The home science cook book

Use the cups only; wash, drain, brush upper part with melted butter. Broil about five minutes ; serve on buttered toast. The stems may be sliced or chopped fine to give flavor to a sauce or soup. Mushroom Rolls. Wipe, peel, and break the mushrooms into small pieces. Put them in a pan over the fire with butter sufficient to cover the pan. Cook quickly until the juice exudes, turning constantly ; season with salt and pepper very sparingly, and when tender add cream enough to moisten well. When hot turn into roll crusts. Remove the soft inside from the rolls and dry the crusts slightly in the oven, replacing the top after filling with the mushroom mixture. f f Vegetables. 155 Stewed Okra. Use only the small green pods, not more than two and one-half inches long. Wipe the pods and cut off the stems and the tips, if the latter be discolored. Put them into a granite saucepan with boiling salted water, and let them cook gently until tender, from twenty to thirty minutes. Drain off the water, add two tablespoons of butter, one tablespoon of vinegar, and a little pepper and salt. Let them merely simmer at the back of the range until the butter is absorbed, then turn out carefully so as not to break the pods, and serve hot. Onions. Much depends on the variety of onion. The Spanish may be fried or stewed in a little butter. Small white onions are better than those with a greenish tinge. After peeling scald with water in which a little soda is dissolved. After leaving for half an hour, drain and cook in fresh water. Change the water often if the onions are strong. Scalloped Onions. Peel and boil one quart of small onions. Make one cup of white sauce and mix with the onions after they are well drained. Put in a deep plate or shallow pudding dish, cover with buttered crumbs, and bake until brown. Parsnips. Wash and scrub. The skin may be removed more easily after cooking. Steam or boil. Serve sliced and buttered. 156 Home Science Cook Book. Parsnip Fritters. Mash cooked parsnips, removing tough fibers. To each cup add one beaten egg, and season with salt, pepper, and sugar if desired. If too thin add a little flour. Fry in deep fat or on a griddle, or brush over with melted butter, and bake. Green Peas. Shell, pick over, and rinse. Cook till tender, letting the water evaporate until only enough is left to moisten them when served. Stewed Dry Peas. Soak one pint of split peas, green or yellow, over night. Stew for several hours with one-fourth pound of lean salt pork. Use enough water to prevent burning, but let it evaporate at the last until the peas are as thick as mashed potatoes. Timbales of Peas. Rub one can of peas through a strainer, and add enough milk to make one pint in all. Cook together two tablespoons each of butter and flour, and mix with the sifted peas and milk. Season with salt and pepper, and sugar and onion juice if desired. Add the slightly beaten whites of two eggs, pour into buttered molds, and steam or bake in a pan of water until firm in the center. Turn out of the molds before serving. Stuffed Peppers. Cut the stems from large green peppers, and remove the center portion with all the seeds without breaking the skin. Parboil; then fill with a poultry stuffing or croquette mixture or any highly seasoned Vegetables.