101 
made Plain and Eajy. 
To drefs a loin of pork with onions . 
TAKE a fore-loin of pork, and roaft it as at another time, 
peel a quarter of a peck of onions, and (lice them thin, lay them 
in the dripping-pan, which muft be very clean, under the pork ; 
Jet the fat drop on them ; when the pork is nigh enough, put 
the onions into the fauce-pan, let them fimmer over the fire a 
quarter of an hour, (haking them well, then pour out all the 
fat as well as you can, (hake in a very littleilour, a fpoonful of 
vinegar, and three tea-fpoonfuls of muftard, (hake all well to¬ 
gether, and ftir in the muftard, fet it over the fire for four or 
five minutes, lay the pork in a difh, and the onions in a bafon* 
This is an admirable difh to thofe who love onions. 
To make a currey the Indian way . 
TAKE two final] chickens, (kin them and cut them as fora 
fricafey, wafh them clean, and (lew t'hdm in about a quart of 
water, for about five minutes, then (train off the liquor and put 
the chickens in a clean difh ; take three large onions, chop 
them finall, and fry them jn about two ounces of butter, then 
put in the chickens and fry them together till they are brown, 
take a quarter of an ounce of turmerick, a large fpoonful of gin¬ 
ger and beaten pepper together, and a little fait to your palate ; 
ftrew all thefe ingredients over the chickens whilft it is fry¬ 
ing, then pour in the liquor, and let it (lew about half an hour, 
then putin a quarter of apintof cream, and the juice of two 
lemons, and ferve it up. The ginger, pepper, and turmerick 
inuft be beat very fine. 
To boil the rice , 
PUT two quarts of water to a pint of rice, let it boil till you 
think it is done enough, then throw in a fpoonful of fait, t and 
turn it out into a cullender ; then let it (land about five minutes 
before the fire to dry, and ferve it up in a difh by itfelf. Difh 
it up and fend it to table, the rice in a difh by itfelf. 
To make a pellow the Indian way. 
TAKE three pounds of rice, pick and wa(h it very clean, 
put it into a cullender, and let it drain very dry ; take three 
quarters of a pound of butter, and put it into a pan over a very 
(low fire till it melts, then put in the rice and cover it over very 
clofe, that it may keep all the (learn in ; add to it a little fait, 
fome whole pepper, half a dozen blades of mace, and a. few 
cloves. You mud put in a little water to keep it from burning, 
H 3 then 
