Evening Republican, Volume 21, Number 164, Rensselaer, Jasper County, 28 July 1917 — Mother’s Cook Book. [ARTICLE]

Mother’s Cook Book.

Mushrooms. The amateur may learn a few of the common edible kinds of mushrooms, and staying by them will be perfectly safe. spoon or other such test should be relied upon. Tjiie puffball, which is so often found in woodsy places and grows to a large size, is a kind which need never be feared. Peel the bait and slice It in thin slices. Often one puffball will weigh several pounds and will furnish food for Severn! families. *' y » Broiled Mushrooms. Peel the mushroom and take out the stem, if it is the kind with gills. Butter the broiler and lay In the caps, gills , upward. Drop a bit of butter into each cap, sprinkle with salt and pepper and broil delicately until the butter has melted into the flesh of the mushroom. Serve immediately on hot buttered toast. ’ - A few mushrooms fried in a little butter added to creamed chickeh makes a most dainty morsel. Mushrooms also are an aditlcn to sweetbreads and, cooked and chilled, may be added to salad with good results. Mushroom Soup. Wash and dry a pound and a half of mushrooms. Melt two tablespoonfuls

of butter in a saucepan; add one sliced onion and the mushrooms. Pry for five minutes; take out 12 of the smallest mushrooms and set aside. Add three pints of water to the contents of the saucepan, one blade of mace and salt and pepper to season. Let cook slowly until the mushrooms are tender, then rub them through a 'Sieve and return to the saucepair; add the small reserved mushrooms, together with two teaspoonfuls of mushroom catsup. Mix a tablespoonful of flour with one of milk and let cook gently for five minutes. Warm a cupful of cream, put in the soup tureen and add the soup Serve very hot Efcaloped Mushrooms. Put mushrooms in a buttered baking dish with alternate layers Of buttered crumbs, seasoning each layer plentifully with butter, salt and pepper and a gill of cream. Bake 20 minutes, keeping covered while in the oven. Baked Mushrooms. Prepare the mushrooms as for broiling. Spread slices of bread with butter; then cover each slice with mushrooms. Put the baking pan into a hot oven for five draw out and season each mflshroora with butter, pepper and salt. Push the pan back and bake the mushrooms are tender. Serve on the bread, which should be delicately browned. litJLUc 7>W»roßt