COOKING MUSHKOOMS. 153 



it is secured the true mushroom aroma and taste in their 

 perfection. 



Stewed Mushrooms — Peel and stem the mush- 

 rooms. I.'ake an enameled saucepan, put a lump of 

 butter in it and melt it, then put in the mushrooms, 

 and season with salt and pepper and a small piece of 

 pounded mace (if you like it), then cover the saucepan 

 tightly and stew the mushrooms gently until they are 

 tender, which will be in about half an hour. Have 

 ready some toast, either dry or fried in butter, as pre- 

 ferred ; spread out upon a hot dish, place the mush- 

 rooms upon the toast, with the gills uppermost, pour 

 the juice over them, and serve hot. Button mushrooms 

 are the ones usually selected for stewing, but while 

 nicer and whiter they are not so finely flavored as the 

 full sized ones. 



Another way of preparing stewed mushrooms is to 

 stem and peel them ; dip in water containing lemon 

 jnice (this is to prevent their becoming dark-colored in 

 cooking, or giving a dark color to the stew), and drain 

 them dry. Put them into a stewpan, with a good-sized 

 lump of butter and some nice gravy, and let them stew 

 for about ten minutes. Take a little stock or cream, 

 beat up some flour in it quite smooth, and add a little 

 lemon juice and grated nutmeg. Add this to the mush- 

 rooms and cook briskly for about ten minutes longer, or 

 until tender. 



Soyer's Breakfast Mushrooms. — Place some fresh- 

 ly-made toast, divided, on a dish, and put the mush- 

 rooms, stemmed and peeled, gills upward upon it ; add 

 a little pepper and salt and put a small bit of batter in 

 the middle of each mushroom. Pour a teaspoonful of 

 cream over each, and add one clove for the whole dish. 

 Put an inverted basin over the whole. Bake for twenty 

 or twenty-five minutes, and do not remove the basin 

 until the dish is brought to the table, so as to preserve 

 the grateful aroma. A delightful dish. 



