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About half-past five, as they were talking about amateur photography, Mrs. Ravis came in and called them to tea. Tea with the Ravises was the old-fashioned tea of twenty years ago. One never saw any of the modern "delicacies" on their Sunday evening table, no enticing cold lunch, no spices, not even catsups or pepper sauces.
Stewed button mushrooms are very nice, either in fish stews or ragouts, or served apart to eat with fish. Mushrooms can be cooked in the same manner as the recipes for oysters, either stewed, fried, broiled, or as a soup. They are also used to flavor sauces, catsups, meat gravies, game and soups.
Or soak two hours in cold water, then cover completely with an inch-thick crust of flour and water mixed stiff, and bake in a slow oven four to five hours. Serve always with very piquant sauce, and sharp pickle, or highly spiced catsups. Make jelly from wild grapes, wild plums, green grapes, green gooseberries or crab apples, using half the usual amount of sugar, especially for such meat.
For the table was fully set a stuffed ham at one end, a chicken or partridge pie at the other, side dishes of smothered rabbit, or broiled chicken, at least four kinds of sweet pickle, as many of jelly and sour pickle, a castor full of catsups, tomato and walnut, plain vinegar, pepper vinegar, red and black pepper, and made mustard, all the vegetables in season I have seen corn pudding, candied sweet potatoes, Irish potatoes, mashed and baked, black-eyed peas, baked peaches, apples baked in sugar and cloves, cabbage boiled with bacon, okra, stewed tomatoes, sliced raw tomatoes, cucumbers cut up with young onions, beets boiled and buttered, and string beans, otherwise snaps, all at one spread.
And Maurice had really drained to the dregs the bottle of old hair tonics, dead catsups, syrups of undesirable preserves, condemned extracts of vanilla and lemon, decayed chocolate, ex-essence of beef, mixed dental preparations, aromatic spirits of ammonia, spirits of nitre, alcohol, arnica, quinine, ipecac, sal volatile, nux vomica and licorice water with traces of arsenic, belladonna and strychnine.
These materials, with wine, and the various catsups, combined in various proportions, are, with other ingredients, made into almost an endless variety of excellent soups and gravies. Soups that are intended for the principal part of a meal certainly ought not to be flavored like sauces, which are only intended to give relish to some particular dish.
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