Victoria University College

Manawatu Times, Volume 63, Issue 42, 19 February 1938, Page 11

Victoria University College

SARAH ANNE RHODES FELLOWSHIP IN HOME SCIENCE. SOME MUSHROOM RECIPES. The popularity of that edible type of fungi, the mushroom, has been evidenced during the past few weeks, and many drives, walks and picnics have had for their inspiration the lure of mushroom gathering. Of course early morning, preferably before breakfast, is the recognised hour for mushroom hunting, an opportunity more favoured by the country than the city dweller. However, the fresher the mushroom is, the more delectable it is to the palate, and I think we all agree that the delicate, button shaped, pinkish specimens gathered fresh from the field, have much more appeal than the darkly coloured and slightly wilted species sold “per pound." One warning should be added, always be careful to pick over the mushrooms gathered and discard anything which is not typically the edible mushroom type. Then should you find that mushrooms do not agree with you, you would be wise to eat of them very sparingly or not at all. Mushroom Rolls. Take lib. of mushrooms, peel and remove stems and put through a food chopper or chop finely. Fry very lightly in butter for not more than sminutes. Season with salt, then make a thick cream sauce, put .mushrooms in and let cook. Cut very fresh bread in thin slices, remove crust and spread with mushroom mixture and roll up. Toast under broiler and serve hot. Shrimp with Mushrooms. Two cups cooked or preserved shrimps, J cup cooked mushrooms, juice of 4 lemon, 2 teaspoons tomato sauce, % cup stock, few breadcrumbs. Fry shrimps in plenty of butter. Add the remaining i ngredients, season with salt, pepper and grated nutmeg. Sprinkle with parsley. Serve on plain or toasted bread. Savoury Mushroom Toast. Two cups of mushrooms fried in plenty of butter for not more than 5 minutes. Add juice of one lemon and cook slowly until the mush rooms are done. Placo on slices y»f bread that have been roasted, dipped into boiling water, and fried lightly in butter. To the liquid in the pan add 1 tablespoon of water and season with salt, pepper and onion ;juice. Thicken with one beaten egg stirred into the mixture until it is creamy; pour oyer the mushrooms on the toast, and serve at once.

week. Aliss Hazel Johnston is to be asked to judge this interesting portion of the competitions. All competitors are asked to have entries forwarded to Airs Davies, Halcombe, a full week before the group meeting. There were numbers of entries in the competitions held during the afternoon. Airs Will (Rongotea) and Miss Matthews (Feilding) acted asjudgesand awarded the following:—Child's frock, Mrs Bowen 1, Mrs Adams 2, Aliss J. Rossjgr 3. Boy’s shirt, Airs J. Whitehead (Parewanui). Chutney, Mrs A. Green 1, Miss O. Ferguson 2, Airs J. Marshall 3. Apple jelly, Airs Beattie 1, Mrs Brett 2, Mrs Harvey 3. The business part of the meeting having been completed an enjoyabe programme and social time was spent. Songs were rendered by Airs Curtis, Halcombe, who kindly responded to an encore. An interesting talk on a trip to Sydney and all its points of interest, was given by Mrs Alarumaru. A hearty vote of thanks was accorded the speaker. The next item proved a very popular one as few yet have witnessed the acting of a mimi. This was very cleverly acted by members of the Stanway Institute and warmly applauded. Afternoon tea proved a welcome interlude, following which the Sanson Institute presented an amusing one-act play.