only five that are comestible; such as cepes, chant- relles, morils, girolle and agaric. The cultivated mush¬ room is mostly used in cooking, and can be conserved or eaten fresh. There is only one method known to guarantee against mushroom-poisoning and that is to soak them in salt water diluted with vinegar, half quart water, and half pound of mushrooms. Take out of water and refresh in cold water. To avoid accidents, use only cultivated mushrooms. The preparation of mushrooms are very simple and has few formulas, but there are many different preparations for garnishings. Wild Mushrooms (Morilles) Wild Mushrooms (C£pes) Cooking Mushrooms Peel, turn, or flute, wash, cook in little water, butter, salt and lemon juice. Cover up for five minutes. Put in earthen dish on buttered paper. Can be conserved for several days. Creme, Creamed mu. saute whole or sliced, moisten w. cream or cre-sa. according to article in crust, timbale or gar. Farcis, Large lightly cook and sea. before stuf. accord¬ ing to gar. w. Duxelle salp. etc. Grecque, Same egg plant. Mu. predominant. Grille, Broiled on toast. Divers butter. — 336 — VEGETABLES Mori lies, Morils, wash well. Andalouse w. onions*, gre° pep. ham. tom. smothered. Creamed etc. Mousserons, Field Mu. button mu. S'ame preparation. Puree, cooked, pounded, thi. w. Bechamel, strained sea. Saute, W. butter or w. olive oil. Dviers styles. Sous-Cloche, “Under Glass”. Raw on toast w. divers butter or saute w. cream. Time 25 minutes. Club style. Wild Mushrooms (Chanterelle) Wild Mushrooms (Giroles) NETTLE (Orties) Common nettle is used as a purgatif. The young shoots are peeled and made into soup the same as sor¬ rel or spinach. A medecine is made, by crushing the nettle and extracting the juice, which is applied some¬ times in cases of hemorrhage. ONIONS (Oignons) Onions are a most indispensable article in culinary preparations, and are used in most all sauces; chopped, glazed, fried and puree are used for garnishings. The onion leaves a disagreable odor on the breath when eaten raw, therefore it is necessary to cook them well. The mashed pulp of onions made into a plaster, will bring a boil or felow to a head quickly. An excellent old fashioned cough medecine is made; slice the onions, put in an earthen tureen, cover with sugar, let stand, then take a tablespoon of the syrop every hour. Always use white onions. — 337 — GANCEL’S CULINARY ENCYCLOPEDIA Bouillie, Cooked in boiled water and salt. Served butter or w. cream. Ciseles, Shredded. Cut in two, first in perpendicular, then horizontal shape, serve for gar. Confits, Pickled. Preserved. Very small white onions., boil 5 minutes with a pinch of salt in water. Put in bottle w. white vinegar and aromatics. Farcis, Peeled, not broken, emptied. Scalded, stuf. ac¬ cording to article braised w. stock. Frit, “Fried French style”. Sliced round, dip in milk and flour, fried dry, gold colors. Sea. Glace, Glazed. Small onions w. butter and sugar. Baked. Grille, Broiled, sliced round, dip in butter. Broiled. H aches, Chop with knife, to prevent burning black, wash put in cloth 'and press. Puree, Emince smothered strained thi. w. rice or Be¬ chamel sa. “French term” pu. Soubise. Saute, Shredded, smothered add sa. according to name. Oxalis tuberous OAXALIS (Oaxalis Tubereu)

AI-modernized reading of the original text

only five that are comestible; such as cepes, chantrelles, morils, girolle and agaric. The cultivated mush¬ room is mostly used in cooking, and can be conserved or eaten fresh. There is only one method known to guarantee against mushroom-poisoning and that is to soak them in salt water diluted with vinegar, half quart water and half pound of mushrooms. Take out of water and refresh in cold water. To avoid accidents, use only cultivated mushrooms. The preparation of mushrooms are very simple and has few formulas, but there are many different preparations for garnishings. Wild Mushrooms (Morilles) Wild Mushrooms (C£pes) Cooking Mushrooms Peel, turn, or flute, wash, cook in little water, butter, salt and lemon juice. Cover up for five minutes. Put in earthen dish on buttered paper. Can be conserved for several days. Creme, Creamed mu. saute whole or sliced, moisten w. cream or cre-sa. according to article in crust, timbale or gar. Farcis, Large lightly cook and sea. before stuf. accord¬ ing to gar. w. Duxelle salp. etc. Grecque, Same egg plant. Mu. predominant. Grille, Broiled on toast. Divers butter. — 336 — Morilles, Morils, wash well. Andalouse with onions, green pepper. ham. tom. smothered. Creamed etc. Mousserons, Field Mu. button mu. S'ame preparation. Puree, cooked, pounded, thi. w. Bechamel, strained sea. Saute, W. butter or w. olive oil. Dviers styles. Sous-Cloche, “Under Glass”. Raw on toast w. divers butter or saute w. cream. Time 25 minutes. Club style. Wild Mushrooms (Chanterelle) Wild Mushrooms (Giroles) NETTLE (Orties) Common nettle is used as a purgatif. The young shoots are peeled and made into soup the same as sor¬ rel or spinach. A medicine is made, by crushing the nettle and extracting the juice, which is applied some¬ times in cases of hemorrhage. ONIONS (Oignons) Onions are a most indispensable article in culinary preparations, and are used in most all sauces; chopped, glazed, fried and puree are used for garnishings. The onion leaves a disagreable odor on the breath when eaten raw, therefore it is necessary to cook them well. The mashed pulp of onions made into a plaster, will bring a boil or felow to a head quickly. An excellent old fashioned cough medecine is made; slice the onions, put in an earthen tureen, cover with sugar, let stand, then take a tablespoon of the syrop every hour. Always use white onions. — 337 — Bouillie, Cooked in boiled water and salt. Served butter or w. cream. Ciseles, Shredded. Cut in two, first in perpendicular, then horizontal shape, serve for gar. Confits, Pickled. Preserved. Very small white onions., boil 5 minutes with a pinch of salt in water. Put in bottle w. white vinegar and aromatics. Farcis, Peeled, not broken, emptied. Scalded, stuf. ac¬ cording to article braised w. stock. Frit, “Fried French style”. Sliced round, dip in milk and flour, fried dry, gold colors. Sea. Glace, Glazed. Small onions w. butter and sugar. Baked. Grille, Broiled, sliced round, dip in butter. Broiled. H aches, Chop with knife, to prevent burning black, wash put in cloth 'and press. Puree, Emince smothered strained thi. w. rice or Be¬ chamel sa. “French term” pu. Soubise. Saute, Shredded, smothered add sa. according to name. Oxalis tuberous OAXALIS (Oaxalis Tubereu)

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