The Montgomery advertiser., 1902-05-04
NATURES BEEFsTEAK.
It Is Mushroom and When stewed in the Oven it is Exquisite.

I The large, fiat mushroom, with ats rich, meaty flavor. becomes cheaper as spring advances, and is an excellent HI to jaded capacities when property cookea. The following is improved by paMng sn individual cups. but if these are not at hand. an ordinary baking disk will an swer: Peel about a dozen mushrooms. Put the trimmings in small saucepan' cover with a lttle cold stock ana sin- rier about twenty minutes, or unsh u.s .s goodness is extracted. Strain and ada 70 this the finely chopped mushrooms. q tablespoonful of parsley. also chopped me and salt and pepper to taste. sins1 : this carefully for forty minutes. Stir into four well beaten eggs glll or cream, ..s ane into this stir gradually the mushrooms. which should be we'll covered with graVyi mix we'll then fill into buttered cups or dish. Bake in quick oven; when brown tufn on hot dish and serve witn Wnite sauce.
 To render mushro ,ms tender and bring out thtar flavor use marinade.
 If If is desired to cook mushrooms on hand, in chafing dish or not outtered pan. they must be like the Irish orator externporaneous speecn--prepared before hand-when they will be decidedly a suc- cess. Peel, wash and dry large. plump mushrooms and use cutter t0 cut into lozenge shape: a sharp pointed kniie VIII answer. Place these on deep piate ana spread carefully over them tablespoon ful 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 sea- soned with parsley and garlic. If liked. t Mushroom Stalks-Mushroom stalks on toast is q dish that will speak for itself if once sent to the family table. Scrape and wash the stalks, and to each pint allow a large tablespoonful of butter. Place over the fire. add pepper and salt, and cook carefully for from six to eight minutes, stirring as needed. When ten- der, mince.. and if the amount IS sum cient, put them in a small. deep dish with alternate layers of bread crumbs seasoned
 with pepper and salt. The last layer should be of crumbs mixed with a little beaten egg. Brown fin a brisk oven ana serve; or the stalks. when stewed in the butter, may be immediately served on not toast.
 Watercross As Cooked Vegetable-Ai- though spring is here and the markets make a display of fresh vegetables. they are almost without an exception beyond the reach in price of the average home caterer, although she would fain grant the desire that comes to healthy people just now for these very green things. and if cooked as follows will be found a very welcome change: Discard the coarse part of the stems and discolored leaves, wash and throw into large saucepan full or boiling water, DOH twenty nm utes, 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 saucer, return to the saucepan and add a teaspoonful of but ter, 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 few bits of heart lettuce. the whole set of by the bright yellow of the mayonnaise, were dice shaped Jumps of opal tint, tender and of a flavor all their own. So alto gether good was this salad that after the first mouthftll or two the guests at the informal dinner began to question the hostess, who is famous for her dainty, often varied cuisine: ''If 1t were the fish course, should say scallops," was the first guess; "Oyster plant" Summer 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 scrap left to tell the tale, and still we had the haunting. clean flavor this new delight. but. alas! 1t was nameless. Give 1t up, said everybody and then were surprised to learn that their new friend was an old one disguised for the delicious morsels were of cucumber. boiled until tender, and cut up when cold.
 Rhubarb Marmalade.-No larder should be without this most delicious marna- Jade, which will keep for long time.