Dora's cook book

Take some full-grown mushrooms ; having cleaned them, procure a few rashers of nice streaky bacon, and fry it ; when nearly done, add a dozen mushrooms, and fry them slowly until they are cooked. In this process they will absorb all the fat of the bacon, and with the addition of a little salt and pepper, will form a most appetizing breakfast dish. MUSHROOMS EN CAISSIE. Peel the mushrooms lightly, and cut them into pieces. Put them into cases of buttered paper, with a bit of but- VEGETABLES. Ta ter, parsley, and green onions chopped up, salt and pepper. Dress them on the gridiron over a gentle fire, and serve in the cases. . MUSHROOMS A LA CREME. Trim and rub half a pint of button mushrooms, dissolve two ounces of butter rolled in flour in a stew-pan, then put in the mushrooms, a bunch of parsley, a teaspoonful of salt, half a teaspoonful each of powdered sugar and white pepper. Shake the pan around for ten minutes, then beat up the yolks of two eggs, with two tablespoonfuls of cream, and add by degrees to the mushrooms; in three minutes you can serve them in the sauce. BROWN BAKED BEANS (BOSTON STYLE). Soak one quart of white beans in lukewarm water over night. In the morning boil them until tender and the outer skin cracks, then drain them and rinse thoroughly in cold water. Put them in a kettle; wash and scrape one pound of salt pork; cut the rind into squares and place on top of the beans. Add one teaspoonful of salt, one tablespoonful of molasses, and one-half teaspoonful of soda. Cover the whole with cold water and bake nine hours in a moderately heated oven. BAKED SQUASH. Cut in pieces, scrape well, bake from one to one and a half hours, according to the thickness of the squash; to be eaten hot with salt and butter, & FRIED POTATOES. Peel and cut the potatoes into thin slices, as nearly the same size as possible ; make some dripping quite hot in a frying pan ; put in the potatoes, and fry them on both sides of a nice brown. When they are crisp and done, take them up and place them on a cloth before the fire to drain the grease from them, and serve very hot, after sprinkling them with salt. POTATO SNOWFLAKES. Choose large white potatoes, as free from spots as Possible, boil them in their skins in salt and water until perfectly tender, drain and dry them thoroughly by the side of the fire, and peel them. Put a hot dish before the fire ; rub the potatoes through a coarse sieve on to this dish ; do not touch them afterwards, or the flakes will fall. Serve as hot as possible. HOW TO SERVE MELONS. Keep both water and musk melons on ice. Serve by wiping clean the water melon and laying whole upon dish, to be carved at the table. If cut up too long before it is to be eaten it becomes insipid. Cut musk melon in two, take out the seeds, and place lump of ice in each half. STUFFED EGG-PLANT. Cut the egg-plant in two ; scrape out all the inside and put it in a saucepan with a little minced ham; cover with water and boil until soft ; drain off the water ; add two tablespoonfuls grated crumbs,. one ar ee half a minced onion, salt and pepper ; stuff each half of the hull with the mixture ; add a small lump of butter to each, and bake fifteen minutes. STUFFED ONIONS.