60 BULLETIN" 175;, U. S. DEPARTMENT OF AGRICULTURE. 



Broiled Sweetbreads with Mushrooms. 



Blanch the sweetbreads and cut them in half, lengthwise. Grease a small gridiron, 

 lay the split sweetbreads on this, and broil over a clear fire, turning frequently and 

 watching carefully lest they scorch. vVhen done, lay on rounds of crustless toast, 

 rub thoroughly with butter; salt and pepper to taste and cover with minced mush- 

 rooms fried in butter. (Marion Harland's Cookbook, p. 121.) 



Oysters with Mushrooms. 



Drain about 25 oysters, put them into a hot pan with a teaspoonful of butter and 

 toss them until they are plumped and ruffled on both sides. Then place them in a 

 hot dish. To the oyster liquor add the juice of half a pint of chopped mushrooms 

 and enough milk to make a pint. Thicken this with a tablespoonful of flour moistened 

 with a little milk and cook 3 minutes; stir in the mushrooms and cook 2 minutes 

 longer; add a half teaspoonful of salt, a half teaspoonful of lemon juice, a teaspoonful 

 of onion juice, the beaten yolks of 2 eggs, and a heaping tablespoonful of butter. 

 Put in the oysters and as soon as the preparation reaches the boiling point turn into 

 a hot dish. (Marion Harland's Cookbook, p. 150.) 



Mushrooms with Bacon. 



Fry the bacon, and on removing it from the frying pan keep hot; cook the mush- 

 rooms on each side in the "fryings" ; serve on a platter with the strips of bacon 

 arranged as a border. 



Several species are good prepared in this manner, but it is one especially well 

 suited to Agaricus campestris. 



Mushrooms Baked with Tomatoes. 



In a baking dish arrange small round slices of buttered toast; upon each piece 

 place a rather thin slice of peeled tomato, salted and peppered; upon each slice of 

 tomato place a fine, thick mushroom, gill side up; in the center of each mushroom 

 put a generous piece of butter; season with pepper and salt. Cover the dish and bake 

 in a hot oven 10 minutes; then uncover and bake for an additional 5 to 10 minutes, 

 as the mushrooms appear to require. 



Peppers Stuffed with Mushrooms. 



Cut the stem end of the peppers and carefully remove all seeds and the white mem- 

 brane; chop or break the mushrooms into small pieces, season with pepper and salt, 

 press firmly into the peppers, and put a good-sized lump of butter on top of each. 

 The water adhering to the mushrooms after washing will furnish sufficient moisture 

 for their cooking. Arrange the peppers on end in a baking dish, having water with 

 salt, pepper, and butter poured into the depth of about an inch. Place the dish in 

 a hot oven, cook covered 15 minutes; then uncover and baste and cook for 10 to 15 

 minutes longer, or until the peppers are perfectly _ tender. An addition of chopped 

 cooked chicken or veal to the mushrooms is a pleasing variation. 



Mushrooms and Cheese. 



Butter a baking dish, place in layers mushrooms broken in small pieces, bread 

 crumbs, grated cheese, salt, pepper, and bits of butte?; continue until dish is filled, 

 letting the top layer be a thin sprinkling of cheese. Cover and cook in oven for 20 

 minutes; remove cover for 5 minutes before serving. 



Mushrooms 1 la Poulette. 



Stew the mushrooms in cream; remove from the fire and stir in the beaten yolks 

 of two eggs. Return to the fire to let the eggs thicken; then serve at once. (Helen 

 Cramp. Universal Cookbook, p. 172.) 



Mushroom Pie. 



Various species are good prepared in the form of pie. Ordinary pastry crust may 

 be used or a rich biscuit dough is well adapted for the purpose. The mushrooms 

 should be previously stewed, and to the liquor should be added milk or cream, a 

 little thickening, butter, pepper, and salt. 



