Evening Republican, Volume 17, Number 23, Rensselaer, Jasper County, 27 January 1913 — FOR CURRY OF VEGETABLES [ARTICLE]

FOR CURRY OF VEGETABLES

Materials and Method of Preparation, Given Here, If Followed, Will Assure a DlshWorto the Serving. Material required: One small cauliflower, one-half eupful of carrots, onehalf cupful of turnip, two cupfuls potato, one onion, one-half cupful of cleery, one cupful of strained tomato, two teaspoonfuls curry powder, two tablespoonfuls of butter or clarified fat, two tablespoonfuls flour, salt and pepper, one cupful of boiled rice. Method of preparing: Divide the cauliflower in small pieces, cut the carrot, turnip and celery in dice, and the potatoes in one-inch cubes; slice the onion. Put the carrot and turnip on to cook in boiling salted water and when they have been cooking five minutes add the onion and celery; cook until soft. Drain. Cook the potatoes in boiling salted water until soft. Drain the fat in a stewpan, add the flour and curry powder; when well blended, add the tomato and one cupful waferTJrwhich the vegetables were cooked (discard the potato water); add one-half teaspoonful of salt, one-quarter teaspoonful of pepper and the vegetables; simmer ten minutes. Serve in a border of rice. This can be made of cooked vegeatbles.