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Identifier: americancookery19unse_0 (find matches)
Title: American cookery
Year: 1914 (1910s)
Authors:
Subjects:
Publisher: New York (etc.) : Whitney Publications (etc.)
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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to be used,dry with a cloth, then put in boilingwater and keep boiling for five or tenminutes. Drain and wipe dry. Thusprepared, the water in which the mush-rooms are cooked should be retained foruse in sauce or soup. Stewed Mushrooms Saute the peeled caps, broken inpieces if large, in a little hot butter;add thin cream enough to rather morethan half-cover, cover the saucepanand let simmer very gently about twentyminutes. Serve with crackers, puff-paste diamonds or sippets of toast.Milk or stock may take the place ofthe cream and a little thickening ofroux, or flour and water, may be added,when the mushrooms are half-cooked. Scalloped Mushrooms Peel the mushrooms and break theminto pieces. If it be desired to servethem very white, throw the pieces,sprinkled with lemon juice, into boilingwater; allow them to stand two or threeminutes, then pass into cold water.Dry carefully and saute in hot butterthree or four minutes. To two cups ofmushrooms add three tablespoonfuls of ADVERTISEMENTS
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Buy advertised^Goods — Do not accept substitutes795 796 AMERICAN COOKERY flour and half a teaspoonful of choppedparsley. Stir and cook until the flourhas become absorbed by the butter,then add one cup of stock, milk or cream.Stir until the sauce boils, then simmervery gently ten minutes. Add one tea-syjoonful of lemon juice, a dash ofl^aprika, and one-fourth teas)joonful ofsalt. Remove from the fire. Beat theyolk of an egg with two tablespoonfulsof milk or cream and stir into themixture. Fill buttered shells with thepreparation. Stir one cup of crackercrumbs into one-third cup of meltedbutter, and spread the crumbs over thetop of the preparation. Let the dishstand in the oven long enough to brownthe crumbs. Tomatoes Stuffed withMushrooms Wipe firm ripe tomatoes; cut a thinslice from the stem end and with ateaspoon scoop out the seeds; sprinklethe inside with salt, invert, and letstand to drain half an hour. Cook,together, three minutes two tablespoon-fuls of butter and two teaspoonf

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