Luncheons

For other timbale receipts, see "Century Cook Book," page 296. BAKED MUSHROOMS Cut the mushroom stems off even with the caps. Peel the caps and stand them on a dish with the gills up. Sprinkle them with pepper and salt and let them stand until moisture gathers on them. Cut sliced bread with a biscuit-cutter into rounds, or if convenient use a fanc.v cutter. Illustration shows bread cut with a leaf-shaped stamp. Dip the pieces of bread into water to moisten them, but do not let them get soggy. Place them on a baking-tin and sprinkle with pepper and salt and bits of butter. Arrange the mushrooms on them, one or more according to size, with the gills up. Bake about thirty minutes, or until tender. Watch them carefully so thej' will not get overdone or too dry. Baste with melted butter, if necessary, while they are baking. STUFFED MUSHROOMS Cut the stems off close to the gills. Peel the caps. Cut the stems fine. Saute all the parts together in butter. Remove the caps when they are tender and before they lose shape. After the caps are removed add six drops of onion juice and a teaspoonful of flour. Let the flour cook a few min- utes and then add a quarter of a cupful of stock and a table- spoonful of minced chicken or livers, pepper, and salt, and stir until the mixture is thickened. 80 LUNCHEONS Place a little of this mixture on the gills of each mush- room. This quantity is enough for six or eight large caps. Use the stuffed mizshrooms for garnishing meat dishes, or serve them separately as an entree on rounds of bread which have been browned in butter. STUFFED TOMATOES Select smooth, round tomatoes of equal size. Cut a slice off the stem end. Remove carefully the pulp and fill the shells with any of the mixtures given below. Cover the top of the stuffing with bread crumbs moistened with melted butter. Bake them about one half hour, or until they are tender, but not fallen out of shape. Have a little water in the bottom of the baking-pan. Use them for garnishing meat dishes, or serve them on rounds of browned bread as an entree. STUFFING FOR TOMATOES No. 1. Chop fine a half cupful of canned mushrooms, add a half or three quarters of a cupful of crumb of bread and the pulp taken from six tomatoes, a table- spoonful of chopped ham or of chicken, if conve- nient, a tablespoonful of chopped parsley, six drops of onion juice, a teaspoonful of salt, a dash of pepper, and a teaspoonful of melted butter. If the mixture is not sufficiently moistened by the tomato juice add enough stock to make it quite wet. No. 2. Use equal parts of minced meat (chicken or veal preferred) and crumb of bread, add the yolks of two hard-boiled eggs. Season with chopped parsley, a lit- tle onion juice, pepper, and salt. Moisten with the pulp taken from the tomatoes, or with stock, or with both of them. so. 58. BAKED STCFFBD TOMATOES AND EONTAGE CUPS. NO. 59. .J.\EE>INIEKE. NO. 60. VEGETAKE\N DISH. RING OF EICE FILLED WITH CORN. FONTAGE CUPS HOLDING LIMA BEANS. ENTREES 81 No. 3. Use boiled rice mixed with chopped green peppers, a few drops of onion juice, pepper, and salt. Moisten 'v^'ith the pulp taken from the tomato, or with stock. No. 4. Boil macaroni, broken into half-inch lengths, i;ntil tender. Moisten it with well-seasoned white sauce, and add some grated cheese, a little pepper and salt, and a dash of paprika. STUFFED GKEEN PEPPERS Select green peppers of equal size. Cut a piece off the stem end, or cut them lengthwise. Eemove the seeds and ribs. Parboil them, stuff them with anj' of the mixtures given for stuft'ed tomatoes, using stock instead of tomato- pulp for moistening. Bake with a little water in a pan for fifteen to twenty minutes, or until they are tender, but not so long as to allow them to lose their shape. Sprinkle a little parsley chopped fine over the tops just before serving them. BAKED TOMATOES AND FONTAGE CTJPS