Ethel Lloyd
CHICKEN LIVERS WITH CURRY
Clean the livers and dip in seasoned crumbs, beaten egg and crumbs again, then saute in butter. Remove livers to hot platter and add to fat in pan, two tablespoons butter and half tablespoon chopped onion and cook five minutes. Add two tablespoons flour mixed with half teaspoon curry powder, and half cup stock. Strain sauce over livers and serve with dry boiled rice on the side.
These are appetizing when you are tired of the usual dishes. Surely Ethel blond RICE SOUFFLÉ Grind four tablespoons rice and stir to smooth paste with one tablespoon butter and six tablespoons milk. Add remainder of pint of milk, put all into saucepan and stir until it thickens. Add beaten yolks of three eggs and three tablespoons sugar; stir well, also add well-beaten whites of three eggs. Mix thoroughly.