CREAMED MUSHROOMS

First wash them thoroughly in cold water, peel them and remove the stems, then cut them in halves or quarters, according to their size.

Melt one tablespoon of butter in a saucepan over the fire then add the mushrooms and let them simmer slowly in the butter for five minutes; season them well with salt and black pepper, freshly ground.  After seasoning, add a gill of cream and while it is heating sift one tablespoon of flour in a bowl, add one-half pint of milk.  Stir these briskly till flour is all dissolved, then pour it gradually in the saucepan with the mushrooms and cream, stirring the whole constantly to keep it from lumping.  Let it just bubble a moment, then add another tablespoon of butter and pour the creamed mushrooms over hot buttered toast on a hot platter and serve.

Cooked like this mushrooms have more nutritive value than beef.

SCALLOPED MUSHROOMS

Saute mushrooms and prepare two cups of white sauce for one pound of mushrooms, add one teaspoon of onion juice.  Into a well-greased baking dish place one-quarter of the mushroom, then one-quarter of the sauce, and one-quarter of the bread crumbs, continue in this way until all the sauce is used, pour one cup of cream over this and sprinkle the remaining crumbs over the top.  Bake fifteen minutes in a moderate oven, or until the crumbs are browned.

SAUTED MUSHROOMS

Wash, peel caps and stems of one pound of mushrooms, drain dry between towels.  Place in spider with two tablespoons of butter and one-quarter teaspoon of salt.  Cover and cook twenty minutes, tossing them.  Serve on hot slices of toast.

BOILED OKRA

Wash and cut off the ends of young pods, cover with boiling salted water and cook about twenty minutes, until tender.  Drain, add cream (a scant cup to a quart of okra), a tablespoon of butter, and salt and pepper to taste.  Another way of stewing is to cook it with tomatoes.  To a pint of okra pods, washed and sliced, allow a dozen ripe tomatoes, peeled and sliced, and one medium-sized onion.  Stew slowly for an hour, adding one tablespoon of butter, a scant teaspoon of salt and pepper to season.  No water will be required, the tomato juice sufficing.  In the West Indies lemon juice and cayenne are also added to stewed okra.

BOILED ONIONS

Peel the onions and cut off the roots; drop each into cold water as soon as it is peeled.  When all are ready, drain and put in a saucepan well covered with boiling water, adding a teaspoon of salt for every quart of water.  Boil rapidly for ten minutes with the cover partly off; drain and return to the fire with fresh water.  Simmer until tender; add pepper and butter and serve, or omit the butter and pepper and pour a cream sauce over the onions.