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CREAMED MUSHROOMS(Vegetables) - (The International Jewish Cook Book)
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.
Creamed Mushrooms1 lb. mushrooms
flour to thicken
1/4 lb. butter
1/2 pt. sweet cream
To one pound of cleaned and well strained mushrooms, add 1/4 lb. of
fresh butter. Allow mushrooms to cook in butter about five minutes.
Sprinkle enough flour to thicken.
When well mixed, pour in gently a little more than 1/2 pint of sweet
cream. Allow it to boil, add salt and pepper to taste.
MRS. ENOCH RAUH.
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