The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-11-02
THE HOUSEHOLD
MUSHROOMS IN MANY STYLES.
They Are Nutritious as Well AS Del
icate and Vary the Bill of Fare.
OBSERVATION-DISCLOSURES

Few housewives know that mush-
rooms have the same nutritive value
as meat, and mushroom juice ap-
proaches the nature and flavor of meat
gravy more than any other vegetable
compound, and is the highest substi-
tute for it. Mushrooms are classed
among the most nutritious Of vege-
tables.
Mushrooms are ordinarily associated
with stew or meat sauces, but they
may be served in almost as many
ways as the toothsome oyster, giving
pleasing variety to the bill of fare
and serving as a relish for luncheons
and teas or as an entree for dinner,
with delicate sauces favored with
| lemon juice or wine. If, when mush-
rooms are plenty and can be found
in almost every field, they are gath
cred and dried, the powder will be
! found exceedingly useful during the
winter for thickening and seasoning
sauces.
To dry mushrooms put them into a
saucepan over the fire and let them be
heated through, which will draw out
the moisture. Then spread them out
on fiat dishes and keep them in the
mouth of a cool even, leaving the door
open, or on a shelf over the range,
until the mushrooms are thoroughly
dry; then roll and rub them through
sieve. Keep the powder in an air
tight Jar or tin box with closely fit
ting cover.
When mushrooms are used for gar
nishing use the small variety. Add a
| little lemon juice to the water in which
they are to be cooked: this tends to
keep them white, although epicures
say that the flavor of the mushroom
Is destroyed If the juice is added before
| the vegetable is cooked.
For scalloped mushrooms, put over
the fire in saucepan generous ia
blespoonful of butter and stir into it
one tablespoonful of flour. Gradually
add one cup of white stock and the
same amount Of cream. Cook them ten
minutes before seasoning with salt,
| paprika and a tablespoonful Of
chopped parsley Meanwhile cut the
stalks from fair-sized mushrooms, chop
them and add to the sauce. Butter a
pudding dish and arrange in it two
| layers of mushrooms, and pour over
them the prepared sauce. Cover the
top with layer of fine crumbs. Bake
in a brisk oven about fifteen minutes,
having the crumbs well Drowned, and
serve.
The most delicate way to bake mush-
rooms is under glass; Cut slices Of
bread into round pieces with a large
sized cutter, toast them and butter
| lightly. Place the pieces Of toast in a
baking pan, and upon each piece put
mushroom. Sprinkle them with salt
and pepper and bits of butter. Heat
small tumblers by filling them with
water and bringing 1t to the boiling
point, and turn glass over each mush-
room. Place the pan in the oven and
bake Serve the mushrooms with the
glass still over them.
For baked mushrooms with sauce
good-siZed mushrooms are to be pre-
| feTred For one dozen mushrooms
make sauce by putting into a sauce
pan three large tablespoonfuls of flour;
then gradually add a scant pint Of
good stock, season with salt and pep
per and flavor with one teaspoonful
of onion juice Toast lightly square
pieces of bread. spread them with the
sauce and place them in a baking pan.
Put a mushroom, the cup side up, on
| each piece Of toast. fill them with the
sauce and bake about twenty min
| uteS
To stew mushrooms plainly, cut off
the part Of the stems that grows I'M
| der ground. Wash the mushrooms
carefully and remove the skin from
| the top, and If large ones, cut them
in quarters. Put the mushrooms into
a saucepan and for each pint allow
! +o f1I1 of
tablespoonful of butter, lightly dredged
with flour, and some salt and cayenne
pepper Cover the pan and put it at
the side of the fire until the butter has
melted, then put it where it's contents
will simmer for fifteen minutes Turn
into heated covered dish and quickly
serve.
| To stew mushrooms with cream, put
! into saucepan one tablespoonful of
butter, and as soon as it is melted add
one pint of mushrooms that have been
cleaned and rinsed. Cover the pan and
cook five minutes, then add one table
spoonful Of cream, the same quantity
Of sherry, a dash Of cayenne pepper,
and salt to taste. Again cover and
cook five or six minutes longer. Put
inch-square pieces of hot toast In a
deep dish, turn the cooked mushrooms
over them and serve as soon as posi-
ble
For stewing mushrooms with an egg
to thicken the sauce: To pint of pre-
pared mushrooms in a saucepan add
a tablespoonful Of cold water and one
of butter, cover and stew slowly fifteen
! minutes; season with salt and pap
rika; add two tablespoonful Of butter
and two teaspoonfuls of cream. Beat
| the yolks of two eggs and add to
them one tablespoonful of cream and
stir into the other mixture. Do not
let it boil, and as soon as the egg COM
mences to thicken remove from the
/ fire. Serve on toast or not.
Broiled mushrooms: Use the large
mushrooms for broiling. Cut off the
stalks and peel the cups Wash and
| drain quickly, dip them into melted
butter and place them in a double
broiler with all the cups lying the
same way. Put the broiler over clear
fire, with the under side of the mush-
rooms toward the fire. Let them broil
two or three minutes, then turn the
broiler and nicely brown the other side.
Lift the mushrooms carefully from the
broiler with spoon, as the cups
should be full of liquid, and place
a little piece of butter on each mush-
room, sprinkle with salt and pepper
and serve at once.
Or treat them in this manner to
| bro1I: When the mushrooms have
been washed and wiped Pvt chem in
an earthen dish and sprinkle a little
salt upon each one; cover and let them