Kirmess cook book

Select four large, heavy mushrooms and four a little Smaller. Remove the stems, peel, wash and dry, and chop them very fine. Put one tablespoonful of butter in a pan, and when it has melted add one teaspoonful of finely chopped green onions. Cook slowly for three minutes, but do not let them brown. Add the chopped mushrooms and cook two or three minutes more. Stir constantly, adding one tablespoonful of finely chopped parsley. Cook for a few minutes. Season with half a saltspoonful of salt and one-quarter of a saltspoonful of white pepper. Remove from the range, stir in a small piece of fresh butter. Mix thoroughly, then add six eggs, one saltspoonful of salt, and half a one of pepper. Beat briskly for one minute. Pour in a hot saucepan with half a tablespoonful of butter and stir constantly over a slow fire for three or four minutes. The mixture must be in small pieces and cooked quite rare. Have ready the eight mushrooms broiled. Arrange the larger of the broiled mushrooms on thin slices of warm bread. Fill each one with the egg, covered with the smaller broiled mushrooms. This dish must be served very hot and the mushrooms must be cooked first, as the eggs must be served as soon as they are cooked. WILTON LACKAYE's CURRIED EGGS. Boil the eggs hard ; remove the shells and drop them in hot water to keep warm until ready to use. Mould some rice into a form resembling a nest. Place a teaspoon of chopped onion in a saucepan with a tablespoon of butter and cook until the onion is a light yellow, not brown. Add an even tablespoon of cornstarch mixed with a half tablespoon of curry-powder and diluted with a little cold milk or stock, then stir in slowly one and a half cups of white stock or milk. Let it cook until the cornstarch is clear, add pepper and salt to taste, and strain it. The sauce should be a bright yellow color, perfectly smooth and not very thick. Wipe the eggs dry, roll them in the sauce to get, evenly coated with color, and place them in the nest of rice. Pour in enough sauce to moisten the rice without discoloring the outside or top of it. POACHED EGGS. Marion Harland. The beauty of a poached egg is to have the yolk blushing through the white. Have a pan of fresh boiling water. Break egg in low cup about a quarter of an hour before it is to be cooked is also a good plan. Be sure the water is boiling and free from specks. If you have no egg-poacher^ use a clean frying-pan. Fill with boiling water, draw to the side of the range, slip the eggs, one by one, upon the surface, set carefully back over the fire and boil gently three minutes, or until the whites are firm. Take up with a flat perforated spoon, lay upon rounds of buttered toast, trim off ragged edges and dust lightly with salt and white pepper. Celery salt gives a pleasant flavor to poached eggs, and some relish a drop of onion juice upon each. FRIED EGOS WITH BROWN SAUCE. Marion Harland.