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Curried Vegetables

Make a sauce of one-fourth a cup, each, of butter and flour, one tablespoonful of curry powder, half a teaspoonful of salt, a dash of pepper and a pint of milk; add half a teaspoonful of onion juice, one cup of cooked peas, half a cup, each, of potato balls, turnips cut into cubes or fanciful shapes, and carrots cut into straws.

Potatoes à la Maître d'Hôtel.

INGREDIENTS.

I pint of potato balls, cut with French cutter, and cooked tender, may be used either hot or cold.

I cup of milk. 2 tablespoonfuls of butter. 2 yolks of eggs.

I tablespoonful of lemon juice.

I tablespoonful of parsley, finely chopped. 1/2 a teaspoonful of salt.

A dash of pepper.

Method. - Heat the milk and potatoes in the blazer over hot water. Cream the butter and add the yolks of the eggs, beating them in well; add the parsley and seasonings, mix thoroughly, and, when the potatoes are hot and have absorbed part of the milk, stir the egg and butter into them; add the lemon juice and serve at once.