ither a very soft brush or a piece of flannel;
shake them well and put them into a colander to dry.

AGARICUS.[E]

The wild or uncultivated _Agaricus campestris_, which is usually picked
in open fields, will cook in less time than those grown in caves and
sold in our markets during the winter and spring. Cut the stems close to
the gills; these may be put aside and used for flavoring sauces or
soups. Wash the mushrooms carefully, keeping the gills down; throw them
into a colander until drained.

=Stewed.=--To each pound, allow two ounces of butter. Put the butter
into a saucepan, and when melted, not brown, throw in the mushrooms
either whole or cut into slices; sprinkle over a teaspoonful of salt;
cover the saucepan closely to keep in the flavor, and cook very slowly
for twenty minutes, or until they are tender. Moisten a rounding
tablespoonful of flour in a little cold milk; when perfectly smooth, add
sufficient milk to make one gill; stir this into the mushrooms, add a
saltspoon of white pepper, stir carefully until boiling, and serve at
once. This makes a fairly thick sauce. Less flour is required when they
are to be served as a sauce over chicken, steak, or made dishes.

=Broiled.=--Cut the stems close to the gills; wash the mushrooms and dry
them with a soft piece of cheesecloth; put them on the broiler gills up.
Put a piece of butter, the size of a marrowfat pea, in the center of
each; sprinkle lightly with salt and pepper. Put the broiler over the
fire skin side down; in this way, the butter will melt and sort of baste
the mushrooms. Have ready squares of neatly toasted bread; and, as soon
as the mushrooms are hot on the skin side, turn them quickly and broil
about two minutes on the gill side. Five minutes will be sufficient for
the entire cooking. Dish on toast and serve at once.

=Panned on Cream Toast.=--Cut the stem close to the gills; wash and dry
as directed for broiling. Put them into a pan, and pour over a very
little melted butter, having gill sides up; dust with salt and pepper,
run into a hot oven for twenty minutes. While these are panning, toast
sufficient bread to hold them nicely; put it onto a hot platter, and
just as the mushrooms are done, cover the bread with hot milk, being
careful not to have too much or the bread will be pasty and soft. Dish
the mushrooms on the toast, putting the skin side up, pour over the
juices from the pan, and serve at once.

These are exceedingly good served