the macaroni f rom sinking to the bottoni bj moving it with a
meat fork. When it is very tender, pour into a colander and
drain. Put half of the macaroni into a vegetable dish.
Sprinkle it with salt, pepper, and a little dry Coleman's mus-
tard, and over this pour melted batter. Add grated cheese.
Then lay on the other half of the macaroni and add the same
seasoning. Pour on melted butter, and with a fork tum the
macaroni over in the butter. Serve without baking.
Btewed Mushrcoms
Take one pound of large and dry mushrooms. Peel and
wash them, drain thoroughly, and cut them in amali squares.
Put them in an earthen bowl and pour over them one table-
spoonful of olive oil, a scant tablespoonf ul of salt, and a tea-
spoonful of white pepper. Let them soak for three hours.
Remove them, and let them stew in their own liquor for five
or 8ix minutes. When tender, place them on dish and pour the
foUowing sauce over them : Take three tablespoonfuls of olive
oil, one teaspoonf ul of finely chopped parsley, one-half teaspoon-
fui of finely chopped chives, and one elove of crushed garlic✪ Stewed Mushrooms.
Mix ali, and stir over the fire until thoroughly heated.
Stuffed Mushrooms
Select twelve mushrooms as large as possible. Cut off the
heads, pare the edges, and wash them. Clean the stalks, wash
with the parings, and chop very fine. Squeeze out the water.
Put two ounces of butter in a saucepan with one tablespoonful
of chopped shallot. Fry a little, then stir in the chopped mush*
rooms, and fry until almost dry. Sprinkle with one-half ounce
of flour. Then mix well and moisten with a little broth, and
season to taste With salt, pepper, and grated nutmeg, also a
little chopped parsley✪ Stuffed Mushrooms. Stir and boil until quite thick. When
this mixture is partially cool, fili the mushroom heads. Place
VEGETABLE8 AND FAEINACE0U8 FOODS 247
them in a baking-dish, sprinkle each with bread crumbs and a
small piece of butter. Bake in moderate oven about fifteen
minutes. Place on a dish, pour Espagnole sauce round them,
and gamish with quarters of lemon.
Fried Mushrooms with Tornato Bauce
Take two pounds of fresh mushrooms, peel, and wash them
in water and a little vinegar to keep them as white as possible.
Drain, then slice the heads in two or three pieces, and chop up
the stalks. Have one-quarter of a pint of heated olive oil, add
the heads and fry until a light brown, then add two table-
spoons of chopped shallots, two bruised cloves of garlic, and the
chopped stalks. Drain most of the oil off, add two ladlefuls of
tomato sauce and a little melted beef extract. Season with
salt, white pepper, and a dash of cayenne. Boil two minutes,
shaking the saucepan ali the time. Add a little lemon juice
and chopped parslej and pour in a deep dish.
MuBhrooms à la Bindley ✪ Mushrooms à la Bindley
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Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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the macaroni f rom sinking to the bottoni bj moving it with a
meat fork. When it is very tender, pour into a colander and
drain. Put half of the macaroni into a vegetable dish.
Sprinkle it with salt, pepper, and a little dry Coleman's mus-
tard, and over this pour melted batter. Add grated cheese.
Then lay on the other half of the macaroni and add the same
seasoning. Pour on melted butter, and with a fork tum the
macaroni over in the butter. Serve without baking.
Btewed Mushrcoms
Take one pound of large and dry mushrooms. Peel and
wash them, drain thoroughly, and cut them in amali squares.
Put them in an earthen bowl and pour over them one table-
spoonful of olive oil, a scant tablespoonf ul of salt, and a tea-
spoonful of white pepper. Let them soak for three hours.
Remove them, and let them stew in their own liquor for five
or 8ix minutes. When tender, place them on dish and pour the
foUowing sauce over them : Take three tablespoonfuls of olive
oil, one teaspoonf ul of finely chopped parsley, one-half teaspoon-
fui of finely chopped chives, and one elove of crushed garlic.
Mix ali, and stir over the fire until thoroughly heated.
Stuffed Mushrooms
Select twelve mushrooms as large as possible. Cut off the
heads, pare the edges, and wash them. Clean the stalks, wash
with the parings, and chop very fine. Squeeze out the water.
Put two ounces of butter in a saucepan with one tablespoonful
of chopped shallot. Fry a little, then stir in the chopped mush*
rooms, and fry until almost dry. Sprinkle with one-half ounce
of flour. Then mix well and moisten with a little broth, and
season to taste With salt, pepper, and grated nutmeg, also a
little chopped parsley. Stir and boil until quite thick. When
this mixture is partially cool, fili the mushroom heads. Place
VEGETABLE8 AND FAEINACE0U8 FOODS 247
them in a baking-dish, sprinkle each with bread crumbs and a
small piece of butter. Bake in moderate oven about fifteen
minutes. Place on a dish, pour Espagnole sauce round them,
and gamish with quarters of lemon.
Fried Mushrooms with Tornato Bauce
Take two pounds of fresh mushrooms, peel, and wash them
in water and a little vinegar to keep them as white as possible.
Drain, then slice the heads in two or three pieces, and chop up
the stalks. Have one-quarter of a pint of heated olive oil, add
the heads and fry until a light brown, then add two table-
spoons of chopped shallots, two bruised cloves of garlic, and the
chopped stalks. Drain most of the oil off, add two ladlefuls of
tomato sauce and a little melted beef extract. Season with
salt, white pepper, and a dash of cayenne. Boil two minutes,
shaking the saucepan ali the time. Add a little lemon juice
and chopped parslej and pour in a deep dish.
MuBhrooms à la Bindley