COOKIKG MUSHROOMS. 
157 
supper dish.) Ingredients: Mushrooms, pepper and 
salt to taste, butter, lemon juice. Mode. Cleanse the 
mushrooms by wiping them with a piece of flannel and 
a little salt; cut off a portion of the stalk and peel the 
tops; broil them over a clear fire, turning them once, 
and arrange them on a very hot dish. Put a small piece 
of butter on each mushroom, season with pepper and 
salt and squeeze over them a few drops of lemon juice. 
Place the dish before the fire, and when the butter is 
melted serve very hot and quickly. Moderate sized flaps 
are better suited to this mode of cooking than the but¬ 
tons ; the latter are better in stews. 
Mushrooms a la Casse, Tout. — Ingredients : 
Mushrooms, toast, two ounces of butter, pepper and 
salt. Mode. Cut a round of bread one-half an inch 
thick, and toast it nicely; butter both sides and place it 
in a clean baking sheet or tin ; cleanse the mushrooms 
as in preceding recipe, and place them on the toast, head 
downwards, lightly pepper and salt them, and place a 
piece of butter the size of a nut on each mushroom ; 
cover them with a finger glass and let them cook close 
to the fire for ten or twelve minutes. Slip the toast, 
into a hot dish, but do not remove the glass cover until 
they are on the table. All the aroma and flavor of the 
mushrooms are preserved by this method. The name 
of this excellent recipe need not deter the careful house¬ 
keeper from trying it. With moderate care the glass 
cover will not crack. In winter it should be rinsed in 
warm wafer before using. 
Stewed Mushrooms.—Ingredients. One pint mush¬ 
room buttons, three ounces of fresh butter, white pepper 
and salt to taste, lemon juice, one teaspoonful of flour, 
cream or milk, one-fourth teaspoonful of grated nutmeg. 
Mode. Cut off the ends of the stalks and pare neatly a 
pint of mushroom buttons ; put them into a basin of 
water with a little lemon juice as they are done. When 
