Mrs. Ericsson Hammond's salad appetizer cook book...

cooked in. Let cook until it has absorbed the water; put a half cup of hot milk in part of it and put the chopped mushrooms in the other half; let both cook slowly for about fifteen minutes. Keep covered. Dish up the rice that has the milk on a pie plate for a foundation, the other part put in small ring forms that have first been well buttered; leave stand until cold. When cold and ready to serve, put the foundation as well as the small rings in hot water in the oven uncovered to get hot for about five minutes. Turn the foundation out on a platter, garnish with chopped parsley. Arrange the little rings of mushroom mousse on top of the founda¬ tion, decorate them with strips of tomato glaze, put through a small paper tube, and in the center of each ring put one of those glazed Perigord mushrooms that have first been put in the oven for about four minutes to get hot, and in the center of this serve a rich supreme sauce. Hominy can be used in place of rice. The mushroom peelings must be cooked similar to the mushrooms to provide sufficient juice for the Perigord sauce and the rice. How to Cook Wild Rice Take two cups of the wild rice; wash it well, then put it in hot water and beat it for about two minutes; pour off this dark water and repeat this from three to four times; put two cups of cold water to each cup of rice. Put it on a low fire and let it simmer very slowly until the rice swells and absorbs all the water; add a cup of very strong rich broth, a large spoon of butter, pepper and salt; let it simmer again until it becomes dry; season it to taste. This rice is served as vegetable with different kinds of hot meat and poultry. Wild Rice Cake Gateau au Riz sauvage [See above recipe How to Cook Wild Rice.] When it is cooked until dry in the water instead of broth, add a cup of boiling hot milk and cook until dry; then measure it by the cup and add to each cup while hot two tablespoonfuls of hot cream sauce, pepper and salt to taste. Take tablespoonfuls of the rice and put on a platter; when it gets cold form it in shapes of round cakes; dip it in egg and fry in hot Mazola oil until golden brown on both sides. Serve as a vegetable or as a breakfast dish with sugar and cream. Sweet Potato Croquettes with Marshmallow a la Beverly Croquettes de Patates aux Guimauves a la Beverly Cook three good-sized sweet potatoes; put them in cold water with some salt and when they are cooked remove the skin and put them through the potato ricer; beat them until creamy, adding a spoon of butter, pepper and salt. Form them in the shape of pyramids about two and a half inches in height, press the center of each pyramid about a half inch in depth and the width of a thimble. Put them on a buttered baking sheet and cover with Perigord sauce. In the meantime, make some thick marshmallow and put a teaspoonful of it on each of the croquettes. Arrange them in a vegetable dish on top of a paper doily. Serve with any kind of meat for lunch or dinner. This can also be used as garnishing for meat dishes. Boiled Sweet Potatoes with Marshmallow a la American Patates bouillies aux Guimauves a V Americaine