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Classic
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page 47
ASPARAGUS SOUP
This can be made next day from the same water in which the asparagus was boiled
by adding whatever cold meat you have on hand, with salt, pepper and parsley. If
you wish to thicken it, small pieces of potatoes, cut up and passed through a
sieve, may be added, also a handful of sorrel, a small lettuce, two small green
onions, and chervil.
HOW TO COOK MUSHROOMS IN A CHAFING-DISH HALF AN HOUR BEFORE SERVING
Take a heaping plateful of nicely peeled mushrooms, put a tablespoonful of fresh
butter into a chafing-dish, and pour the mushrooms on top of it. Salt and pepper
them, cover them closely and let them cook twenty-five or thirty minutes. Put
some nice pieces of dry toast on each plate, and serve yourself from the
chafing-dish. Hail Columbia, it's good!
THE WAY TO TELL GOOD MUSHROOMS FROM POISONOUS ONES
Only gather mushrooms in open fields where cows or sheep have pastured, and
those that are pink underneath, and as they grow old and large dark brown
underneath. They are all rather fat and stocky. Alongside of them grow
cream-colored or white poisonous ones which smell rank. Do not touch them.
Confine yourself to the pink and brown only and you are safe. If you have any
doubts, throw them away. There are many other species of mushrooms, but if you
keep to those described you are safe, and they are the best.
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