THE HOME.

New Zealand Herald, Volume LVI, Issue 17145, 26 April 1919, Page 4 (Supplement)

THE HOME.

t£ i'. . ■■■ ■ ' ~ *4»' ■■»—■■■■ I- MU3BCEOOMS AND MUSHROOM - ' '> DISHES. •' Though there are* no lea than 48 spe<;ies of edible mushroom, it is perhaps safer for the uninitiated to pick only the well-known variety of white mushroom, brown or pink on' the underside. Manv people are afraid to eat mushrooms "for fear of poisonous fungi, but it is a pit; to lose a good dish for this rea- i son, anil there is a way of detecting poi- 1 soi!ou6 ones. Dip an" onion or a silver I spoon into the pan while stewing the I rnushrooms; if there should be poisonous ones among them the onion or the spoon will turn black; if, on the other hand, it keeps its nataural colour and appearance all is well, ! * A few recipes may be useful to those i who are fond of mushrooms. i ' Fried Mushrooms.—The most usual way I of cooking mushrooms is to fry them, j They should, be quite fresh for this, as for every dish, peeled, and stalks removed. They should then be peppered— J this brings out the flavour wonderfully— j and placed in fat which is past boilingpoint, and fried. This is a good way of ■cooking the large, flat variety of mush- . room, not so tasty as the little pink and white button mushroom, but quite suitable | for frying. Baked Mushrooms.— large mushrooms, put 'jach one in an earthen dish, and season them with pepper and butter. Cover with a shallow tin baking dish, and set them in a hot oven'for ten min'ates. . Servo on the platter they are baked -it). - Mushrooms on Toast Peel and place! them in a stew. pan, with a little butter, j a sprinkling of flour, pepper and salt, anil I a vary little water. Cook up and set in ' a corner of the oven, and cook for 20 or; 30,; jjninutes. Have ready meanwhilo a j Elifcif of fried bread or buttered toast, pour the., mushrooms over it, and serve very hot|at once., Poached eggs with mushrooms make & change and also make a more substantial dish. After covering the!toast with mushrooms lay Jie ej;gs lightly on the top. Boiled Mushrooms.—This is the very best way of cooking mushrooms, though perhaps new to many. The little button mushrooms -are best for this dish; the vera! large ones should not be used; the stalls may be left on when young and in goc-4 condition—it is of course wasteful to thtjfiv them away when they can oe used. raifeS lib mushrooms, a pint of milk, ilb butter, pepper and salt and flour. Peel th&jjmashrooms, put them in a saucepan with milk, butter, pepper and salt. Let them boil till they aro soft; then dredge in sufficient flour to "well thicken tho milk. Stiri carefully for about ten minutes. Sejpyo in a v»ry hot. dish. , Mushroom 'letchnp,—Taking two 81 - lonisf'of large mushrooms, we meshed them into an earthen pol and stewed them with * milk:. " l"hey must be stirred frequently for-itwo days, then allowed to stand for niui Thun wej will; strain them .md boil" the liquor, with the addition of mace, ginger, cloves mustard seed, and whole pepper, with little allspice. When perfectly cold it must be poured into bottles and -corked closely. Then in shree months boil, it again, and it is rraady to keep for a Kng time;" '_"•'..' Mushroom' Patties.—Peel and wipe clean a .fljizen mushrooms, and. stew them in broWnjgravy for three-quarters of an hour.-. % Have-ready some rounds of pastry, and on half of them place two mushrooms.each.-- Sprinkle with savory herbs arid grated lemon rind. Cover with another round of pastry, make a hole in the top, and bake at once. Serve these very hot with hot gravy." . s •Mushroom Pio^P^%"ond,tCnt;I.up1.up an equal quantity of ".mushrooms;, and potatoes. Season these then put ■them in j a 'piedish in alternate layers, with a little butter;'wd water. Then cover with pastry arid bake. . "Stew; the stalks and skins in! watev.Jh'en, and when the pie is j baked *'.;..; -.. £ $,

CASE OF HOT-WATER BAGS. Hot-water, 'bags* should first be filled with cold -watetV then emptied before filling with 'hot $ater. When not m iffiethe bag shonjd hto£tfpside'''ddwn,.'to drain thdrongijlyz-'MfWhen it shows a tendency t0.%r0%-ha:i'Vrubitlje whole surface carefnlly with aapphbrited oil. It is well to leave a little cold water in the bag before putting .the .hot water in; this forms a ciism^n,:|'wHch\.; the hot water striking the'irabber directly, and prevents the;'melting "-joints and seams. CLEANING TjcASBLE WASHSTANDS. Thi::ifo|lCiWpg $s' a good cleanser for marble:;washstands and mantelpieces:— llb:pT;j«iJbw soap, lib of common soda, and 2oz of pow. derea*'psash./'Take the yellow soap and shrecul into pieces, and with the soda pot into with as much water as \\ifi cover: them,.and let this boil until it is all dissolved.' Then add the whiting andj'pfcjtash, let it come to a boil put into a;jar, and, when cold, use as soap. This is excellent for taking stains out of marble,'.-and, if used occasionally, keeps it in"*..good state of preservation. 'TO BESTOBE MAHOGANY. To restore the colour of mahogany, wash it with* stfap ana water, then apply daily the ".following oii —Take half an ounce of alkanet root cit in small pieces, and add -to -it - one pir of linseed oil. When tha; solution has .stood for a week add to it half !an -ounce of powdered gum arabio and' 16z of shellac varnish. Allow it to stand in a warm place for one week, then strain it and apply it with a soft woollen cloth. ~" % PAN-GLEANING HINT. It is unwise to scrape pans with knives, especially enamel or tin ones. Use a wooden-skewer for the centers &nd the brass-cutting pads are useful if applied gently. Never set ape an aluminium pan with metal; use an old wooden spoon or wooden paddle. Wberfpans are burnt, fill them with cold water, leave them for a little while, then slowly heat the water. The burn will come *;olf easily by this method. Avoid scrr.piiig, as it wears out the metal, and is often the; cause of annoying tiny holes.