No. 37. Stewed Mushrooms

For Mushroom Patties, etc.

6 ounces mushrooms.

3/4 pint of milk.

Pepper and salt to taste.

1 ounce butter. 1/2 ounce flour.

Place the butter and flour in a small stewpan, and stir over a gentle heat until thoroughly mixed, add the milk and seasonings, and stir until it boils. Then place in the mushrooms, which have been cleaned and prepared, and boil gently until perfectly tender, stirring all the time. They are then ready for use.

No. 38. Potato Stew

6 or 8 small potatoes. 1 gill water. 1/2 pint milk. 1 small shalot. 1 ounce butter.

1/2 ounce flour. 1/2 teaspoon salt. 1/2 dozen peppercorns. 1 strip of lemon peel.

Dissolve half an ounce of butter in a stewpan, place in the potatoes peeled, the shalot finely sliced, milk, water and seasonings (the peppercorns and lemon peel tied in muslin), and stew until tender. When done, lift the potatoes carefully out and place in a hot vegetable dish, remove the seasoning, thicken the liquor with the half ounce each of flour and butter, stirring until it boils; then pour over the potatoes, and serve.

No. 39. Baked Potato Stew

Potatoes according to size.

1 1/2 pint good stock or sauce.

Peel sufficient potatoes to cover the bottom of a large and deep pie-dish (a cook's comfort is the best shape for this purpose), pour over them the sauce or stock, which must be highly seasoned and flavoured with herbs and spices. Bake in a moderate oven for one or one and a half hours, according to the size of the potatoes.

Note. - Light dumplings and boiled cabbage should accompany this dish.

No. 40. Stewed Green Peas

1 pint shelled peas. 1 lettuce. 1 gill of water. 1 onion sliced.

A sprig of mint. 1/2 ounce of butter. Salt to taste.

Wash the lettuce and cut it up rather fine, place it with the other ingredients in a stewpan, and simmer without the lid about half an hour, or until the peas are quite tender.

No. 41. Green Pea And Lettuce Stew

1 1/2 pints shelled peas.

2 cabbage lettuces sliced. 1 small onion sliced.

1 tablespoon water. 1 ounce butter.

The yolks of 2 eggs. 1 tablespoon cream. 1/4 teaspoon salt. 1/2 teaspoon white sugar.

Stew the peas, lettuces and onion very gently with the butter and water for half an hour (three-quarters of an hour if the peas are not very young). Add the sugar and salt, then stir in the yolks of eggs and cream; continue stirring for a minute until it all thickens (but on no account allow it to boil, or the eggs will curdle), and serve with sippets of toasted bread.

No. 42. Green Pea And Potato Stew

1 pint shelled green peas. 6 new potatoes.

2 onions.

A sprig of mint.

1 1/2 pints water.

1/2 teaspoon salt.

1/2 ounce butter rolled in flour.

Slice the potatoes and onions, and place them in a stewpan with the peas, mint and water. Simmer gently for one hour, remove the mint, add salt and butter, and stir for a few minutes over the fire.