Fruit Curry

1 pint of good curry sauce

1 cupful pineapple cut into large cubes

1 cupful peaches cut into thick slices

1 cupful apple cut into dice

Any other fruit desired, making about 4 or 5 cups full

1/4-lb. cooked rice

1 hard-boiled egg yolk

Chopped parsley

1 lemon

Method: Place the fruit in the curry sauce and cooked gently until tender. Arrange the rice in a border on a flat entree dish. Place the curry in the entree [sic], sprinkle a hard-boiled yolk of egg thickly over it, and garnish with thin slices of lemon and finely chopped parsley. Serve hot as an entree or luncheon dish.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.21.