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The 1918 Fanny Farmer Cookbook
grating of nutmeg, one−half teaspoon finely chopped parsley, and salt and pepper to taste.
Cool
mixture and fill caps, well rounding over top. Cover with buttered cracker crumbs, and bake
fifteen minutes in a hot oven.
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42
Mushrooms under Glass I
Cover the bottom of an individual baking−dish with circular pieces of toasted bread. Arrange
mushroom caps on toast, sprinkle with salt and pepper, dot over with butter, and pour over a
small quantity of hot cream. Cover, and bake twenty minutes.
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43
Individual dishes with bell−shaped glass covers may be bought at first−class kitchen
furnishers.
These dishes are sent to table with covers left on, that the fine flavor of the prepared viand
may
all be retained.
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44
Mushrooms under Glass II
tablespoons
2
butter
1
/4 teaspoon finely
chopped parsley
/2 tablespoon
lemon juice
Bread
/4 teaspoon salt
/4 cup heavy cream
Few grains pepper
Sherry wine
1
1
1
Mushrooms
Cream the butter, add lemon juice drop by drop, salt, pepper, and parsley. Cut bread in
circular piece three−eighths inch thick, then toast. Put one−half of the sauce on the under side
of
toast; put toast on a small baking dish, pile mushroom caps cleaned and pealed in conical
shape
on toast, and pour over cream. Cover with glass and bake about twenty−five minutes, adding
more cream if necessary. Just before serving add one teaspoon Sherry wine.
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45
Vegetable Soufflé
1
/4 cup butter
1
cup cooked
Chapter XIX − VEGETABLES
355
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