Mushrooms Baked Under Glass

Pare the mushrooms and cut off the stems. Put thin slices of toast, browned only on the underside, on the nappies which come with the bells. Saute the mushrooms very delicately in butter and place them on the toast. Cover with the bells and bake from fifteen to twenty minutes in a moderately hot oven. Take from the oven, add one tablespoonful of hot cream, a little salt and pepper to each nappy, re-cover with bells, and serve. Some of the recipes say to saute the mushrooms in the butter, add the cream, and simmer. Then put on the toast and simply heat in the oven. When this method is used the greatest care has to be employed not to let the cream cook. The first method insures better results in cooking the mushrooms without burning and sticking, and produces, therefore, a more delicate flavor.

French Peas, Normandy Style

Cut two thin slices of bacon into small dice, and place in a saute pan with four small onions, sliced. Cook until the onions begin to brown; add the liquor from one can of small peas, and cook until the onions are thoroughly tender. Add the peas, salt, and pepper to taste, and simmer for twenty minutes. If necessary to thicken, take from the fire, add the well-beaten yolk of one egg at once, and stir until the mixture thickens. There should be enough heat to cook the egg without keeping it over the fire. There is danger in too much cooking, for fear the egg yolk will cook hard, and therefore separate. Serve at once.

Summer Squash

Slice a good-sized onion into a tablespoonful of melted butter or olive oil. When slightly browned, add a summer squash cut into small dice. Season with salt and pepper. Cover and cook until squash is tender.

Boiled Jerusalem Artichokes

Put one pound of artichokes into cold water. Scrape the artichokes with small knife until they are white all over, then put them in a pot of boiling water. Cook them vigorously for a good half-hour, then strain the water off and serve very hot with plenty of butter, pepper, and a little salt.

Fried Celery

Make a batter with two cupfuls of flour and two tea-spoonfuls of baking powder, well sifted together, one and a half cupfuls of milk, two well-beaten eggs, half a cupful of melted butter, and a speck of salt. Cut as many stalks of celery as desired in pieces three or four inches in length, and cook in boiling salted water until tender. Drain and let dry on a platter; dip them into the batter until well coated and fry in hot fat until brown. Serve on a flat dish with a border of celery leaves.

Smothered Tomatoes

Cut six small tomatoes in halves crosswise. Arrange them in a baking pan, with the skin side down. Pour over them three tablespoonfuls of melted butter and some finely minced parsley. Season with pepper and salt and cover over with another pan and cook until they are soft.

Tomato Curry

Cook one tablespoonful of minced celery, one of minced green pepper, and one teaspoonful of minced onion in one tablespoonful of butter, lay in four large slices of tomato which have been rolled in flour and cornmeal mixed, and cook them on both sides without breaking them. Have toast covered with finely minced chicken or lamb, and lay a slice of tomato on each. Add to the pan one teaspoonful each of corn starch and curry powder dissolved in one-half cupful of cream. When boiling pour over the tomatoes. The meat may be omitted.