The Cooking Manual of Practical Directions for Economical Every-Day Cookery

for fifteen minutes; serve hot for breakfast or lunch. 171. =Carrot Stew.=--Clean, boil, and quarter three large carrots; cut the pieces in two; simmer them gently in milk enough to cover them, season with a teaspoonful of salt, and a saltspoonful of pepper; when they are quite tender take them off the fire long enough to stir in the raw yolk of an egg, return them to the fire two minutes to cook the egg, and serve them hot at once. 172. =Baked Mushrooms.=--Clean a quart of medium sized mushrooms, trim off the roots, dip them first in some _maitre d'hotel_ butter made of equal parts of chopped parsley, lemon juice, and sweet butter, then roll them in cracker or bread crumbs, lay them on a dish, and just brown them in a quick oven. 173. =Stuffed Lettuce.=--Choose four round firm heads of lettuce, first bring them to a boil in hot water and salt, drain them carefully, cut out the stalk end, fill the inside of the head with minced veal or chicken highly seasoned, lay them on a baking pan, put a tablespoonful of some brown gravy over each, and then bake in a moderate oven about fifteen minutes. 174. =Stewed Parsnips.=--Wash eight parsnips, carefully cut each in four pieces, boil them in plenty of water, until tender, from twenty minutes to an hour, according to the season; then drain off the water, make a layer of quarter of a pound of salt pork on the bottom of the pot, put the parsnips in again, and fry them until brown; serve the pork with them on a platter. CHAPTER X. CHEAP DISHES WITHOUT MEAT. "Bread is the staff of life;" in all ages and countries farinaceous foods have formed the bulk of man's sustenance; under this general term we include macaroni, which contains more gluten than bread and consequently is more nourishing, the different wheat flours, oat and barley meal, pearl barley, peas, beans, and lentils; the latter are the nearest article to meat in point of nourishment, containing heat-food in quantity nearly equal to wheat, and twice