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ANY (jrANTITV AT ANY TIMi;. 



FU IT ITS AM> I i: a /; ta /i l /; ,s . 



S|i<-<'ial at ((-III ion ^ivt'ii to llotil, < liil>, iiiiil l'iiiiiil> OiiirrH. 



ISAAC LOCKE & CO., '''• ^ ''"' ^•^ston''UssV''''''^ 

 Mushrooms In Shredded Wheat Biscuit Baskets. 



1 can muHhroonis (Cliampignoiis), 2 bouillon capsules, IVi tablespoons butter, l 

 tablespoon clioiiped carrot, 1 bay leaf, a little parsley, IV'j tablespoons Entire Wheat 

 Flour, 1 tablespoon (•lio|)|>('il onion, Va eup heavy ereani, \y-> eups boiling water, 

 5 Shreiiili'il Wlieiit IMscuit. Salt to taste. 



Melt the butter in a saucepan, add the carrot, onion, bay leaf, and parsley. 

 Cook ten niiinites, being careful that it does not burn. Then add the flour, stir in a 

 little at a time the boiliii}; water in which the capsules have l)een dissolved. When 

 it thickens, strain, return to saucepan and add the mushrooms which have been 

 drained and cut into thirds. Cook five minutes and add ' i; cup cream; then keep 

 hot but do not cook. Prepare the biscuit by cutting with sharp pointed knife an oiv 

 long cavity in the top of the biscuit, cutting about 14 inch from sides and ends; care- 

 fully remove top and take out all loose inside shreds, making basket 3ha|)e. Place 

 in a pan and toast lightly in oven, then fill with the prepared mushrooms. Cover 

 with the caps removed from the biscuit, and return to the oven; heat through, re- 

 move to a warm platter, remove the cap, garnish with parsley and <iuarters of 

 lemon. Send to table with remaining sauce served in gravy boat or pitcher to be 

 added at the table. 



A handsome cook-book, entitled ** The Vital Question, ** 

 containing daily family, also party or banquet menus and gen- 

 eral rules for cooking by the New Method, a sample recipe of 

 which appears above, will be mailed to any address on receipt of 

 only six 2-cent stamps. The Mushroom eater will find genuine 

 comfort in reading ** The Vital Question. " It teaches that 

 natural foods make natural conditions and natural proportions. 



ADUKESS 



THE NEW ERA COOKING SCHOOL, 



55 JACKSON SXREEX. 

 WORCESTER, MASS. 



