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Oyster Curry

1/2 pint (I cup) tomatoes 3 tablespoonfuls curry powder 1/2 pint (I cup) beef stock I apple 2 tablespoonfuls flour I teaspoonful salt I cupful plain boiled rice 2 tablespoonfuls butter I Spanish onion Chop the onion and brown it in one tablespoonful of the butter in a casserole or earthenware dish, add the curry powder, the remaining tablespoonful of butter, the apple chopped, and the stock.

Simmer slowly for half an hour.

Put the oysters, their liquor, and the tomatoes into another pan over the fire. When the edges of the oysters begin to ruffle put the two mixtures together. Add the salt, and thicken with the flour moistened with a little cold water. Boil for five minutes stirring constantly.

Serve with the hot plain boiled rice. 18 scallops