Curry of Chicken.

Unjoint the chicken and cut the large pieces in two. Put into a frying pan two tablespoonfuls of Antonini Olive Oil, and when hot fry the pieces of chicken in it until they are partially cooked; remove the chicken, add another tablespoonful of oil, and a minced Bermuda onion; when brown add two tablespoonfuls of J. P. Smith's Curry Powder. Return the chicken to the pan with half a pint of hot water, cover and set on back of range to simmer half an hour. Add a pint of hot water to the pan, strain the sauce to remove the onion, if objectionable. Dissolve a tablespoonful of rice flour in a gill of cold water, stir it into the sauce with half a teaspoonful of salt, or use a teaspoonful of Manioca instead of flour. When the sauce thickens, add the chicken (provided it had been removed to facilitate the straining of the sauce), and allow it to stand an hour before serving. When ready for the table, put the Curry on a hot platter, and serve with hot boiled rice and a Chutney sauce.