a tablespoonful of Maggi Bouillon, a teaspoonful of J. P. Smith's Curry Powder, and a pint of water; stir to prevent burning and set on back of range until wanted. Boil half a pound of Barton Macaroni fifteen minutes, when done drain, put it on a hot platter and pour the sauce over it. Serve J. P. Smith's Italien Parmasan Cheese separately with it.

Curry Sandwich.

Work together a teaspoonful of J. P. Smith's Curry Powder, and a heaping tablespoonful of table butter; spread this over thin slices of bread, and between the slices place thin slices of cold roast or boiled meat, poultry, etc.

Deviled Chicken Legs.

Make a Curry paste the same as for Curried veal chops. Make deep incisions in the legs of two chickens and into the incisions rub the paste, and broil until well done. Cold roast or boiled legs may be similarly treated but only need to be sauteed in a pan with a little Antonini Olive Oil.

Deviled Bones.

Rub two ribs of cold roast beef with Curry paste and broil them enough to heat the meat through.