Recipe For Cooking Curry Sauce

1/4 cup of butter. 2 tablespoonfuls of chopped onion. 1/4 cup of flour. 2 cups of milk or 1 cup of milk and 1 cup of white stock. 2 tablespoonfuls of curry powder. 1/2 teaspoonful of salt. 2 tablespoonfuls of currant jelly. 1 tablespoonful of lemon juice.

Cook the onion in the butter without browning; add the flour, curry powder, and salt mixed together; let cook three or four minutes, add the liquid, the currant jelly, and the lemon juice; strain and reheat. When convenient use cocoanut, or almond milk. To prepare, let half cup or more of blanched almonds, or cocoanut, chopped and pounded in a mortar, stand in a cup and a half of hot milk an hour or more. Keep the milk hot, then strain through a cloth, pressing out the liquid from the nuts.