The Portland Woman's Exchange Cook Book

Cook 1 dozen cleaned and peeled mushrooms and 2 tablespoons butter about 6 minutes. Add V/4 cups rich milk or white stock, and thicken with 2 tablespoons flour. Simmer 10 minutes. Add % pound macaroni, cut in pieces, and plainly boiled. Season with pepper, salt, and lemon juice. When heated, stir in % cup (or more) grated cheese, and a dash of cayenne. Serve in bread cases or on toast. Onions d'Axelles. Boil onions. Take small piece out of top. Stuff with spinach and a little chicken liver. Bake. Mrs, J. G. Gauld, Macaroni Croquettes. Chop 2 ounces of cooked macaroni in small rings; melt 2 tablespoons of butter, stir in 2 tablespoons of flour, then add 5/2 cup of milk and stir until it boils. Now add 3 tablespoons grated cheese, the macaroni, an egg yolk, seasoning of salt and pepper. Turn out on a platter to cool. Shape into conical croquettes, brush over with beaten egg, cover with bread crumbs. Fry in hot fat and serve hot. Mrs, Wallace J, Phillips, Parsnips a la Francaise. Peel and wash 3 or 4 parsnips, and if large cut in half. Boil in plenty of water with salt and lemon juice. When tender lift and drain. Brush over with beaten egg, roll in bread crumbs, put in oven to brown quickly. Sprinkle with chopped parsley. Dish in a pyramid, and pour around melted butter sauce. Potatoes au Oratin. Finely slice 2 lbs. fair-sized cold cooked potatoes. Put them in a basin and add thereto salt, pepper, grated nutmeg, 11/2 pints of boiled sweet cream and 4 oz. fresh grated Parmesan cheese. Mix up the whole. Pour the preparation into earthenware dishes well buttered, copiously sprinkle with grated Parmesan cheese, add a few pieces of sweet butter and cook in a moderate oven. By courtesy Chef Portland Hotel. Baked Potato. Bake potatoes. Remove from skin. Mix with fried bacon cut into small pieces, and chopped chives. Put mixture into 1/2 potato skin and brown in oven. Mrs. ]. G. Gauld. Baked Potato. Core potato from end to end. Put into the hole a well fried Jones sausage and bake. Mrs. Gauld. Potatoes on the Half Shell. Bake large, smooth potatoes until done. Divide each in half lengthwise, scrape out the interior, taking care not to break the skin. Mash the potatoes with a little hot milk and melted butter until you can beat it to a cream. Add salt, pepper, and beat in 2 tablespoons grated cheese (Parmesan is best) for 2 cups potatoes, and return to the shells. Set in the oven until hot through and slightly brown. Hashed Brown Potatoes. Chop cold boiled potatoes quite fine, season with salt, pepper and onion juice. Have 2 tablespoons of good drippings hissing hot in the frying pan; put in the potatoes and pat smooth. Cook slowly. In about 20 minutes they should be nicely colored arid crusted into a thick sheet. Remove carefully upon a round, hot platter. M. H. Sweet Potatoes Southern Style. Boil potatoes and slice lengthwise. To 1 quart take Yz cup melted butter, 2 tablespoons sugar and a little sherry. Dip potatoes in the mixture, place in baking dish, and pour the remainder of the mixture over them and brown. Mrs. S. M. Mears, Sweet Potatoes. Boil sweet potatoes, slice and place in baking dish in alternate layers of potatoes and orange peel. Add the juice of 1 orange, 2 tablespoons sugar and 2 or more tablespoons melted butter, using % of the peel of 1 orange shaved very thin. Mrs, F. E, Hart. Sweet Potatoes Oeorgia Style. After boiling sweet potatoes, remove the skin while hot and mash with cream, butter and a little Sherry until very light. Put into a baking dish and pour over them 3 or 4 tablespoons New Orleans molasses, which have been cooked with a large spoon of butter. Place in oven until a nice i brown crust has formed. ' Mrs. ]. K. Gamble. i Spanish Kice. 1 cup washed rice. 1 quart tin tomatoes. 2 cloves garlic.