The Portland Woman's Exchange Cook Book

Remove stalks from 1 pound of fresh mushrooms. Peel the cups with a silver knife and drop into cold water to keep them white. Scrape the stalks and put them in a saucepan with a tablespoon of butter and half an onion sliced. Cook slowly for 10 minutes, then add tablespoon of flour and cook 5 minutes longer; add a cup of stock, Yi cup of chicken and 14 cup of breadcrumbs; season with salt, pepper, dash of cayenne. Fill cups of mushrooms with the mixture, sprinkle with breadcrumbs, and place on circles of toasted bread !4-inch thick and the size of the mushrooms. Bake in moderate oven 15 minutes. Mrs. W, H, Nunn. Pea Timbale. Boil spaghetti or macaroni in long pieces in salted water. Beginning in the center of bottom of mold, gradually wrap the spaghetti around until the mold is all lined with it. Sometimes the spaghetti will not stick; if so, dip it in the beaten white of an egg. With spaghetti this can be done individually. Filling: Strain and mash a cup of peas. Add 1 beaten egg, 2 teaspoons pate de fois gras, salt, pepper and celery salt to taste, 3 tablespoons cream, 2 tablespoons white sauce, 1 teaspoon flour wet in a little chicken stock. When mixed this should be the consistency of molasses. Pour into molds and bake 15 minutes. Turn out onto rounds of toast. Mrs, Carter Pitkin Pomeroy. Tomato Welsh Rarebit. Good Dish for a Man's Luncheon, Fry or broil slices of ripe tomatoes less than J/^-inch thick and lay each upon a round of buttered toast arranged on a hot platter. Have ready heated in a saucepan a cupful of milk slightly salted and with a pinch of soda dropped in to prevent curdling. To this add a cupful of grated cheese and when this has melted, a dash of red pepper and the beaten yolks of 2 eggs. Stir until it begins to thicken; pour over the tomatoes and serve. Mrs, }. A. Foulhioux, Stuffed Potatoes. Bake good-sized potatoes. When done, cut off the top the long way and take out the inside. Mash and season with salt, pepper and butter; also add a little cream and beat until light. Put back into the skins, leaving a hollow in the center into which break an egg; then put back into the oven until the egg is set. Serve immediately. Amanda Anderson, Fresh Tongue. Boil and skin a fresh tongue. Take a glass of currant jelly and melt with a liberal quantity of butter; to this add 14 lb. each of currants, raisins, citron and Jordan almonds (blanched). Stew to boiling point. Add a glass of port wine and a dash of vinegar, and pour over the tongue. Serve hot. Same sauce is good for mutton. Mrs. Davis. Tongue With Wine Sauce. (Recipe brought from Munster, Hanover, by my grandmother in 1835, and used since to the third generation as an entree at family reunions.) Sliced boiled tongue, put in sauce made as follows: Fry small onion cut in small bits in butter until brown; add small cup raisins that have been cooked in water till tender. Pour in boiling water — as much as will make the amount of sauce required — perhaps cup and half. Stir in yolks of 4 or 5 eggs to which has been added a teaspoon of flour. If too thick to stir in easily, add a little cold water. Add sugar, madeira or sherry and salt to taste. Put in the tongue and set on back of stove while the rest of the meal is prepared. The secret of the taste is not to serve too soon, yet keep hot and not cook. Mrs. W, L, Wood, Ham With Currant Jelly and Port Wine. Slice ham into chips; broil them lightly. Put a large piece of butter into a chafing dish, and as it melts rub in a heaping tablespoon of flour and cook thoroughly. Add a glass of currant jelly, stirring briskly, and then a tumbler of port wine. When it boils add the ham chips and a cup of blanched walnuts. Serve with toasted Boston crackers. Dr. A. E. Rockey. Frankfurters With Oreen Peppers.