Paces 1 13. 165. 439. 440-Recipe8 for Broiled MmihrooaB. Hint JeUv Gliiffep CooWei.. Molasses Cake and Apple Sauce, Mlumid l^ attributed to Mrs. T. (Talbot) R. Chambers HUSHBOOMS UNDER GLASS. Mrs. F. D. Gray. Take large thick mushrooms. Trim off the stems and carefully pare the caps. On each glass or earthen dish arrange a thin slice of toast, cover it with a few spoon- fuls of cream and dust with salt✪ Hushbooms Under Glass and pepper. On it place as many mushrooms as it will hold, cover with the globe and place in a hot oven for 15 to 20 minutes^ 112 KIRMESS COOK BOOK. one hour. Skim off the fat and add the chestnuts^ some salt and paprika and a little more water, if necessary, and let them cook slowly until the chestnuts are tender. Ilemove the last drop of fat before sending the casse- role to the table. STUFFED CHOPS. Mrs. Elmer S. Forbes. Make a stuflBng of fine bread crumbs, with a little chopped ham, parsley, one half an onion, and a green .^U^ ^..:--. -^ a- uie uune removea. Spread them with a mixture of cold boiled tongue, chopped fine, and seasoned with pep- per and blanched almonds, chopped very fine✪ Stuffed Chops. The cut- lets are rolled as tight as possible, tied and simmered until tender in stock enough to cover them. The stock may be seasoned with one-half sliced onion, a bay leaf, a root of celery and four cloves. Allow the cutlets to lie in the stock until cold. Then slice thin and garnish with nasturtiums or olives and watercress. ENTREES. 113 SHELLS OF GHIOKEN. Mrs. C. A. Gould's French Chef. Cut in small pieces cold chicken. Put them in a sauce pan, add some butter, add a few mushrooms, cut in pieces, cook ten minutes. Then add boiling milk and some bread crumbs, add some chopped parsley, salt and pepper and two eggs✪ Shells of Chicken well beaten. Put in the shells, put over top a little butter and dry bread crumbs. Bake from 10 to 20 minutes. BROILED MUSHROOMS. Mrs. T. W. Chambers. Skin the mushrooms, and remove the stems which put on to boil just covered with water. Broil the mush- rooms three minutes. Brown a tablespoonful of butter in a frying pan and add a little flour to thicken, add half a teaspoon of beef extract and the water in which the stems have been boiled. Into this put the broiled mushrooms for about three minutes. Have ready round slices of toast✪ Broiled Mushrooms on which put a slice of broiled mushroom. Strain the juice over them through a fine strainer. One- quarter pound will serve five people. MUSHROOMS UNDER GLASS. Mrs. F. D. Gray. Take large thick mushrooms. Trim off the stems and carefully pare the caps. On each glass or earthen dish arrange a thin slice of toast, cover it with a few spoon- fuls of cream and dust with salt and pepper. On it place as many mushrooms as it will hold, cover with the globe and place in a hot oven for 15 to 20 minutes. 114 KIRMESS COOK BOOK. STUFFED MUSHROOMS. Mrs. Egbert's Cook. ✪ Stuffed Mushrooms

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[illustration: Pages 113, 165, 439, 440—Recipes for Broiled Mushrooms, Hint Jelly, Ginger Cookies, Molasses Cake and Apple Sauce, attributed to Mrs. T. (Talbot) R. Chambers] MUSHROOMS UNDER GLASS. Mrs. F. D. Gray. Take large thick mushrooms. Trim off the stems and carefully pare the caps. On each glass or earthen dish arrange a thin slice of toast, cover it with a few spoonfuls of cream and dust with salt and pepper. On it place as many mushrooms as it will hold, cover with the globe and place in a hot oven for 15 to 20 minutes. STUFFED CHOPS. Mrs. Elmer S. Forbes. Make a stuffing of fine bread crumbs, with a little chopped ham, parsley, one half an onion, and a green pepper. Moisten well with the juice of canned or fresh tomatoes and season with salt and pepper and a large lump of butter. Cover French chops with a layer of stuffing, one-half inch thick, and bake in the oven until brown. Serve with tomato sauce and garnish with parsley and frills of white paper on the end of the chop bones. STUFFED CUTLETS. (COLD.) Mrs. Elmer S. Forbes. Have the cutlets cut very thin, carefully trimmed and Spread them with a mixture of cold boiled tongue, chopped fine, and seasoned with pepper and blanched almonds, chopped very fine. The cutlets are rolled as tight as possible, tied and simmered until tender in stock enough to cover them. The stock may be seasoned with one-half sliced onion, a bay leaf, a root of celery and four cloves. Allow the cutlets to lie in the stock until cold. Then slice thin and garnish with nasturtiums or olives and watercress. SHELLS OF CHICKEN. Mrs. C. A. Gould's French Chef. Cut in small pieces cold chicken. Put them in a sauce pan, add some butter, add a few mushrooms, cut in pieces, cook ten minutes. Then add boiling milk and some bread crumbs, add some chopped parsley, salt and pepper and two eggs well beaten. Put in the shells, put over top a little butter and dry bread crumbs. Bake from 10 to 20 minutes. BROILED MUSHROOMS. Mrs. T. W. Chambers. Skin the mushrooms, and remove the stems which put on to boil just covered with water. Broil the mushrooms three minutes. Brown a tablespoonful of butter in a frying pan and add a little flour to thicken, add half a teaspoon of beef extract and the water in which the stems have been boiled. Into this put the broiled mushrooms for about three minutes. Have ready round slices of toast on which put a slice of broiled mushroom. Strain the juice over them through a fine strainer. Onequarter pound will serve five people. MUSHROOMS UNDER GLASS. Mrs. F. D. Gray. Take large thick mushrooms. Trim off the stems and carefully pare the caps. On each glass or earthen dish arrange a thin slice of toast, cover it with a few spoonfuls of cream and dust with salt and pepper. On it place as many mushrooms as it will hold, cover with the globe and place in a hot oven for 15 to 20 minutes. STUFFED MUSHROOMS. Mrs. Egbert's Cook.

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