156 MUSHROOMS, HOW TO GEOW THEM. 



mushrooms, and to a quart of these add three ounces of 

 fresh butter, and stew gently in an enameled saucepan, 

 shaking them frequently to prevent burning. After a 

 few minutes dust a little finely powdered salt,, a little 

 spice, and a few grains of cayenne over them, and stew 

 until tender. When cooked turn them into a colander 

 standing in a basin, and leave them there until cold ; 

 then press them into small potting-jars, and fill up the 

 jars with warm clarified butter, and cover with paper 

 tied down and brushed over with melted suet to exclude 

 the air. Keep in a cool, dry place. The gravy should 

 be retained for flavoring other gravies, sauces, etc. 



Gilbert's Breakfast Mushrooms. — Get half 

 grown mushrooms, peel them and lay them, gills-side 

 npward, on a plate ; put to each a small piece of butter, 

 but only one layer thick ; pepper and salt to taste ; add 

 two tablespoonfuls of ketchup and one of water ; press 

 round the rim qt the plate a strip of paste, get another 

 plate of the same size pressed firmly in the paste ; put 

 the whole in a brisk oven for twenty-five minutes. The 

 top plate should be left on until served. 



Baked Mushrooms. — (A breakfast, luncheon, or 

 supper dish.) Ingredients: Sixteen or twenty mush- 

 room flaps, butter, pepper to taste. Mode. For this 

 mode of cooking the mushroom flaps are better than the 

 buttons, and should not be too large. Cut ofE a portion 

 of stalk, peel the top, and wipe the mushrooms carefully 

 with a piece of flannel and a little fine salt. Pnt them 

 into a tin baking dish, with a very small piece of butter 

 placed on each mushroom ; sprinkle over a little pepper, 

 and let them bake for about twenty minutes, or longer 

 should the mushrooms be very large. Have ready a 

 very hot dish, pile the mushrooms high in the center, 

 pour the gravy round, and send them to table quickly 

 on very hot plates. 



Broiled Mushrooms — (A breakfast, luncheon, or 



