INDIAN CURRY OF VEGETABLES.

Equal quantities of cauliflower and potatoes, raw.
The cauliflower cut into flowerettes and the potatoes
into dice. Put them into a spider with a heaping table-
spoonful of butter, a rounded teaspoonful of curry
powder, and let them simmer for a few minutes -with-
out taking color. Then add two tablespoonfuls of
tomatoes, an even teaspoonful of grated onion and
one of chopped green pepper, fill up the spider with
boiling water, and set it back on the stove -where it
will stew gently until the vegetables are tender and
the water has been reduced to one-third the quantity.
It should be as thick as ordinary gravy ; if not, add
a scant teaspoonful of flour. Just before it is done
stir in a heaping tablespoonful of butter. Turn it
into a shallow vegetable dish and serve very hot.
The spider should be kept covered while the curry is
cooking. It is very good without the green pepper.
This may be warmed over, and is better the second
day than the first.

KOHLRABI.

Peel them, cut in slices and pour on just enough
boiling water to cook them. Cook until tender.
When nearly done add salt. Make a cream sauce,
season with -white pepper, salt and a little grated
nutmeg, if liked, toss them in this sauce, let it boil
up once and serve very hot.

MARROWFAT BEANS BAKED.

Pick over carefully and wash one quart of beans,
soak in -water over night. In the morning drain,
add fresh cold water and bring to a boil, drain again,
and turn them into a four-quart stone jar, put in a
generous cup of butter, two large tablespoonfuls of
Porto Rico molasses, two tablespoonfuls of salt, less
than a teaspoonful of pepper, and fill the jar with
boiling water. Put in the oven, covering the jar
with a tin cover. It must be cooked in a slow oven
eight or nine hours the -water ought to last until
the beans are perfectly cooked, and when done a
good gravy left, about a third of the depth of the
beans in the jar. Beans cooked in this way are very
nutritious and easily digested. Keep them covered
for two or three hours while cooking. Serve with
Chili sauce.

BAYO OR MEXICAN BEANS.

Put one cup of Bayo or Mexican red beans to
soak over night, in the morning drain off the water
and put them in a saucepan with plenty of fresh
water, let them cook for two hours, drain again, and
add to them three fresh tomatoes, skinned and cut
small, or a cup of canned tomatoes, and half an
onion cut as small as the beans, then cover with
boiling water and cook for one hour. Then stir in a
very generous tablespoonful of butter, and salt and
pepper to taste.

MEXICAN BEANS.-NO. 2.

Soak over night a pint of beans and boil as in
recipe No. 1 until soft. Then melt a tablespoonful of
butter in a spider ; when it bubbles put in a small
onion chopped very fine, and fry a delicate brown.
Drain the beans and turn them into the spider, add
a cup of boiling water and stir until the water be-
comes thick like cream.

EMPARADAS (a Mexican Recipe).

Take some beans cooked as in Mexican Beans
No. 1 and mash them to a paste. Then roll out
some puff paste very thin about the sixth of an
inch cut this into rounds with a large patty cutter,
put a spoonful of the bean puree on the half of each
round, wet the edges of the pastry, cover, press the
edges together, making a half moon, brush them over
with beaten egg and bake in a hot oven, or they may
be fried in boiling oil or fat until a delicate brown.

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