61 



STEWED. 



To each ponnd allow two ounces of butter. Put the butter in- 

 to a saucepan, and when melted, not brown, throw in the mush- 

 rooms either whole or cut into slices; sprinkle over a teaspoonful 

 of salt; cover the saucepan closely to keep in the flavor, and cook 

 very slowly for twenty minutes or until they are tender. Moist- 

 en a rounding tablespoon ful of flour in a little cold milk; when 

 perfectly smooth, add sufficient milk to make one gill; stir this in- 

 to the mushroom, add a salt-spoon ot white pepper, stir carefully 

 until boiling, and serve at once. This makes a fairly thick sauce. 

 Less flour is required when they are to be served as a sauce over 

 chicken, steak or made dishes. 



PUREE. 



Wash carefully a half pound of mushrooms; chop them fine, put 

 them into a sauce pan with a taplespoonful of butter, and if you 

 have it, a cup of chicken stock; if not, a cup of water. Cover the 

 vessel and cook slowly for thirty minutes. In a double boiler put 

 one pint of milk. Rub together one table spoon ful of butter and 

 two tablespoonfuls of flour; add to it the milk; stir and cook until 

 thick; add the mushrooms, and press the whole through a sieve; 

 season to taste with salt and pepper only. 



CREAM OF MUSHROOM SOUP. 



This will be precisely the same as the preceeding recipe, save 

 that one quart of milk will be used instead of a pint with the same 

 amount of thickening, and the mushrooms will not be pressed 

 through a sieve. 



To Prepare and Cook Croprinus. 



BAKE. 



Being soft and juicy, they must be handled with care, and are 

 much better cooked w r ith dry heat. Remove the stems and wash 

 them carefully; throw them into a colander until dry; arrange 

 them in a baking pan; dot here and there with bits of butter, al- 



