spoons of curry powder and a
little salt. Dip the fish in this curried paste, and then dip again in
bread or cracker crumbs. Fry in the usual way. This is a delicious way
of preparing any kind of cutlets or chops. In fact, any kind of meat may
be fried in the same way.

17. Egg Curry.

Fry a sliced onion with a teaspoonful of curry powder; then add a little
flour for the gravy. When this is mixed quite smooth, add a teacup of
water or milk or cocoanut milk. Cook until it thickens, then add six
hard-boiled eggs. Cut in halves lengthwise. Serve with rice.

18. Poached Egg Curry.

Prepare the curry as for No. 17. When gravy begins to simmer, poach the
eggs in it.

19. 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 meat substitute. Always serve with rice.

20. Curried Stuffed Eggplant.

Make a curry mince as for No. 9. See that when the meat is cooked there
is plenty of liquid. Thicken this mince and gravy with bread crumbs and
let stand. Cut the eggplant in half lengthwise, and steam or bake in a
very slow oven. When about half cooked, scoop out the center of about
each half. Be careful to save the vegetable that you scoop out and mix
it with the curry and breadcrumb mixture. Stuff the eggplant shell with
this mixture, cover the top with crumbs, and bake. Excellent either hot
or cold. A half pound of meat is enough to nicely stuff one eggplant.

21. Stuffed Curried Mango Peppers.

To prepare the mango peppers for stuffing, cut off the tops and remove
the seeds. Let stand in salt water until required. Then prepare plenty
of rice according to No. 52. Keep in a warm place until required.

Fry Hamburg steak with onion and curry powder according to No. 9. A
pound of steak will be plenty for a nice big dish of peppers. Use no
water in this mince, but when the meat and onions are partially fried
add a cupful of the boiled rice, and mix all together. Stuff the peppers
with this mixture of rice and meat.

Put in a roaster and cover with tomato sauce. This sauce may be made
from any tinned tomato soup, diluted and more highly seasoned, or it may
be made from stewed tomatoes from which the seeds and skins have been
removed. Make sa