One of the economies in cooking is in the proper seasoning of foods. This is the secret of many an attractive dish made from left-overs, or cheap meats. Every garden should contain a little patch of mint, parsley, sage, coriander, while those who have no garden could easily grow these in window boxes or pots. [read more]

Eggplant Curry.
Cut round slices of eggplant. Remove the outer rind, dip each slice in batter and fry.
Make the curry sauce in the usual way. When it thickens, carefully put in the eggplant; simmer gently together until the vegetables are well cooked. This is excellent made with half-ripe tomatoes. In each case it is a fine [read more]

Many regard curry as one of the new things in cookery. This is a mistake. Curry is an old, old method of preparing meats and vegetables. Nor is it an East Indian method exlusively. In all Oriental and tropical countries foods are highly seasoned, and although the spices may differ, and although the methods of [read more]

2. Beef Curry.
Cut a pound of fresh beef into bits. Any cheap cut does well for this. Slice an onion[20] very thinly, and fry together in a dessert-spoonful of fat of any kind, the meat, onion, and two teaspoonfuls of curry powder. When they are nicely browned add several cups of water and simmer gently [read more]