The Boston cooking-school cook book

with covers left on, that the fine flavor of the prepared viand may all be retained. Mushrooms under Glass II 2 tablespoons butter ½ tablespoon lemon juice ¼ teaspoon salt Few grains pepper ¼ teaspoon finely chopped parsley Bread ¼ cup heavy cream Sherry wine Mushrooms Cream the butter, add lemon juice drop by drop, salt, pepper, and parsley. Cut bread in circular pieces three-eighths inch thick, then toast. Put one-half of the sauce on the under side of toast; put toast on a small baking-dish, pile mushroom caps cleaned and peeled in conical shape on toast, and pour over cream. Cover with glass and bake about twenty-five minutes, adding more cream if necessary. Just before serving add one teaspoon Sherry wine. Vegetable Soufflé ¼ cup butter ¼ cup flour ⅓ cup cream ⅓ cup water in which vegetables were cooked 1 cup cooked vegetables rubbed through a sieve,—carrots, turnips, or onions Yolks 3 eggs Whites 3 eggs Salt and pepper Melt butter, add flour, and pour on gradually cream and water; add vegetable, yolks of eggs beaten until thick and lemon-colored, and fold in whites of eggs beaten until stiff; then add seasonings. Turn in a buttered baking-dish and bake in a slow oven. Curried Vegetables Cook one cup each potatoes and carrots, and one-half cup turnip, cut in fancy shapes, in boiling salted water until soft. Drain, add one-half cup canned peas, and pour over a sauce made by cooking two tablespoons butter with two slices onion five minutes, removing onion, adding two tablespoons flour, three-fourths teaspoon salt, one-half teaspoon curry powder, one-fourth teaspoon pepper, few grains celery salt, and pouring on gradually one cup scalded milk. Sprinkle with finely chopped parsley. Macedoine of Vegetables à la Poulette Clean carrots and turnips and cut into strips or fancy shapes; there should be one and one-fourth cups carrots and one-half cup turnips. Cook separately in boiling salted water until soft. Drain, and add one and one-fourth cups cooked peas. Reheat in a sauce made of three tablespoons butter, three tablespoons flour, one cup chicken stock, and one-half cup cream.