The Landmarks club cook book

ill the pan, and cover tightly. Cook slowly until tender. Place upon nicely cut pieces of toast. Put the pan on the front of the fire ; add a large lump of butter, and cook quickly until the butter begins to brown. Add a little cayenne, a little black pepper and salt, and pour over the mushrooms. Mrs. George J. Denis CURRY OP MUSHROOMS. Stew a quart of button mushrooms for twenty minutes in good soup stock to cover them well. Add a tablespoon of butter and thicken with teaspoon curry powder and a teaspoon of wheat flour. Boil slowly for ten minutes longer, and just before serving take from the fire and add half cup cream. Serve on very hot toast on a very hot dish. Mrs. C. F. A. Cast. STEWED MUSHROOMS. Take fresh mushrooms, peel and wash them thoroughly. Put a piece of butter the size of an egg in a frying pan. then throw the mushrooms in and fry for a few minutes. Put about one tablespoon of flour and brown, a pinch of salt and a small pinch of cayenne pepper; put enough water in so as not to burn, and let boil until tender. Mrs. Louis Lichtenberger. J NASTURTIUMS AS CAPERS. Gather the seeds (“cheeses” country children in England call them) of the nasturtiums and keep them a few days on a paper tray ; then put them into empty pickle bottles, pour boiling vinegar over them and leave them to cool. When cold, cover them closely down. Use the nasturtium leaves as sandwiches between thin bread and butter, with a little mayonnaise. Mrs. William S. Cross. OKRA. Put the young and tender pods of long white okra in salted boiling water. Use a porcelain or tin lined saucepan (as iron discolors it) ; boil fifteen minutes ; take off stems and serve with butter, pepper, salt and vinegar if preferred ; or, after boiling, slice in rings and season with butter, dip in batter and fry. Season and serve. Or stew an equal quantity of to- vegetables. matos and tender, sliced okra and one or two sliced green peppers, fifteen or twenty minutes. Season same with butter, pepper, salt, and serve. Mrs. Koepfli. BAKED ONIONS. Slice as for frying, season with butter, pepper and salt, bake in the oven one hour. Must be tender. Stir several times. Most delicate for weak stomachs. Mrs. M. A. Lewis. BOILED OYSTER PLANT. Scrape a bunch of tender oyster plant, putting the roots soon as scraped in cold water, to which a little vinegar has been added. Cut them in pieces, put them in a saucepan of boiling water over the fire and boil until tender; then drain. Add a tablespoon butter, cream enough to cover, seasoning of salt and pepper. Serve as soon as cream is hot. The cream may be omitted, a little flour added for thickening. Mrs. J G. Mossin. PARSNIPS "FRITTE.” Boil the parsnips till tender ; drain, sprinkle with salt and pepper, dip them into butter, then into flour, and then sprinkle with sugar. Melt two or three tablespoon fuls of dripping in a frying pan, put in the parsnips, and fry until browned on both sides. Mrs. H. W. O’Melveny. PARSNIPS “SAUTES.” Mash six or seven parsnips, sprinkle with salt and pepper, and stir in one tablespoonful of flour and one egg. Make them up into small round cakes and fry in dripping, turning occasionally, until browned on both sides. Mrs. H. W. O’Melveny. FRENCH PEAS. Little French peas ; cut bacon in small dice, a couple of cabbage leaves chopped up and cooked together. Miss Rose Newmark.