The new Kentucky home cook book

Select nice apples, wash well in cold water, wipe dry, peel and core with an apple-corer. Slice about one-eighth of an inch thick, have ready a frying-pan with a tea-cupful of melted lard, also a patty-pan tilled with sugar and flour mixed in equal quantities, roll the apples in the flour and sugar, and when the fat is very hot throw in the apples and fry to a nice brown. Serve on a hot platter. To fry apples in this way it would be well to use a wire basket. Mrs. Peace. STEWED MUSHROOMS. There are many varieties of mushrooms, some of which are very poisonous. Those that are proper for food are found only in open ground where the air is pure. They are in abundance during the months of August and September, particularly after a misty night or early morning dew. Take thet largest mushrooms that are young and tender, wash them clean, removing the skins and stalks, cut into halves or quarters, throw them into a little boiling water, or what is much better, stock; use only enough to cover them ; season with salt, pepper, and a little butter when they become tender. Or, make a soup by rubbing together a little flour and butter, put into a stew-pan, and when it bubbles add the mushrooms. Cook all together for a few moments, and serve. Add a table-spoonful of lemon juice to the water in which they are boiled, as this will keep them white. CANNED MUSHROOMS. In some localities, where mushrooms are not found, the canned ones may be substituted, as they do not lose their natural flavor by this process. Put a piece of butter the size of a walnut into a stew-pan; When it bubbles, add an even tea-spoonful of flour. When well cooked, stir in a tea-cupful of strong stock and one-half tea-cupful of the TJie New Kentucky Home Cook Book. mushroom juice. Let it simmer for a minute or two, then strain and add the mushrooms, with salt, pepper, and a few drops of lemon juice. Mushrooms prepared in this way are particularly nice as a garnish for meats, boiled fowls, fried chickens, cutlets, or sweet-breads. EGGS. The fresher eggs are the better they are for all purposes. There are many ways for trying the soundness of eggs, none of which are easier or better than laying them in a vessel of cold water. All that sink readily to the bottom, lying on their sides, are good ; those which float on top are certainly bad. As a diet for invalids there is nothing more strengthening or nutritious; and many ways for serving them, to suit individual taste, may be found among the following receipts. SOFT-BOILED EGGS. Place them in boiling water, and boil them three minutes, not one instant longer. In order to have them all done at the same time, place them in a wire basket, when all can be lifted out together. SOFT STEAMED EGGS IN THE SHELL. Put them into boiling water, and let them remain for eight minutes where they will keep hot, but not boil HARD-BOILED EGGS. Cover them with boiling water, and boil them for fifteen minutes. POACHED EGGS. . Salt the water well ; when it is simmering, break each egg separately into a saucer, and drop lightly into the water; when cooked enough, remove the eggs with a perforated ladle, place on separate pieces of buttered toast, sprinkle salt and pepper over each one ; pour over each also a little melted butter, and serve. (181) 182 The New Kentucky Home Cook Book. STEAMED EGGS.