Lillian Russell
CREAMED MUSHROOMS
Peel one pound of large mushrooms. Drop them into water to which the juice of a lemon has been added. Into a 2-quart chafing dish place a large lump of butter; when this is melted add the mushrooms (after draining off the water) in layers; add one Spanish onion cut in slices.
Put on the cover and let them simmer until they draw their own juices. When soft enough for a fork to pierce easily add half a cup of cream, salt and paprika to taste and just before serving add the juice of half a lemon. This lemon brings out the flavor of all the seasoning and mushrooms.
This is my favorite recipe and a dish that I love to fuss with myself. 2 Lillian Russell
HOW TO COOK
POTATOES PROP-
ERLY
First wash them thoroughly Place and cut off the ends. them in water; not boiling nor yet cold. Cover over and let boil fifteen or twenty minutes, then test with a fork. When the fork will enter the potato and just stop in the center, touching the so-called "bone," draw the water off and shake them over the fire from three to ten minutes until all the moisture has been steamed out and the potatoes are mealy; then serve.