meat-eating friends, or to tide over the attack of meat-craving which
sometimes besets the vegetarian beginner. Of course there are curries and
curries. Cheap curry powders are very much hotter than those of a better
quality. When buying curry powder it is best to go to a high-class grocer
and get the smallest possible tin of the best he keeps. It will last for
years. Those who prefer to make their own curry powder may try Dr.
Kitchener's recipe as follows:--


1. CURRY POWDER.

3 ozs. coriander seed, 2-1/2 ozs. tumeric, 1 oz. black pepper, 1/2 oz.
lesser cardamoms, 1/4 oz. cinnamon, 1/4 oz. cumin seed.

Put the ingredients into a cool oven and let them remain there all night.
Next day pound them thoroughly in a marble mortar, and rub through a
sieve. Put the powder into a well-corked bottle.

A spice machine may be used instead of the mortar, but in that case the
tumeric should be obtained ready powdered, as it is so hard that it is apt
to break the machine. The various ingredients are generally only to be
obtained from a large wholesale druggist.


2. EGG CURRY.

1 large onion, 1 dessertspoon curry powder, 1 oz. butter or nutter, 3
hard-boiled eggs, 1 dessertspoon tomato pulp, 1 teacup water.

Shred the onion, put it in the stew-pan with the butter, sprinkle the