Page:The Boston cooking-school cook book (1910).djvu/361

 Mushrooms under Glass II

2 tablespoons butter 1/2 tablespoon lemon juice 1/4 teaspoon salt Few grains pepper 1/4 teaspoon finely chopped parsley Bread 1/4 cup heavy cream Sherry wine Mushrooms

Cream the butter, add lemon juice drop by drop, salt, pepper, and parsley. Cut bread in circular piece three-eighths inch thick, then toast. Put one-half of the sauce on the under side of toast; put toast on a small baking-dish, pile mushroom caps cleaned and pealed in conical shape on toast, and pour over cream. Cover with glass and bake about twenty-five minutes, adding more cream if necessary. Just before serving add one teaspoon Sherry wine.

Vegetable Soufflé

1/4 cup butter 1/4 cup flour 1/3 cup cream 1/3 cup water in which vegetables were cooked 1 cup cooked vegetables rubbed through a sieve,—carrots, turnips, or onions Yolks 3 eggs Whites 3 eggs Salt and pepper

Melt butter, add flour, and pour on gradually cream and water; add vegetable, yolks of eggs beaten until thick and lemon colored, and fold in whites of eggs beaten until stiff; then add seasonings. Turn in a buttered baking-dish and bake in a slow oven.

Curried Vegetables

Cook one cup each potatoes and carrots, and one-half cup turnip, cut in fancy shapes, in boiling salted water until soft. Drain, add one-half cup canned peas, and pour over a sauce made by cooking two tablespoons butter with two slices onion five minutes, removing onion, adding two tablespoons flour, three-fourths teaspoon salt, one-half teaspoon curry powder, one-fourth teaspoon pepper, few grains celery salt, and pouring on gradually one cup scalded milk. Sprinkle with finely chopped parsley.