LENTIL AND CELERY PIE.— Cut 6 oz. of celery into pieces about 1 inch long. Cook until tender in water. When tender strain and mix with 1 gill tomato sauce. Line a pie-dish with half lentil paste. Bake in a moderate oven for 5/2 an hr. — Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. LENTIL PASTE.— Wash the 54 to K lb. lentils and soak them all night in 1 qt. cold water. Tie them up in muslin with the 1 oz. celery and 1 oz. onion. Cook in the water in whidh they were soaked, with 5^ teaspoon of salt, for 1^^ hrs. Squeeze as dry as possible, and rub through a wire sieve, melt 1 oz. butter, add the 1 oz. of flour and mix all well. Add the 54 gill lentil stock and cook until quite thick. Add the lentils and 1 teaspoon of salt✪ Lentil Paste, and 54 of pepper. Mix well. Turn on to a plate and leave until cold. — Mrs. J. P. Phillip, 2362 Kenilworth Ave., Chicago, 111. BOILED LETTUCE.— The large green leaves of lettuce, which cannotbe made use of in salads, may be boiled and hashed like spin- ach, and served in the same way. This is a very favorite Hun- garian dish. — Mrs. H. W. Phelps, 1/^3 Kenilworth Ave., Chicago, 111. 'BAKED MUSHROOMS.— Toast for each person a large slice of bread and spread over with rich, sweet cream; lay on each slice, head downward, a mushroom✪ Baked Mushrooms, or, if small, more than one; season and fil leach with as much cream as it will hold. Place over each a custard cup, pressing well down to the toast; set in a moderate oven and cook 15 minutes. Do not remove the cups for 5 minutes after they come from the oven. — Mrs. E. D. Kelley, Winnetka, III. BROILED MUSHROOMS.— In order to test mushrooms, sprinkle salt on the gills — if they turn yellow they are poisonous, if black, they are good. Pare, and cut off stems, dip in melted but- 402 VEGETABLES ter, season with salt and pepper✪ Broiled Mushrooms, broil on 'both sides over a clear fire, and serve on toast. — Mrs. E. D. Kelley, Winnetka, 111. MUSHROOM CROQUETTES.— Press 1 cup of cold mashed potatoes through a sieve, add 2 cups of musihrooms which have been cut in pieces and simmered in 2 tablespoons of butter for 20 minutes Sprinkle with salt Beat 2 eggs✪ Mushroom Croquettes, form into balls, and fry in hot oil.— Mrs. E. D. Kelley, Winnetka, 111. MUSHROOMS WITH PEAS.— Fill the cups of large mush- rooms with French canned peas, which have been tossed for 5 min- utes in hot butter✪ Mushrooms with Peas. Season, and set in a covered pan, in a hot oven for 10 minutes, and serve on toast with white or brown sauce, as preferred. — Mrs. Howard L. Ray, 6234 Lexington Ave., Chicago, 111. BSCALLOPED MUSHROOMS.— Put the musihrooms in a butter baking-dish with alternate layers of crumbs, seasoning each layer plentifully with butter; add salt, pepper and a gill of cream✪ Scalloped Mushrooms or gravy. Bake 20 minutes, keeping covered while in the oven. — Mrs E. D. Kelley, Winnetka, 111. OKRA. — Procure young and tender pods, and cut off both ends, to make the pods of uniform length (about 2 inches). Blanch the pods, and then lay them in a saucepan, add hot stock✪ Okra just to cover, and let simmer until tender, and the stock reduced. Serve on a hot plate, dressed with Bechamel, Hollandaise, or any sauce used with asparagus. Garnish with sippet of toast points, or cutlet shapes. A little lemon juice should be added to a Bechamel or a drawn butter sauce that is to be served with okra. — Mrs. Geo. R. Ray, 2822 Wilcox Ave., Chicago, 111.

AI-modernized reading of the original text

LENTIL AND CELERY PIE.— Cut 6 oz. of celery into pieces about 1 inch long. Cook until tender in water. When tender strain and mix with 1 gill tomato sauce. Line a pie-dish with half lentil paste. Bake in a moderate oven for 5/2 an hr. — Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. LENTIL PASTE.— Wash the 1/2 to 3/4 lb. lentils and soak them all night in 1 qt. cold water. Tie them up in muslin with the 1 oz. celery and 1 oz. onion. Cook in the water in which they were soaked, with 5^ teaspoon of salt, for 1^^ hrs. Squeeze as dry as possible, and rub through a wire sieve, melt 1 oz. butter, add the 1 oz. of flour and mix all well. Add the 54 gill lentil stock and cook until quite thick. Add the lentils and 1 teaspoon of salt, and 54 of pepper. Mix well. Turn on to a plate and leave until cold. — Mrs. J. P. Phillip, 2362 Kenilworth Ave., Chicago, 111. BOILED LETTUCE.— The large green leaves of lettuce, which cannot be made use of in salads, may be boiled and hashed like spinach, and served in the same way. This is a very favorite Hungarian dish. — Mrs. H. W. Phelps, 1143 Kenilworth Ave., Chicago, 'BAKED MUSHROOMS.— Toast for each person a large slice of bread and spread over with rich, sweet cream; lay on each slice, head downward, a mushroom, or, if small, more than one; season and fill each with as much cream as it will hold. Place over each a custard cup, pressing well down to the toast; set in a moderate oven and cook 15 minutes. Do not remove the cups for 5 minutes after they come from the oven. — Mrs. E. D. Kelley, Winnetka, III. BROILED MUSHROOMS.— In order to test mushrooms, sprinkle salt on the gills — if they turn yellow they are poisonous, if black, they are good. Pare, and cut off stems, dip in melted but- ter, season with salt and pepper, broil on 'both sides over a clear fire, and serve on toast. — Mrs. E. D. Kelley, Winnetka, 111. MUSHROOM CROQUETTES.— Press 1 cup of cold mashed potatoes through a sieve, add 2 cups of mushrooms which have been cut in pieces and simmered in 2 tablespoons of butter for 20 minutes. Sprinkle with salt Beat 2 eggs, form into balls, and fry in hot oil.— Mrs. E. D. Kelley, Winnetka, 111. MUSHROOMS WITH PEAS.— Fill the cups of large mushrooms with French canned peas, which have been tossed for 5 minutes in hot butter. Season, and set in a covered pan, in a hot oven for 10 minutes, and serve on toast with white or brown sauce, as preferred. — Mrs. Howard L. Ray, 6234 Lexington Ave., Chicago, 111. SCALLOPED MUSHROOMS.— Put the mushrooms in a butter baking-dish with alternate layers of crumbs, seasoning each layer plentifully with butter; add salt, pepper and a gill of cream or gravy. Bake 20 minutes, keeping covered while in the oven. — Mrs E. D. Kelley, Winnetka, 111. OKRA. — Procure young and tender pods, and cut off both ends, to make the pods of uniform length (about 2 inches). Blanch the pods, and then lay them in a saucepan, add hot stock just to cover, and let simmer until tender, and the stock reduced. Serve on a hot plate, dressed with Bechamel, Hollandaise, or any sauce used with asparagus. Garnish with sippet of toast points, or cutlet shapes. A little lemon juice should be added to a Bechamel or a drawn butter sauce that is to be served with okra. — Mrs. Geo. R. Ray, 2822 Wilcox Ave., Chicago, 111.

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Boiled OkraLentil PasteLentil and Celery PieBaked MushroomsBroiled MushroomsMushroom CroquettesMushrooms with PeasScalloped MushroomsOkra

The Cook County cook book