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Mushrooms Under Glass With Cream

Cut some slices of bread into rounds three-eighths of an inch in thickness, and cut off the stalks from some fresh mushroom heads, and range these on individual dishes and cover with a bell of either glass or silver, and bake in the oven for twenty minutes.

With Cream: Fry in butter some turned mushrooms, adding a little fresh cream and seasoning with salt and pepper; cover and simmer until the cream becomes partially reduced, then put a slice of bread, prepared as above, on each plate, dress the mushrooms in a pyramid from, pour a portion of the liquid over each, put on the bells and bake in a slack oven for twenty minutes, serving them with the bells on.

Okras Sauted, Creole Style Prepare some okras as for boiled okras. Place in a sautepan one ounce of butter, one medium-sized onion, and a minced medium-sized green pepper, put the pan on the stove for six minutes until the contents are of a golden color, add two raw peeled tomatoes cut in pieces, three tablespoonfuls of Spanish sauce and a pinch of salt, a third of a pinch of pepper, and one crushed clove of garlic. Put in the okras, cover with the lid and put on the fire and cook for fifteen minutes. Turn out onto a hot dish, sprinkle over a teaspoonful of chopped parsley, and serve.