The Mushroom Dish
Choose for this purpose fine firm ones. Pick, wash, wipe and peel—then lay them in a deep pudding dish well buttered. Season them with pepper and salt, and add a little onion. Sprinkle each layer with rolled bread crumbs, dot with small pieces of butter and proceed in this way until dish is full, having the top layer of bread crumbs. Bake in a moderate oven.
The Eggs
Boil the eggs hard. Remove shells and cut eggs in half, slicing a bit off the ends to make them stand upright. Extract yolks and rub them to a smooth paste with melted butter, cayenne pepper, a touch of mustard and a dash of vinegar. Fill the hollowed whites with this and send to table upon a bed of chopped lettuce or water cress, seasoned with pepper, salt, vinegar and a little sugar.
XXXVIII
Charles P. Steinmetz
MEAT LOAF
I have been consulted about very many things, but this is the first time I have been consulted on gastronomical matters. But I give herewith, from my camping experience, the following favorite dish of mine:
Beef, veal, and pork (sirloin steak and chops), ½ pound each. Cut off the bones and the fat from the beef and veal, leaving the fat on the pork. Then pass all three through the meat grinder, chopping fairly fine. Add two complete raw eggs and some finely sliced bacon (Beechnut bacon, cut in pieces about 1 inch square) and mix everything together thoroughly, adding the proper amount of salt and pepper and if available some celery salt. Form into the shape of a round loaf.