rooms; add a half teaspoonful of salt; cover and stew slowly
for three-quarters of an hour. Put a tablespoonful of butter in another
saucepan, mix with it a tablespoonful of flour; add the mushrooms, stir
until they have reached the boiling point; add a teaspoonful of kitchen
bouquet, a dash of pepper, and serve it at once in a heated vegetable
dish.

A nice combination for a steak sauce is made by using a dozen good sized
_Lactarius deliciosus_ with four "beefsteak" mushrooms, using then the
first recipe.

BEEFSTEAK SMOTHERED WITH MUSHROOMS.

Wash a dozen good sized mushrooms, either _Lactarii_ or _Agarici_, also
wash and remove the spores from half a dozen good sized "beefsteak"
mushrooms, cutting them into slices. Put all these into a baking pan,
sprinkle over a half teaspoonful of salt, add a tablespoonful of butter,
and bake in a moderate oven three-quarters of an hour. Broil the steak
until it is nearly done; then put it into the pan with the mushrooms,
allowing some of the mushrooms to remain under the steak, and cover with
the remaining portion; return it to the oven for ten minutes; dish and
serve at once.

BOLETI.

These are more palatable baked or fried. Wash the caps and remove the
pores. Dip the caps in beaten egg, then in bread crumbs, and fry them in
smoking hot fat; oil is preferable to butter; even suet would make a
drier fry than butter or lard. Serve at once as you would egg plant.

=Baked.=--Wash and remove the pores; put the mushrooms into a baking
pan; baste them with melted butler, dust with salt and pepper, and bake
in a moderately hot oven three-quarters of an hour; dish in a vegetable
dish. Put into the pan in which they were baked, a tablespoonful of
butter. Mix carefully with a tablespoonful of flour and add a half pint
of stock, a half teaspoonful of kitchen bouquet or browning, the same of
salt, and a dash of pepper; pour this over the mushrooms, and serve.

=In Fritter Batter.=--Beat the yolk of one egg slightly, and add a half
cup of milk; stir into this two-thirds of a cup of flour; stir in the
well beaten white of the egg and a teaspoonful of olive oil. Wash and
remove the pores from the boleti. Have ready a good sized shallow pan,
the bottom covered with smoking hot oil; dip the mushrooms, one at a
time, into this batter, drain for a moment, and drop them into the hot
fat. When brown on one side, turn and brown on the other. Drain on soft
paper and serve at once.

=Boleti