70 GARDENING 



RECIPES FOR COOKING 



RAGOUT OF MUSHROOMS 



Hachis aux Champignons 



Take two dozen mushrooms, dry them, and put them into 

 a pan with a piece of butter. As soon as the butter has 

 melted stir in a tablespoonful of flour, two glasses of beef 

 gravy, salt, pepper, and a bay leaf. Cook till nearly reduced 

 by one-half, and then pour it over a dish of hashed mutton. 

 Mix well, and serve with small crusts of fried bread. (Dr. 

 Cooke.) 



Mushroom Creams 



Stew some mushrooms in butter, flavour with pepper, 

 salt, and lemon ; rub them through a fine wire sieve, and 

 mix with the puree two tablespoonfuls of liquefied aspic jelly 

 and half a pint of whipped cream ; thoroughly mix, and fill 

 some small dariole moulds with the mixture and lay on ice. 

 When firm turn out, and garnish with chervil and small 

 cherry tomatoes. 



MUSTARD AND CRESS 



It is almost useless to write anything on this 

 small salad, as its culture is so easy, but a book 

 on vegetable culture would not be complete without 

 it. They will grow in any soil or situation. 

 Mustard is the native white mustard in its seed 

 leaves, and cress is a cruciferous plant introduced 

 before 1548, but from what country is not known. 

 The sowing may be made throughout the year. 

 From November to March it should be sown in 

 boxes and put into a greenhouse, and from April 

 to the middle of September it may be sown in the 

 open ground. A change of soil must be made 



