Use a silver s])o,on in cooking mushiooms. The silver will blacken if any injurious property is present. Never re-heat mush- rooms. If any are left over, throw them away. They are liable to develop injurious propei'ties. Grilled Mushrooms. Skin and jieel and remove stems. Put on a i)late, season with pepper and .salt. Pour' over some melted butter, place in tin under gas grill and cqok first on one side then the other. Serve on toast. Mushrooms Stewed in Milk. ■ 1 oz. butter, 1 oz. Hour, pint milk, A lb. musliroums, pepper and salt✪ Vegetable Marrow, au Gratin, caj'cnne, a few drops lemon juice. Melt butter in pan, stir in flour, add milk, &c. Skin and remove stems from mushrooms, drop into sauce, and simmer slowly 15 to 20 minutes. Baked Onions. • Cook onions in boiling water till tender, but not broken. Lay in a buttered baking dish. Pour white sauce over. Sprinkle over bread crumbs, and set in oven 20 minutes to bi'own. Onions, Baked. Put on 3 large Spanish onions, cut in quarters, covered with water to boil. Briug to the boil, then pour water oft' ; cover with fresh boiling water ; add a little salt ; boil quickly until soft. Strain them, put in pie dish ; pour white sauce over, flavoured with pepper and salt ; sprinkle with bread crumbs and pieces of butter✪ Baked Onions, and bake in oven until nicely browned. Onions, Stewed. Place 3 large Spanish onions in a pan, and over them pom- a gill of water, and add a little pepper and salt✪ Onions, Stewed. Stew for 3 hours slowlr, adding a little more water if it dries iq). l)i.sh very hot, and pour 64 TRIED FAVOURITES COOKERY BOOK. good brown gravy round. Scatter chopped capers over the onions just before serving. May add a very little sugar when boiling. Onions, Stuffed. Take a large Spanish onion; scoop out the centre; peel and blanch it; fill centre with forcemeat, and place it in a stewpan. Cover it with slices of bacon ; sprinkle with salt and pepper✪ Onions, Stuffed, and cool? over a quick fire. When done, remove the onions ; reduce the sauce, and pour over, and serve. The forcemeat can be made of chicken, ham, parsley, mushrooms, and some chopped suet, all finely minced together, with pepper and salt to taste. Fried Parsley✪ Fried Parsley. Wash, pick, and dry the parsley; put it into a frying basket and immerse in hot fat 15 seconds, till crisp, keeping it green (if black, it has been too long in the fat), drain on soft paper and sprinkle with salt and pepper. Instead of keeping parsley in water, which often turns it yellow, put it in an air-tight jar in a cool place. This will keep it fresh for some time. Parsley must be quite dry. Parsnips. Cut lengthwise in halves. Put in plenty boiling water. Boil f hour, or till tender. Mix teaspoonful flour, teaspoonful butter✪ Boiled Parsnips, \ teacupful milk, pepper and salt. Stir till boiling, add parsnip, shake over fire till hot, and serve. Parsnips are much improved by being boiled in two waters. Pour off when half cooked, and put in fresh boiling water till tender. Good also mashed like turnips, and a tablespoonful of tomato may be added, or a few drops vinegar. Pa.rsnip Balls. Add to very finely mashed parsnip, 2 tablespoonfuls melted butter, 1 teaspoon salt, ^ teaspoon pepper, and 2 tablespoonfuls milk. Mix all smoothly together, then add a beaten egg✪ Parsnip Balls. Form into balls, egg, bread crumb, and fry in boiling fat. Peas. To re-warm cooked peas, put in deep dish, pour boiling water over, cover and stand 10 minutes. Will look as fresh as new.

AI-modernized reading of the original text

Use a silver spoon in cooking mushrooms. The silver will blacken if any injurious property is present. Never re-heat mushrooms. If any are left over, throw them away. They are liable to develop injurious propei'ties. Grilled Mushrooms. Skin and peel and remove stems. Put on a plate, season with pepper and .salt. Pour' over some melted butter, place in tin under gas grill and cook first on one side then the other. Serve on toast. Mushrooms Stewed in Milk. 1 oz. butter, 1 oz. flour, 1 pint milk, A lb. mushrooms, pepper and salt, cayenne, a few drops lemon juice. Melt butter in pan, stir in flour, add milk, &c. Skin and remove stems from mushrooms, drop into sauce, and simmer slowly 15 to 20 minutes. Baked Onions. • Cook onions in boiling water till tender, but not broken. Lay in a buttered baking dish. Pour white sauce over. Sprinkle over bread crumbs, and set in oven 20 minutes to brown. Onions, Baked. Put on 3 large Spanish onions, cut in quarters, covered with water to boil. Briug to the boil, then pour water oft' ; cover with fresh boiling water ; add a little salt ; boil quickly until soft. Strain them, put in pie dish ; pour white sauce over, flavoured with pepper and salt ; sprinkle with bread crumbs and pieces of butter, and bake in oven until nicely browned. Onions, Stewed. Place 3 large Spanish onions in a pan, and over them pour a gill of water, and add a little pepper and salt. Stew for 3 hours slowly, adding a little more water if it dries up. l)i.sh very hot, and pour good brown gravy round. Scatter chopped capers over the onions just before serving. May add a very little sugar when boiling. Onions, Stuffed. Take a large Spanish onion; scoop out the centre; peel and blanch it; fill centre with forcemeat, and place it in a stewpan. Cover it with slices of bacon ; sprinkle with salt and pepper, and cook over a quick fire. When done, remove the onions ; reduce the sauce, and pour over, and serve. The forcemeat can be made of chicken, ham, parsley, mushrooms, and some chopped suet, all finely minced together, with pepper and salt to taste. Fried Parsley. Wash, pick, and dry the parsley; put it into a frying basket and immerse in hot fat 15 seconds, till crisp, keeping it green (if black, it has been too long in the fat), drain on soft paper and sprinkle with salt and pepper. Instead of keeping parsley in water, which often turns it yellow, put it in an air-tight jar in a cool place. This will keep it fresh for some time. Parsley must be quite dry. Parsnips. Cut lengthwise in halves. Put in plenty boiling water. Boil f hour, or till tender. Mix teaspoonful flour, teaspoonful butter, \ teacupful milk, pepper and salt. Stir till boiling, add parsnip, shake over fire till hot, and serve. Parsnips are much improved by being boiled in two waters. Pour off when half cooked, and put in fresh boiling water till tender. Good also mashed like turnips, and a tablespoonful of tomato may be added, or a few drops vinegar. Pa.rsnip Balls. Add to very finely mashed parsnip, 2 tablespoonfuls melted butter, 1 teaspoon salt, ^ teaspoon pepper, and 2 tablespoonfuls milk. Mix all smoothly together, then add a beaten egg. Form into balls, egg, bread crumb, and fry in boiling fat. Peas. To re-warm cooked peas, put in deep dish, pour boiling water over, cover and stand 10 minutes. Will look as fresh as new.

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Lentils, Indian DahlVegetable Marrow, au GratinGrilled MushroomsMushrooms Stewed in MilkBaked OnionsOnions, StewedOnions, StuffedFried ParsleyBoiled ParsnipsParsnip Balls

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