, CREAM MUSHROOM SAUCE— M&ke a sauce, and add one 

 cup of fresh common mushrooms chopped fine, cook in a double 

 boiler for ten minutes. Stems chopped fine may be used for this 

 sauce. 



MUSHROOM SOUP — Take a good quantity of the mushrooms, 

 cut off the lower ends, and wash and peel, then put them in stew-pan 

 with butter, pepper and salt and a little stock, stir until tender, 

 take off and chop in small pieces; prepare a good stock as for any 

 soup, and add it to the mushrooms and the liquor they have been 

 stewed in. Boil all together and serve. The stems only may be 

 used for this soup with success. 



ROASTED MUSHROOMS— Cut the larger specimens into fine 

 pieces and place them in a small dish, with salt, pepper and butter 

 to taste; put in about two tablesponfuls of water, then fill the dish 

 with half-open specimens and buttons; cover tightly and place in 

 oven (which must not be overheated,) for about ten of fifteen min- 

 utes. The juice of the larger mushrooms will keep. 



ESCALLOPED MUSHROOMS— Make a sauce of one tablespoon- 

 ful of butter and one of flour, and two cupfuls of chicken broth or 

 white stock; add to this the chopped stalks of a pint of mushrooms; 

 reduce the same one-half, add a tablespoonful of chopped parsley, 

 pepper and salt. Turn this sauce in to a shallow baking dish, 

 put in as many mushrooms as will fill the dish, placing them close to- 

 gether, gills up, put a pieice of butter on each and sprinkle the tops 

 with crumbs and place in an oven for ten minutes, or until tender and 

 serve hot. 



CURRIED MUSHROOMS — Stew a quart of button mushrooms 

 for about twenty minutes in enough good stock to cover them well, 

 add a tablespoonful of butter, thicken with a teaspoonful of curry 

 powder and a tablespoonful of flour, boil slowly for ten minutes longer, 

 and just before taking from the fire add half a cupful of cream; serVe 

 hot on a dish with slices of toast. 



MUSHROOMS A LA BORDELAISE— Choose some big, firm 

 fresh mushrooms; peel, wash and drain them; make one or two slits 

 on the top side of the mushrooms. Soak for an hour and a half in 

 fine oil; pepper and salt. Broil them, turning when half cooked, so 

 that each side may be equally broiled. Warm the oil in which the 

 mushrooms have been soaked. Season with finely chopped onion 

 and parsley. Dish the mushrooms and sprinkle with a few drops of 

 vinegar or lemon juice, and pour the hot oil over them. 



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