Victoria University College

Manawatu Times, Volume 64, Issue 111, 13 May 1939, Page 14

Victoria University College

SARAH ANNE RHODES FELLOWSHIP IN HOME SCIENCE SOME WAYS OF COOKING MUSHROOMS Mushrooms and Macaroni Break half a pound of peeled mushrooms into small pieces and add 1 tablespoon butter and 1 teaspoon lemon juice. Cook slowly for five minutes, then add 14 cups of milk and when scalded stir into it 2 tablespoons each of butter and flour creamed together. Let simmer ten minutes, then add i lb. cooked macaroni Heat slowly and just before serving, add J cup of grated cheese. Mushrooms and Bacon Cook thin slices of bacon in the oven, or grill the bacon until crisp. Peel the mushrooms and cook in the bacon fat until tender, season with salt and papper, drain on soft paper, sprinkle with lemon juice and serve hot with the bacon. Sauteed Mushrooms I One cup mushrooms, broken in pieces, Hour for dredging, 2 tablespoons butter, few drops onion juice or a little finelychopped onion, I teaspoon salt, pepper, 1 teaspoon chopped parsley, dry toast. { Method: Dredge mushrooms with flour. Melt butter in a saucepan and add muhsrooms, onion juice, salt and pepper. Cook 5 minutes. And parsley and if necessary a little water. Cook for 2 minutes longer and serve on toast. Mushroom and Tomato Toast Two cups mushrooms, peeled and cut in pieces, 2 tablespoons butter, 1 cup of cooked tomatoes, i teaspoon salt, pepper. 1 tablespoon parsley, 6 rounds of bread, fried in butte* until delicately brown. Method: Cook the mushroom in 2 tablespoons butter for 5 minutes. Force the cooked tomato through a sieve and add to the mushrooms. Simmer 3 minutes and add seasonings. Place on the

fried bread and sprinkle with the chopped parsley. Creamed Mushrooms One lb. mushrooms, 4 tablespoons butter, 4 teaspoon salt, pepper, tablespoon flour (level), 4 cup thin cream or top milk. Method: Melt butter, add sliced mushrooms and cook 3 minutes. Sprinkle with salt and pepper, dredge with the flour and add the cream or milk. Cook 5 minutes, stirring constantly. Cream of Mushroom Soup Half lb. mushrooms, or stems arffa skins from -one pound mushrooms, 3 cups water, 1 tablespoon chopped onion, 3 tablespoons butter (level), 3 tablespoons flour (level), i cup top milk or a mixture of milk and cream, salt and pepper, teaspoon lemon juice. Method: Chop the mushrooms and cook with the water and chopped onion for 10 minutes. Rub through a sieve. Melt the butter, add the flour and heat until it froths. Stir in the sieved mushrooms slowly, and add the milk. Reheat and season to taste. Baked Mushrooms Place pieces of toast in the bottom of a baking disli. Arrange mushroom raps on* toast, sprinkle with salt and popper, dot with butter, and over all pour a small quantity of hot cream. Cover and bake 20 minutes. Mushrooms Baked With Oysters Cut small squares of bread and butter each piece. Place a large mushroom on each and season with salt and pepper. Cover closely and bake 15 minutes. Remove from the oven on each mushroom place an oyster, which has been seasoned and rolled in melted butter and cracker dust. Return to the oven to plump the oysters. Servo with a little hot cream poured around.