The Pytchley book of refined cookery and bills of fare

Put as much macaroni as is required into a stewpan of boiling water with an ounce of butter, and boil until tender, which will be in about an hour; cut in lengths about two inches long. 200 THE PYTCHLEY COOKERY BOOK. MUSHROOMS, BROILED, ON TOAST. No. 328. Cut the stalks, skin (if dirty, wash, but mushrooms which have to be wetted had better not be used), and put in a baking tin in a Dutch oven some good-sized mushrooms ; put a little butter on each, and let them stew until tender. Put some buttered toast in a hot dish, and put them on it, pouring the juice from them into the dish ; sprinkle with pepper and salt, and serve very hot. MUSHROOMS AU CRATIN No. 329. Cut the stalks and skin a dozen mushrooms (cup-shaped) ; chop finely three green onions, a bunch of parsley, half a dozen button mushrooms, and mix with sufficient bread- crumbs to fill them ; put a small bit of butter on the mush- rooms, then fill each up in an oval shape, putting another piece of butter on the top ; arrange them in a well-buttered saute pan, put them in the oven to stew until tender (about ten to fifteen minutes), and serve each mushroom on a crouton of toast its own size ; sprinkle with pepper and salt, Searcy Salt, or cayenne pepper according to taste. PEAS, TO BOIL. No. 330. Shell, wash in cold water, and put into boiling water with a bunch of mint, as directed in General Rules No. 3 of this chapter, a quart of nice young green peas; when tender, which will be in about fifteen minutes for early sorts, twenty for marrowfats, etc., drain, put into an entree dish with a pat of butter in the centre ; if the peas are not young, a little sugar in the water improves them much. PEAS, TO CO OH. No. 331. To every quart of shelled peas allow two ounces of butter, a sprig or two of mint, a sprinkling of white sifted VEGETABLES. 201 sugar if very young, if not, a trifle more, a tea-spoonful of salt ; put the butter in a stewpan, let it become liquid, put in the other ingredients and simmer (shaking frequently) for three-quarters of an hour. PEAS, COLD, FOP SALAD. No. 332. Boil or stew as in preceding receipt, but be careful that they are not overdone, as, if they break, they spoil the appearance; put them on a large dish to get cold. PEAS PUDDING. No. 333. Wash and soak in water for twenty-four hours a pint of split peas, tie them in a cloth and put them in cold water and boil them gently for a little over two hours or until they are quite soft ; beat them through a wire and then a hair sieve, put them in a saucepan with some butter, make them quite smooth and soft like mashed potatoes, and add pepper and salt to taste. POTATOES, BOILED. No. 334. Peel a ring round each potato, an inch from either end ; put them in cold water and boil until tender, or place them in one of Groom & Co/s Potato Steamers until cooked (it is .quite impossible to give any definite time, as the sorts and sizes differ so much, but from twenty minutes to an hour) ; they should be allowed to steam for some minutes before peeling. POTATOES , BAKED. No. 335, Wash with a scrubbing brush so as to get the skin perfectly clean, and bake for two hours — large potatoes should be selected ; serve in their skins in a napkin, and have a separate plate with some cold butter for each person. 202 THE PYTCHLEY COOKERY BOOK. POTATOES, MASHED. No. 336.