Recipes for Cooking and Preparing for the Table 



a thin slice of onion, stir until slightly brown and add a tablespoonful 

 of flour. Mix carefully, add a quarter of a teaspoonful of beef extract 

 dissolved in half a cup of water and the same quantity of cream. Bring 

 to boiling point, add a tablespoonful of chopped carrot, a bay leaf, and 

 a blade of mace. Stand the mixture on the back part of the stove 

 where it will scarcely boil, for ten minutes. Strain and add half a 

 pound of ostreatus. Cover and cook for ten minutes. Serve on toast." 



Mrs. S. T. Rorer. 



TO COOK PUFF-BALLS. 



To FRY. Remove the thin outer rind, slice, dip in egg and bread 

 crumbs, and fry as egg-plant; serve without tomato sauce. 



To STEW. Cut in dice-shaped pieces, stew for fifteen minutes in a 

 little water, pour off the water, dust with a little flour, add a small 

 quantity of milk or cream, butter, pepper and salt and a little parsley. 

 Stew slowly for five minutes. Serve. These also may be served in 

 pates. When these are broken open they should be perfectly white in- 

 side ; any stains or yellow part should be removed, otherwise they will 

 be bitter. Mcllvaine. 



SALADS. Cut into strips, mingle with mustard and cress, or with 

 blanched dandelions, scallions and hard-boiled egg, and dress as ordi- 

 narily for a salad. Or, amalgamate with potato salad a 1'Allemande. 



Hay. 

 TO COOK TRICHOLOMA PERSONATUM. 



To STEW. Wash and cut into small pieces. Stew for thirty minutes. 

 Pour off the water, add milk slightly thickened, butter, pepper, salt and 

 a little chopped parsley. Mcllvaine. 



TO STEW THE TOUGHER TOADSTOOLS. 



(Hydnaceje, Polyporaceae, Etc.) 



Cut into small pieces of even size. Soak for half an hour in tepid 

 water. Remove from water, do not drain ; place in covered pan and 

 simmer for forty minutes. Add proper proportion of thickened milk or 

 cream, butter, pepper, salt. 



Those who like may add parsley or nutmeg, or beef gravy ; in fact, 

 any flavoring. Mcllvaine. 



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