Cassell's Vegetarian Cookery: A Manual of Cheap and Wholesome Diet

water; add about an equal quantity of white sugar as there was cocoa-nut; mix in either the yolk of an egg or a tablespoonful of cream. A little lemon juice is an improvement. CUCUMBER SAUCE.--Take two or three small cucumbers, peel them, slice them, and place them in a dish with a little salt, which has the effect of extracting the water. Now drain the pieces off and strain then in a cloth, to extract as much moisture as possible. Put then in a frying-pan with a little butter; fry them very gently, till they begin to turn colour, then nib them through a wire sieve; moisten the pulp with a little butter sauce; add a little pepper, salt, and grated nutmeg and vinegar to taste. CURRANT SAUCE (RED).--Put a couple of tablespoonfuls of red currant jelly into a small stew-pan, with half a dozen cloves, a small stick of cinnamon, and the rind of an orange. Moisten with a little water, or still better, a little claret, strain it off, and add the juice of the orange. 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.