ni au Parmesan_ grows in the fields.
MOORE.

Lay fried bread pretty closely round a dish; boil your macaroni in the
usual way, and pour it into the dish; smooth it all over, and strew
breadcrumbs on it, then a pretty thick layer of grated Parmesan cheese;
drop a little melted butter on it, and put it in the oven to brown.

TRUFFLES.

What will not _Luxury taste_? _Earth_, sea and air
Are daily ransacked for the bill of fare.
GAY.

The truffle, like the mushroom, is a species of fungus, common in France
and Italy; it is generally about eight to ten inches below the surface
of the ground. As it imparts a most delicious flavor, it is much used in
cookery.

Being dug out of the earth, it requires a great deal of washing and
brushing. It loses much of its flavor when dried.

TO STEW MUSHROOMS.

Muse, sing the man that did to Paris go,
That he might taste their soups and _mushrooms_ know.
KING.

Take a pint of white stock; season it with salt, pepper, and a little
lemon pickle, thicken it with a bit of butter rolled in flour; clean and
peel the mushrooms, sprinkle them with a very little salt, boil them for
three minutes; put them into the gravy when it is hot, and stew them for
fifteen minutes.

SAUCES.

MUSHROOM KETCHUP.

If you please,
I'll taste your tempting toasted cheese,
Broiled ham, and nice _mushroom'd ketchup_.

If you love good ketchup, gentle reader, make it yourself, after the
following directions, and you will have a delicious relish for made
dishes, ragouts, soup, sauces, or hashes. Mushroom gravy approaches the
nature and flavor of made gravy, more than any vegetable juice, and is
the superlative substitute for it; in meagre soups and extempore
gravies, the chemistry of the kitchen has yet contrived to agreeably
awaken the palate and encourage the appetite.

A couple quarts of double ketchup, made according to the following
receipt, will save you some score pounds of meat, besides a vast deal of
time and trouble, as it will furnish, in a few minutes, as good sauce as
can be made for either fish, flesh, or fowl. I believe the following is
the best way for preparing and extracting the essence of mushrooms, so
as to procure and preserve their flavor for a considerable length of
time.

Look out for mushrooms, from the beginning of September. Take care of
the right sor