RICE AND CURRY
Cut in inch pieces 1 pound of mutton or beef, place in a kettle with 2 cups of water, let stew till tender, then thicken with flour and milk. While the meat is stewing, wash thoroughly 1 pound of good lice, place in a kettle with 2 inches or more of water to cover it, cook till done. Take a grain of the rice between the thumb and finger, when soft enough to mash, it is done; then throw into the rice 1 quart of cold water, turn into a colander to drain. When well drained, return to the kettle and keep in a hot place on the stove till needed. If properly cooked, there will be no gluey substance in the rice and every grain will be separate. Into a hot frying pan put 1 tablespoonful of butter, let it brown but not burn, throw into the hot butter a finely-cut onion, stirring briskly; when done, add 1 tablespoonful of curry powder, stirring all briskly as when browning flour. Into this mixture put the meat stew; let cook a few minutes, season to taste, and it is now ready to serve. Serve your guests with rice, dipping over it a spoonful of the curry dressing, mixing it thoroughly with the rice. This is enough for 8 persons.
Sister D. L. Miller, Mt. Morris, Ill.