curry powder over, and fry gently until quite brown. Shell the eggs and
cut them in halves. Add the eggs, the tomato pulp, and the water. Stir
well, and simmer until the liquid is reduced to one-half. This will take
about 15 minutes. Serve with plain boiled unpolished rice.


3. GERMAN LENTIL CURRY.

Use the ingredients given, and proceed exactly the same as for egg curry.
But in place of eggs, take 1 breakfastcup of cold cooked German lentils
(see recipe for cooking lentils). Use also 2 teacups water in place of the
1, and only 3/4 oz. butter or nutter.


4. VEGETABLE CURRY.

Use the ingredients given and proceed the same as for German lentil curry,
using any cold steamed vegetables in season. The best curry, according to
an Indian authority, is one made of potatoes, artichokes, carrots, pumpkin
and tomatoes.

_Note_.--A writer in Cassell's Dictionary of Cookery says:--"A spoonful of
cocoanut kernel dried and powdered gives a delicious flavour to a curry,
as does also acid apple."




VI.--VEGETABLES.