* 1 doz. Tomatoes--4d. * * 1 1/2 oz. Butter--1d. * * 1 gill Milk--1d. * * 1/2 oz. Flour * * 1/2 lb. Rice--1 1/2d. * * 1 Apple * * 1 Onion * * 1 dessertspoonful Curry Powder * * Salt--2d. * * Total Cost--91/2 d. * * Time--Half an Hour * Mince the onion and apple finely, and fry in the batter till a good colour; sprinkle over it the curry power and flour, and mix well. Pour in the milk and stir until it boils; slice the tomatoes and put them in and simmer very gently for half an hour. Season with salt, dish carefully and serve either in a border of rice, or with rice moulds on a separate dish. CURRIED VEGETABLES Take any vegetables in season, such as potatoes, peas, carrots, beans, and cauliflowers, very young vegetables are the best, and if there are any cold ones in the larder they will do as well as fresh. Slice up the potatoes and branch the cauliflowers, and, if they are not been boiled before, boil them in water seasoned with a little salt and sugar, for ten minutes, and strain off the water. Put one ounce or more of butter into a saucepan according to the quantity of vegetables, and when hot stir in half an ounce of flour, and the same of curry powder. Pour in half a pint of milk and stir till it boils. Then put in the vegetables and simmer very gently for about half an hour. They should not be broken, but quite soft, and all the liquor absorbed. Pile in a hot dish and serve with boiled rice. BEETROOT AND ONION STEW * 3 Beetroots--2d. * * 3 Onions--1d. * * 1 1/2 oz. Butter * * 1 teaspoonful Sugar * * 1/2 teaspoonful Salt--1 1/2d. * * 1/2 pint Milk--1d. * * 1 tablespoonful Vinegar * * 1/2 oz. Flour--1/2d. * * Mashed Potatoes--1 1/2d. * * Total Cost--71/2 d. * * Time--One Hour * Boil the beetroots by directions given and slice them up; peel and slice up the onions and fry in the butter, but do not let them brown. Stir in the flour and the milk and bring to the boil, and when it has boiled a few minutes stir in gradually the vinegar, salt, and sugar, then the beetroot. Simmer slowly for one hour; make a border of the potatoes on a hot dish, garnish with sprigs of parsley. Put the beetroot and onion in the centre, and serve hot. SAUTE OF TURNIPS * 6 Turnips--1 1/2d. * * 1 oz. Butter * * 1 gill Stock * * 1 teaspoonful Sugar * * 1 teaspoonful Salt--1d. * * Total Cost--21/2 d. * * Time--Half an Hour * Peel the turnips and cut them into pieces like the quarter of an orange; put them into a small stewpan with the butter, sprinkle over them the sugar and salt, and stir about till quite brown. Pour on the stock, bring it to the boil, and simmer till soft but not broken. Dish the turnips, season the gravy with salt and a few drops of lemon juice, pour over, and serve. CARROTS IN BUTTER