COOKIKG MUSHROOMS. 1*7 



supper dish. ) Ingredients : Mushrooms, pepper and 

 salt to taste, butter, lemon juice. Mode. 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 hot and quickly. Moderate sized flaps 

 are better suited to this mode of cooking than the but- 

 tons ; the latter are better in stews. 



Mushrooms d la Casse, Tout. — Ingredients : 

 Mushrooms, toast, two ounces of butter, pepper and 

 salt. Mode. Cut a round of bread one-half an inch 

 thick, and toast it nicely ; butter both sides and place it 

 in a clean baking sheet or tin ; cleanse the mushrooms 

 as in preceding recipe, aud 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 them 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. The name 

 of this excellent recipe need not deter the careful house- 

 keeper from trying it. With moderate care the glass 

 cover will not crack. In winter it should be rinsed in 

 warm water before using. 



SteTved Mushrooms. — Ingredients. One pint mush- 

 room buttons, three ounces of fresh butter, white pepper 

 and salt to taste, lemon juice, one teaspoonful of flour, 

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

 Mode. Cat off the ends of the stalks and pare neatly a 

 pint of mushroom buttons ; put them into a basin of 

 water with a little lemon juice as they are done. When 



