1 ounce b.u.t.ter.

A sprig of mint.

Boil the peas in the water with half an ounce of b.u.t.ter, mint, and salt for about half an hour, leaving the saucepan uncovered; when done, remove the mint, and stand the saucepan on one side to cool a little.

Well grease a pie dish with the remainder of the b.u.t.ter, stir the yolks of eggs into the peas, beat the whites to a stiff froth, mix altogether, pour into the dish, and bake for about twenty minutes.

No. 134.--Pet.i.tes Souffle.

pound cooked sprouts.

pound mashed potatoes.

3 eggs.

1 tablespoon flour.

teaspoon each salt and pepper.

ounce b.u.t.ter.

Mix thoroughly the sprouts, potatoes, flour and seasonings, add the yolks of the eggs, beat the whites to a stiff froth, then add to the other ingredients, and stir all well together. Grease some patty pans, fill with the mixture, and bake in a moderate oven for about twenty minutes.

No. 135.--Tomato Souffle.

pint tomato juice.

3 eggs.

1 shalot.

teaspoon salt.

teaspoon pepper.

ounce b.u.t.ter for dish.

Beat the yolks, and add to them the tomato juice (tinned will do), the shalot finely minced, and the seasonings; have ready a pie dish which has been well greased with the half ounce of b.u.t.ter, then beat the whites of the eggs to a stiff froth, add them to the mixture and stir thoroughly; pour into the pie dish, and bake in a moderate oven for half an hour. Turn out and serve quickly.

CURRIES.

No. 136.--Curried Beetroot and Cuc.u.mber.

1 cuc.u.mber.

1 beetroot.

2 shalots.

pint water.

1 teaspoon curry powder.

2 tablespoons cooked haricot beans.

2 ounces b.u.t.ter.

1 teaspoon flour.

1 teaspoon salt.

teaspoon pepper.

Slice the cuc.u.mber, beetroot and shalots, and fry for ten minutes in the b.u.t.ter; add pepper, salt, curry powder and flour, mix well and add water. Simmer for half an hour, stirring frequently.

No. 137.--Curried Eggs.

Hard-boiled eggs.

Curry sauce.

Boil as many eggs as are required, remove the sh.e.l.ls, then with a very sharp knife cut them in half and remove a small portion of the white at each end, so that they will stand yolk upwards; pour over them a curry sauce, and serve hot.

Note.--This dish may be varied by placing a small round of fried bread, or a slice of fried potato, under each half of egg.

No. 138.--Curried Haricot Beans.

pint soaked haricots.

1 onion.

1 carrot.

1 turnip.

1 teaspoon salt.

2 teaspoons curry powder.

1 quart water.

Juice of lemon.

1 teaspoon Worcester sauce.

1 ounces b.u.t.ter.

1 ounces flour.

Simmer the beans and vegetables sliced for two hours, add seasoning, thicken with the b.u.t.ter and flour, and serve with boiled rice.

No. 139.--Curried Haricot Beans.

Another way.

1 pint sauce superbe.

1 onion sliced and fried.

2 teaspoons curry powder.

The juice of half a lemon.

1 pound cooked haricot beans.

Cooked rice.

Place the sauce, curry powder, and lemon juice in a stewpan, and stir over the fire for ten minutes, then add the fried onion and beans, simmer another ten minutes, and serve with boiled rice.

Note.--This is a delicious curry. Cooked lentils may be used in place of haricot beans.

No. 140.--Curried Lentils.

pint soaked lentils.

1 pint water.

1 ounces b.u.t.ter.