Cookery for every household

Prepare the mushrooms and cut them in pieces. Melt the butter in the chafing dish, put in the mushrooms, and pour the boiling water over them. Season with pepper, salt, and a pinch of nutmeg, cover, and cook slowly from 10 to 15 minutes. Then add a glass of wine, make thoroughly hot, and serve with croutons of fried bread, or fingers of toast. 3021. Mutton with Red-currant Sauce Cold mutton. 1 table-sp. red currant jelly. 1 oz. flour. 1 oz. butter. | pt. brown stock. Seasoning. Have the mutton trimmed and cut in small neat slices. Melt the butter in the blazer, and when beginning to brown, mix in the flour until smooth. Add the stock, and stir until boiling. Then place the blazer over the under pan with hot water, add the red-currant jelly and the meat to the sauce, with seasoning to taste. Cover, and cook a few minutes until thoroughly hot. 3022. Creamed Oysters 1 to 1| doz. oysters. 1 dessert-sp. butter. 1 dessert-sp. flour. 1 gill milk. | gill oyster liquor. Seasoning. Hot buttered toast. First drain the oysters from their liquor. Then make a sauce in the blazer placed over the pan of hot water. Melt the butter, stir in the flour, and pour on the milk and oyster liquor. Stir until boiling, and season with pepper, salt, and a squeeze of lemon juice. Add the oysters, allow them to heat thoroughly, and then serve on pieces of hot buttered toast. The dish may be made richer by adding 1 or 2 yolks of eggs or a little cream. 3023. Oysters with White Wine 1 to H doz. oysters. 2 table - sps. melted butter. Salt. Cayenne. 1 glass Chablis or Sauterne. Make the butter hot in the blazer, drain the oysters, and add them to it with a seasoning of salt and cayenne. Cook them a minute or two until they look plump and the edges ruffle. Then add the wine, and make all thoroughly hot. Put out the lamp, and serve the oysters on hot buttered toast. 3024. Creamed Peas 1 pt. cooked green peas. A sprig of mint. 4 table-sps. cream. Pepper. Salt. A pinch of sugar. 1 dessert-sp. chopped parsley. Heat the peas in boiling water with a sprig of mint added to it, and then strain. Heat the cream in the chafing dish, add the peas, and season with pepper, salt, and a pinch of sugar. Stir over the flame for a minute or two, but do not boil. Serve with toast or toast biscuits. A little butter may be added if wished. 3025. Savoury Slices 2 slices bread. 1 oz. butter. 2 table-sps. cooked ham. 2 table-sps. grated cheese. 1 gill cream or stock. Seasoning. Cut the bread from a sandwich loaf, remove the crust, and make finger-shaped pieces. Melt the butter in the blazer of the chafing dish, fry the bread until brown on both sides, and then drain it. Now put all the other ingredients into the blazer, seasoning them rather highly, and stir over the lamp until very hot. Spread this mixture on the pieces of fried bread and serve at once. 3026. Shrimps with Rice onion. \ gill milk or cream. 1 table-sp. tomato sauce 1 cupful picked shrimps. | cupful boiled rice. 1 oz. butter. 1 dessert-sp. chopped Heat the butter in the chafing dish, put in the onion, and cook it a few minutes, then add all the other ingredients, and season to taste with cayenne pepper and salt. Stir carefully until boiling, then simmer a few minutes and serve very hot. 3027. Epigrams of Sweetbread 1 pr. sweetbreads. | \ lb. bacon.