The bride's cook book

In order to test mushrooms, sprinkle salt on the gills — if they turn yellow they are poisonous; if they turn black they are good. After testing, pare, and cut off stems; dip in Jiielted butter, season with salt and pepper, broil on both sides and serve. Mexican stuffed chili Green Peppers (even size) 1 Egg Sardines Cheese Cut the stems, seed and core. Make a stuffing of the sardines and cheese chopped fine; mix with the egg. Stuff the peppers. Dip in thick butter and fry in deep, hot fat. Drain in a colander. Serve very hot. CREAMED PARSNIPS Scrape and boil till tender six mediumsized parsnips. Slice lengthwise, put back in skillet over fire and dress with two tablespoons butter, pepper and salt to taste, and add a little finely minced parsley. Stir until butter boils. Remove parsnips and lay in serving dish. Add to butter, three tablespoons cream in which has been dissolved a good pinch of cornstarch, allow to boil up well once, and pour over parsnips. CORN A LA SOUTHERN To one can chopped corn add two eggs slightly beaten, one teaspoon salt, one-eighth teaspoon pepper, one and onehalf tablespoons melted butter, and one pint scalded milk; turn into a buttered pudding dish and bake in slow oven until firm. , CUCUMBERS A LA CREME 6 Cucumbers, Medium Size 1>/2 Cups of Cream Sauce Pare and quarter or dice the cucumbers. Remove the seeds and soak for half an hout or until crisp in cold water. Put into saucepan and cover with boiling water, add teaspoon of salt; boil thirty minutes or until tender. Drain and add sauce, allowing it to cook a moment or two in the sauce. BOILED CUCUMBERS Old cucumbers may be pared, cut in pieces, cooked until soft in boiling salted water, drained, mashed and seasoned with butter, salt, and pepper. FRIED EGGPLANT Pare and slice the eggplant as desired and dip at once into tgg (previously seasoned with salt and pepper) and then into cornstarch, seeing to it that every part is well covered. Fry in deep hot fat to a rich brown. Lay on brown paper until served, to absorb any extra grease. Eggplant cooked in this way will be found very delicate and digestible. SUMMER SQUASH The white, scalloped ones are the best. Take them before the rind or seeds be- come hard. Wash and cut in small pieces. Boil in clear water until tender enough to mash; place in a colander and drain. YOUNG BEETS, BOILED Beets Butter Salt and Pepper Wash beets very clean, but neither scrape or cut them. Put them in boiling water, and according to their size boil them from one to two hours. Skin when done, season with pepper, salt and a little butter. Beets are very nice baked but require a much longer time to cook. DEVILLED TOMATOES 3 Tomatoes Salt and Pepper Flour Butter for Sauteing 4 Tablespoons Butter 2 Teaspoons Powdered Sugar 1 Teaspoon Mustard >4 Teaspoon Salt Few Grains Cayenne Yolk 1 Hard Boiled Egg 1 Egg 2 Tablespoons Vinegar Wipe, peel, and cut tomatoes in slices. Sprinkle with salt and pepper, dredge with rice flour, and saute in butter. Place on a hot platter and pour over the dressing made by creaming the butter, adding dry ingredients, yolk of egg rubbed to a paste, egg beaten slightly, and vinegar, then cooking over hot water, stirring constantly until it thickens. SWEET POTATOES BOILED IN HONEY