Recipes for Cooking and Preparing for the Table 



MUSHROOM CATCHUP. (English style.) 



Remove the butts. Sprinkle all with salt. Pile in a bowl. Let 

 them remain so for three days, stirring occasionally. Then squeeze 

 out all the liquor. To each gallon of it add cloves and mustard seed, 

 crushed, of each half an ounce; allspice, peppercorns and ginger, 

 crushed, of each one ounce. Heat slowly up to boiling point in a 

 covered vessel. Set aside in a warm place for a fortnight. Then strain 

 and bottle. If the catchup shows signs of not keeping, add more salt 

 and spice, heat and proceed as before. Hay. 



CANNED MUSHROOM SAUCE. 



Cook together, until a light brown color, two tablespoonfuls each of 

 butter and flour, add a can of button mushrooms, with the water it con- 

 tains, and a cupful of water or broth. Simmer five minutes, stirring 

 meanwhile, season and serve. The flavor of the mushroom is more dis- 

 tinct and pronounced if the sauce is seasoned only with salt and mixed 

 pepper. If broth is used in the preparation of mushroom sauce instead 

 of water, it should be the broth of such meat as the sauce is to be 

 served with for instance, chicken broth when to be served with chicken, 

 beef broth when to be served with beef, etc. 



Mrs. Emma P. Ewing. 



FRESH MUSHROOM SAUCE. 



Put in a graniteware or porcelain-lined saucepan two tablespoonfuls 

 of butter. When hot add two cups of fresh, prepared mushrooms, cover 

 closely, and cook briskly two or three minutes. Season to taste with 

 salt and pepper, and serve with broiled beefsteak, birds, or sweetbreads. 



Mrs. E. P. Ewing. 



TO COOK BOLETI. 



Remove the stems, and the tubes unless they are compact and young, 

 or the dish will be slimy from the tubes. Wipe the caps clean. 



To BROIL. Put on wire broiler or in a hot buttered pan. Cook well. 

 Add butter, pepper and salt. 



To STEW. After cutting the caps in pieces of similar size, stew in a 

 covered saucepan for twenty minutes. Do not use much water. When 

 done, add butter, or cream, pepper and salt. Some persons may pre- 

 fer to add a little lemon juice or sherry. 



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