This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
2 tablespoons butter
1/2 tablespoon lemon-juice
Salt and pepper
1/2 teaspoon minced parsley
1 slice toast
6 mushroom caps
1/4 cup heavy cream
The quantities given allow for service of only one person.
Baking dishes with bell-shaped glass covers are obtainable at most house-furnishing stores. The mushrooms should be served with the covers on.
Cream butter and add lemon-juice, drop by drop, salt, pepper and minced parsley. Cover the bottom of an individual baking-dish with a circular piece of toast three-eighths of an inch thick, wetting the under side with half the sauce already made. Pile mushroom caps, cleaned and peeled, on the toast and pour over them the remainder of the sauce and the heavy cream. Cover with glass and bake in a quick oven (400°-450° F.) about twenty-five minutes. Save the stalks, if tender, or stew with skins in a little water to make stock for seasoning sauces and gravies.
36 mushroom caps Salt and pepper
6 slices toast
Select mushrooms that are plump and are truly little cups. Prepare caps as directed. Place them upside down in a baking-dish, sprinkle with salt and pepper and place a bit of butter in each cup. Set the pan in a quick oven (400°-450° F.) and cook for fifteen minutes. The cups will be filled with their own liquor. Serve on toast, very hot.
Peel the onions. If they are very large cut them in quarters. Cook in boiling water, uncovered, until tender (30-60 minutes). Just before cooking is completed, add salt to taste. When cooked, drain well, season with butter and pepper and serve hot.
In peeling the onions remove all of the green leaves, for they should be as white as milk when served. Drop them into boiling water and boil uncovered for ten minutes. Drain, add freshly boiling water and continue cooking until tender (30-60 minutes). Just before cooking is completed, add salt. Drain thoroughly, place in a serving-dish and pour medium white sauce over them. If the onions are large they may be quartered before they are cooked.
1/2 cup milk
1/2 teaspoon salt
1 tablespoon fat
Remove a slice from the top of each onion and parboil the onions until almost tender. Drain and remove the centers, leaving six little cups. Chop the onion that was scooped out and combine with it the ham and soft crumbs. Add seasoning and refill the onion cups. Place them in a baking-dish, cover with crumbs, add the milk, and bake in a quick oven (400°-450° F.) until tender.
12 medium-sized parsnips 1 cup milk Salt and pepper
2 tablespoons flour 2 tablespoons fat
Young parsnips are most desirable, but old ones may be used if the woody center is removed.
Wash and scrape the parsnips, and boil them until tender. Drain and cut them into small pieces. Make a sauce of the fat, flour, milk and seasonings. Add the cooked parsnips and serve.