120 MASSACHUSETTS HORTICULTURAL SOCIETY. 



ketchup and one of water ; press round the rim of the plate a strip of paste ; 

 cover with another plate of the same size pressed firmly in the paste ; put 

 the whole in a hrisk oven for twenty-five minutes. The top plate should be 

 left on until served. 



Baked Mushrooms. — (A breakfast, luncheon, or supper dish.) For this 

 mode of cooking, mushroom flaps are better than buttons, and should not be 

 too large. Cut off a portion of the stalk from sixteen mushrooms, peel the 

 tops, wipe them off with a piece of flannel and a little fine salt. Put them 

 into a tin baking dish, with a very small piece of butter placed on each mush- 

 room ; sprinkle over them a little pepper, and let them bake twenty minutes, 

 or longer should the mushrooms be very large. Have ready a very hot dish, 

 pile the mushrooms high in the centre, pour the gravy round, and send them 

 to the table quickly on very hot plates. 



Broiled Mushrooms. — (A breakfast, luncheon, or supper dish.) Cleanse 

 the mushrooms by wiping them with a piece of flannel and a little salt; cut 

 off a portion of the stalk and peel the tops ; broil them over a clear fire, 

 turning them once, and arrange them on a very hot dish. Put a small piece 

 of butter on each mushroom, season with pepper and salt, and squeeze over 

 them a few drops of lemon juice. Place the dish before the fire, and when 

 the butter is melted serve very liot and quickly. Moderate sized flaps are 

 better suited for this mode of cooking than are the buttons. 



Mushrooms A la Casse, Toot. — Cut a round of bread one-half an inch 

 thick, and toast it nicely ; butter it both sides and place it on a clean baking 

 sheet or tin ; cleanse the mushrooms as in the preceding recipe, and place 

 them on the toast, head downwards; lightly pepper and salt them, and place 

 a piece of butter the size of a nut on each mushroom ; cover tliem with a 

 finger glass and let them cook close to the fire for ten or twelve minutes. 

 Slip the toast into a hot dish, but do not remove the glass cover until they are 

 on the table. All the aroma and flavor of the mushrooms are preserved by 

 this method. In winter the glass dish should be rinsed in warm water before 

 using, and with moderate care it will not crack. 



Stewed Mushrooms. — Ingredients : One pint of mushroom buttons, three 

 ounces of fresh butter, white pepper and salt to taste, lemon juice, one tea- 

 spoonful of flour, cream, or milk, one-fourth teaspoonful of grated nutmeg. 

 Mode : Cut off the ends of the stalks and pare neatly a pint of mushroom 

 buttons; put them, as they are done, into a basin of water with a little lemon 

 juice. When all are prepared take them from the water with the hands, to 

 avoid the sediment, and put them into a stewpan with the fresh butter, white 

 pepper, salt, and the juice of one-half a lemon ; cover the pan closely and let 

 the mushrooms stew from twenty to twenty-five minutes, then ttiicken the 

 butter with the above proportion of flour; add, gradually, sufficient cream, or 

 cream and milk, to make the sauce of a proper consistency, and put in the 

 nutmeg. If the mushrooms are not perfectly tender stew them five minutes 

 longer, remove every particle of butter which may be floating on the top, and 

 serve. 



Broiled Beefsteak and Mushrooms. — Ingredients : Two or tliree dozen 

 small button mushrooms, one ounce of butter, one tablespoonful of mush- 



