Easy dishes for small incomes, or, The housewife's guide to practical cookery

MUSHROOMS IN BATTER Ingredients : Six or eight medium sized Mushrooms One large Rasher of Bacon Two Eggs • Half a pint of Milk One teaspoonful of Flour Breadcrumbs. 1. Make a batter with the well-beaten eggs, flour and milk. Season with salt. 2. Pour into a buttered tin and place in a quick oven. 3. Skin the mushrooms and cut the stalks. 4. Mince the bacon and fill the mushrooms with the mince. Sprinkle with breadcrumbs and brush over with egg. 5. When the batter is set place the mushrooms on top and cook until they are done. 6. Serve very hot. Place the tin on a flat dish and hide the tin with a border of parsley. MUSHROOMS AND GRAVY Ingredients : One dozen Mushrooms Two ounces of Butter One gill of Gravy Hot buttered Toast Watercress. 1. Skin the mushrooms and scrape the stalks. 2. Cut the stalk off almost level with the mushroom. 3. Place half an ounce of butter in a frying pan and lay the mushrooms in with the underside uppermost. 4. Put a small piece of butter into each and turn the mushrooms occasionally. 5. When cooked add the gravy. 6. Cut the toast into squares and place on a hot dish. Pour the boiling mushrooms over and garnish with tufts of watercress. PUREE OF GREEN PEAS Ingredients : One and a half pints of shelled Green Peas Two ounces of Butter One dessertspoonful of Castor Sugar A few sprigs of Parsley A few Chives. 1. Put the peas, butter, sugar, parsley and chives into a saucepan. Stew thoroughly. 2. Rub through a sieve and return to the pan with sufficient white broth to make a very thick soup. Simmer slowly. 3. Serve with fried bread cut into dice. N.B. — Peas will lose colour if allowed to boil after the broth has been added. SPINACH 1. Take some freshly gathered spinach and pick the leaves from the stalk. 2. Wash in two or three waters and drain on a sieve. 3. Melt two ounces of butter in a saucepan. Throw in the spinach and stir over a clear fire for five minutes. 4. Cook until tender. Drain and serve on toast with or without poached eggs. STEWED ARTICHOKES 1. Wash, peel, and parboil the artichokes. 2. Make a pint of thick gravy hot in a stewpan and add the artichokes. 3. Stew for twenty minutes. 4. Serve hot, garnished with sippets of toast. STEWED CELERY 1. Wash two or three heads of celery well and cut off the outer leaves. 2. Throw into a pan of boiling water to which add a lump of sugar, salt to taste, and a slice of lemon. 3. Simmer until tender. Drain. 4. Serve in a hot dish and pour over half a pint of good brown gravy or half a pint of white sauce. STEWED CUCUMBER 1. Peel and cut the cucumbers into quarters lengthwise and remove the seeds. 2. Place in a stewpan and cover with a pint of gravy or stock. 3. Simmer about half an hour or until tender. Season with pepper and salt. 4. Thicken the gravy and pour into a hot vegetable dish with the cucumbers. VEGETABLE CURRY Ingredients : Eight new Potatoes One pint of Gravy Three Onions A bunch of Parsley One small Lettuce Six Radishes A few slices of Cucumber One teaspoonful of Bombay Curry One tablespoonful of Mushroom Ketchup One teacupful of Boiled Green Peas, Butter for frying. 1. Scrape, wash and cut the potatoes into blocks and fry until a golden brown. 2. Put the potatoes in a stewpan with the gravy. Add the