Page:The Virginia Housewife or, Methodical Cook, Mary Randolph, 1836.djvu/118

112 them dry, and serve them up. For change, you may, after stewing, cut them in scollop shells with grated bread, and bake them; or make them into cakes, and fry them. They are delicious in whatever way they can be dressed.

grown mushrooms, but such as are young enough to have red gills; cut off that part of the stem which grew in the earth—wash them carefully, and take the skin from the top; put them into a stew pan with some salt, but no water—stew them till tender, and thicken them with a spoonful of butter, mixed with one of brown flour; red wine may be added, but the flavour of the mushroom is too delicious to require aid from any thing.

them as above directed—broil them on a griddle, and when done, sprinkle pepper and salt on the gills, and put a little butter on them.

two cups full of rice in a bowl of water, rub it well with the hand, and pour off the water; do this until the water ceases to be discoloured; then put the rice into two and a half cups of cold water; add a tea-spoonful of salt, cover the pot close, and set it on a brisk fire; let it boil ten minutes, pour off the greater part of the water, and remove the pot to a bed of coals, where it must remain a quarter of an hour to soak and dry.