Lowney's cook book

Boil four egg plants twenty minutes. Cut in halves lengthwise. Scoop out center. Drain in cheese cloth. Mix one half cup bread crumbs, one quarter cup minced chicken, one quarter cup egg plant, two tablespoons butter, salt, paprika, and cayenne, and one egg, Fill egg plant shells with this mixture, cover with buttered and seasoned crumbs, and bake in a slow oven about one hour. Broiled Mushrooms Wash, scrub, sprinkle with salt and pepper, twelve large fresh mushrooms. Broil over a clear fire. Place on twelve rounds of bread toasted on one side. Saute in two tablespoons butter, one cup chopped mushrooms; season with salt and pepper and add one fourth cup heavy cream. Reheat and pour over mushrooms on toast. Baked Mushrooms Wash, scrub, sprinkle with salt and pepper, twelve large fresh mushrooms. Remove stems, saute in butter, add one cup chicken stock or cream, simmer fifteen minutes. Place on rounds of bread, on a buttered platter ; cover and cook in oven fifteen minutes, basting once during cooking with melted butter. A few gratings of nutmeg is considered by many an improvement. Mushrooms with Oysters Wash, scrub, and remove stems of twelve large fresh mushrooms. Saute in butter five minutes. Place on rounds of buttered toast, gills upward; sprinkle with salt and pepper, dot with butter. Decorate each with an oyster and sprinkle with buttered crumbs. Bake fifteen minutes in a hot oven, basting every five minutes with hot butter. Deviled Mushrooms Mix one teaspoon mustard, few grains cayenne, one teaspoon Worcestershire Sauce, and half teaspoon paprika. Cover Broiled Mushrooms with this mixture and serve on slices of toast. Scalloped Mushrooms Wash, scrub, and peel one pound of fresh mushrooms. Saute in butter. Arrange in layers with White Sauce in buttered baking dish; when filled cover with cubes of bread which have been dipped in butter. Brown in the oven and serve. Mushrooms with Tomatoes Wash, scrub, and peel one half pound of fresh mushrooms. Break in small pieces and saute in butter. Wash and remove skins from six tomatoes. Slice tomatoes and arrange in layers with sauted mushrooms in buttered baking dish or in ramekins. Cover with Tomato Sauce, well seasoned with onion. When dish is filled sprinkle with buttered cracker crumbs and bake until crumbs are brown. Mushroom Pot Pourri Cut in slices one lamb's kidney. Saute in melted butter. Remove from butter, and saute twelve mushrooms, cleaned and cut in slices. Melt two tablespoons butter; add two tablespoons flour, one and one half cups tomato, few drops of onion juice, one and one half teaspoon Worcestershire Sauce, one half teaspoon salt, and few grains pepper. Cook ten minutes; add mushrooms and kidney, and cook until kidney is tender. Serve in center of hot platter, and garnish with hot cooked rice or with macaroni with Cream Sauce. Sweetbreads, chicken, or veal may be substituted for kidney, but make a much more expensive dish. Baked Onions in Ramekins