12 large mushrooms
Salt and pepper
2 tablespoons butter
2/3 cup cream Toast
Wash the mushrooms, remove stems, peel caps and place in buttered dripping pan, cap side up. Sprinkle with salt and pepper, dot over with butter and add cream. Bake ten minutes in hot oven. Arrange on dry toast and pour over remaining cream and serve hot.
Cook two cups of small white onions for about one-half hour in boiling water. Drain and add cream sauce. Put into a double boiler and cook for five more minutes. Season and serve.
6 large Spanish onions.
Bake the onions in their peels for one hour. Remove from the fire, peel and return to the dish. Pour over them two cups beef-Stock, salt and pepper and bake for ten more minutes, basting a few times with the stock.
Peel large white onions and cut across the grain. Separate the rings and put them in a frying basket. Dip the basket in hot deep fat. Shake constantly and fry to a light brown. Drain on brown paper and serve with steak.
Parboil large onions for ten minutes. Remove part of the center leaving the root for the onion to stand on. Fill the cavity with the chopped onion just taken out, chopped cooked meat and bread crumbs in equal amounts. Season and moisten with cream or melted butter. Arrange in a greased baking dish, pour one cup soup-Stock over all and bake in a moderate oven three-quarters to an hour.
Take six green peppers, cut off top, remove all seeds and wash well. Mix together one-half pound pork and one-half pound veal ground together, three heaping tablespoons cooked rice, one onion cut fine, salt and pepper. Then fill the peppers and pour over them one can tomatoes, strained. Add a few pieces of butter and simmer slowly one hour.
6 medium sized peppers (green)
2 eggs 2 slices smoked ham
1 cup canned tomatoes
1 small onion
12 soda crackers
Parboil the ham. Drain and keep the liquor. Cut off the stem and remove the seeds of the peppers. Wash them and cut in half lengthwise. Chop the ham and break up the soda crackers into very small bits. All may be ground through a meat grinder.
Mix the meat and crackers with the tomatoes and add the beaten eggs. Fill the empty peppers with this mixture and arrange in a low baking dish. Surround by the liquor in which the ham was parboiled. Bake for twenty minutes in a hot oven (450 degrees F.).
6 slices bacon
1 cup cream
1/2 cup crumbs
Quarter the squash and remove the seeds. Cook until tender, peel and cut up the pulp. Press it through a potato ricer until you can fill three cups with the pulp. Add cream, salt and a little pepper. Mix well, place in a greased baking dish and sprinkle with bread crumbs. Parboil the bacon and lay over the squash. Bake in a very hot oven, 500 degrees, for fifteen minutes.