on buttered toast without the milk,
and will always take the place of broiled mushrooms.

=In the Chafing Dish.=--Wash, dry the mushrooms, and cut them into
slices. To each pound allow two ounces of butter. Put the butter in the
chafing dish, when hot put in the mushrooms, sprinkle over a teaspoonful
of salt, cover the dish, and cook slowly for five minutes, stirring the
mushrooms frequently; then add one gill of milk. Cover the dish again,
cook for three minutes longer, add the beaten yolks of two eggs, a dash
of pepper, and serve at once. These must not be boiled after the eggs
are added; but the yolk of egg is by far the most convenient form of
thickening when mushrooms are cooked in the chafing dish.

=Under the Glass Cover or "Bell" with Cream.=--With a small biscuit
cutter, cut rounds from slices of bread; they should be about two and a
half inches in diameter, and about a half inch in thickness. Cut the
stems close to the gills from fresh mushrooms; wash and wipe the
mushrooms. Put a tablespoonful of butter in a saucepan; when hot, throw
in the mushrooms, skin side down; cook just a moment, and sprinkle them
with salt and pepper. Arrange the rounds of bread, which have been
slightly toasted, in the bottom of your "bell" dish; heap the mushrooms
on these; put a little piece of butter in the center; cover over the
bell, which is either of glass, china, or silver; stand them in a baking
pan, and then in the oven for twenty minutes. While these are cooking,
mix a tablespoonful of butter and one of flour in a saucepan, add a half
pint of milk, or you may add a gill of milk and a gill of chicken stock;
stir until boiling, add a half teaspoonful of salt and a dash of pepper.
When the mushrooms have been in the oven the allotted time, bring them
out; lift the cover, pour over quickly a little of this sauce, cover
again, and send them at once to the table.

=Another Method.=--Wash and dry the mushrooms; arrange them at once on
the "bell plate." The usual plates will hold six good sized ones. Dust
with pepper and salt; put in the center of the pile a teaspoonful of
butter; pour over six tablespoonfuls of cream or milk; cover with the
bell; stand the dish in a baking pan, and then in a hot oven for twenty
minutes.

These are arranged for individual bells. Where one large bell is used,
the mushrooms must be dished on toast before they are served. The object
in covering with the bell is to retain every particle of the flav