The Pattern cook-book

In preparing canned mushrooms do not boil them, as they are already cooked and the second cooking toughens them. To a can of mushrooms allow One egg (yolk only). One-half pint of milk. One table-spoonful of butter. One table-spoonful of flour. Salt and pepper to taste. Put the butter in the stew-pan, and when hot, add the flour, mix until smooth, and add the milk. Stir continually until the liquid boils ; then add the mushrooms, salt and pepper, and stir until well heated. Take from the fire, add the beaten yolk, stir it well in, and serve. OKRA. The pods of okra are so sticky that especial care is needed to avoid breaking them while cleaning. They should be well washed before the stems are re- moved ; then place them in boiling salted water sufficient to cover, and boil until tender. They should boil very slowly, as rapid boiling will break them in pieces. It requires an hour or more to cook this vegetable. When tender, throw the okra into a colander, and when drained, lay it in a dish. Heat together two table-spoonfuls of butter, a table-spoonful of vinegar and a little salt and pepper; mix v^ell, and pour the sauce over the okra in the dish. Okra is also boiled with strips of salt pork, the same as string beans ; or it may be stewed with tomatoes, the same as macaroni. ONIONS. BAKED ONIONS, NO. I. The large Spanish onions are far milder and more delicate than the usual winter varieties. Wash the onions clean, trim the bottoms but do not peel, and boil for an hour in slightly salted, boiling water. If the onions are desired very mild, change the water twice during the time, replenishing with more boiling water. Having drained them well, take each onion separately, wipe it dry and roll in a square of tissue or buttered paper, twisting the paper at the top to keep it closed. Place the onions in a baking-pan, and bake an hour in a slow oven. When done, remove the papers, peel the onions and place them in the serving dish ; pour melted butter over them, dust with salt and pepper, and serve. BAKED ONIONS, NO. 2., NO. 2. Boil as directed in the preceding recipe, without peeling, and bake an hour without enclosing them in papers, but basting frequently with butter. When done, take them up carefully, peel, and lay them in the serving dish, which should be placed where it will keep warm. Set the pan upon the top of the stove, add to it a cupful of milk, and, when this boils, stir in a table-spoonful of flour wet with a little cold milk. When the whole is creamy, add salt and pepper, and more butter, if desired; pour the sauce over the onions, and serve. CREAMED ONIONS. Peel the onions, and boil for an hour in plenty of salted water. Drain well and cut each onion into four, six or any desired number of pieces, over which pour a cream sauce made of Two table-spoonfuls of butter. One table-spoonful of flour. One pint of milk. Salt and pepper to taste. Rub the butter and flour to a cream ; heat the milk, and when it boils, add the butter and flour. Stir the sauce until of a creamy consistency, and flavor with salt and pepper. STEWED ONIONS.