Shrimp Curry, No. 2.

Fry a minced onion with a tablespoonful of Antonini Olive Oil; when brown add a heaping tablespoonful of J. P. Smith's Curry Powder, a teaspoonful of rice flour, and a heaping saltspoonful of salt. Stir to prevent burning, add a pint of hot water or broth. Cook until the sauce thickens slightly, strain and add a square of sugar, a heaping tablespoonful of either Chutney, currant jelly, apple, or cranberry sauce. Put into the sauce a can of shrimps, let the whole warm through thoroughly. Arrange on a platter a border of boiled rice, put the Curried shrimp in the centre, squeeze over the shrimp the juice of a lime, and over the rice sprinkle the juice of an orange.