The Ideal cook book

302. Mushrooms (Baked)—Ingredients—18 or 20 mushroomflaps, pepper and butter to taste. Pare the top and cut off part of the stalk, wipe them carefully with a piece of flannel or cloth and a little fine salt. Then put them into a baking dish and put a piece of butter on each mushroom. Sprinkle with pepper to taste and bake for twenty minutes or halfan hour. When done serve on a hot dish with the gravy poured over the mushrooms. 303. Mushrooms (a la Creme)—Ingredients—Mushrooms, butter, salt, nutmeg, a bunch of herbs, yolk of one egg, some good cream. Cutthe mushrooms into pieces, and toss them over a brisk fire in butter seasoned with salt, a very little nutmeg, and a bunch of herbs. When they are done enough, and the butter nearly all wasted away, take out the herbs, add the yolk of an egg beaten up in some good cream; make very hot and serve. 304. Mushrooms (Ragout of) — Ingredients — Mushrooms, melted lard or butter, salt, pepper, minced parsley, broth, a spoonful of cullis, a squeeze of lemon juice. Skin and cut the mushrooms in slices, toss them in melted lard or butter, seasoned with salt, pepper, and minced parsley ; moisten with broth and a spoonful of cullis. Just before serving add a squeeze of lemon juice. 305. Mushrooms (Essence of)—Ingredients—Mushrooms, salt. Sprinkle a little salt over flap or button mushrooms. Allow them to stand three hours. Mash them, and the following day strain off the liquor that will flow from them. Put in a stewpan, and boil till it is reduced one half. It will not keep very long, but it is a delicate relish. 306. Parsnips. Boil, mash, season with butter, pepper and salt, make into little cakes, roll in flour and brown in hot lard. They are very _ nice cooked in this manner. — F >arsnips 5 (American Fashion). ~ Scrape and boil some parsnips, then cut each lengthwise | our, and fry them very brown, and dish in pairs. There is no — vegetable so nourishing as parsnip, and when done i in this way — 1s very nutritious. . 308. Parsnips (Buttered )—Ingredients—Parsnips, butter, pepper, salt, chopped parsley. __ Boil the parsnips tender and scrape ; slice lengthwise. Put three tablespoonfuls of butter into a saucepan, with pepper, Salt, and a little chopped parsley. When heated put in the a paranips. Shake and turn until mixture boils, then lay the -parsnips in order upon a dish, and pour the butter over them, _ and serve. 309. Parsnips (Mashed)—Ingredients—Parsnips, 3 dessertspoonfuls of cream, butter the size of an egg, pepper, salt. Boil and scrape the parsnips. Mash with potato masher, remove the fibres, add the above ingredients, place in saucepan, heat to boiling, and serve in the form of a mound on a hot dish. 3i0. Parsnips (Fried)—Ingredients—Parsnips, flour, dripping, pepper. Boil until tender, scrape and cut into pieces (lengthwise), dip in flour and fry in boiling dripping, browning both sides. Drain, first on sieve, then on blotting paper, pepper to taste, and serve very hot. oe ji1. Parsnips (Fricasseed)—Ingredients—Parsnips, milk, 2 : . spoonfuls of broth, a piece of mace, 1 half cupful of cream, pie : flour, pepper and salt. Scrape them; boil in milk till they are soft ; then cut them lengthwise into pieces two or three inches long, and simmer in a white sauce, made of two spoonfuls of broth, a piece of mace, one-half cupful of cream, a piece of butter, and some flour, pepper and salt. ‘ 312. Cucumbers (to Dress)—Ingredients—Half a teacupful of vinegar, 3 tablespoonfuls of salad oil, pepper and salt. - Pare and cut the cucumbers into slices as thin as a wafer (it is better to commence at the thick end). Placeina glass dish ; sprinkle with salt and pepper, and pour over the above propor- | tions of oil and vinegar. This is a nice accompaniment to boiled salmon, and is useful in concocting a salad. It is als an pecs garnish for lobster salad.