My mother's cook book

Mushrooms. — One ^nd one-half dozens of large, fresh mushrooms, four tablespoonfuls of bread crumbs, one eschalot, one-half 'teaspoonful of pepper, one-half teaspoonful of salt, two ouiices of butter. POTATO SAUTE. 211 Take eight of the largest mushrooms, skin them and cut off thi! stalks. Chop the eschalot as finely as possible, and chop also finely the remainder of the mushrooms. Put the butter into a fryin'g pan, and place this over the fire letting the butter melt and . become hot. Brown in this the eschalot and chopped mushrooms, sprinkle over them the pepper and salt, and stuff the centre of the eight skinned mushrooms with this mixture. "- Sprinkle over each of these equal portions of the bread crumbs, place the mushrooms into a baking tin, and placing this in a brisk oven, let them bake therein until a skewer will easily penetrate to the centres of the mushrooms. Take the mushrooms when done carefully from the tin to avoid breaking them or disarranging the stuffing in their centres, and serve them in a hot dish. Potato Saute. — One quart of potatoes, one and one-half ounces of butter, one teaspoonful of salt, one saltspoonful of white pepper. Young potatoes should be used for this preparation, and should be first scraped, then thrown into boiling water, and allowed to boil rapidly for ten minutes. Drain the water carefully from them, cover the saucepan, and let the potatoes cook in their own steam until a fork will pierce easily to their centres. When done, sprinkle over the potatoes the pepper and salt, throw in with these the butter, and shake the saucepan over the fire until the potatoes become a pale brown upon their surfaces. Serve very hot. Note. — Old potatoes may be used for a sauté if young ones are ont of season, and when the old potatoes are so nsed, they should be cat into balls or other fanciful small shapes. Stuffed Potatoes. — Eight large potatoes, one pound of beefsteak,' one dessert spoonful of mushroom catsup, one teaspoonful of salt, one-half teaspoonful of pepper, one grain of cayenne, two ounces of butter, one egg- Wash and pare the potatoes thinly, and cut off about an inch of the smallest end. With a strong teaspoon scrape out the centre of the potato, leaving a shell of potato unbroken about a third of an inch in thickness, and throw these shells and their tops into cold water, to keep them white until used. Chop the steak very finely, add to this the pepper, salt, catsup and cayenne, and stir all together. Take the potatoes from the water, and drying them thoroughly with a towel, pack the meat mixture firmly into them. Beat the egg until very light, and roll in this both the stuffed potato and the tops, and cover the meat stuffing with the top cut from each potato, pressed .firmly on. Melt the butter in a shallow saucepan, and when the blue smoke arises, place the potatoes carefully in the hot butter that the tops may not be disarranged, and covering the saucepan, let the potatoes cook slowly therein for one hour, turning them occasionally in order that they may brown evenly on all sides. Serve in a hot Vegetable dish. Dresden Fatties. — Two slices of white bread, three tablespoonfuls of cream, four tablespoonfuls of bread crumbs, one-half pound of cold boiled salmbn, one teaspoonful of salt, one-half teaspoonful of pepper, one ounce DRESDEN PATTIES. 213 of butter, one-half ounce of flour, one gill of milk, one egg- Shred the salmon in small pieces, removing from it all the skin and bone. Melt the butter in a small saucepan, stir into this the flour, add the milk and stir all together until boiling. Throw into this mixture the shredded salmon and season all with half of the pepper and salt. Cbver the saucepan and, drawing it to one side of the fire, let its contents simmer, but not boil, until the fish is heated through.