Boston Cooking-School cook book

DRIED LENTILS Prepare like Dried Lima Beans (p. 452). Cook 3 to 4 hours. BRAISED LETTUCE 6 small lettuce hearts or 3 tablespoons butter 2 large hearts, quartered - Salt and pepper 1 tablespoon lemon juice Few gratings nutmeg Soak lettuce in cold water 1 hour. Tie in shape with string. Cook 10 minutes in boiling, salted water. Drain and -cut off string. Melt butter in heavy frying pan, add lettuce, season, and cook slowly 35 minutes. Pour lemon juice over lettuce. e VEGETABLE MARROW Cook like Summer Squash (p. 479), of which it is a variety. CREAMED OR STEWED MUSHROOMS 1 pound mushrooms Few grains pepper 5 tablespoons butter 2 tablespoons flour 1 teaspoon salt 1 cup thin cream, hot water or stock Brush mushrooms and slice thin. Melt butter, add mushrooms, and cook 3 minutes. Sprinkle with salt and pepper, dredge with flour, and add cream. Cook 5 minutes, stirring constantly. Add 1 tablespoon sherry, or a few gratings of nutmeg if desired. BROILED MUSHROOMS Brush mushrooms, remove stems, and place caps in a buttered broiler, cap side down. Broil 3 minutes, turn over, and broil 3 minutes longer. Put a small piece of butter in each cap, sprinkle with salt and pepper, and serve as soon as butter has melted. In | removing from broiler, keep mushrooms cap side up, to prevent loss of juices. Serve on circular pieces of buttered dry toast. With Sausage. After turning mushrooms, ‘fill with sausage meat, and broil or bake in moderately hot oven (375° F.) until sausage is cooked. MUSHROOMS BAKED IN CREAM Brush 12 large mushrooms. Remove stems, and peel caps. Put in a shallow buttered pan, cap side up. Sprinkle with salt and pepper, and dot over with butter; add 24 cup cream. Bake 10 minutes in a hot oven (450° F.). Place on pieces of dry toast, and pour over them cream remaining in pan. MUSHROOMS WITH WINE 14 pound mushrooms Y% teaspoon salt 3 tablespoons butter Vg teaspoon paprika 1 cup boiling water Slight grating nutmeg ¥% cup claret or sauterne Prepare mushrooms. Cook, covered, with butter and boiling water for 12 minutes. Add other ingredients. Heat. SAUTEED MUSHROOMS 4 pound mushrooms, broken V4 teaspoon salt in pieces Paprika Flour for dredging 1% cup hot water 3 tablespoons butter 1 teaspoon finely chopped parsley Few drops onion juice Dry toast Dredge mushrooms with flour. Melt butter in hot, heavy frying pan. Add mushrooms, onion juice, salt, and paprika, and cook 5 minutes. Add water. Cook 4 minutes. Sprinkle with parsley. Serve on toast. a MUSHROOMS A LA SABINE 4 pound mushrooms 14 cups Brown Sauce (p. 196) Salt and pepper 3 tablespoons grated cheese Flour for dredging Toast 2 tablespoons butter Parsley Brush, remove stems, and peel caps. Sprinkle with salt and pepper, dredge with flour. Cook 3 minutes with butter in heavy frying pan. Add Brown Sauce and cook slowly 5 minutes. Add cheese. When cheese melts, arrange mushrooms on toast and _ pour on sauce. Garnish with parsley. MUSHROOM AND TOMATO TOAST 2 cups mushrooms, peeled and cut VY teaspoon salt in pieces Vg teaspoon pepper 3 tablespoons butter Few grains paprika 1% teaspoon finely chopped shallot 6 rounds of bread, ¥ inch thick, or onion sautéed in butter until delicately 1 cup Tomato Purée (p. 191) or brown canned tomato soup 1 tablespoon finely chopped parsley Cook mushrooms in 2 tablespoons butter 5 minutes. Cook shallot in 1 tablespoon butter 3 minutes. Add Tomato Purée, bring to boiling point, simmer 3 minutes, and add seasonings. Arrange mushrooms on sautéed bread, pour sauce over, and sprinkle with parsley. ~ MUSHROOMS A L'ALGONQUIN