Breakfasts, luncheons, and ball suppers

Cut the stalks close to the heads of mushrooms well opened, take off the skin, put some small pieces of butter on each, sprinkle with pepper and salt, and arrange them in a baking tin, and cook in a Dutch oven before the fire; they should be cooked until soft, and put on buttered toast, and juice from them poured over them. MUSHROOMS AU GRATIN. No. 221. Prepare as above, only the mushrooms should not be quite opened. Chop fine three chives, a branch of parsley, and half a dozen button mushrooms, flavour with pepper and salt, and fill the cups of the mushrooms with the mixture and mask with bread-crumbs ; put them all in a well-buttered saute pan and let them stew in the oven until cooked (from ten to fifteen minutes) ; pass a sala- mander over them just before serving. MUSHROOMS, SAUTE OF. No. 222. Prepare some mushrooms as in Receipt No. 220, cut them into pieces from the stalk to the outer rim about an inch in width, put them into a saucepan with a little butter and chopped parsley, flavour with pepper and salt and fry them, shaking them about, until cooked ; they can be served on hot buttered toast, or put in an omelet. 132 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS PEAS, TO COOK FOR SALAD. No. 223. Shell, wash in cold water, and for every quart allow two ounces of butter, a bunch of mint, a sprinkling of sifted sugar, a tea-spoonful of salt ; put the butter in a stewpan and let it become liquid, when put in the peas and flavouring and let them simmer (shaking frequently) for three- quarters of an hour. POTATO BALLS. No. 224. Prepare as Mashed Potatoes (No. 226), mix with them a table-spoonful of chopped parsley, a tea-spoonful of chopped chives, and the yoke of an egg to each pound of potatoes ; roll them into small balls about an inch in diameter and fry a nice light brown. POTATO CHIPS. No. 225. ' Cut an entire dishful of thin slices of raw potatoes, put them in cold water and dry them, put them in a frying basket and into boiling lard, and fry a nice light brown ; they can be sprinkled with chopped parsley and chives, called “ aux fines herbes ; ” but whether sprinkled with herbs or not they must be put on a sieve to dry before the fire. POTATOES, MASHED. No. 226. Rub through a wire sieve some boiled potatoes, and add to every pound of potatoes an ounce of butter, and salt to taste ; put them in a saucepan, beat them well together with a fork over the fire, and serve very hot. SALADS AND VEGETABLES. 133 POTATOES, FRIED. No. 227. Wash, peel, and cut some raw potatoes into various shapes, such as almonds, pigs of orange, or any other shape, throw them into water, and dry them in a cloth, put into a wire frying basket, and into boiling lard, and fry a nice light brown — the insides should be soft. They can be sprinkled with chopped parsley and chives if preferred. SALAD, BEETROOT. No. 228. Cut in slices the thickness of a penny, as directed in No. 216, and pour over them some Mayonnaise Sauce (No. 52). SALADE A LA ERANCAISE. No. 229. Wash and dry some nice white Cos lettuce. Put into a salad bowl a gill of Salad Dressing (No. 61), and let it marinade for half an hour as stated, when add the lettuce cut in lengths of about an inch ; mix, turning over and over so as not to bruise the lettuce. A few slices of cucumber does not spoil this salad. SALADE DE Li.GUMES. No. 230.