60 MUSHROOMS. 



on the fire after it has boiled, until its surface is quite still 

 and a faint blue smoke rises. The cutlets should then be 

 laid in, and not before. 



Stewed Mushrooms — Peel the mushrooms, scrape 

 the stalks, and trim the ends. Put the mushrooms into cold 

 water, with a dash of vinegar and a pinch of salt in it. 

 Place in a saucepan one ounce of butter, let it melt, then 

 drain the mushrooms and put them in, adding pepper and 

 salt. Let them simmer in their own juice, covered closely, 

 till tender, adding a little water from time to time should 

 they bewime too dry. Before serving add a dessertspoonful 

 of flour rubbed down in a little cold water, boil up, and serve 

 very hot. 



Mushrooms on Toast — Proceed as before, and when 

 the mushrooms are drained fry them in a frying-pan with 

 butter or dripping, adding pepper and salt. Toast some 

 slices of bread, cut into rounds, place the fried mushrooms 

 on them, and serve very hot. 



Mushrooms and Bacon. — Fry a few rashers of 

 bacon, take them out of the pan, and keep hot in the oven. 

 Put the mushrooms into the pan, prepared as above, and fry 

 till cooked. Serve piled in the centre of the dish with bacon 

 round them. 



Mushrooms and Egss — Fry the mushrooms as in 

 second recipe, but instead of serving tliem on the toast poach 

 some eggs and place them on the toast, using the mushrooms 

 as a garnish. If liked, a little thick gravy may be made 

 in the pan and served in a tureen with the three last recipes. 



