SCALLOPED MUSHROOMS AND DEVILED
The Mushroom Dish
Choose for this purpose fine firm ones. Pick, wash, wipe and peel--then lay them in a deep pudding dish well buttered. Season them with pepper and salt, and add a little onion. Sprinkle each layer with rolled bread crumbs, dot with small pieces of butter and proceed in this way until dish is full, having the top layer of bread crumbs. Bake in moderate oven.
Boil the eggs hard. Remove shells and cut eggs in half, slicing a bit off the ends to make them stand upright. Extract yolks and rub them to a smooth paste with melted butter, cayenne pepper, a touch of mustard and a dash of vinegar. Fill the hollowed whites with this and send to table upon a bed of chopped lettuce or water cress, seasoned with pepper, salt, vinegar and a little sugar.
Other foods Houdini was said to have enjoyed were Chicken Paprika, Hungarian goulash (of course), and Farmers Chop Suey. We know from her niece that Bess made cherry pies (she had a special cherry pitting machine in the kitchen at 278), and Houdini provided a recipe for Bread and Butter Custard in another cookbook, Celebrated Actor-Folks' Cookeries: A Collection of The Favorite Foods of Famous Players (1916). He also ate at a kosher restaurant with his brother, Nathan.
Now I'm hungry.