Mushrooms Baked In Shells

No. 891. - Prepare the Mushrooms the same as in No. 890, and when the sauce is well reduced, fill some buttered silver shells with the Mushrooms. Then sprinkle fresh bread crumbs over the top and put a small piece of butter on each. Bake them until they are nicely browned and serve the shells on a plate with a napkin. The Mushrooms may also be prepared and baked with a reduced brown or white Italian sauce, or with a reduced Allemande sauce with essence of Mushrooms.

Mushrooms, Poulette

No. 892.-Clean and wash one pound of Mushrooms. Put them in a saucepan with a small piece of butter, the juice of one lemon, and two spoonfuls of water. Cover the saucepan, put it on a brisk fire, and let the Mushrooms cook until they commence to boil. While this is cooking dilute two spoonfuls of flour in some cold water, strain it through a f.ine sieve, and, when the Mushrooms commence to boil, add it to the gravy so as to thicken it. Then let the Mushrooms cook slowly for five minutes, when you will add a glassful of cream diluted with the yolks of four raw eggs and a piece of butter. Toss them all well together off of the fire, and serve them as soon as they are ready with a little fine chopped parsley over them.

Mushrooms With Cream Sauce, American Style

No. 893. - When the Mushrooms are prepared and cooked as in No. 876, put them in a saucepan with a piece of butter. Season with salt and pepper, and add some Cream sauce with some of the Mushroom gravy. Let them simmer for fifteen minutes, and then serve the Mushrooms on toast.

Essence Of Fresh Mushrooms

No. 894. - Wash half a pound of fresh Mushrooms, or the same quantity of trimmings. Put them in a saucepan with a piece of butter, the juice of one lemon and two soup-spoonfuls of white broth. Cover the pan and set it on a brisk fire to cook for five minutes. Then strain the gravy through a napkin, and use it as needed.

Soya Sauce

No. 895. - Soya Sauce can be procured from all first-class grocers, and is used principally as a dressing for fish. In case of necessity, prepare it as follows, using fresh field Mushrooms, if possible, although any kind will. do. Use about three pounds of small Mushrooms, and some trimmings, if any are on hand. Wash them well and put them in layers in an earthen jar. Sprinkle each layer with a little salt. Cover the jar and set it in a cool place for twelve hours. Then draw off all of the liquid and strain it through a napkin into a saucepan. Let it boil until it is reduced to one-quarter of its quantity, and then add a glassful of port wine, a little red pepper, and spices of all kinds in equal quantities. Let it boil again until reduced as before, then strain the liquid, put it in bottles and cork them tightly. Then cook them in a hot water bath for five minutes, and when cold it is ready for use.

Mushroom Catchup

No. 896. - Take six pounds of Mushrooms and put them in an earthen bowl in layers, sprinkling each layer with salt. Set it in a cool dry place for six hours, mixing them well, and mashing or breaking them in small pieces at the same time. Then cover them with a towel for three days, stirring them occasionally. Then drain off the juice and put it into an earthen jar. To each quart of juice add half an ounce of ginger, half an ounce of allspice, a tea-spoonful of Cayenne pepper, and half a tea-spoonful of ground mace. Cover the jar tight and set it in a saucepan with cold water, and set it on the fire to boil, keeping it at the boiling point for six hours, adding boiling water as it reduces. Then pour the Catchup in a saucepan, let it boil slowly for half an hour, skimming it well, and then put it in an earthen bowl and keep it in a cool place. When it is cold and clear, pour off the liquid, without disturbing the sediment, and put it in tightly-corked bottles.