Curried Radishes Recipe

Remove the tops and roots of your radishes and put the vegetables in cold water to crisp.

Drain for the cold water, and put them in a kettle with a large quantity of salted water.

Figure on one teaspoon of salt for every quart of water.

Cook rapidly without a cover until the radishes are nice and tender.

Place them in a vegetable dish; for every two cups of radishes pour over one cup of the curry sauce.

To make Curry Sauce: Malt your butter in a saucepan; add the flour, and seasonings, and stir until well blended.

Now add your milk gradually, stirring constantly, and let the sauce boil between each addition.

Pour sauce over radishes, and serve! This recipe dates from 1918.

RODACK, Jaine Forgotten Recipes Wimmer Brothers Memphis, TN MM Format by John Hartman Indianapolis, IN