A Handbook of Cookery for a Small House

tin, place the tomatoes into it, when hot put the top on the tomato to form a lid and bake from 15 to 20 minutes. In preparing mushrooms, peel carefully the skin, gently pull the stalk out and lay them dark side down in a little cold water with a good knob of cooking salt, this will remove any grit or insects. Have ready a flat frying pan large enough to take the mushrooms lying flat; lay each one dark side down and boil in butter gently for about seven minutes, turn them over with the blade of a knife and let them continue cooking for another ten minutes to a quarter of an hour; pepper and salt to taste. Or in another way, take a large flat frying pan; put into it about an ounce of butter, two tablespoonfuls of best malt vinegar, place over a quick fire and let it burn slightly. That is to say it is ready when it smokes. Lay the mushrooms as before directed, proceed in the same way, adding only a little finely chopped onion in the centre of each mushroom, place dark side up either on toast buttered or on a flat dish, pour over the butter from the pan and serve very hot. Sprinkle thinly with chopped onion after the mushrooms are in the dish. Mushroom rissoles make an excellent breakfast dish and may be served in little stone marmites instead of pastry. Carefully wash mushrooms as directed above. Take a little strong beef gravy (not bovril or other meat essence) cut the mushrooms into lengths, each one into four or five, put them into a small saucepan with pepper and salt and enough gravy to cover, stew for an hour. Thicken with a little flour mixed smoothly with water. This can be kept over night and warmed in the morning. Turnips make a very good dish with roast pork, treated as follows: Carefully peel ten or twelve nice firm turnips, reject the woolly as they are not worth cooking (except for flavouring); cut into slices, then into lengths, then into