Note.—They may also be served in the liquor. See [General Hints, page 1].
[No. 150.]—Mushrooms Baked.
- 1 dozen mushrooms.
- 1 ounce butter.
- 2 tablespoonsful water.
- Pepper and salt.
Peel the mushrooms, removing part of the stalks, and lay them (stalks upwards) in a flat baking tin or dish containing the water; place a small piece of the butter in the centre of each mushroom, pepper and salt them to taste; cover them, and bake in a moderate oven for twenty or thirty minutes. Serve very hot.
Note.—Great care must be taken that the mushrooms are quite free from insects before cooking.
[No. 151.]—Green Peas Boiled.
- 1 pint shelled peas.
- 1 pint water.
- A sprig of mint.
- 1 ounce butter.
- ¼ teaspoon salt.
Wash the peas, and place them in a stewpan with the other ingredients, simmer with the lid off until they are quite tender, remove the mint and serve. The small quantity of liquor which remains will be found useful for flavouring sauces, stews, etc.
Note.—This way of cooking peas is greatly superior to that of putting them into a large quantity of water, as there is no waste and the entire flavour and nutriment of the vegetable are retained.