Curried Pork Tenderloin.

Pound together in a mortar a clove of garlic, a tablespoonful of J. P. Smith's Curry Powder, a square of sugar, the juice of a lemon, and a saltspoonful of salt; add a tablespoonful of Epicurean Sauce, and one of French mustard. Select a fresh pork tenderloin, cut it into three-inch pieces and cut gashes lengthwise all over the meat; into these gashes rub the paste. Put them into a pan, pour a little Antonini Olive Oil over each, and bake in the oven twenty minutes. Turn frequently while they are cooking. These are excellent cold.