Mushroom Puree

Remove the stalks and skins from some mushrooms, chop, put in a pan with some milk and simmer for ten minutes. Add the crumb of a French roll and stir till the moisture has evaporated. Add butter, salt and pepper, and rub through a sieve.

Mushrooms Sauted

Pick some mushrooms and put them in a basin of water with the juice of a lemon or some vinegar. Take out and dry on a cloth, melt a lump of butter in a sautepan, put in the mushrooms, with salt and pepper to taste, and a small quantity of nutmeg; toss over the fire until cooked.

Mushrooms Sauted, Bordelaise Style

Select the largest, dryest and thickest mushrooms, pare, wash, dry and cut into lozenge shape, place them in an earthenware dish, sprinkle over one tablespoonful of sweet oil, a little salt and twelve whole peppers, and leave them in the marinade for two hours. Take them out, stew for six minutes; when done place on a dish. Put three tablespoonfuls of oil in a stewpan with one teaspoonful of parsley, anchovies, and a clove of crushed garlic, heat for five minutes, add to the mushrooms, and serve.

Stewed Mushrooms

Peel and remove the stalks from some large mushrooms, wash and cut them into halves, put two ounces of butter into a small lined saucepan with two tablespoonfuls of flour and stir this over the fire; then mix in by degrees about one and one-half breakfast cupfuls of milk, and when boiling and thickened put in the mushrooms. Season to taste with salt, pepper and a small quantity of powdered mace, and stew them gently at the side of the fire until tender. When cooked turn the mushrooms onto a hot dish, garnish with some croutons of bread that have been fried a nice brown, and serve.

Stewed Mushroom Stems

Cut into fairly-sized pieces the stems of mushrooms which have been used either for baking or broiling; put them into a pan over the fire with one heaping tablespoonful of butter to one pint of stems, together with a seasoning of salt and pepper, and stew gently until they are tender. Have ready a slice of toast and serve the mushroom stems on it, or mince and scallop them with an equal quantity of breadcrumbs, a seasoning of salt and pepper, and brown them in a hot oven.

Mushrooms Stewed With Cream

Prepare a pound of mushrooms by paring off the ends, then clean and wash them well, and if very large cut them in half. Drain and place them in a saucepan with three ounces of butter. Season with salt and pepper and cook for five minutes. Add two tablespoonfuls of white sauce and half a cupful of sweet cream, cook for four minutes longer, and serve in a hot dish with eight heart-shaped bread croutons for garnish.

Mushrooms Under Glass With Cream

Cut some slices of bread into rounds three-eighths of an inch in thickness, and cut off the stalks from some fresh mushroom heads, and range these on individual dishes and cover with a bell of either glass or silver, and bake in the oven for twenty minutes.

With Cream: Fry in butter some turned mushrooms, adding a little fresh cream and seasoning with salt and pepper; cover and simmer until the cream becomes partially reduced, then put a slice of bread, prepared as above, on each plate, dress the mushrooms in a pyramid form, pour a portion of the liquid over each, put on the bells and bake in a slack oven for twenty minutes, serving them with the bells on.

Okras Sauted, Creole Style

Prepare some okras as for boiled okras. Place in a sautepan one ounce of butter, one medium-sized onion, and a minced medium-sized green pepper, put the pan on the stove for six minutes until the contents are of a golden color, add two raw peeled tomatoes cut in pieces, three tablespoonfuls of Spanish sauce and a pinch of salt, a third of a pinch of pepper, and one crushed clove of garlic. Put in the okras, cover with the lid and put on the fire and cook for fifteen minutes. Turn out onto a hot dish, sprinkle over a teaspoonful of chopped parsley, and serve.