FRIED MUSHROOMS
Peel and trim very large fresh mushrooms and fry in oil or butter seasoned with pepper and salt. Serve on small thin slices of toast and put a teaspoonful of sherry or white wine on each mushroom, or use minced parsley and lemon-juice instead of wine.
NOODLES
Beat an egg slightly, with a pinch of salt, and add enough flour to make a very stiff dough. Roll out as thin as possible and dry on a cloth. Roll up tightly and slice downward into very fine strips. Toss lightly with the fingers to separate, and spread out on the board to dry. Keep in covered jars for future use.
BAKED NOODLES
Reheat boiled and drained noodles in milk to cover. Season with melted butter, grated Parmesan cheese, pepper, and nutmeg. Heat thoroughly, put into a baking-dish, sprinkle with crumbs, dot with butter, and brown in the oven. Serve in the same dish; or, arrange boiled and drained noodles in layers in a buttered baking-dish, seasoning each layer with salt, pepper, and grated nutmeg, and sprinkling thickly with grated cheese. Spread fried crumbs over the top, heat thoroughly, and serve.
NOODLES AU GRATIN
Boil half a pound of noodles for ten minutes in salted water to cover.
Drain, and put into a saucepan with two cupfuls of milk or stock, a tablespoonful of butter, and salt, pepper, and grated nutmeg to season. Simmer slowly until the liquid has all been absorbed, then add half a cupful of cream or stock, a tablespoonful of butter, and a quarter of a pound of grated Parmesan cheese. Cook slowly until the cheese is melted and put into a buttered serving-dish. Sprinkle with crumbs and grated cheese and the yolk of a hard-boiled egg pressed through a sieve. Brown in the oven and serve.
BOILED OKRA
Boil the okra in salted water until tender, drain, season with salt, pepper, and butter, and serve very hot. A little cream may be added.
OKRA SAUTe a LA CReOLE
Chop fine an onion and a green pepper and fry soft in butter. Add two tomatoes peeled and cut up, three tablespoonfuls of Spanish Sauce or stock, and pepper and chopped garlic to season. Put in the required quantity of sliced okras, cover and cook for fifteen minutes. Sprinkle with minced parsley and serve.
BOILED ONIONS
Peel the onions under water. Boil until tender in salted water to cover, changing the water once. Drain, season with butter, pepper, salt, and hot cream, or reheat in White or Cream Sauce, or a well-buttered Veloute Sauce. A bunch of parsley may be boiled with the onions, and a little of the cooking liquid may be added to the sauce.
BAKED ONIONS
Peel and fry a dozen small onions, seasoning with salt, pepper, and sugar. When brown, add stock to cover, and bake until soft in a covered pan.
FRIED SPANISH ONIONS
Peel and slice two pounds of Spanish onions and put into a frying-pan with half a cupful of butter smoking hot, a small spoonful of salt, and a pinch of pepper. Dust with cayenne and cook until tender. Serve with the gravy they yield in cooking.
CREAMED ONIONS
Peel small onions and boil until tender, changing the water several times; or, slice large onions. Mix with well-seasoned Cream Sauce and serve. Drawn-Butter Sauce may be used instead.
STUFFED ONIONS
Boil fine white onions in salted water for an hour, changing the water three times. Drain, scoop out the centre, and fill with bread crumbs seasoned with salt, pepper, grated cheese, and catsup. Mash a little of the onion with the stuffing and moisten with cream or milk. Wrap each onion in buttered paper, twist the ends, put into a buttered pan, and bake for an hour. Remove the paper, pour over melted butter, and serve.
ROASTED ONIONS
Peel the onions and steam for an hour and a half. Bake, basting with drippings, and season with salt and pepper.
BOILED PARSNIPS
Boil cleaned parsnips until tender in salted water, adding a little butter if desired, drain, rub off the skins with a rough cloth, put into a hot dish, and serve with melted butter and parsley or Butter Sauce, seasoning with pepper and salt. White or Cream Sauce may be used instead.
BUTTERED PARSNIPS
Boil the parsnips until tender, scrape off the skin, and cut lengthwise in thin slices. Put into a saucepan with three or four tablespoonfuls of butter, and pepper, salt, and minced parsley to season. Shake over the fire until the mixture boils and serve with the sauce poured over. A little cream may be added to the sauce. Sprinkle the parsnips with minced parsley before serving.
CREAMED PARSNIPS
Boil parsnips in salted water until tender, drain, peel, cut into dice, and reheat, in a well-seasoned Cream Sauce. Sprinkle with minced parsley if desired, and add a little more butter.
ESCALLOPED PARSNIPS
Prepare Creamed Parsnips according to directions previously given, cutting the parsnips into dice. Put into a buttered baking-dish in layers, sprinkling each layer with chopped onion. Cover with crumbs, dot with butter, and bake for half an hour.
BOILED PEAS
Shell a peck of green peas and cook in boiling salted water until tender. Drain, season with salt, pepper, and butter or cream, and serve immediately. A small bunch of green mint or parsley or two or three young onions or a tablespoonful of minced onion may be boiled with them. A little sugar may be added to sweeten them.
CREAMED PEAS
Boil peas until soft in water to cover, adding a pinch of salt during the last fifteen minutes. Season with salt, pepper, and butter, and reheat in Cream or White Sauce. A little sugar may be added to the seasoning. Canned peas may be used.
BUTTERED PEAS
Cook a quart of green peas in salted water, using as little as possible and adding a tablespoonful of butter. Thicken with flour cooked in butter, then add more butter, a pinch of sugar, and a little grated nutmeg.
BROILED GREEN PEPPERS