HOME COOKERY

King Country Chronicle, Volume XXVI, Issue 3445, 19 March 1932, Page 4 (Supplement)

HOME COOKERY

Stewed Mushrooms.—With twelve large mushrooms, take half a pint of milk, a teaspoon of cornflour, a tablespoon of butter, and salt and pepper. After thoroughly washing the mushrooms place them on a clean cloth to drain. Put the milk in a stewpan and when nearly boiling add the mushrooms, pepper and salt. Allow them to simmer gently for ten or fifteen minutes. Mix the butter and cornflour well together. Moisten with a little milk. Stir this into the stewpan with the mushrooms. Let it come to the boil, stirring all the time. Serve with steak or chops or as an entree by itself. Broiled Mushrooms. —Place your gridiron over a nice clear fire. Grease it with a little fat. Lay six large mushrooms on the gridiron, after washing them well, and cutting off a little of the stalk. Grill them for about five minutes. Sprinkle with salt and pepper. Lay them on a round of buttered toast, and put a small piece of butter on each one. Place them on a hot dish, and stand for a minute or two in the oven. Baked Mushrooms:—Take twenty mushrooms, a quarter-pound of butter, pepper and salt. Peel the tops of the mushrooms and cut off a portion of each stalk. Wipe them carefully with a piece of flannel dipped in salt. Lay the mushrooms in a tin dish, put a small piece of butter on the top of each, and season them with pepper and salt. Set the dish in the oven asd bake from twenty minutes to half an hour. When done, arrange them high in the centre of a very hot dish. Pour the sauce around them and serve quickly, as hot as you possibly can. Mushroom Souffle. —Peel and chop six large mushrooms; also take an ounce of butter, four eggs, a quarter pint of milk, pepper and salt. Melt the butter and stir in a tablespoon of flour and add the milk. Then boil gently, stirring all the time, for five minutes. Beat in each yolk of egg separately. Stir in the mushrooms and seasoning. Whisk the whites to a stiff froth Stir lightly into the mixture and turn the whole into a well-buttered souffle tin. Bake for fifteen minutes in a hot oven, and serve immediately.

SOME OTHER EXCELLENT WAYS. Here are some other excellent suggestions for making use of this fairy gift that the meadows present. And when wondering what to do with your surplus mushrooms do not forget tha t very convenient and pleasant sauce called catsup or ketchup. Mushroom Patties.—Take a pound of mushrooms and two ounces of butter, and a little cream or milk thickened with cornflour. Slice the mushrooms and cut them into dice. Heat the butter and fry the mushrooms for ten minutes, stir in enough cream (or thickened milk) to sufficiently moisten the whole. Let the mixture cool. Have ready some patty pans lined with pastry. Fill with the mixture. Cover with paste and bake in a fairly hot oven for half an hour. Mushroom Pie (with Macaroni). — Boil a large handful of macaroni for twenty-five minutes in plenty of r-alt-ed water. When soft, take off and strain. Put in a pie-dish with alternate layers of well-cleaned mushrooms. Fill the dish right to the top. Add pepper and salt and about a teaspoon of butter. Cover with a short crust and bake in a good oven. Mushroom Sauce.—Take 12 mushrooms, half a pint of milk, a teaspoon of butter and pepper and salt. Wash the mushrooms and skin them. Put them into a saucepan with the milk and seasoning. Stew for half an hour until tender. Cut the mushrooms into small pieces. Thicken with a little flour and, just before serving, add the butter. Mushroom Ketchup. Wipe the mushrooms with a piece of flannel dipped in salt. Place them in layers with a sprinkling of salt between each 'ayer in an earthenware dish and cover with a thick damp cloth. Stand in a warm place for thirty-six hours, then mash and strain. To each quart of juice add an ounce of peppercorns, and boil for thirty minutes. Add one ounce each of allspice and whole cloves, half an ounce of ginger root, and a blade of mace. Simmer for fifteen minutes. When cold, strain and bottle.

ENRICHING THE MENU. In most menus for some time to come, the mushroom will make its appearance in some form or another. It may be cooked in a variety of ways, such as mushrooms and bacon, mushrooms with • sweet-bread, mushroom souffle, and many others.

Mushrooms and Bacon.—Put the mushrooms, after they are washed and peeled, into a saucepan, with an ounce or two of butter. Season them with pepper and salt, and let them simmer very gently for ten minutes. Then add a few spoonsful of 'good brown sauce, and simmer for five or six minutes longer, or till the mushrooms are tender. Then dish on buttered rounds of toast, with fried slices of bacon, thin and crisp, very hot.

Mushrooms With Calf's Sweetbread. —To two sweetbreads take six large mushrooms, cayenne and salt, flour, half a pint of milk, butter, and chopped parsley. Soak the sweetbreads" for an hour in warm water, with a teaspoon of salt. Pick off all the skin. Cut away any fat or gristle. Put on to boil in enough water to cover. Boil for half an hour, and then strain off water. Put the sweetbreads in with the milk, and half a teaspoon of salt, a little cavenne, and the mushrooms. Allow to boil slowly for another half-hour. Thicken with a little flour. Put in about a dessertspoon of butter and chopped pars'ey. Dish the sweetbreads up whole with the sauce.

Rainbow Cake.—Jib. butter, ilb. sugar, 3 eggs, h cup milk, Jib. flour, 1 teaspoon cream of tartar, h teaspoon carbonate soda. Beat butter and sugar to a cream, break in eggs one at a time.' Beat till blended, add milk and lastly flour with cream of tartar and soda mixed in Divide into three parts and colour Bake in a steady oven for 20 minutes, When cool put jam or any filling liked between the layers and ice

Angels' Food.—Two breakfast cups of milk, beat in the yolks of two eggs, k cup of sugar, and essence lemon to taste. Place in saucepan, and let just come to boil. Remove from fire and allow to cool, then stir in two dessertspoons of powdered gelatine, that has been dissolved in a little hot water. When nearly cold stir in the whites of eggs (stiffly beaten) and put in a mould to set. Turn on to a glass dish and serve with vanilla custard or stewed fruit.

Lemon Butterfly Cakes.^—3oz. butter, 1 teacup sugar, 3 eggs, pinch of salt, I cup milk, lemon essence, 2 heaped cups flour, 1 level teaspoon cream of tartar. Cream butter and sugar add eggs one at a time and beat, then add milk and essence, lastly sifted flour, soda and cream of tartar. Mix lightly and put in patty pans. Bake in moderate oven 12 to 15 minutes. When cold cut tops oiY and fill with !eraon mixture or whipped cream, place on tops, cut in two to form wings and lightly sift over with icing sugar. Lemon filling (in place of cream), 1 egg, 1 lemon, loz. butter, 4 tablespoons water, 4 tablespoons sugar, 1 dessertspoon of flour. Grate rind of lemon and queeze juice into a saucepan, add water, sugar and butter, and flour mixed to a smooth paste with water, 7 astly egg yolk. Stir over fire still it thickens. Set aside to cool.