The Swedish, French, American cook book

Wash and peel mushrooms. Put part of the stems and peelings in water with sherry, pepper, and salt, and let stew for about twenty-five minutes. Put one and a half pounds mushrooms in a frying pan with two heaping tablespoons butter; fry until well done — about fifteen minutes — then add a pinch of flour; shake the pan until the butter, flour, and mushrooms are well mixed; then add half cup of the juice from the stems and peelings and let simmer for a few minutes with two tablespoons sherry. Have ready some round pieces of toast on a hot platter. Put four to five mush¬ rooms on each piece of toast. Color the sauce with a little kitchen bouquet if not sufficiently brown. Strain this sauce over the mushrooms and toast. Garnish with parsley and serve very hot as an entree for luncheon or dinner. Broiled Mushrooms on Toast, with Melted Butter Champignons grilles sur Roties , Sauce blanche Peel, wash, and dip mushrooms in melted butter; put on a broiler and broil from eight to ten minutes (take care not to let them burn); turn over and broil on both sides — the underpart need not be broiled much as they would then become very dry. When they are broiled put on round pieces of buttered toast — about four to five pieces of mushroom on each piece of toast — turning the smooth side up. Put about half cup melted butter over the mushrooms, sprinkle with some chopped parsley and gar¬ nish with parsley. Serve as an entree for luncheon or dinner. Mushrooms Under Bells ( Champignons a la Clochette ) For this have a deep glass dish with a cover in the shape of a bell. Procure some fresh mushrooms; peel, wash, remove the stems, cut the mushrooms in four. Put in a frying pan with some butter, let cook for about fifteen minutes, add three table¬ spoons sherry, pepper and salt. When the mushrooms are done, add a little pinch of flour and half cup of the stock the peels and stems have cooked in; shake the pan until the sauce begins to get creamy, add some more sherry to taste and half cup rich cream. Make nice small dainty squares of toast, a little larger than the dices of mushrooms; put in the glass dishes that are heated. Arrange the mushrooms on top of the toast — one portion in each glass. Put the covers on, place the glasses on a baking sheet, put in oven until ready to serve. Garnish with a bunch of parsley at the side of the dish. Serve as an entree for luncheon or dinner. SALADS ( SALADES ) Lettuce Salad ( Salade de Laitue) Select a nice head of white lettuce; cut the root off; put the head of lettuce in ice water with plenty of ice for about two hours to get crispy; then pour off the water. Rinse the lettuce in two or three waters — be careful that nothing remains on any of the leaves, sometimes little garden worms cling to the lettuce and it is very hard to get them off. When cleaned, washed, and crispy, put on a clean linen to dry; arrange the leaves around the salad bowl, layer after layer, until the bowl is full; spread the heart out nicely in the centre; pour over some French dressing. Serve with any kind of meat, bird, or cheese dishes — hot or cold — for luncheon, dinner, or supper. Lettuce-and-Tomato Salad ( Salade de Laitue aux Tomates )