158 
MUSHROOMS, HOW TO GROW THEM. 
all are prepared take them from the water with the 
hands, to avoid the sediment, and put them into a stew- 
pan with the fresh butter, white pepper, salt, and the 
juice of one-half a lemon ; cover the pan closely and let 
the mushrooms stew gently from twenty to twenty-five 
minutes, then thicken the butter with the above propor¬ 
tion of flour, add gradually sufficient cream, or cream 
and milk, to make the sauce of a proper consistency, 
and put in the grated nutmeg. If the mushrooms are 
not perfectly tender stew them for five minutes longer, 
remove every particle of butter which may be floating on 
the top, and serve. 
Broiled Beefsteak and Mushrooms.—Ingredi¬ 
ents : Two or three dozen small button mushrooms, 
one ounce of butter, salt and cayenne to taste, one table¬ 
spoonful of mushroom ketchup. Mode. Wipe the 
mushrooms free from grit wflth a piece of flannel, and 
salt; put them in a., stewpan with the butter, seasoning, 
and ketchup; stir over the fire until the mushrooms 
are quite done. Have the steak nicely broiled, and pour 
over. The above is very good with either broiled or 
stewed steak. 
To Preserve Mushrooms.—Ingredients : To each 
quart of mushrooms allow three ounces of butter, pepper 
and salt to taste, the juice of one lemon, clarified butter. 
Mode. Peel the mushrooms, put them into cold water, 
with a little lemon juice; take them out and dry them 
very carefully in a cloth. Put the butter into a stewpan 
capable of holding the mushrooms; w 7 hen it is melted 
add the mushrooms, lemon juice, and a seasoning of 
pepper and salt; draw them down over a slow fire, and 
let them remain until their liquor is boiled away and 
they have become quite dry, but be careful in not allow¬ 
ing them to stick to the bottom of the stewpan. When 
done put them into pots and pour over the top clarified 
butter. If wanted for immediate use they will keep 
