156 
MUSHROOMS, HOW TO GROW THEM, 
mushrooms, and to a quart of these add three ounces of 
fresh butter, and stew gently in an enameled saucepan, 
shaking them frequently to prevent burning. After a 
few minutes dust a little finely powdered salt, a little 
spice, and a few grains of cayenne over them, and stew 
until tender. When cooked turn them into a colander 
standing in a basin, and leave them there until cold ; 
then press them into small potting-jars, and fill up the 
jars with warm clarified butter, and cover with paper 
tied down and brushed over with melted suet to exclude 
the air. Keep in a cool, dry place. The gravy should 
be retained for flavoring other gravies, sauces, etc. 
Gilbert’s Breakfast Mushrooms. —Get half 
grown mushrooms, peel them and lay them, gills-side 
upward, on a plate; put to each a small piece of butter, 
but only one layer thick; pepper and salt to taste; add 
two tablespoonfuls of ketchup and one of water; press 
round the rim of the plate a strip of paste, get another 
plate of the same size pressed firmly in the paste; put 
the whole in a brisk oven for twenty-five minutes. The 
top plate should be left on until served. 
Baked Mushrooms. —(A breakfast, luncheon, or 
supper dish.) Ingredients: Sixteen or twenty mush¬ 
room flaps, butter, pepper to taste. Mode. For this 
mode of cooking the mushroom flaps are better than the 
buttons, and should not be too large. Cut off a portion 
of stalk, peel the top, and wipe the mushrooms carefully 
with a piece of flannel and a little fine salt. Put them 
into a tin baking dish, with a very small piece of butter 
placed on each mushroom ; sprinkle over a little pepper, 
and let them bake for about twenty minutes, or longer 
should the mushrooms be very large. Haye ready a 
yery hot dish, pile the mushrooms high in the center, 
pour the gravy round, and send them to table quickly 
on very hot plates. 
Broiled Mushrooms. —(A breakfast, luncheon, or 
