Mushrooms^ Broiled. — Select 1 dozen medium-sized fresh mushrooms, cut off a portion from the stalk, peel the top, and rub off with a little fine salt ; drop as soon as cleaned into cold salted water with the juice of 1 lemon ; 15 minutes before serving lift the mushrooms out of the water, wipe dry ; season with 1 even teaspoon- f ul salt and Y^ even teaspoonf ul pepper ; brush each one over with melted butter, lay on a hot broiler, and broil over a moderate clear fire 6 minutes on each side, turning them twice while cooking. Lay 6 small slices of buttered toast on a hot dish ; dress 2 mushrooms over each piece of toast, spread 1 ounce maitre d'hdtel butter✪ Mushrooms Broiled over the mushrooms, and serve. Mashroom Bouch^es. — Melt 1 ounce butter in a saucepan; add Ys tablespoonf ul flour, stir, and cook 3 minutes ; add Ys cupf al mushroom liquor, Ys cupful white broth, Yt teaspoonf ul beef extract, 1 even teaspoonful salt, Yi even teaspoonful white pepper, cook 2 minutes ; then add 12 canned mushrooms, cook slowly 15 minutes ; mix the yolk of 1 egg with Ys giU of cream, add it to the mush- rooms ; draw the saucepan to side of stove, not allowing it to boil, with the yolk ; add last Ys tablespoonful lemon juice. Have ready 6 patty cases (bouch6es)✪ Mushroom Bouchées, heat them in the oven, fill them with the mushrooms, and serve at once. (For Bouch6es see Jelly Tarts, in my book Desserts and Salads, recipe 711.) Mushrooms preserved in Water.— The fresh small button mushrooms are rubbed off with a piece of flannel and salt, washed in cold water, the ends of the stalks cut off, and the mushrooms dropped into cold water, to which some lemon juice has been added ; when all are cleaned take them out, place over the fire in a preserve kettle with enough water to cover, boil 5 minutes. Fill in small glass jars, screw tightly, set the jars in a vessel of cold water over the fire, and boil Yt hour ; then remove, and keep them in a cool place. VEGETABIiBS. 511 Mushroom 8aiit£. — Gat off the ends of the Btalk from iVa pint fresh button mushrooms, put them into a dish of water with a little lemon juice. Then take them out of the water, and place with 4 ounces butter in a saucepan over the fire ; add 1 even tablespoonf ul salt, 1 even teaspoonf ul white pepper, and the juice of 1 lemon ; cover, and stew slowly 20 minutes; add 1 tablespoonf ul flour, a little nutmeg, and gradually sufficient cream or milk✪ Mushroom Sauce to make the sauce of a proper consistence, and serve. Mushrooms in Spanish Sauce.— Cut nearly all the stalks away from 1 pint of small mushroom buttons, peel the tops, or rub them off with salt ; place in saucepan with y, pint Spanish sauce over the fire ; simmer slowly 20 minutes ; season with a little Cayenne pepper, nutmeg, and salt, and serve very hot. Mushrooms^ Stewed. — Drain off the liquor from 1 can of mushrooms, place the mushrooms with 2 ounces butter over the fire ; season with Ys teaspoonful salt, y^ teaspoonf ul pepper, and the juice of 1 lemon ; cover, and stew slowly y^ hour ; then add Yg table- spoonful fiour, shake the saucepan for a few minutes, add the mush- room liquor, Ys cupful cream, boil 5 minutes ; add Yt teaspoonful grated nutmeg✪ Mushrooms Stewed, and serve over 6 slices of toast.

AI-modernized reading of the original text

Mushrooms, Broiled. — Select 1 dozen medium-sized fresh mushrooms, cut off a portion from the stalk, peel the top, and rub off with a little fine salt ; drop as soon as cleaned into cold salted water with the juice of 1 lemon ; 15 minutes before serving lift the mushrooms out of the water, wipe dry ; season with 1 even teaspoonf ul salt and Y^ even teaspoonf ul pepper ; brush each one over with melted butter, lay on a hot broiler, and broil over a moderate clear fire 6 minutes on each side, turning them twice while cooking. Lay 6 small slices of buttered toast on a hot dish ; dress 2 mushrooms over each piece of toast, spread 1 ounce maître d'hôtel butter over the mushrooms, and serve. Mushroom Bouchées. — Melt 1 ounce butter in a saucepan; add Ys tablespoonf ul flour, stir, and cook 3 minutes ; add Ys cupf al mushroom liquor, Ys cupful white broth, Yt teaspoonf ul beef extract, 1 even teaspoonful salt, Yi even teaspoonful white pepper, cook 2 minutes ; then add 12 canned mushrooms, cook slowly 15 minutes ; mix the yolk of 1 egg with Ys giU of cream, add it to the mushrooms ; draw the saucepan to side of stove, not allowing it to boil, with the yolk ; add last Ys tablespoonful lemon juice. Have ready 6 patty cases (bouch6es), heat them in the oven, fill them with the mushrooms, and serve at once. (For Bouch6es see Jelly Tarts, in my book Desserts and Salads, recipe 711.) Mushrooms preserved in Water.— The fresh small button mushrooms are rubbed off with a piece of flannel and salt, washed in cold water, the ends of the stalks cut off, and the mushrooms dropped into cold water, to which some lemon juice has been added ; when all are cleaned take them out, place over the fire in a preserve kettle with enough water to cover, boil 5 minutes. Fill in small glass jars, screw tightly, set the jars in a vessel of cold water over the fire, and boil Yt hour ; then remove, and keep them in a cool place. VEGETABIiBS. 511 Mushroom Sauté. — Cut off the ends of the stalk from iVa pint fresh button mushrooms, put them into a dish of water with a little lemon juice. Then take them out of the water, and place with 4 ounces butter in a saucepan over the fire ; add 1 even tablespoonf ul salt, 1 even teaspoonf ul white pepper, and the juice of 1 lemon ; cover, and stew slowly 20 minutes; add 1 tablespoonf ul flour, a little nutmeg, and gradually sufficient cream or milk to make the sauce of a proper consistence, and serve. Mushrooms in Spanish Sauce.— Cut nearly all the stalks away from 1 pint of small mushroom buttons, peel the tops, or rub them off with salt ; place in saucepan with y, pint Spanish sauce over the fire ; simmer slowly 20 minutes ; season with a little Cayenne pepper, nutmeg, and salt, and serve very hot. Mushrooms, Stewed. — Drain off the liquor from 1 can of mushrooms, place the mushrooms with 2 ounces butter over the fire ; season with Ys teaspoonful salt, y^ teaspoonf ul pepper, and the juice of 1 lemon ; cover, and stew slowly y^ hour ; then add Yg tablespoonful fiour, shake the saucepan for a few minutes, add the mushroom liquor, Ys cupful cream, boil 5 minutes ; add Yt teaspoonful grated nutmeg, and serve over 6 slices of toast.

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Mushrooms BroiledMushroom BouchéesOnion SautéMushroom SauceMushrooms in Spanish SauceMushrooms StewedOnions Boiled

European and American cuisine