Wash the roots with great care. Do not scrape or cut them, else the
juice will escape and their flavor will be injured. Put them into a pan of
VEGETABLES. 4.J
boiling water and keep them boiling for one or two hours, or until
tender. Do not prick them with a fork to ascertain this but press on the
thickest part with the fingers and they will yield to the pressure. When
done put them into cold water and rub the skin off with the hand, cutting
them into slices of same size. They can be sent to table with no seasoning,
or they may be returned to the fire and a very thin sauce of flour, butter
and milk may be made and poured over them. Mrs. Annie G.
CREAHED BEETS.
Cut off stalks and leaves and wash the beets through three or four
waters. Salt the water in your kettle well, and boil them till done. Peel
them when cooked and lay them in a drainer till all the water is gone,
then cut them up while hot into even slices. Cover them with cream or
white sauce and serve. Mrs. J. Maguire.
FRIED APPLES.
Pare four large juicy apples, and cut into rounds about one-fourth of
an inch thick, carefully remove the core, without breaking the apples, and
fry quickly in boiling half lard and half butter to a light brown. Salt
them a little✪ Fried Apples. Drain free from fat, and serve very hot with steak.
Mrs. S. Silloway.
STEWED nU5HR00nS.
A nice dish for the tea is made by peeling the mushrooms, and taking
out the inner part, then broiling them on a gridiron. When the outside
is brown, place them in a saucepan, just covering them with water. Let
them stay in this water ten minutes, and then add a tablespoonful of white
wine, a tablespoonful of burned sugar, and a few drops of sharp vinegar.
Thicken with flour, milk and butter. Let them boil up a little, then toast
bread pretty brown, lay it on a heated dish and pour the mushrooms over.
Another way to prepare them for the table is to broil them. Select
the largest and have a clear fire. Get the gridiron quite hot, and rub the
bars with suet, so that the mushrooms will not stick. Lay them on the
gridiron, with the stalks upward. Sprinkle sparingly with salt, but lav-
ishly with pepper. Serve on a hot dish with a little butter over and under
them. When they begin to steam they are done. Mrs. Kate Wilson.
BROILED nUSHROOMS.
In order to test mushrooms, sprinkle salt on the gills — if they turn
yellow they are poisonous, if they turn black they are good. After testing,
pare, and cut off stems, dip in melted butter, season with salt and pepper,
broil on both sides over a clear fire and serve on toast. A. P.
466 VEGETABLES.
MUSHROOn CROQUETTES.
Press one cupful of cold mashed potatoes through a sieve, add two
cupfuls of mushrooms, which have been cut in pieces and simmered in two
tablespoonfuls of butter for twenty minutes. Sprinkle when cooking with
salt. Beat in two eggs✪ Mushroom Croquettes, form into balls, and fry in hot oil.
Mrs. C. I. Smith.
ESCALLOPED MUSHROOns.
Put the mushrooms in a buttered baking dish with alternate layers of
crumbs, seasoning each layer plentifully with butter; add salt, pepper and
a gill of cream or gravy✪ Escalloped Mushrooms. Bake twenty minutes, keeping covered while in
the oven. O. B. M.
BAKED MUSHROOMS. ✪ Baked Mushrooms
Page 322 · 4 recipe records on this page
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Wash the roots with great care. Do not scrape or cut them, else the juice will escape and their flavor will be injured. Put them into a pan of
[illustration: VEGETABLES 461]
boiling water and keep them boiling for one or two hours, or until tender. Do not prick them with a fork to ascertain this but press on the thickest part with the fingers and they will yield to the pressure. When done put them into cold water and rub the skin off with the hand, cutting them into slices of same size. They can be sent to table with no seasoning, or they may be returned to the fire and a very thin sauce of flour, butter and milk may be made and poured over them. Mrs. Annie G.
CREAHED BEETS.
Cut off stalks and leaves and wash the beets through three or four waters. Salt the water in your kettle well, and boil them till done. Peel them when cooked and lay them in a drainer till all the water is gone, then cut them up while hot into even slices. Cover them with cream or white sauce and serve. Mrs. J. Maguire.
FRIED APPLES.
Pare four large juicy apples, and cut into rounds about one-fourth of
an inch thick, carefully remove the core, without breaking the apples, and
fry quickly in boiling half lard and half butter to a light brown. Salt
them a little. Drain free from fat, and serve very hot with steak.
Mrs. S. Silloway. STEWED MUSHROOMS.
A nice dish for the tea is made by peeling the mushrooms, and taking out the inner part, then broiling them on a gridiron. When the outside is brown, place them in a saucepan, just covering them with water. Let them stay in this water ten minutes, and then add a tablespoonful of white wine, a tablespoonful of burned sugar, and a few drops of sharp vinegar. Thicken with flour, milk and butter. Let them boil up a little, then toast bread pretty brown, lay it on a heated dish and pour the mushrooms over.
Another way to prepare them for the table is to broil them. Select the largest and have a clear fire. Get the gridiron quite hot, and rub the bars with suet, so that the mushrooms will not stick. Lay them on the gridiron, with the stalks upward. Sprinkle sparingly with salt, but lavishly with pepper. Serve on a hot dish with a little butter over and under them. When they begin to steam they are done. Mrs. Kate Wilson.
BROILED MUSHROOMS.
In order to test mushrooms, sprinkle salt on the gills — if they turn yellow they are poisonous, if they turn black they are good. After testing, pare, and cut off stems, dip in melted butter, season with salt and pepper, broil on both sides over a clear fire and serve on toast. A. P.
MUSHROOM CROQUETTES.
Press one cupful of cold mashed potatoes through a sieve, add two cupfuls of mushrooms, which have been cut in pieces and simmered in two tablespoonfuls of butter for twenty minutes. Sprinkle when cooking with salt. Beat in two eggs, form into balls, and fry in hot oil.
Mrs. C. I. Smith.
ESCALLOPED MUSHROOMS.
Put the mushrooms in a buttered baking dish with alternate layers of crumbs, seasoning each layer plentifully with butter; add salt, pepper and a gill of cream or gravy. Bake twenty minutes, keeping covered while in the oven. O. B. M.
BAKED MUSHROOMS.
Records on this page
Fried ApplesMushroom CroquettesEscalloped MushroomsBaked Mushrooms