Twentieth century home cook book

Large mushrooms must be used for this purpose. Cut the stalks, trim the edges and remove the skin, filling each mushroom with the following preparation : Chop up four shalots, two ounces of fat bacon, a little lean ham grated, or chopped very fine ; put these into a stewpan, season with salt and pepper, also a little chopped thyme. Fry over the fire about five' minutes ; then mix in the yolks of four eggs, fill the mushrooms with this preparation, shake some raspings of bread over them, place in a pan thickly spread with butter ; then put into the oven for about one-quarter of an hour and then dish them up in a pyramidal form ; pour some brown sauce round them and serve. JERUSALEM ARTICHOKES, A LA SAUCE. Wash well in plenty of water, peel or turn them in the form of large olives or small pears ; boil them in water, with a piece of butter and a little salt, for fifteen minutes ; when done drain them upon a cloth, dish them up carefully, pour some butter sauce over them, and serve. OKRA. Pick tender okra and boil in salted water. Drain well, add a large tablespoonful of butter, half cup of cream, salt and pepper to the taste, and serve hot. TURNIPS. Turnips are a very watery vegetable. They should be put into boiling water and boiled thoroughly until well done, adding a little salt to the water. Then drain off water, mash fine through a colander, season with cream, butter, black pepper, and more salt, if necessary. Keep them very hot until you dish your dinner. PORK AND TURNIPS. Boil the turnips until done ; mash well ; season with salt and pepper, have ready some pork gravy ; mix it with the turnips and place it inside the oven a few minutes. Serve hot. TO DRESS CUCUMBERS. Cucumbers should be gathered very early in the morrimg, and put in cold water, where they should remain until about an hour before needed, having been peeled. Then slice the cucumber as thin as possible and drop into ice water ; let them remain in this until ready to be eaten ; then drain off every particle of water, till a dish with alternate layers of the cucumber and white onion sliced thin. Season with salt and pepper. Pour a cup of vinegar over it, and place a lump of ice on top. CUCUMBERS, A LA L'ESPAGNOLE. Cut the cucumbers into lengths of two inches ; remove all the seeds, pare off the skins, and trim them round and smooth at the ends ; parboil them in water and salt a few minutes, and then drain them upon a napkin. Fill each piece of cucumber with some quenelle force-meat of chicken ; then place thein in order in a deep pan, lined with thin pieces of fat bacon ; cover the cucumbers with the same ; moisten with consomme, and let them siinmer over a slow fire for half an hour ; when very tender drain them upon a cloth ; dish in a pyramidal shape ; pour some Espagnole sauce over them, and serve. TO FRY CUCUMBERS. Peel the cucumbers ; cut in lengthwise slices ; put in cold water for about one hour. Wipe dry with a cloth; season with salt and pepper; dip the slices in well-beaten egg, then in fine cracker, and fry a light brown on both sides. MACARONI, AU GRATIN. Boil one pound of macaroni, and when done cut into three-inch lengths, put into a stewpan with three-quarters of a pound of grated Parmesan cheese, four ounces of fresh butter, and a good large spoonful of Bechamel sauce ; season with pepper and salt, tossing the whole together over the fire until well mixed ; then pile it up in the center of a border of fried croutons of bread (previously stuck round the bottom of the dish) ; strew the surface with bread crumbs and grated Parmesan cheese, in equal proportions ; drop a little melted butter over the top of the macaroni, and then put it in the oven and bake it a bright yellow, and serve very hot. MACARONI, WITH OYSTERS.