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MUSHROOMS, HOW TO GROW THEM. 
Mushrooms a la Creme.—Peel and stem the mush¬ 
rooms, roll a lump of butter in flour and put it into the 
saucepan, then add the mushrooms and some salt, white 
pepper, a little sugar and finely chopped parsley. Stew 
for ten minutes. Take the yolks of two eggs beaten up 
with two large spoonfuls of cream, and add the mixture 
gradually to the stew; cook for a few minutes longer, 
and serve hot. This is a delicious dish, .but the fine 
mushroom flavor is not as pronounced in it as it is in 
the plain bake or stew. 
Curried Mushrooms. —Peel and stem a pound of 
mushrooms, sprinkle with salt, add a little butter, and 
stew gently for fifteen or twenty minutes in a little good 
stock or gravy. Then add four tablespoonfuls of cream 
and one teaspoonful of good curry powder previously 
well mixed with two teaspoonsfuls of wheat flour. Mix 
carefully and cook for five or ten minutes longer, and 
serve on hot toast on hot plates. A capital dish much 
enjoyed by those who like curry. 
Broiled Mushrooms. —Select large, open, fresh 
mushrooms, stem and peel them. Put them on the 
gridiron, stem side down, over a bright but not very hot 
fire, and cook for three minutes. Then turn them and 
put a small piece of butter in the middle of each, and 
broil for about ten minutes longer. Put them in hot 
plates, gills upward, and place another small piece of 
butter on each mushroom, together with a little pepper 
and salt, and flavor with lemon juice or Chili vinegar, 
and put them into the oven for a minute or two. Then 
send them to table. 
Mushroom Soup. —Take a quantity of fresh young 
mushrooms, and peel and stem them. Stew them with 
a little butter, pepper and salt, and some good stock, 
till tender; take them out and chop them up quite 
small; prepare a good stock, as for any other soup, and 
add it to the mushrooms and the liquor they have been 
