COOKING MUSHROOMS. 
153 
it is secured the true mushroom aroma and taste in their 
perfection. 
Stewed Mushrooms,,—Peel and stem the mush¬ 
rooms. Take an enameled saucepan, put a lump of 
butter in it and melt it, then put in the mushrooms, 
and season with salt and pepper and a small piece of 
pounded mace (if you like it), then cover the saucepan 
tightly and*stew the mushrooms gently until they are 
tender, which will be in about half an hour. Have 
ready some toast, either dry or fried in butter, as pre¬ 
ferred ; spread out upon a hot dish, place the mush¬ 
rooms upon the toast, with the gills uppermost, pour 
the juice over them, and serve hot. Button mushrooms 
are the ones usually selected for stewing, but while 
nicer and whiter they are not so finely flavored as the 
full sized ones. 
Another way of preparing stewed mushrooms is to 
stem and peel them; dip in water containing lemon 
juice (this is to prevent their becoming dark-colored in 
cooking, or giving a dark color to the stew), and drain 
them dry. Put them into a stewpan, with a good-sized 
lump of butter and some nice gravy, and let them stew 
for about ten minutes. Take a little stock or cream, 
beat up some flour in it quite smooth, and add a little 
lemon juice and grated nutmeg. Add this to the mush¬ 
rooms and cook briskly for about ten minutes longer, or 
until tender. 
Soyer’s Breakfast Mushrooms.—Place some fresh¬ 
ly-made toast, divided, on a dish, and put the mush¬ 
rooms, stemmed and peeled, gills upward upon it; add 
a little pepper and salt and put a small bit of butter in 
the middle of each mushroom. Pour a teaspoonful of 
cream over each, and add one clove for the whole dish. 
Put an inverted basin over the whole. Bake for twenty 
or twenty-five minutes, and do not remove the basin 
until the dish is brought to the table, so as to preserve 
the grateful aroma. A delightful dish. 
