or. The
bell is then lifted at the table, that the eater may get full aroma and
flavor from the mushroom.

=Puree.=--Wash carefully a half pound of mushrooms; chop them fine, put
them into a saucepan with a tablespoonful of butter, and if you have it,
a cup of chicken stock; if not, a cup of water. Cover the vessel and
cook slowly for thirty minutes. In a double boiler, put one pint of
milk. Rub together one tablespoonful of butter and two tablespoonfuls of
flour; add it to the milk; stir and cook until thick; add the mushrooms,
and press the whole through a sieve; season to taste with salt and
pepper only.

=Cream of Mushroom Soup.=--This will be made precisely the same as in
the preceding recipe, save that one quart of milk will be used instead
of a pint with the same amount of thickening, and the mushrooms will not
be pressed through a sieve.

COPRINUS COMATUS and COPRINUS ATRAMENTARIUS.

As these varieties usually grow together and are sort of companion
mushrooms, recipes given for one will answer for the cooking of the
other. Being soft and juicy, they must be handled with care, and are
much better cooked with dry heat. Remove the stems, and wash them
carefully; throw them into a colander until dry; arrange them in a
baking pan; dot here and there with bits of butter, allowing a
tablespoonful to each half pound of mushrooms; dust with salt and
pepper, run them into a very hot oven, and bake for thirty minutes; dish
in a heated vegetable dish, pouring over the sauce from the pan.

The _C. micaceus_ may also be cooked after the same fashion--after
dishing the mushrooms boil down the liquor.

=Stewed.=--Wash and dry them; put them into a large, flat pan, allowing
a tablespoonful of butter to each half pound of mushrooms; sprinkle at
once with salt and pepper; cover the pan, and stew for fifteen minutes.
Moisten a tablespoonful of flour in a little cold milk; when smooth, add
a half cup of cream, if you have it; if not, a half cup of milk. Push
the mushrooms to one side; turn in this mixture, and stir until boiling.
Do not stir the mushrooms or they will fall apart and become unsightly.
Dish them; pour over the sauce, and serve at once. Or they may be served
on toast, the dish garnished with triangular pieces of toast.

COPRINUS MICACEUS.

Wash and dry the mushrooms; put them into a deep saucepan with a
tablespoonful of butter to each quart; stand over a quick fire, sort of
tossing the saucepan. Do not st