SOUPS.

OYSTER SOUPS.

(These are old and tried receipts.)

Good oysters and plenty of them, being a necessary ingredient—unlike the penurious old lady in Fredericksburg, Va. (that home of hospitality and good living), who on one occasion was dispensing oyster soup from the head of her table. The oysters were few and far between. The old negro butler stood attention. With the personal pride they all felt in those days in whatever concerned their master and mistress, he grasped the situation, and as she used the ladle to find an oyster that had strayed, he bent over in his eagerness, forgot to whisper and said: “Dar one, misstis.”

OCHRA SOUP.

Mrs. Etting, Philadelphia, Pa.

Contributed by Mrs. Meredith Bailey, Philadelphia, Pa.

One-half shin beef, boil 6 hours, or until thoroughly done. Strain it, season with salt and white pepper and small white onion chopped fine; ¼ peck of ochras cut very thin, ¼ peck tomatoes, pared and chopped. Boil these in a sauce pan 2 or 3 hours, stirring them constantly with a large wooden spoon, then pour them into soup, adding chopped parsley. Boil 2 or 3 hours.

BLACK BEAN SOUP.

Contributed by Mrs. Charles A. Farnum, Philadelphia, Pa.

One and one-half pint of beans if you do not soak them over night, 1 pint if you do, 1 teaspoon summer savory, 1 onion, if you like, a small bit of pork and boil with a beef bone, turkey or chicken bones. Put in your soup dish 1 lemon sliced, 4 eggs boiled hard and sliced, ½ tumbler wine, ½ of a large cup tomato catsup.

BEEF SOUP—(THE VERY BEST).

Contributed by Mrs. Charles B. Maury, Washington, D. C.

Get a good shin of beef and break the bones well. Put on fire in 1 gallon of cold water and let simmer slowly for 6 hours, boil until scum ceases to rise, skimming well. Then add 2 turnips chopped fine, 2 carrots, 2 Irish potatoes, and in season ½ doz. ears of corn cut from cob adding cob and let remain until you thicken soup. Tomatoes and ochra are always the greatest improvement, 1 pint of each. The more tomatoes the better, either canned or fresh. Just before dinner thicken with about 1 teacup of flour well mixed with cold water. Browning the flour gives a better flavor. Boil a few minutes after adding flour.

BRUNSWICK STEW.

A Typical Old Virginia Receipt.

Contributed by Mrs. Junius B. Mosby, Richmond, Va.

Six quarts of water in an iron pot, 2 medium size chickens, 2 slices bacon. Boil until meat is falling to pieces. Take out and chop fine, putting meat and bones back in pot. Add 6 large tomatoes, 1 pint butter beans, 6 medium size onions, season with salt, red and black pepper to taste. After this has cooked for 1 hour, add 6 Irish potatoes cut in slices. One-half hour before serving add 6 ears corn with grain split, and ¼ lb. of butter. Best to cook in thick iron pot and constantly stir to prevent burning.

BOUILLON.

Contributed by Mrs. Charles Broadnax Maury, Washington, D. C.

Six pounds of lean beef cut fine, 6 quarts of water and boil from four to five hours, then add 1 carrot, 1 turnip and 1 very small onion, and boil until carrot and turnip are thoroughly done. Take off fire and set aside until next morning, remove the grease and add white of 1 egg. Put on fire until heated, adding salt to taste, strain it, and put enough burnt sugar and water to color it like brandy.

TURTLE SOUP.

Contributed by Miss Charlotte Mitchell, New Orleans.

Put meat in a pot of water and boil. Cut one lemon and remove seeds, 1 potato, 1 onion, 1 can tomatoes, some bay leaves and parsley. Boil all together for 3 hours, brown 3 tablespoons of flour to which has been added a little of the soup and a little butter. After this is added boil slowly for 2 hours. Have in tureen a hard boiled egg chopped fine, slices of lemon and chopped parsley. Season soup with Worcestershire sauce and salt, then strain into tureen.

RECIPE FOR BLACK BEAN SOUP.

Harvey’s Restaurant, Washington, D. C.

One pint of black beans or turtle beans, 1 small onion, 4 quarts of water, 1 small chicken, or ½ large one, or else 1 lb. beef and a slice of middling bacon. When the soup is nearly done chop up the meat which has been boiled in it. Season it with pepper and salt and make it into balls. Roll them in white of egg and dry them on the stove. When the soup is ready to be served, strain off the beans, add a wineglass of walnut or tomato catsup and a wineglass of good sherry with 4 hard-boiled eggs chopped and the meat balls to the soup.

PARKER HOUSE SOUP.

Miss Rice, Philadelphia, Pa.

Contributed by Miss Josephine B. Meeks, Philadelphia, Pa.

Three quarts of beef stock, 1 carrot, 1 turnip, 1 beet, 2 small onions cut fine. Add to this 1 can tomatoes, or 3 quarts of fresh raw tomatoes. Boil all together 1 hour, then strain it. Put 5 oz. of butter in a pan, heat it until light brown, remove it from the fire and stir into it 5 tablespoons of flour, mix well and add it to the soup. Season with salt and pepper and add 1 dessertspoonful of sugar. Put soup on fire and stir it until it boils 5 minutes, skimming all the while.

MODE OF MAKING SARAH DAVIS’ WHITE DAHL SOUP.

Goderich, Lake Huron, Canada.

Contributed by Mrs. W. A. Glasgow, Jr., Philadelphia, Pa.

One-half pint dahl, 3 pints cold water, 2 blades of celery or 1 teaspoon celery seed (tied in muslin), 3 sprigs parsley, 1 blade mace, ½ dozen pepper cones, 1 onion, 1 oz. flour, 1 oz. butter, ½ pint milk, 4 tablespoons of cream, salt and pepper to taste. Put cream in just before serving, and do not allow it to boil afterwards. Wash dahl, put into sauce pan with cold water, celery, parsley, mace, pepper cones and sliced onions. Boil one hour, or until dahl is soft. Rub through a sieve with a wooden spoon as much of pulp as possible, also liquid. Into an empty sauce pan put flour and butter. Rub together till smooth over fire and add milk, stirring well until it thickens. Add soup from the other vessel, season with pepper and salt and boil up once.

ONION SOUP.

An Old Virginia Receipt.

Contributed by Mrs. James T. Halsey, Philadelphia, Pa.

Cut up 12 large onions. Boil them in 3 quarts of milk and water equally mixed. Put in a piece of fowl, or veal, and a piece of bacon with pepper and salt. When the onions are boiled to a pulp thicken with a large spoonful of butter mixed with 1 of flour. Take out meat and serve it up with toasted bread cut in small pieces in the soup.

CRAB SOUP.

Contributed by Miss Charlotte Mitchell, New Orleans.

Fifteen crabs thrown into boiling water alive. When cooked pick out the meat, stir it into 2 quarts of water in which a pound of bacon has been boiled. Add 1 pint of rich milk heated, to which has been added 2 well beaten yolks. Pour into crab soup, cook a few minutes without boiling. Season with salt and red pepper.

MUSHROOM SOUP.

Contributed by Mrs. James Crosby Brown, Rosemont, Pa.

One cup of mushrooms, 1 cup of chicken stock, 1 cup of milk, 1 tablespoonful of corn starch, 1 teaspoonful of butter, yolk of 1 egg, ½ teaspoonful of salt. Wash the mushrooms thoroughly in cold water. Do not peel, cut them into thin slices (up and down with the gills). Put the milk and stock in a double boiler and when hot add the mushrooms and salt. Cook slowly about five minutes or until tender, then stir in the corn starch, which has been moistened with a little cold water. Cook several minutes, then add the yolk of an egg lightly beaten. Serve with croutons and the butter broken into small pieces. If desired, the soup may be pressed through a fine sieve just before the yolk of egg is added.

TURTLE SOUP.

Contributed by Miss Charlotte Mitchell, New Orleans.

First make a stew of the turtle cut into small pieces and put in the pot with 4 tablespoons of lard. Let simmer, uncover pot and add 4 onions, 4 pods of garlic, parsley, thyme and pepper chopped fine. Let this fry for a few minutes, then add 1 can of tomatoes, soup meat and sufficient water for soup, and let all boil as with an ordinary soup. When ready to serve add ½ glass of sherry, thicken with a little flour, finally add slices of 1 lemon. This soup can be made browner in color by adding 4 tablespoons of well burnt sugar.

BLACK BEAN SOUP.

Grandmother Hannah Burrows.

Contributed by Mrs. F. S. Burrows, Philadelphia, Pa.

One qt. of beans boiled until tender; add 1 qt. of tomatoes, boil two hours and strain. Add 1 tablespoonful corn starch, pepper, salt, 1 tablespoonful of butter and a few cloves. Just before serving add brandy and sherry to taste and a few slices of lemon.

GENERAL BURNSIDE’S CLAM SOUP.

Contributed by Miss Annie Hammond, Providence, R. I.

Two qts. clams, 2 onions, 3 qts. water. Boil 2 hours and then strain. Scald 1 qt. milk thickened with a spoonful of flour, seasoned to taste. Chop the clams fine and remove the black out of the stomachs.

CALF’S HEAD SOUP.

Grandmother Larned’s Receipt—an Old Rhode Island Receipt.

Contributed by Mrs. Frank A. Brastow, Haverford, Pa.

Boil the head and put in 8 quarts of water till the meat separates from the bones. Tie up in a bag a handful of summer savory, ½ the quantity of sage, 2 tablespoons of allspice, 1 of cloves, 2 large onions and a little mace, and boil in soup. Strain out the bones and let it stand over night. Skim off all the fat, cut the meat in small pieces, put in 2 teaspoons of black pepper. A little cayenne a little while before it is done. Rub ¼ lb. of butter with 3 tablespoons of flour quite smooth and let it boil 2 minutes. Add a pint of port wine and give it another boil.

RICH BROWN SOUP.

Contributed by Mrs. Charles A. Farnum, Philadelphia, Pa.

Take 6 lbs. of the lean of fresh beef cut from the bone, stick it over with 4 doz. cloves, season with a teaspoon of salt, the same of pepper, the same of mace and a grated nutmeg. Slice ½ doz. onions, fry them in butter, chop and spread them over the meat. After you have put it in the stew pot, pour in five quarts of water and stew very slowly five or six hours. When the meat is dissolved into shreds, strain and return the liquid to the pot. Add 6 wineglasses of claret or port wine. Simmer again slowly for about half an hour. When the soup is reduced to 3 quarts it is done.

CRAB SOUP.

Mrs. Lewis Minor, Norfolk, Va.

Contributed by Mrs. James T. Halsey, Philadelphia, Pa.

Take 1 full grown fat chicken, cut it up in small pieces and put it bones and all into a gallon of cold water. Let it boil slowly until reduced to 2 quarts. Then strain it and return it to the pot adding 1 tablespoon of salt, 1 teaspoon black pepper and a pod of red pepper. Take 2 doz. large fresh crabs, pick all the meat carefully and add to soup. Let it boil up and add ½ lb. of sweet butter rubbed with a tablespoon of flour. When it comes to a boil again add 1 pint of sweet cream and 1 pint of milk. Let it boil once and serve.

CHICKEN SOUP.

Wash 1 large chicken, cut up in pieces carefully removing all skin and fat; place over fire in 2 quarts of water adding 1 lb. of bacon, 1 large onion chopped fine, some pepper and salt, a few blades of mace, a handful of parsley.

CLAM SOUP.

Mrs. John Markoe, Philadelphia (1820).

Contributed by Mrs. William Ruckman Philler, Philadelphia, Pa.

Boil down an old fowl or a knuckle of veal, or what is cheaper, a set of calf’s feet, till you have a quart of jelly. There should be an onion, some mace, pepper and salt boiled with it. Strain off the liquor, let it cool and then take off the fat. Put 50 sand clams washed (the middle size are best) into a pot over the fire till they open. Strain the liquor which you will find in the pot, and add it to the meat jelly. Put in the clams also, and let all boil an hour and a quarter. Then add ½ pint good cream or milk, a piece of butter as big as a walnut, mixed with a little flour. Stir these well in the soup. Have ready in a tureen the yolks of 2 eggs beaten and some chopped parsley, pour the soup in, a little at first till the eggs are well mixed, and then the remainder.

PEPPER POT.

Mrs. Rachel Walker Cresson (1779) Philadelphia, Pa.

Contributed by Miss Anne H. Cresson, Germantown, Pa.

Four lbs. of the three different kinds of tripe. Soak in salt water an hour or two. Put on with 6 qts. of water, with salt and half of a little red pepper. Boil until thoroughly tender. It will take nearly all day. Leave in the water over night, out of the pot. Cut the tripe in small pieces; flour it well and put it back in the liquor which has been reheated. Add 2 small potatoes cut in pieces; 1 doz. cloves, 1 doz. allspice, 1 heaping tablespoonful each of sweet marjoram, summer savory and sweet basil. Boil 2 hours. About half an hour before serving add dumplings made by mixing flour, shortening, salt and water; make not too stiff and of the size of marbles. Thicken the soup with butter and flour rubbed together. The soup should be about as thick as rich cream when done.

MOCK TURTLE SOUP (ORIGINAL).

Gen. Dabney H. Maury, Richmond, Va.

Contributed by Mrs. James T. Halsey, Philadelphia, Pa.

Take the head and haslets of a calf (dead). Take out the brains, put them into 3 gallons of water, and boil down to 3 quarts. Put into the water, after boiling it down, a bunch of parsley, thyme and an onion chopped fine, 1 large teaspoon of allspice, 1 of cloves, 1 of mace and 1 of nutmeg, black and red pepper, 1 teaspoon of salt. When the head and haslets are sufficiently boiled, take them out and mince the meat, and return it to the pot with ½ pint of sherry and a teacup of walnut and tomato catsup. Make a thickening of brown flour with a tablespoon of vinegar and 1 of butter. Garnish tureen with fritters made of the brains and 6 eggs, chopped parsley and pepper.

OCHRA SOUP.

An Old Virginia Receipt.

Contributed by Mrs. James T. Halsey, Philadelphia, Pa.

Get 2 double hands full of ochra, wash and slice it thin, add 2 onions chopped fine, put it into a gallon of water at an early hour in the morning. It must be kept steadily simmering, but not boiling; put in pepper and salt. At 12 o’clock put in a handful of lima beans; at half-past 1 o’clock add 3 young squash, cut in small pieces a chicken or knuckle of veal, a bit of bacon or pork that has been boiled, 6 tomatoes, peeled. When nearly done, thicken with a spoonful of butter mixed with one of veal. Have rice boiled separately to serve with it.

NEW ORLEANS COURT BOUILLON.

Contributed by Miss Charlotte Mitchell, New Orleans.

Fry 3 chopped onions in a tablespoon of butter—then add a cup of tomatoes, 3 or 4 whole cloves, pepper, salt and toast. Let them stew together for 30 minutes. Then add 1 tablespoon flour with about ½ pint of claret. Let it boil, stirring constantly all the time for 5 minutes, until the flour is thoroughly cooked. Strain sauce and return it to the fire in a saucepan. Lay in the fish in slices, let them simmer gently until cooked, which will require from 6 to 10 minutes, according to thickness. Have ready in a deep dish slices of toast enough to cover bottom of dish. When done lay slices of fish on toast, add the remaining 1 pint of claret to the sauce. Pour it over the fish and the Court Bouillon is ready to serve. A fish of 5 or 6 pounds is the size used for this.

CALVES’ HEAD SOUP.

Mrs. Julia Breckinridge, Va.

Put head in water to soak, then in salt water to boil (take brains out and tie in bag to boil). Strain liquor, cut all meat and brains in dice, 6 potatoes cut small, dumplings made of flour, water and lard, small, add red pepper, 3 bunches of pot-herbs, sweet marjoram tablespoon, 4 hard boiled eggs cut fine. Meat balls (meat chopped fine with salt, pepper and flour) fried in butter, sherry to taste.

CHICKEN SOUP.

Mrs. Francis Brooke, “St. Julian,” King George Co., Va.

Contributed by Mrs. James T. Halsey, Philadelphia, Pa.

Take a fat chicken, 5 pints of water, a slice of middling chopped fine. The soup must be put over a slow fire to simmer instead of boiling the whole morning until about a half hour before dinner, then let it boil. For thickening use a pint of cream, a tablespoon of butter and 1 of flour and a bunch of thyme. The thickening must be put in before it boils and the thyme taken out.

Note.—This recipe came from one of the old and most typical Virginia homes, “St. Julian,” in Virginia. It was the recipe of my great-great-great aunt, Mrs. Francis Brooke, and is more than a century old.—Sue Mason Maury Halsey.

BEAN SOUP.

Mrs. George Newbold Lawrence, New York.

Put 1 pint of kidney beans into 2 quarts of water, boil them 3 hours, then pour off the water, mash the beans through a colander with a wooden masher, then throw them back into the water in which they were boiled, add a piece of butter the size of an egg, a little salt and red pepper. Let it boil a quarter of an hour. Add a wineglass of white wine.

PALESTINE SOUP.

Contributed by Mrs. Charles A. Farnum, Philadelphia, Pa.

Peel and cut into fine pieces 2 onions, 2 turnips, 2 carrots and 2 potatoes. Put into a stew pan or soup pot with ⅛ lb. of butter and the same quantity of lean ham and a bunch of parsley chopped fine. Put this over a brisk fire ten minutes, then add a good tablespoon of flour, mixing it in well. Add 1 quart of meat stock made the day before), ¼ pint of boiling milk. Stir until boiling, season with pepper and salt and a good teaspoon sugar. Rub all through a sieve and put back in the pot, but only let it boil up once, skim well and serve with small piece of fried bread on napkin.

PEPPER POT.

From Ellen Gallagher, Philadelphia, Pa., who lived with Mrs. William H. Horstman, her son, and grandson, and great-granddaughter—four generations of reference.

Use a tripe and a knuckle of veal, let them boil all day separately, strain the tripe liquor into the veal liquor and strain off the fat. Season with salt, pepper, sweet marjoram, pot-herbs, and potatoes cut very fine, and drop in flour balls or dumplings, and let boil five minutes.

CRECY SOUP.

Mrs. Morris R. Stroud, Philadelphia, Pa., 1875.

Contributed by Mrs. Meredith Bailey, Philadelphia, Pa.

To a knuckle of veal and slice of beef, put 7 quarts of water. Boil all day to 3 quarts. Strain off next day, put in soup, bones and vegetables and boil 6 hours, then strain next day, skim off all the fat. Add 1 cup of split peas, boil until dissolved, then add 1 can of tomatoes, boil an hour. Add 3 tablespoonsful of flour and strain through a fine sieve. Flavor with Worcestershire Sauce.

BISQUE OF CLAMS.

Contributed by Mrs. Thomas B. Sims, Bryn Mawr, Pa.

For 1½ pints of soup, take 1 doz. large clams, stew them 15 minutes in their own liquor, to which water is added to make three gills. Boil 3 gills of cream or rich milk. Stir 1 tablespoon of butter and 1 of flour in a small saucepan until it bubbles. Then pour boiling milk in, stirring all the time. Stand aside, squeeze each clam with a lemon squeezer and you will find but an empty skin remains. Strain clams and liquor to the white sauce already made, pressing as much juice out as possible. Stir well, bring all to a boil and remove from fire. While you beat the yolk of an egg with 2 tablespoons of the soup stir to rest and season to taste. Take care the soup is boiling when egg is added, but does not boil afterward.

PHILADELPHIA FAMOUS OLD PEPPER POT.

From a Daughter of the Old Higgenbottom Family.

Knuckle of veal, 6 lbs. of best mixed tripe. Boil them well covered with water in separate large pots, three hours at least. When cold skim all grease off, and put the two liquors in one large pot. Cut the tripe up in pieces the size of a large dice, also some of the veal. Take 6 large white potatoes and 4 onions. Make a dough rolled out as for shortening, and make little balls of it in the hand the size of a large pea. When the soup is boiling drop them in, a couple at a time. Thicken the soup a little with flour paste. Season to taste with salt, pepper and pot-herbs, half a box of sweet marjoram, half a box of thyme. The soup when all cooked, should be very full of the above things.

CHESTNUT SOUP CLEAR.

Used by Lord Raglan, Raglan Castle, England.

Contributed by Mrs. Joseph Coleman Bright, Green Hill Farm, Overbrook, Pa.

Scald and peel 2 doz. large chestnuts, put in a pan ½ lb. butter and 3 tablespoons olive oil, let it get to boiling point (be careful not to burn). Put in your chestnuts and brown them to golden color. This should be carefully watched, it should only take 2 minutes to brown them. Lay them on a paper in the oven to dry. Now take a quart of good consomme well seasoned with celery essence and cayenne pepper. Put your nuts in the tureen, and pour the boiling soup over. Soup must be boiling to bring the flavor out of the chestnuts.

OCHRA GUMBO—AN OLD CREOLE RECIPE.

Mrs. Eugene Palmer, New Orleans.

Contributed by Mrs. Robert Lindsay Pollard, Austin, Tex.

Fry slowly together 1 sliced onion and a tablespoon of dripping or a slice of salt pork. Add a pound of lean beef cut in small pieces and stew quickly. Dredge a heaping tablespoon of flour and cook until brown. Add 3 pints of boiling water, 1 pint of sliced and peeled tomatoes and 1 pint of sliced ochra. Cover and simmer for 1½ hours, adding pepper and salt to taste. Chicken may be used instead of beef, or crabs, or shrimp. In the latter case these should be previously boiled and the meat picked out and added last. A little chopped ham is always an improvement. Serve with boiled rice. The gumbo should be very thick when served.

CALF’S HEAD SOUP.

Mrs. Thomas Prather, Louisville, Ky. (1810).

Contributed by her great-grandniece, Mrs. Alice C. Slaughter, through Miss Alice W. Richardson, Louisville, Ky.

Put the calf’s head in 1½ gal. of water, let it boil until the meat drops from the bones, then take it out and chop very fine. Take out the brains and mix with them one pint of claret, a wineglass of madeira and teaspoon of salt. With the chopped meat put an onion chopped, handful of parsley, a teaspoon of allspice, ½ teaspoon of cloves, one of black pepper, little sage and thyme and teacup of walnut catsup. Work a little browned flour into a piece of butter, and add just before you take off the soup.

OYSTER GUMBO.

Mrs. Lawton, New Orleans, La.

One large heaping spoonful of lard. When boiling, stir in one small cup of flour and let it brown well, stirring all the time to keep from burning. Then add a large onion, sliced. Let that brown. Have one chicken cut up as for stew and fry in lard and onion mixture, then add as much water as you would for a tureen of soup. This must cook for five hours. One hour before serving put in 100 oysters with their liquor, and just before serving stir in 2 tablespoons of gumbo filee (a powder made from sassafras). As this lumps easily, stir a small quantity at a time in a cup of the liquid. The soup must boil up once after the filee is put in, and then add salt and pepper to taste. This quantity serves 10 people.

“MAMMY LACKEY’S” MOCK TURTLE SOUP.

Mrs. Catherine Leaf Smith, Reading, Pa. (1800).

Contributed by Miss Katherine Smith, Philadelphia, Pa.

One gallon cold water, 1 calf’s head, 1 knuckle of veal, 1½ lbs. veal cutlet, 1 even teaspoonful of cloves and allspice mixed, ½ teaspoonful of mace, 1 large potato, 1 onion, dash of sweet marjoram, 1 tablespoonful of chopped parsley, two hard boiled eggs, ½ pint wine, enough good plain pie crust dough to make 3 or 4 doz. balls the size of a marble, salt, pepper, flour, butter and lard. Cut potato into dice, cut onion into very small pieces, tie spice into cloth. Wash head in cold water to remove blood. Take out the brain, remove from it all the veins, and put it into cold water until used. Boil the head in one gallon of cold water, and if the kettle is large enough the knuckle of veal may be boiled at the same time. If not, it can be cooked when the head is taken out. As the water boils off, enough must be added to keep the same quantity, otherwise there will not be enough. When the head falls apart take it out of the kettle, and set aside to cool. If the knuckle of veal had been boiled with the head, the soup may now be strained through a fine sieve. Add potato, onion, spice, dough balls, pepper and salt to taste, and allow it to cook slowly. As soon as the head is cool enough skin the tongue and cheeks, remove all bone, skin, veins, etc. Cut tongue and meat into dice. The meat on the knuckle is not used. Chop veal cutlet in meat chopper, season with salt, pepper and a little sweet marjoram; roll into balls twice as large as the others, and fry brown in lard and butter. Keep these hot. Mash yolks of two hard-boiled eggs with very little flour, and make into balls. When the dough balls rise to the top of soup they have cooked enough. Take out spice. Add meat, brains cut into pieces, parsley, and a few cloves if the soup does not taste of the spices. Thicken with butter and flour to make a rich soup. Just before serving add force meat balls, egg balls and wine. Do not skim off the surface.

CREAM OF MUSHROOMS.

Contributed by Mrs. C. Stuart Patterson, Philadelphia, Pa.

If hothouse mushrooms are used they require cooking for nearly or quite 2 hours. When cooked, put the mushrooms in a vegetable press and squeeze the juice into the water in which they have been boiled, add to this small pieces of butter, and a pint of cream, smoothly thickened with a little flour, or better still, rice flour. Two tablespoonfuls of sherry may be added if desired. Pour into cups and serve with whipped cream on top.