uce a little thick. Bake very slowly or steam. Serve
with the remainder of the rice.

This is such a hearty dish that one needs prepare nothing else to be
served with it.

22. Mixed Vegetable Curry.

All vegetables such as peas, beans, potatoes, carrots, etc., make
excellent curry. They may be either freshly prepared or left-overs.

Fry them all together with plenty of onions in a little crisco; add as
much curry powder as is desired. If tomatoes are not used, acidulate a
combination of tomatoes, eggplant, and peppers. Makes a fine curry.
These vegetable curries are usually eaten with chupatties (No. 69).

23. Split Pea Curry.

Soak the peas for two or three hours. Fry in the usual way the onion and
curry powder. A teaspoonful of curry powder is enough for a cupful of
soaked peas. Mix the peas with the fried mixture. Add plenty of water
and cook until the peas are soft enough to mash up into a pulp. Serve
with rice. An acid is desired with this curry.

24. Edible Leaves Curry.

This may not sound especially inviting, but in a pinch one might want to
try it. The Hindus make curries from many things that we would throw
away. Turnip tops, beet tops, radish tops, the young and tender leaves
of many jungle plants, also the leaves of many trees; all these are used
in making excellent curries. Dandelion greens, spinach, Swiss chard, may
all be used in the same way. Prepare the onion and curry powder in the
usual way; then add the greens. It is a good plan to add a few potatoes
to give body to the curry. Use very little water in cooking. Serve with
puris or chupatties. (Nos. 69, 71).

[Illustration: TAJ MAHAL AGRA]

II.

Savory Dishes from Other Countries.

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. It is not an extravagance to have on
hand plenty of pepper sauce, Worcestershire sauce, kitchen bouquet, and
condiments of various kinds. A little of these goes a long way in
seasoning, and many a dish which would be very flat and unattractive, by
their judicious use is made savory and satisfying.

Garlic is also another seasoning which we use but little, but which is
used most extensively throughout the Orient. If properly used it gives
a