COOKING MUSHROOMS. 5:i 



off the base of the stem of each, and peel the top. Now 

 sinear them all ovei' ratlier heavily with butter, which mux- 

 be slightly warmed for the purpose if necessary. Sprinkle 

 both sides with pepper and salt, and lay them stem upwards 

 in a tin dish, and on the stem of each drop a few drops of 

 good sauce. Place them in a hot oven for from ten to 

 twenty minutes, according- to their size and tlie state of the 

 nven. Have ready some ricli gravy very slightly flavoured 

 with garlic, Ijy putting in one clove Avlien it is boiling hot 



A Umi OF MrsiiROOMs Ready for the Cook. 



and removing that clove in about a minute. Pour the gravy 

 over and serve without toast, unless it be in the form of 

 sippets round the dish. 



How to Cook Mushrooms — This vegetable de- 

 serves every care that can be taken to place it on the table 

 elegantly. Its fine flavour and rich fragrance are to be kept 

 in mind, for whatever purpose we intend it, there being 

 alwavs a danger of drowning this out with superfluous 



