The Miller press. [volume] (Miller, S.D.) 190?-current, 1916-04-13
TO COOK MUSHROOMS
METHODS OF PREPARATION THAT
ARE ALL DELICIOUS.
Appetizing and Nourishing Food Is
Feared by Many Because Of Dan
ger From Poisonous Imita-
lonesome of the Recipes.

Eroiled Observation-Disclosures mush-
rooms are easy to prepare and delici-
Gus to eat. Use fresh mushrooms.
Trim and peel them and put them in
a wire broiler. Broil on each side
over a slow fire and serve on thin
slices of hot buttered toast.
DeviIed Mushrooms.-Deviled mush.
rooms are not much different from
broiled mushrooms; in truth, they are
a sort of broiled mushroom. But the
slight difference adds to their deli
cacy. For deviled mushrooms peel
and trim the mushrooms and then dip
in melted butter. Broil slowly and
slip Immediately to a hot dish to serve.
Mushrooms AL Gratin.-For this
very appetizing dish select a dozen big
mushrooms, trim and peel them, and
separate the tops and stalks. Chop
the stalks fine, with two tablespoon.
fuls of parsley and two tablespoonfuls
of fat bacon. Add salt and pepper to
taste and two eggs, beaten well. Put
the dozen tops of the mushrooms in a
buttered baking dish and then add the
chopped mixture. Sprinkle the top
with fine breadcrunbs and melted
butter and bake until brown.
Cream Mushroom Soup.-Peel and
trim a pint of mushrooms and boil
them gently until very tender with a
pint of water. Then rub through a
sieve. Mix a pint of boiling water
with a pint of hot milk. Rub together
a tablespoonful each of butter and
flour and with this thicken the milk
and water. Season with salt and pep.
per and a grating of nutmeg and add
the mushroom paste just before serv-
ing.
Mushrooms for Garnishing.-For
garnishing, canned mushrooms answer
the purpose very well. Fresh mush-
rooms should be peeled and trimmed
and boiled tender and then used whole
or chopped, in gravy o. u
Dreamed Mushrooms.-Boil the
mushrooms until tender, after peeling
and trimming neatly. Then make a
thick white sauce and add the mush-
rooms to it. 1t should be well sea-
soned and rich.
Mushroom Patties.-Heat patty
shells, crisp, rich ones, and have ready
creamed mushrooms. Put a table
spoonful of the creamed mushrooms
into each hot patty shell and serve.
Mushroom Omelet.-Beat the whites
of four eggs stiff and beat the yolks
until creamy. Fold together and add
a little salt. Pour into a hot omelet
pan and cover Cook slowly. When
ready to fold sprinkle half the omelet
with a half cupful of minced mush-
rooms, fold, put in the oven for two
minutes and serve.
Mushrooms in Brown Sauce.-Rrown
two tablespoonfuls of butter with two
Of -four. Then add a cupful Of the
water in which mushrooms have been
slowly boiled. When thick and smooth
season well with salt and pepper and
add the mushrooms. Cut small.
Chicken and Observation-Disclosures
chicken is delicious with mushrooms.
Have ready some creamed mushrooms
and put them, in tablespoonful, on
small pieces Of hot buttered toast
around the broiled chickens on a plat
ter.
Mushrooms and SWeetbreads.-
Mushrooms and sweetbreads are deli.
cious together. Boil the sweetbreads
and mushrooms separately and cut in
to small pieces. Mix with rich cream
sauce and serve, seasoned with salt
and pepper.