The Savannah morning news., 1902-04-27
NATURES BEEFsTEAK.
1t Is IA Mushroom and When Stewed
i'm the oven Is an Exquisitely Fla
vOred MOrscI.


i'm the oven Is an Exquisitely Fla
vored MorscI.
The large. fiat mushroom, with its
rich, meaty flavor. becomes cheaper
as spring advances. and is an excel
lent fillip to jaded appetites when
properly cooked. The following is i'm
proved by baking in individual cups.
but If these are not at hand, an or
binary baking disk will answer: Peel
about a dozen mushrooms. Put the
trimmings in a small saucepan, cover
with a little cold stock and simmer
about twenty minutes, or until the
goodness is extracted Strain and add
to this the finely chopped mushrooms,
a tablespoonful of parsley, also chop
ped fine, and salt and pepper to taste.
Simmer this carefully for forty min
utes. Stir into four we'll beaten eggs
a gill of cream, and INTO this stir
gradually the mushrooms. which
should be we'll covered with gravy;
mix we'll. then fill into buttered cups
or dish. Bake in a quick oven; when
brown turn out on a hot dish and
serve with a white sauce.
To render mushrooms tender and
bring out their flavor use marinade.
If 1t is desired to cook mushrooms
off hand, in a chatting dish or hot but
tered pan, they must be like the Irish
orators extemporaneous speech--pre-
rared decentralization they will be
decidedly a success. Peel, wash and
dry large. plump mushrooms, and use
cutter to cut into lozenge shape a
sharp pointed knife will answers Place
these on a Geep plate and spread care
fully over them a tablespoonful, of
olive oil, a dozen peppercorns. about
half a teaspoonful of salt. Allow all to
stand for two hours. After this they
will need but FIVE minutes cooking,
and should be served with hot butter,
or oil thrown over them that has been
seasoned with parse~ and garlic, II
liked.
Mushroom ta1ks.--lushroom stalks
on toast is a dish that will speak for
itself If once sent to the family table.
Scrape and wash the stalks, and to
each pint allow large tablespoonful
of butter. Place over the fire. add pep
per and salt and cook carefully for
from six to eight minutes stirring as
needed. When tender, mince, and IL
the amount is sufficient, put them in
a small, deep dish with alternate lay
ers of bread crumbs seasoned with
pepper and salt The last layer should
be of crumbs mixed with little beat
en- egg. Brown in a brisk oven ana
the butter, may be Immediately serv-
ed on hot toast
Watercross As Cooked Vegetable
Although spring is here and the mar
kets make a. display of fresh vegeta-
bles, they are almost without an ex-
ception beyond the reach in price OF
the average home caterer, although
she would fan grant the desire that
comes to healthy people just now for
these very green things. Watercross
should soon be low IN price. and If
cooked as follows will be found very
welcome change: Discard the coarse
part of the stems and discolored
leaves. wash and throw into large
saucepan full of boiling water; boil
twenty minutes, or until tender, adding
salt to the water for the last few
minutes; throw into the colander, press
out this water with. the back of a sau-
Ger, return to the saucepan and add
teaspoonful of butter, stirring until
thoroughly hot Serve in a neat
mound with hard boiled egg on top.
Strong broth may be used instead OF
butter.
A Cucumber Salad-Served on small,
crisp lettuce leaves mingled with
a few bits of heart lettuce, the
whole set off by the bright
yellow of the mayonnaise, were dice
shaped Jumps of opal tint. tender and
of a flavor all their own. SO altogether
good was this salad that after the first
mouthful or two the guests at the in
formal dinner began to question the
hostess, who is famous for her dainty,
often varied, cuisine: eff II were the
fish course, should say scallops." was
the first guess; Oyster plant" Sum
ner squash" were the next; but with
a shake of the head and a merry laugh
they were told to guess again. The
salad had gone where good salads go,
and there was not a scrap to tell the
tale, and still we had the haunting.
clean flavor of this new delight, but,
alas is was nameless. Give it up,
said everybody, and then were sur
prised to learn that their new friend
was an old one disguised, for the de-