strained through a sieve; pepper and salt to taste. Batter a cup for
each egg. Beat up the eggs, mix them with the tomato juice, season to
taste, and divide into the buttered cups. Cover each cup with buttered
paper, place them in a saucepan with boiling water, and steam the eggs
for 10 minutes. Serve the eggs on buttered Allinson wholemeal toast.
TOMATO SOUFFLÉ.
4 eggs, 1 oz. of Allinson fine wheatmeal, 1/4 lb. of fresh tomatoes or
a teacupful of tinned tomato, 1 oz. of butter, 1 clove of garlic or 2
shalots, pepper and salt to taste. Pulp the tomatoes through a sieve.
Rub the garlic round a small saucepan, and melt the butter, in it; or
chop up very finely the shalots, and mix them with the butter. When
the butter is hot, stir in the wheatmeal, then the tomato pulp, and
stir until the mixture is thickened and comes away from the sides of
the pan, then proceed as before, stirring in one yolk after the other;
season with pepper and salt, whip up the whites of the eggs, stir them
with the other ingredients, pour into a buttered soufflé pan, and bake
15 minutes.
WATER EGGS.
4 eggs, 1-1/2 oz. of sugar, the rind and juice of 1/2 a lemon. Boil
the sugar and lemon rind and juice in 1/2 pint of water for 15
minutes. Beat the eggs well, and add to them the sweetened water.
Strain the mixture through a sieve into the dish in which it is to be
served, place it in a larger dish with boiling water in a moderately
hot oven, and bake until set. Serve hot or cold.
SALADS
These wholesome dishes are not used sufficiently by English people,
for very few know the value of them. All may use these foods with
benefit, and two dinners each week of them with Allinson wholemeal
bread will prevent many a serious illness. They are natural food in a
plain state, and supply the system with vegetable salts and acids in
the best form. In winter, salads may be made with endive, mustard and
cress, watercress, round lettuces, celery, or celery root, or even
finely cut raw red or white cabbage; pepper, salt, oil, and vinegar
are added as above. As a second course, milk or bread pudding. Salads
are invaluable in cases of gout, rheumatism, gallstones, stone in the
kidney or bladder, and in a gravelly condition of the water and impure
condition of the system.
ARTICHOKE SALAD.
Boil potatoes and artichokes separately, cut into slices; mix, add
pepper, salt, oil, and vinegar; eat with Allinson wholemeal bread.
CAULIFLOWER SALAD.
A medium-sized boiled cauliflower, 3 boiled potatoes, juice of 1/2 a
lemon, 2 or 3 tablespoonfuls of oil. Cut up finely the cauliflower and
potatoes when cold, mix well with the dressing, and pepper and salt to
taste. A little mayonnaise is an improvement, but makes it rich.
CHEESE SALAD.
Put some finely shredded lettuce in a glass dish, and over this put
some young sliced onions, some mustard and cress, a layer of sliced
tomatoes, and two hard-boiled eggs, also sliced. Add salt and pepper,
and then over all put a nice layer of grated cheese. Serve with a
dressing composed of equal parts of cream, salad oil, and vinegar,
into which had been smoothly mixed a little mustard.
CUCUMBER SALAD.
Peel and slice a cucumber, mix together 1/2 a teaspoonful of salt, 1/4
of a teaspoonful of white pepper, and 2 tablespoonfuls of olive oil,
stir it well together, then add very gradually 1 tablespoonful of
vinegar, stirring it all the time. Put the sliced cucumber into a
salad dish, and garnish it with nasturtium leaves and flowers.
ONION SALAD.
1 large boiled Spanish onion, 3 large boiled potatoes, 1 teaspoonful
of parsley, pepper and salt to taste, juice of 1 lemon, 2 or 3
tablespoonfuls of olive oil. Slice the onion and potatoes when quite
cold, mix well together with the parsley and pepper and salt; add the
lemon juice and oil, and mix well once more.
EGG MAYONNAISE.
4 medium-sized cold boiled potatoes, 6 hard-boiled eggs, 1 bunch of
watercress, some mayonnaise. Slice the potatoes, and quarter the eggs.
Arrange them in a dish, sprinkling pepper and salt in between; mix
pieces of watercress with the eggs and tomatoes, pour over the
mayonnaise, and garnish with more watercress.
POTATO SALAD (1).
Boil potatoes that are firm and waxy when cooked, and cut them in
slices; let them soak in 1/2 gill of water, grate a small onion and
mix it with these; add pepper, salt, vinegar, and oil to taste. The
quantity of oil should be about three times the amount of the vinegar
used. Eat with Allinson wholemeal bread.
POTATO SALAD (2).
1 lb. of cold boiled potatoes, 1 small beetroot, some spring onions,
olives, 4 tablespoonfuls of vinegar, 2 of salad oil, a little tarragon
vinegar, salt, pepper, minced parsley. Cut the potatoes in small
pieces, put these into a salad bowl, cut up the onions and olives, and
add them to the potatoes. Mix the vinegar, oil, tarragon vinegar,
salt, and pepper well together, pour it into the salad bowl, and stir
it well. Garnish with beetroot and parsley.
SPANISH SALAD.
Put into the centre of the bowl some cold dressed French beans or
scarlet runners, and before serving pour over some good mayonnaise.
Garnish the beans with three tomatoes cut in slices and arranged in a
circle one overlapping the other.
SUMMER SALAD.
1 large lettuce, 1 head endive, mustard and cress, watercress, 2
spring onions, 2 tomatoes, two hard-boiled eggs. Shred the lettuce,
endive, onions, tomatoes, and cress, place in a salad bowl with
mayonnaise dressing, decorate with slices of egg and tomato and tufts
of cress.
SUMMER SALADS.
These are made from mixtures of lettuce, spring onions, cucumber,
tomatoes, or any other raw or cooked green foods, pepper, salt, oil,
and vinegar. Cold green peas, French beans, carrots, turnips, and
lettuce make a good cold salad for the summer.
WINTER SALAD.
Cut up 1 lb. of cold boiled potatoes, grate fine 1 onion and mix with
these, add watercress, or mustard and cress, and boiled and sliced
beetroot; flavour with pepper, salt, oil, and vinegar as above.
Hard-boiled eggs may be cut into slices and added, and sliced apples
or pieces of orange may be advantageously mixed with the other
ingredients.
When oranges are added to a salad the onion must be left out.
POTATO COOKERY
POTATO BIRD'S NEST.
A plateful of mashed potatoes, 2 lbs. of spinach well cooked and
chopped, 3 hard-boiled eggs, 1 oz. of butter. Fry the mashed potatoes
a nice brown in the butter, then place it on a dish in the shape of a
ring. Inside this spread the spinach, and place the eggs, shelled, on
the top of this. Serve as hot as possible.
POTATO CAKES
3 fair-sized potatoes, 1 egg, 2 tablespoonfuls of Allinson fine
wheatmeal, pepper and salt to taste, and a pinch of nutmeg. Peel,
wash, and grate the raw potatoes; beat up the egg and mix it with the
potatoes, flour, and seasoning. Beat all well together, and fry the
mixture like pancakes in oil or butter.
POTATO CHEESE.
6 oz. of mashed potatoes, 2 lemons, 6 oz. of sugar, 2 oz. of butter.
Grate the rind of the lemons and pound it well with the sugar in a
mortar, add the potatoes very finely mashed; oil the butter and mix
this and the lemon juice with the rest of the ingredients; when all is
very thoroughly mixed, fill the mixture in a jar and keep closely
covered.
POTATO CHEESECAKES.
1 lb. of mashed potatoes, 4 oz. of grated cheese, 1 oz. of butter, 2
eggs, some bread raspings, 2 tablespoonfuls of Allinson fine
wheatmeal, 1/2 a teaspoonful of mustard, pepper and salt to taste.
Melt the butter and mix it with the mashed potatoes, add the cheese,
flour, seasoning, mustard, and 1 of the eggs well beaten. Mix all
well, and form the mixture into cakes. Beat up the second egg, turn
the cakes into the beaten egg and raspings, and fry them in oil or
butter until brown. Serve with tomato sauce and green vegetables.
POTATO CROQUETTES.
1/2 lb. of hot mashed potatoes, the yolks of 2 eggs, 1/2 a
saltspoonful of nutmeg, pepper and salt, 1 whole egg, raspings, some
Allinson nut-oil or butter for frying. Beat the potatoes well with the
yolks of the eggs and the seasoning; form the mixture into balls; beat
the egg well, roll the balls in the egg and breadcrumbs, and fry a
nice brown.
POTATO PUDDING.
1 lb. of potatoes well mashed, 1 oz. of butter, 3 eggs, 1-1/2 oz. of
sugar, the rind and juice of 1/2 a lemon, 1 gill of milk. Beat the
butter, mix it with the mashed potatoes, add the eggs well beaten,
also the other ingredients, turn the mixture into a buttered pie-dish,
and bake it 1/2 hour.
POTATO PUFF.
1 pint of mashed potatoes, 2 oz. of butter, 3 eggs, 1/2 pint of milk,
1/2 a saltspoonful of nutmeg, pepper and salt to taste, and a
dessertspoonful of finely chopped parsley. Beat the butter with a fork
until it creams, mix the potatoes with the butter, whip the yolks of
the eggs well with the milk, and stir in the other ingredients. Add
the nutmeg, parsley, and seasoning, and last of all the whites of the
eggs, beaten to a stiff froth. The potatoes, butter, eggs, and milk
should be well beaten separately before being used, as the success of
the dish depends on this. Turn the mixture into a buttered pie-dish,
and bake it for 1 hour in a hot oven.
POTATO ROLLS (BAKED).
2 lbs. of cold mashed potatoes, 1 boiled Spanish onion, 1 oz. of
butter, the yolk of 1 egg, a little nutmeg, pepper and salt to taste,
and a teaspoonful of powdered thyme. Chop up the onion fine, and mix
it with the mashed potatoes. Warm the butter until melted, and add
this, the yolk of egg, and the thyme. Mix all well, make the mixture
into little rolls 3 inches long, brush them over with a pastry brush
dipped in Allinson nut-oil or hot butter and bake them on a floured
tin until brown, which will take from 10 to 20 minutes. Serve with
brown sauce and vegetables.
POTATO ROLLS (Spanish).
3 teacupfuls of mashed potatoes, 3 tablespoonfuls of Allinson fine
wheatmeal, 18 olives, 1 egg well beaten; seasoning to taste. Stone the
olives and chop them up fine, mix the meal, mashed potato, olive, and
egg well together, season with pepper and salt; add a little milk if
necessary, make the mixture into rolls, and proceed as in "Potato
Rolls."
POTATO SALAD (1).
4 medium-sized cold boiled potatoes, 1 small onion minced very fine, 1
dessertspoonful of finely chopped parsley, oil and lemon juice, pepper
and salt to taste. Slice the potatoes, let them soak with 3
tablespoonfuls of water, mix them with the onion and parsley, and
dress like any other salad. Any good salad dressing may be used.
POTATO SALAD (2).
1-1/2 pints of mashed potatoes, 2 hard-boiled eggs, 2 tablespoonfuls
of Allinson salad oil, 1/2 a teacupful of milk, 1 teaspoonful of
mustard, pepper, salt, and lemon juice to taste. Make a dressing of
the oil, milk, mustard, and seasoning. Mash the yolks of the eggs and
mix them with the lemon juice, and add this to the dressing. Chop the
whites of the eggs up fine. Mix the mashed potatoes, dressing, and
chopped whites of eggs well together. Turn the mixture into a salad
bowl or glass dish, and garnish with parsley or watercress and
beetroot.
POTATO SALAD (MASHED).
1/2 pint of mashed potatoes, 2 hard-boiled eggs, 2 tablespoonfuls of
Allinson salad oil, 1 dessertspoonful of sugar, 1 teaspoonful of
mustard, pepper and salt to taste, 2 tablespoonfuls of lemon juice and
seasoning; mash the yolks of the eggs quite fine and mix them smooth
with the lemon juice, and add this to the dressing. Chop the whites of
the eggs up very fine, mix all together; turn the mixture smoothly
into a salad bowl or glass dish, and garnish with watercress and
beetroot.
POTATO SAUSAGES.
1 pint of mashed potato, 2 eggs well beaten, 1 breakfastcupful of
breadcrumbs, 2 oz. of butter (or Allinson nut-oil), 1/2 a saltspoonful
of nutmeg, pepper and salt. Mash the potatoes well with one of the
eggs, add seasoning, form the mixture into sausages, roll them in egg
and breadcrumbs, and fry them brown.
POTATO SNOW (a Pretty Dish).
1-1/2 lbs. of potatoes, 3 hard-boiled eggs, 1 small beetroot. Boil the
potatoes till tender, pass them through a potato masher into a hot
dish, letting the mashed potato fall lightly, and piling it up high.
Slice the eggs and beetroot, and arrange alternate slices of egg and
beetroot round the base of the potato snow. Brown the top with a
salamander, or, if such is not handy, with a coal-shovel made red hot.
POTATO SURPRISE.
1 pint of mashed potatoes, 1 oz. of butter, 4 tomatoes, pepper and
salt, 1 tablespoonful of finely chopped parsley. Mix the butter well
with the mashed potatoes, season with a little pepper and salt. Butter
8 patty pans and line them with a thick layer of potato; place 1/2 a
tomato in each, with a little of the parsley and a dusting of pepper
and salt. Cover with mashed potatoes, and brown the patties in the
oven.
POTATO WITH CHEESE.
1 pint of finely mashed potatoes, 1/2 oz. of butter, 3 oz. of grated
cheese, a little nutmeg, pepper and salt to taste. Mix all well with
the seasoning, grease some patty pans, fill them with the mixture, and
bake them in a moderate oven until golden brown. Serve with vegetables
and any savoury sauce.
POTATOES À LA DUCHESSE.
Prepare potatoes as in "Milk Potatoes," leaving out the parsley; beat
up, 1 egg with the juice of 1 lemon, let the potatoes go off the boil,
add the egg and lemon juice carefully; re-heat the whole again but do
not allow it to boil, to avoid the egg curdling.
POTATOES (BROWNED).
1 pint of mashed potato, 1 large English onion, 1 oz. of butter,
pepper and salt. Mince the onion very fine and fry it a golden brown
in the butter, mix it well with the mashed potato, and add seasoning
to taste; form the mixture into cakes, flour them well, place them in
a greased baking tin, with little bits of butter on the top of the
cakes, and bake them a nice brown.
POTATOES AND CARROTS.
1-1/2 lbs. of boiled potatoes, 3/4 lb. of boiled carrots, 2 eggs, 1
oz. of butter pepper and salt to taste, some Parsley. Mash the
potatoes and carrots together, beat the eggs well and mix them with
the vegetables, add seasoning; butter a mould, fill it with the
mixture, spread the butter on the top, bake the whole for 1/2 hour,
turn out, and garnish with parsley.
POTATOES (CURRIED).
6 good-sized potatoes parboiled, 1 oz. of butter, 1 teaspoonful of
curry powder, 3/4 pint of milk, 1 dessertspoonful of fine wheatmeal,
salt and lemon juice to taste. Slice the potatoes into a saucepan and
pour the milk over them; smooth the curry powder with a little water,
pour this over the potatoes, and add the butter and seasoning. Let the
potatoes cook gently until soft; then thicken with the meal, which
should be previously smoothed with a little milk or water. Let all
simmer for 2 or 3 minutes; add lemon juice, and serve.
POTATOES (MASHED).
To mash potatoes well they should be drained when soft and steamed dry
over the fire; then turn them into a basin and pass them through a
potato masher back into the saucepan; add a piece of butter the size
of a walnut (or more according to quantity of potatoes), and a little
hot milk, and mash all well through over the fire with a wooden spoon,
adding hot milk as required until it is a thick, creamy mass.
POTATOES (MASHED) (another way).
1 finely chopped English onion to 1 pound of potatoes, piece of butter
the size of a walnut, pepper and salt to taste. Fry the onion a nice
brown in the butter, taking care not to burn it. When the potatoes
have been passed through the masher back into the saucepan, add the
fried onion and seasoning and a little hot milk. Mash all well
through, and serve very hot.
POTATOES (MILK).
Boil or steam potatoes in their skins; when soft, peel and slice them.
Make a sauce of milk, thickened with Allinson fine wheatmeal, and
season with pepper and salt. Let the potatoes simmer in the sauce for
10 minutes. Before serving mix into the sauce a spoonful of finely
chopped parsley.
POTATOES (MILK) WITH CAPERS.
1 lb. of potatoes, 3/4 pint of milk, 1 tablespoonful of finely chopped
capers, 1 teaspoonful of vinegar, pepper and salt to taste, 1
tablespoonful of Allinson wholemeal, boil the potatoes till nearly
tender; drain them and cut them in slices. Return them to the
saucepan, add the milk and seasoning, and when the milk boils add the
wheatmeal. Let all simmer until the potatoes are tender, add the
capers and vinegar. Then simmer a few minutes with the capers, and
serve.
POTATOES (SAVOURY).
1-1/2 lbs. of small boiled potatoes, 1 oz. of butter, 1
dessertspoonful of finely chopped onion, 3 eggs, 1 dessertspoonful of
vinegar, pepper and salt to taste, 1 clove of garlic. Slice the
potatoes into the saucepan and let them stew gently for 15 minutes
with the butter, onion, and seasoning, shaking them occasionally to
prevent burning. Rub the inside of a basin with the garlic, break the
eggs into it, beat them well with the vinegar, and pour them over the
potatoes, shake the whole well over the fire until thoroughly mixed,
and serve.
POTATOES (SCALLOPED).
6 medium-sized boiled potatoes, 2 onions chopped fine, and fried
brown, 1 breakfastcupful of milk, 1 oz. of butter, pepper and salt, a
little Allinson wholemeal. Slice the potatoes; butter a pie-dish, put
into it a layer of potatoes, over this sprinkle pepper and salt, some
of the onion, part of the butter, and a little meal. Repeat this until
the dish is full, pour the milk over the whole, and bake for 1 hour.
POTATOES (STUFFED) (1).
6 large potatoes, 1-1/2 breakfastcupfuls of breadcrumbs, 1/2 lb. of
grated English onions, 1 teaspoonful of powdered sage, 1 ditto of
finely chopped parsley, 1 egg well beaten, piece of butter the size of
a walnut, pepper and salt to taste. Halve the potatoes, scoop them
out, leaving nearly 1 inch of the inside all round. Make a stuffing of
the other ingredients, adding a very little milk it the stuffing
should be too dry; fill the potatoes with it, tie the halves together,
and bake them until done. Serve with brown sauce.
POTATOES (STUFFED) (2).
6 large potatoes, 1 Spanish onion, 1 large apple, 1 oz. of butter, 1/2
teaspoonful of allspice, 1 dessertspoonful of sugar, pepper and salt
to taste, a cupful of breadcrumbs. Chop the onion and apple fine and
stew them (without water) with the butter, allspice, sugar, and
seasoning. When quite tender sift in enough breadcrumbs to make a
fairly stiff paste. Scoop the potatoes out as in previous recipe, fill
them with the mixture, tie, bake the potatoes till tender, and serve
them with brown sauce and vegetables.
POTATOES (STUFFED) (3).
6 large boiled potatoes, 1-1/2 ozs. of grated Gruyère or Canadian
cheese, 1 egg well beaten, pepper and salt to taste, a piece of butter
the size of a walnut. Halve the potatoes as before, scoop them out,
leaving 1/2 inch of potato wall all round. Mash the scooped out potato
well up with the cheese, add the egg, butter, and seasoning, also a
little milk if necessary; fill the potatoes, tie them together, brush
over with a little oiled butter, and bake them 10 to 15 minutes. Serve
with vegetables and white sauce.
POTATOES (STUFFED) (4).
6 large boiled potatoes, 1 large English onion, 1/2 oz. of butter, 1
egg well beaten, pepper and salt to taste. Halve the potatoes as
before, scoop out most of the soft part and mash it up. Mince the
onion very finely and fry it a nice brown with the best part of the
butter, mix all up together, adding the egg and seasoning, fill the
potato skins, tie the halves together, brush them over with the rest
of the butter (oiled), and put them in the oven until well heated
through. Serve with vegetables and brown sauce.
POTATOES (TOASTED).
Cut cold boiled potatoes into slices, brush them over with oiled
butter, place them on a gridiron (if not handy, in a wire salad
basket), and put it over a clear fire. Brown the slices on both sides.
SAUCES
Flesh-eaters have the gravy of meat to eat with their vegetables, and
when they give up the use of flesh they are often at a loss for a good
substitute. Sauces may be useful in more ways than one. When not too
highly spiced or seasoned they help to prevent thirst, as they supply
the system with fluid, and when made with the liquor in which
vegetables have been boiled they retain many valuable salts which
would otherwise have been lost. When foods are eaten in a natural
condition no sauces are required, but when food is changed by cooking
many persons require it to be made more appetising, as it is called.
The use of sauces is thus seen to be an aid to help down plain and
wholesome food, and being fluid they cause the food to be more
thoroughly broken up and made into a porridgy mass before it is
swallowed. From a health point of view artificial sauces are not good,
but if made as I direct very little harm will result.
Brown Gravy, Fried Onion Sauce, or Herb Gravy must be used with great
caution, or not at all by those who are troubled with heartburn,
acidity, biliousness, or skin eruptions of any kind.
The water in which vegetables (except cabbage or potatoes) have been
boiled is better for making sauces than ordinary water.
APPLE SAUCE.
1 lb. of apples, 1 gill of water, 1-1/2 oz. of sugar (or more,
according to taste), 1/2 a teaspoonful of mixed spice. Pare and core
the apples, cut them up, and cook them with the water until quite
mashed up, add sugar and spice. Rub the apples through a sieve,
re-heat, and serve. Can also be served cold.
APRICOT SAUCE.
1/2 lb. of apricot jam, 1/2 a teaspoonful of Allinson cornflour.
Dilute the jam with 1/2 pint of water, boil it up and pass it through
a sieve; boil the sauce up, and thicken it with the cornflour. Serve
hot or cold.
BOILED ONION SAUCE.
This is made as "Wheatmeal Sauce," but plenty of boiled and chopped
onions are mixed in it. This goes well with any plain vegetables.
BROWN GRAVY.
Put a tablespoonful of butter or olive oil into a frying-pan or
saucepan, make it hot, dredge in a tablespoonful of Allinson fine
wheatmeal, brown this, then add boiling water, with pepper and salt to
taste. A little mushroom or walnut ketchup may be added it desired.
Eat with vegetables or savouries.
BROWN SAUCE (1).
1 oz. of Allinson fine wheatmeal, 1 oz. of butter, the juice of 1/2 a
lemon, a blade of mace, pepper and salt to taste. Melt the butter in a
frying-pan over the fire, stir into it the meal, and keep on stirring
until it is a brown colour. Stir in gradually enough boiling water to
make the sauce of the thickness of cream. Add the lemon juice, the
mace, and seasoning, and let the sauce simmer for 20 minutes. Remove
the mace, and pour the sauce over the onions. If the sauce should be
lumpy, strain it through a gravy-strainer.
BROWN SAUCE (2).
2 tablespoonfuls of Allinson fine wheatmeal, 1 oz. of butter, 6
eschalots chopped fine, 3 bay leaves, 1/2 a lemon (peeled) cut in
slices, pepper and salt to taste. Brown the meal with the butter; add
water enough to make the sauce the thickness of cream; add the
eschalots, lemon, bay leaves, and seasoning. Let all simmer 15 to 20
minutes; strain, return the sauce to the saucepan, and boil it up
before serving.
CAPER SAUCE.
Leave out the onions, otherwise make as "Wheatmeal Sauce." Add capers,
and cook 10 minutes after adding them. This goes very well with plain
boiled macaroni, or macaroni batter, or macaroni with turnips, &c.
CHOCOLATE SAUCE.
1 bar of Allinson chocolate, 1/2 pint of milk, 1/2 teaspoonful of
cornflour, 1/2 teaspoonful of vanilla essence. Melt the chocolate over
the fire with 1 tablespoonful of water, add the milk, and stir well;
when it boils add the cornflour and vanilla. Boil the sauce up, and
serve.
CURRANT SAUCE (RED & WHITE).
1/2 pint of both white and red currants, 2 ozs. of sugar, 1 gill of
water, 1/2 a teaspoonful of cornflour. Cook the ingredients for 10
minutes, rub the fruit through a sieve, re-heat it, and thicken the
sauce with the cornflour. Serve hot or cold.
CURRY SAUCE (1).
3 English onions, 1 carrot, 1 good cooking apple, 1 teaspoonful of
curry powder, 1/2 oz. of butter, 1 dessertspoonful of Allinson fine
wheatmeal, salt to taste. Chop up the onions, carrot, and apple, and
stew them in 3/4 pint of water until quite tender, adding the curry
and salt. When quite soft rub the vegetables well through a sieve;
brown the meal in the saucepan in the butter, add the sauce to this,
and let it simmer for a few minutes; add a little more water if
necessary.
CURRY SAUCE (2).