Page:Mrs Beeton's Book of Household Management.djvu/954

844 Method.—Cut off the stem, throw the green cobs into cold water, with the above proportion of salt, and boil slowly for ¾ of an hour, or until tender. Serve on toast, with melted butter.

Time.—¾ of an hour, after the water boils. Average Cost, from 3d. per cob. Seasonable in August and September.

Ingredients.—Equal quantities of carrots, turnips, peas, salt.

Method.—Wash and scrape the carrots and turnips, shape them round or oval by means of special cutters sold as vegetable scoops. Boil them and the peas separately in salted water until tender, then drain well, and use as required. Asparagus points, flageolets, sprays of cauliflower, French beans, cut into diamonds, all may be used in addition to the above.

Ingredients.—16 or 20 cup mushrooms, butter, pepper to taste.

Method.—For this method of cooking, the cup mushrooms are better than the buttons, but should not be too large. Cut off a portion of stalk, peel the top, and put them at once into a baking-dish, with a very small piece of butter placed on each mushroom; sprinkle over a little pepper, and let them bake for about 20 minutes, or longer, should the mushrooms be very large. Have ready a very hot dish, pile the mushrooms high in the centre, pour the gravy round, and send them to table quickly with very hot plates.

Time.—20 minutes; large mushrooms, ½ an hour. Average Cost, from 6d. to 9d. per lb. Seasonable, meadow mushrooms in September and October; cultivated varieties obtainable all the year. Sufficient for 6 or 8 persons.

Ingredients.—Cup mushrooms, pepper and salt, butter, lemon-juice.

Method.—Carefully peel the mushrooms, cut off a portion of the stalk, and season with salt.