How to cook vegetables

After peeling and washing some fresh mushrooms toss them for about 10 minutes over a brisk fire in a frying-pan with a little butter. Add, while cooking, a little claret. Season to taste, dish up serve. Broiled Mushrooms. Peel and wash thoroughly some large fresh mushrooms, season with salt and pepper, brush over with oil and broil over a brisk fire for about 8 minutes. Press on buttered toast, dish up, and serve. Mushrooms with Cream. Wash and peel lb. of fresh cup mushrooms, and cook them gently in \ pint of seasoned water, with salt and pepper, for about 20 minutes ; then pour off the liquid, which will be required for the sauce. 1 1 8 Melt i oz. of butter in a stew-pan, stir in i oz. of flour, cook whilst stirring for a few minutes, but do not let it get brown ; then by degrees add the liquid from the mushrooms and £ gill of cream. Season to taste, boil up, and add the mushrooms ; let this simmer for io minutes. Dish up neatly, garnish with buttered toast, cut into triangular shapes, and serve. Grilled Mushrooms a la Maitre d’ Hotel. Mushrooms for grilling must be of a large and even size. After having washed them and cut off the stalks, dip them in olive oil, season with salt and pepper, then grill for 8 to io minutes over a bright fire, turning them when cooked one side. Arrange in a vegetable dish, the hollow side upwards, then place in the centre of each large mushroom a small pat of maitre d’hotel butter or parsley butter, and serve hot. Mushroom Croutes. Cut some slices of white bread, stamp out rounds or oblongs with a fancy or plain cutter, fry them in butter to a golden colour, and drain. Have ready a pint of button mushrooms, peeled and fried in butter ; also a mixture of finely-chopped beef and ham, moistened with a rich brown sauce. When quite hot, spread the mixture over the croutes, place a mushroom on each ; season with pepper, salt, cayenne, and a little lemon juice. Place them in a hot oven for a few minutes, dish up, garnish with fried parsley, and serve. Devilled Mushrooms in Cases. Wipe and peel 6 cup mushrooms, cut them into small dice, and toss in butter. Butter some souffle paper cases, lay a thin slice of lemon in each, three parts fill with mushrooms, and season to taste. Spread a layer of potted devilled meat, mixed with a yolk of egg, over the mushrooms ; brush over with MUSHROOMS. oiled butter, and bake for 15 minutes. Just before dishing up put a tablespoonful of stiff mayonnaise sauce on top of each case, sprinkle with cayenne, and serve quickly. Savoury Mushrooms. Select a dozen even-sized cup mushrooms, peel, wash, and drain them ; put them in a basin on the side of the stove, season with 2 tablespoonsful of olive oil, salt, pepper, and a little lemon juice. After they have been standing for an hour, broil them in a saute-pan with a little butter, or grill them over the fire. When done, dish up on pieces of toasted bread. Prepare a sauce consisting of oiled butter, chopped parsley, and chives, pour over the mushrooms, dish up, and garnish to taste. Mushroom Bouchees.