STUFFED MUSHROOMS
Cut the stems off close to the gills. Peel the caps. Cut the stems fine. Sauté all the parts together in butter. Remove the caps when they are tender and before they lose shape. After the caps are removed add six drops of onion juice and a teaspoonful of flour. Let the flour cook a few minutes and then add a quarter of a cupful of stock and a tablespoonful of minced chicken or livers, pepper, and salt, and stir until the mixture is thickened.
Place a little of this mixture on the gills of each mushroom. This quantity is enough for six or eight large caps. Use the stuffed mushrooms for garnishing meat dishes, or serve them separately as an entreé on rounds of bread which have been browned in butter.
NO. 57. STUFFED TOMATOES.