Mushroom Cromeskies.
(See cut facing [page 198].)
Peel the caps of fresh mushrooms; wrap each mushroom in a slice of bacon, pinning the bacon around the mushroom with a wooden toothpick. Sauté in a hot blazer and serve on toast. These are particularly good, cooked in a hot oven in a double broiler resting over a baking-pan.
Creamed Mushrooms.
Wipe carefully half a pound of mushrooms; peel the caps and break them in pieces. Reserve the stems for another dish. Melt three tablespoonfuls of butter in the blazer and in it sauté the mushrooms; dust with salt and pepper, add two tablespoonfuls of flour, and, when cooked in the butter, one cup of cream, gradually; stir until the sauce boils, let simmer a few minutes, then serve with toast or crackers.
Artichokes à la Bordelaise.
(Mrs. E. M. Lucas.)
Put one-fourth a cup of butter and half a cup of sifted bread crumbs into the blazer and light the lamp; when the crumbs are well moistened with the butter, add a teaspoonful of fine-minced parsley, one pint of cooked artichokes cut into small cubes, half a teaspoonful of salt, a dash of cayenne and half a pint of rich, sweet cream. Let boil up once and put out the flame; add a teaspoonful of lemon juice and half a teaspoonful of the grated rind of a lemon (or omit the grated rind); stir well and serve at once.
Mushroom Cromeskies.