The Swedish, French, American cook book

How to Boil Farina Put one cup farina on stove with two cups water and cook; stir it until it commences to get thick, then add two cups hot milk. [If sufficient milk available, the farina can be cooked entirely in milk.] Season with salt. Serve with cream, milk, butter, or sugar. Fried Farina as Dessert {Farine frite, comme Dessert) Cook the farina, put on a platter. When cold, cut in any shape desired, dip in egg, fry in very hot fat. Serve with cream, butter, sugar, or different kinds of preserves. Yellow Corn Meal {Farine de Ma'is Indienne) Is prepared and cooked in the same way as hominy. How to Boil Wheatena Put one cup wheatena on stove, add to that four cups boiling water; stir until thick, season with salt according to taste. Cook on a slow fire — tightly covered — from thirty to forty-five minutes (if it gets too thick, add some more water), stir until nice and creamy, then add some butter. Serve in a vegetable dish with cream or milk and sugar. Cream of Wheat {Creme de Ble) Put one cup cream of wheat on stove, add four cups boiling water; stir until thick, add some salt, cook slowly — tightly covered — from thirty to forty minutes; add some milk (and little cream if at hand); stir until creamy, then add some butter. Serve in a vegetable dish with cream or milk and sugar. How to Cook Oatmeal Put the oatmeal in a saucepan; add to each cup of oatmeal two cups boiling water; let simmer slowly — tightly covered — (stir now and then); season with salt to taste. Cook from thirty minutes to an hour. Serve, with milk and sugar, for breakfast. MUSHROOMS ( Champignons ) Boiled Mushrooms ( Champignons bouillis ) Peel the mushrooms, leaving part of the stem on, wash well free from sand (do not scrape away the fluffy underneath part). Put two pounds of mushrooms in three cups of water and half cup sherry, add pepper and salt. Let cook with a tight cover for fifteen minutes. When done, they are used for all kinds of entrees, stuff¬ ings, and sauces with the exception of frying and broiling. Wash the peelings from the mushrooms, put in water, sherry, pepper, and salt, stew twenty-five minutes, strain in a bottle. Used for sauces and flavoring of soups instead of mushroom ketchup. Mousse of Mushrooms a la Ericsson Hammond Mousse de Champignons a la Ericsson Hammond Breast of one chicken, whites of two eggs. Put through the machine about six times and then press through a fine sieve, put in a saucepan on ice and stir, add one and a half cups cream and milk (mixed). When half of this cream and milk is added, add pepper and salt to taste. Have ready one and a half pounds of mushrooms that have been cooked in one cup water and half cup sherry for fifteen minutes and then chopped very fine; add them slowly to the chicken mousse, flavor with two tablespoons sherry, color with kitchen bouquet. Decorate a ring mould with truffles and cooked white of egg, then fill with the mousse, cook in oven — well covered — from twelve to fifteen minutes, according to size of the mould. Turn out on a platter on a paper napkin and serve with a creamed mushroom sauce (made from the juice the mush¬ rooms have cooked in). Garnish with parsley. Entree for lunch¬ eon, dinner, or supper. Can also be made into timbales. Souffle of Mousse of Mushrooms, a la Maria Mathilda Mousse de Champignons souffles, a la Maria Mathilda