole. Rave ready six dry p] rG biscuits. Place them on a dish and j-[] p] cover with tomato juice and stand “] aside for five minutes. Then on Lrj hj each biscuit put a salts poo n fill «»/ (}j In butter and place on a hot oven fot [}j Dj five minutes. On top of each then [j-j [n place a tomato with more butler, ru Cn pepper and salt and return to oven jvl [q to brown. Serve with this a sauce p] (“ made with one dessertspoonful n] flour and one of curry powder , a QJ minced onion, one cupful of tomato b) juice boiled until it thickens. b] £ OYSTERS CURRIED S [j] Strain liquor from one pint <‘i [9 b] oysters and add enough milk to in make two cups. Simmer oysters in “ I 7 this until the edges curl. Make i> •}- \j sauce with two tablespoon f tils U four half a teaspoonful salt and a ru little pepper and one tablespoonful p] | curry powder. Add beaten yolk * pJ f: 1 of two eggs. Pour over oysters and .{] [j- serve hot. [r A VEGETABLE MIXTURE | Dice four onions and fry LQ golden brown in four tablespooi fuls fat. Add one table spoon flO y fr of curry powder, half a teaspoon (; ful salt, half a teaspoonful poultry pH seasoning, three tablespoon fah J-G fjj lemon juice, and one cupful watei [jj or stock. Cook until reduced to pJ [G one half , then mix in lightly three p) ru cupfuls of crisp cooked vegetables [£| and serve with rice. bj EaSHSSSESHSESSSESaSESESaSBSESSS£Srrt