the mushrooms are gently and slowly cooking, shake the pan almost 

 constantly to keep the butter from getting brown and the mushrooms 

 from sticking. After they have cooked eight minutes pour in enough 

 rich, sweet cream to cover the mushrooms to the depth of half an 

 inch, and let them cook about eight or ten minutes longer. Serve 

 them in a very hot vegetable dish. Do not thicken the cream with 

 flour or with "anything. Just cook them in this simple way. You 

 will find them perfect. 



MUSHROOM STEW—Ved, cut up and wash. Stew in a little 

 butter with red pepper, salt and a very little garlic. When soft add 

 the milk and allow to stew some more. Set off the fire and beat a 

 few eggs in the stew. Serve. 



MUSHROOM PJTTIES— Mushrooms are now often served at 

 fashionable parties in the form of patties, very much on the style 

 of oyster patties. Peel and cut in small pieces two pounds of nice 

 fresh mushrooms. Add one-half cup of butter, pepper and salt, 

 and one cup of rich, sweet cream. Stew for 12 minutes. When 

 done sprinkle a small tablespoon of flour over them to thicken. 

 This will fill about 20 patties. 



MUSHROOM SANDWICHES— Fed one pound of mushrooms 

 and chop real fine. Stew for 10 minutes with butter, the size of an 

 egg, and pepper and salt. 



Toast about 20 thin slices of bread. Butter them and insert the 

 hot stewed mushrooms. Trim the crust and cut diagonally in the 

 shape, of triangles. Serve real hot. 



DEVILED MUSHROOMS— Chop one quart of mushrooms, sea- 

 son with salt and pepper, and a little lemon juice; mix the yolk of 

 two hard boiled eggs and two raw ones, stir in a pint of bread crumbs 

 and a tablespoonful of butter. Fill baking-shells with the mixture, 

 cover with bread crumbs and bits of butter. Bake a nice brown. 



MUSHROOMS AJfD TOMATOES— To&st some slices of bread, 

 cut them into round pieces two inches in diameter, and butter them. 

 Peel some firm tomatoes, cut in thick slices, and lay them on thfe 

 toast. On top of each place a peeled mushroom. Put them in a 

 dish that can go on the table, pour a little clarified butter over them, 

 put them in a hot oven for five or eight minutes, baste well and serve. 



BROWJ^ MUSHROOM SAUCE— M&ke a brown sauce, add to 

 it one pint of fresh common mushrooms, simmer gently for fifteen 

 minutes. Take from the fire and add wine if you use it. Some 

 think a little mace or nutmeg an improvement, or a little Harvey 

 sauce. 



