Recipes

Melt the butter in a saucepan and add the chopped onion; fry for 5 mins., or until the onion is transparent. Then stir in flour and curry powder, and cook for 2 mins.
Remove the pan from the heat, and gradually add the water. Return pan to the heat, and bring to the boil, stirring all the time until the mixture thickens. Add the chutney and mix well. Season to taste with salt and pepper. Cut the eggs into quarters and add to the mixture. Cover the pan with a tightly fitting lid and cook gently for 15 mins. Meanwhile, cook the rice in a saucepan of boiling, salted water for 12 mins., Put into a sieve and run hot water through it to separate the grains. Place the egg and curry mixture in the centre of a hot dish and arrange the rice around.
Mango chutney makes a really delicious accompaniment. Cost: Is. 6d.
Approximate preparation time: 10 mm. Cookinq time: 25 mins.

1 oz. butter
1 small onion, chopped
1 oz plain flour
2 level teaspoons curry powder
1/2 pint of water
1 tablespoon fruit chutney
1/2 level teaspoon salt: pepper
2 hard-boiled eggs
4 oz. Patna rice

Make a batch of Italian Tomato Sauce. Slice eggplant 1/2 inch thick. Set out three shallow dishes with flour, eggs and bread crumbs (wheat germ may be substituted for bread crumbs).
Dip slices in flour, then egg, then crumbs. Fry in olive oil (or bake at 350° for 20-25 minutes) until tender and brown. Drain. In an oiled 9” X 13” pan, layer eggplant with sauce and cheeses. Bake covered at 375° 30-40 minutes. Uncover for last 15 minutes.

2 large eggplants (zucchini may be used asa substitute)
Flour in shallow dish
2 beaten eggs in shallow dish
Fine bread crumbs (or wheat germ) in shallow dish (add dash of basil, oregano, parmesan cheese)
Olive oil (for frying)
1 pound grated mozzarella (or thinly sliced)
1 cup grated parmesan

Beat the egg and then mix with potatoes, salt, pepper, and parsley
Put the mixing into a greased baking dish and sprinkle some paprika on it. Bake at 350 F for 20 minutes.
Warning: Hot! Let Cool and then Chow Down!!!