New-York tribune., 1918-05-05

or o!eo In hot pan, and add to this the musft-
rooms. Season with few drops of lemon juice,
salt pepper and cook about eight minutes Serve
on hot toast.
Broiled Mushrooms
Clean mushrooms thoroughly, peel and remote
stems. Place creased broiler with outside -
cap toward fire during first part of broling Put
dot Of butter salt and pepper in each cap, and
when the butter has melted serve immediately
Keep comb side of mushroom up to prevent the
loss of the juices.
Creamed Mushroom.
Clean one pound of mushrooms and remove
stems. Break stems and caps in pieces and cook
in three tablespoonsful Of butter for two minutes.
Dredge with two tablespoonful flour and sprinkle
with salt and pepper to TASTE Add one-half cup
full of boiling water and cook for five minutes
longer. Before serving add one-half cupful of
hot milk
Creamed mushrooms and chicken is made the
same way with but variation. One cupful of
cold chopped chicken is added to the mushrooms
with the hot milk.
Mushrooms With Scrambled Eggs
y pound mushrooms tablespoonful onion,
a teaspoonful salt minced
rs teaspoonful pepper 4eggs
tablespoonful oleo 1-3 cupful water
rooms, SALT pepper and water. Stew until mush-
rooms are tender. Toast and butter four slices
of entire wheat bread. Distribute the mushrooms
over the toast, and top of each serving place
a spoonful of scrambled egg.
This recipe forms very appetizing luncheon
dish. The small amount of onion greatly i'm
proves the flavor.
Scalloped Eggs With Mushrooms
1 1Sss pound mushrooms epfntS eupfui White sauce
green pepper
Hard boil the eggs and place them in a but
tered casserole. Add chopped green pepper.
chopped pimento, mushrooms and we'll seasoned
Cover with buttered bread crumbs.
Bake in to brown crumbs and heat thor
oughly.
This is another dish for meatless luncheon
supper. The mushrooms and peppers add flavor
to the eggs and white sauce thus furnishing
very nutritious and an extremely palatable dish.
Fried Eggs With Ragout of Mushrooms
This is an especially delectable dish and is
very easy to prepare. Skin half pound Of fresh
mushrooms, and if they are very large break into
pieces. Chop one small green onion and half
bunch of parsley very fine Melt two tablespoons
full of butter in saucepan, add the parsley and
onion. with half teaspoonful Of vinegar, few
grains each Of sugar and grated nutmeg, the
mushrooms, and pepper and salt to taste. Cook
moderate heat for ten minutes, stir in one
egg yolk that has been lightly beaten with half
tablespoonful of cold water, and spread the
ragout slices of crisp buttered toast. Lay
neatly fried and trimmed egg each toast slice
and garnish with sprigs Of parsley.
Mushrooms and Green Peppers
Wipe carefully and break into small pieces
cupful of fresh mushrooms Fry them slightly in
tablespoonful Of oleo or butter. Add half
cupful Of cream milk, three tablespoonsful OF
finely grated bread crumbs, half cupful of
chopped clans, beaten egg yok, and salt and
pepper. Take the desired number Of green pep.
pers which have been parboiled in salted watr,
and have the seeds and veins removed Fill the
peppers with the mixture. Place in buttered
baking dish and bake twenty minutes. Basic two
or three times ua1h Ua11e and buttsr--R. v.