rubbed with sweet butter. Lay the mushrooms on the broiling iron 

 with the combs upward. Put a small quantity of butter, a little 

 salt and pepper in the center of each comb from where the stem 

 has been removed, and let the mushroom remain over the fire until 

 the butter melts. Then serve them on thin slices of buttered and 

 well browned toast, which should be cut round or diamond shape. 

 Serve the mushrooms just as quickly as possible after they are 

 broiled, as they must be eaten when hot. So nourishing are broiled 

 mushrooms that with a light salad they form a sufficient luncheon 

 for anyone. 



FRES^ MUSHROOMS BJKED.— The following is Juliet 

 Carson's recipe for baked mushrooms, and it is an excellent one: 



Carefully cleanse the mushrooms as in the directions for broil- 

 ing. Cut as many slices of bread as there are mushroom caps, 

 trimming off the crust, and having each slice about two inches 

 square. Lay the slices of bread in a baking pan and spread each 

 slice with butter. Sprinkle each slice with a little salt and pepper. 

 Next put on each slice of bread one or two mushrooms — just enough^ 

 to cover the bread. Put the pan in a hot oven for five minutes. 

 Then draw the pan to the front of the oven and season the mush- 

 rooms with salt and pepper and put a piece of butter as large as 

 a hazel nut in each mushroom cap. Return the pan to the oven and 

 finish baking the mushrooms, which are done as soon as tender. 

 Serve them on the bread on a very hot platter. 



FRIED MUSHROOMS. — Clean and prepare the mushrooms 

 as for broiling. Put some sweet, unsalted butter in a frying pan — 

 enough to swirft the mushrooms in. Stand the frying pan on a 

 quick fire, and when the butter is at boiling heat, carefully drop the 

 mushrooms in and let them fry three minutes, and serve them on 

 thin slices of buttered toast. 



Serve a sauce of lemon juice, a little melted butter, salt and red 

 pepper with fried mushrooms. 



STEWED MUSHROOMSStewed mushrooms after the fol- 

 lowing recipe make one of the most delicious of breakfast dishes. 

 It is not necessary to use large mushrooms for stewing — small but- 

 ton ones will do. Take the mushrooms left in the basket after hav- 

 ing selected those for broiling, and also use the stems cut from the 

 mushrooms prepared for broiling. After cleaning and skinning 

 them put them in cold water with a little vinegar, and let them stand 

 half an hour. ' If you have a quart of mushrooms, put a tablespoon- 

 ful of nice fresh butter in a stew pan and stand it on the stove. When 

 the butter begins to bubble drop the mushrooms in the pan, and after 

 they have cooked a minute season them well with salt and black 

 pepper. Now take hold df the handle of the stew^-pan and, while 



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