FRIJOLES FRITOS.

A pint of beans cooked as in recipe for Bayo or
Mexican Beans No. 1. Rub them smooth in a mor-
tar, put them into a spider with a quarter of a cup of
butter and fry for a few minutes, then add half a cup
of grated Parmesan cheese, mix thoroughly and serve
hot.

BROILED MUSHROOMS.

Select large flap mushrooms for broiling. Wash,
skin and stem them, lay them on a dish, sprinkle
with salt and pepper and pour a little olive oil over
each mushroom, let them stand one hour. Broil on
a gridiron over a nice clear fire. Place on a dish and
serve with the following sauce : Prepare the stock as
before by boiling the stems and skins in water and
then straining. Mince two or three mushrooms fine,
add to the stock, with a teaspoonful of minced pars-
ley, a few drops of onion juice, a small lump of but-
ter, cook for fifteen minutes, then add a cupful of
cream, an even teaspoonful of flour wet with some of
the cream and rubbed smooth. Let it all cook to-
gether for three minutes, then add the beaten yolk of
an egg, stir well, remove from the fire at once and
serve.

MUSHROOMS ON TOAST.

Half a pound of mushrooms, wash, stem and
skin as before. Cut into dice, put in a saucepan with
the juice of half a lemon, a tablespoonful of butter
and a slice of onion, a sprig of parsley and one clove,
tied together in a thin muslin bag. Set the saucepan
on the fire and stew gently until nearly dry, then add
water almost to cover them, salt and pepper to
taste, and let them cook fifteen minutes. Take out
the bag of onion, etc., and thicken with one egg
yolk well beaten, and a small cupful of cream.
Have some slices of toast on a platter, buttered and
moistened with a little hot milk, pour the mush-
rooms over them, garnish with parsley and serve
hot.

MUSHROOMS STEWED IN A CREAM SAUCE.

Make a pint of cream sauce, prepare half a pound
of mushrooms as in the preceding recipe, cut into
dice, and stew in the sauce until very tender. Have
the toast prepared as above and pour the mush-
rooms over it. Garnish with parsley and serve at
once. They may be served in pastry shells as an
entree, if preferred.

Tags: crock pot recipes, soups and stews, cooking light magazine, nutritious foods, free recipes