. Louis' Every woman's cook book. matosauce. Put into a deep dish, sprinkle chopped parsleyover it, and surround with small pieces of toast. MUSHROOMS BOURGEOISE S I Peel twelve fresh mushrooms, leaving on part of the: I stems; arrange in a baking-dish, with stems up. Sprinklei| salt and pepper over them, also the juice of one-half aI lemon and two ounces of melted butter. Bake in amoderate oven for fifteen minutes, and serve in the same! I dish. Toast separate. STUFFED TOMATOES SChop fine one onion, one green pepper, four fresh mush-rooms, and four ounces of cooked ham. Fry the firstthree art
. Louis' Every woman's cook book. matosauce. Put into a deep dish, sprinkle chopped parsleyover it, and surround with small pieces of toast. MUSHROOMS BOURGEOISE S I Peel twelve fresh mushrooms, leaving on part of the: I stems; arrange in a baking-dish, with stems up. Sprinklei| salt and pepper over them, also the juice of one-half aI lemon and two ounces of melted butter. Bake in amoderate oven for fifteen minutes, and serve in the same! I dish. Toast separate. STUFFED TOMATOES SChop fine one onion, one green pepper, four fresh mush-rooms, and four ounces of cooked ham. Fry the firstthree articles in butter until cooked, add the ham andtwo peeled tomatoes chopped fine. Boil for a few minutes,then add one-half a cup of fresh bread crumbs, the yolksof three eggs, one tablespoonful of chopped parsley,chives, and some nutmeg. Cut the tops off six medium-sized tomatoes and scoop out part of the inside; fill thetomatoes with this preparation, sprinkle bread crumbs 87 M B.*»H*MtiaaiK:^j»j»»w«ms«iniisMK«H,jirj<t-ia. •r^\ir-eih^<r^jfg)s^v»ms*ii^ -, LOUIS EVERY WOMANS COOK BOOK When Served. Guests. Remarks. ;: ii N LOUIS EVERY WOMANS COOK BOOK and butter on top, and bake for twelve minutes. Serve ]with some tomato sauce in the dish. i ]STUFFED GREEN PEPPERS <5S 1; Cut the tops off six medium-sized green peppers and |jremove the stalks and seeds; parboil for five minutes |iand drain. Fill the peppers with the same preparation |as for tomatoes. Sprinkle bread crumbs and butter ontop; bake for twelve or fifteen minutes. Put some idemi-glace in the bottom of the dish and place the peppers \:on top. TOMATOES AND EGGPLANT A LA GRECQUE ^ ? Take eight slices of an eggplant, trim them round to three 11 inches in diameter, dip in milk and flotu:, and fry in butter on both sides for five minutes. Cut in two four peeled tomatoes crosswise, arrange in a baking-dish, alternating y with slices of the fried eggplant. Season with salt and { pepper, strew with chopped parsl
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Keywords: ., boo, bookcentury1900, bookdecade1910, booksubjectcbk, bookyear1910
