No. 827. Mushrooms, Saute'd

82 cts.

A : 1 lb. large, fresh mushrooms ;

B : 4 tbsps. butter, 1/4 tsp. salt, dasb cayenne and nutmeg, 2 tbsps. cream, mushroom stems, chopped line.

Mix B, fill A, saute in butter without turning.

No. 828. Mushrooms, Stewed

80 cts.

A : 1 lb. fresh mushrooms or 1 can French mushrooms : B : 2 tbsps. butter, 1/4 tsp. salt, 1 tsp. mushroom catsup, juice 1/2 lemon, 1 tsp. parsley, minced, dash cayenne, 1/2 c. hot stock.

Cook B until boiling, add A, cook until tender, serve.

No. 829. Mutton or Lamb Terrapin

40 cts.

A : 21/2 cs. cooked mutton or lamb cut into small pieces ;

B : 2 tbsps. hot butter. 1 tbsp. arrowroot or flour, mashed yolks 3 hard-boiled eggs, 1 tsp. dry mustard, cook until smooth, add 1 tbsp. currant jelly. 1 tbsp.

Worcestershire sauce, 1/4 tsp. salt, dash cayenne, 1 c. stock or gravy, | c. cream ;

C : Egg-whites, chopped fine, 3 tbsps. sherry ;

D : 6 slices buttered brown-bread toast.

Cook 6, when boiling, add A, when hot, add C and serve on D.

No. 830. Oysters, Creamed

62 cts.

A : 1 qt. oysters, remove hard muscles, scald and drain ;

B : 3 tbsps. hot butter, 1 c. cream, 1/4 tsp. salt, dash cay-enne, celery salt and nutmeg, 1/2 tsp. Worcestershire sauce, 1 tsp. parsley, minced ; C : 6 slices buttered toast, toasted only on under side.

Cook B until boiling, add A, cook 2 m., serve on C.

No. 831. Oysters, with Celery and Parsley

36 cts.

A : 1 qt. oysters ;

B : 3 tbsps. butter, 1 tbsp. parsley and 1 of celery, 1/4 tsp. salt, 1/4 tsp. paprica, 2 drops Tabasco sauce, 1 tsp. Worcestershire sauce or 1 tsp. anchovy paste.

Cook B, add A, cook until edges curl.

No. 832. Oysters a la Poolette

66 cts.

A: 1 qt. oysters, scald, drain, remove hard muscle, and chop fine ;

B : 2 tbsps. hot butter, 1 tbsp. arrowroot or flour, cook until smooth, add 1 c. cream, 1/2 c. oyster-liquor, 1/4 tsp.

salt, dash cayenne and nutmeg, 1 tsp. parsley, minced ;

C : 2 egg-yolks, well beaten ;

D : 6 slices buttered toast.

Cook B until boiling, add A, when hot add C, when boiling, serve on D.

No. 833. Oyster Rarebit

38 cts.

A . 1 pt. oysters, scald, drain, remove hard muscles and mince fine 2 well-beaten eggs ;

B . 2 tbsps. hot butter, 1/4 tsp. each salt and paprica, 1/2

tsp. mustard, 1 c. strained oyster-liquor, 1 c. grated cheese, 1/4 c. soft bread-crumbs ;

C : 6 slices buttered toast or crackers.

Cook B until smooth, add A, when boiling, serve on C.

No. 834. Oysters, Sauted

6o cts.

A : I qt. large oysters ;

B : 3 beaten eggs, 2 tbsps. flour, 1/8 tsp. salt, dash cayenne, enough milk or oyster-liquor to make soft batter ; C : 2 tbsps. butter.

Dip A, one by one, in B, saute in C.