CURRANT SAUCE (BLACK).--Proceed exactly as in the above recipe,
substituting black currant jelly for red.


CURRY SAUCE.--Take six large onions, peel them, cut them up into small
pieces, and fry them in a frying-pan in about two ounces of butter. As
soon as the onions begin to change colour, take a small carrot and cut it
up into little piece; and a sour apple. When the onions, etc., are fried a
nice brown, add about a pint of vegetable stock or water and let the whole
simmer till the vegetables are quite tender, then add a tea-spoonful of
Captain White's curry paste and a dessertspoonful of curry powder; now rub
the whole through a wire sieve, and take care that all the vegetables go
through. It is rather troublesome, but will repay you, as good curry sauce
cannot be made without. The curry sauce should be sufficiently thick owing
to the vegetables being rubbed through the wire sieve. Should therefore
the onions be small, less water or stock had better be added. Curry sauce
could be thickened with a little brown roux, but it takes away from the
flavour of the curry. A few bay-leaves may be added to the sauce and
served up whole in whatever is curried. For instance, if we have a dish of
curried rice, half a dozen or more bay-leaves could be added to the sauce
and served up with the rice.

There are many varieties of curry. In India fresh mangoes take the part of
our sour apples. Some persons add grated cocoanut to curry, and it is well
worth a trial, although on the P. and O. boats the Indian curry-cook mixes
the curry fresh every day and uses cocoanut oil for the purpose. In some
parts of India it is customary to serve up whole chillies in the curry, but
this would be better adapted to a stomach suffering from the effects of
brandy-pawnee than to the simple taste of the vegetarian.