Ingredients. - Two-pound tin of canned rabbit. Two ounces of butter or dripping. Two moderate-sized onions. One good-sized apple. One dessertspoonful of curry-powder. Salt and flour. Rice served with the curry.

Time required, half an hour.

To make a Curry of Canned Rabbit or Chicken:

1. Take a two-pound tin of rabbit and open it care-fully.

N. B. - Chicken or any other meat can be used for the curry instead of rabbit.

2. Put two ounces of butter or clarified fat into a stew-pan.

3. Put the stewpan on the fire to heat the fat.

4. Peel two medium-sized onions and cut them in slices.

5. When the fat is quite hot, put in the onions to fry brown.

N. B. - Watch it, and stir the onions occasionally, so as not to let them burn, or stick to the bottom of the pan.

6. Turn the rabbit out of the tin on to a plate.

7. Take a good-sized apple, peel it, take out the core, and chop it up as finely as possible.

8. When the onions are sufficiently browned, take all the pieces carefully out of the stewpan with a perforated spoon, and put them on a plate.

9. Take the pieces of rabbit, dry them in a cloth, and sprinkle them over well with, flour.

10. Now put the pieces of rabbit into the stewpan to fry a nice brown.

11. Turn the pieces occasionally so as to let them brown on both sides alike.

12. Put a dessertspoonful of curry-powder into a cup, and mix it into a smooth paste with a little cold water.

13. When the rabbit is browned, put the chopped apple and the fried onions into the stewpan.

14. Stir in smoothly the curry-paste, and then add half a pint of cold water or stock, and salt according to taste.

15. Give one stir with a spoon, and mix it all together.

16. Now put the lid on the stewpan, draw it rather to the side of the fire, and let it stew very gently for about a quarter of an hour, until the apple is quite tender.

17. Boil the rice as directed. (See Lesson on " Rice.")

18. For serving, turn the curry on to a hot dish. The rice can be put as a border on the same dish as the curry, or served on a separate dish.