in Brown Sauce.=--Wash and dry the boleti; remove the pores; cut
them into small pieces. To each pound allow a tablespoonful of butter.
Put the butter into a saucepan with the mushrooms; add a half
teaspoonful of salt; cover the pan, and stew slowly for twenty minutes;
then dust over a tablespoonful of flour; add a half cup of good beef
stock; cook slowly for ten minutes longer, and serve.

HYDNUM.

As these mushrooms are slightly bitter, they must be washed, dried, and
thrown into a little boiling water, to boil for just a moment; drain,
and throw away this water, add a tablespoonful of butter, a teaspoonful
of salt, a dash of pepper, and a half cup of milk or stock; cover the
pan, and cook slowly for twenty minutes. As the milk scorches easily,
cook over a very slow fire, or in a double boiler. Pour the mixture over
slices of toast, and serve at once. A tablespoonful or two of sherry may
be added just as they are removed from the fire.

CLAVARIA.

Wash, separating the bunches, and chop or cut them rather fine, measure,
and to each quart allow a half pint of Supreme sauce. Throw the clavaria
into a saucepan, cover, and allow it to stew gently for fifteen minutes
while you make the sauce. Put a tablespoonful of butter and one of flour
in the saucepan; mix, and add a half pint of milk or chicken stock; or
you may add half of one and half of the other; stir until boiling; take
from the fire, add a half teaspoonful of salt, a saltspoonful of pepper,
and the yolks of two eggs. Take the clavaria from the fire, and when
cool stir it into the sauce. Turn into a baking dish, sprinkle the top
with crumbs, and brown in a quick oven. Do not cook too long, as it will
become watery.

=Pickled Clavaria.=--Wash the clavaria thoroughly without breaking it
apart; put into a steamer; stand the steamer over a kettle of boiling
water, and steam rapidly, that is, keep the water boiling hard for
fifteen minutes. Take from the fire, and cool. Put over the fire
sufficient vinegar to cover the given quantity; to each quart, allow two
bay leaves, six cloves, a teaspoonful of whole mustard, and a dozen
pepper corns, that is, whole peppers. Put the clavaria into glass jars.
Bring the vinegar to boiling point, and pour it over; seal and put
aside.

This may be served alone as any other pickle, or on lettuce leaves with
French dressing as a salad.

=Escalloped Clavaria.=--Wash, separate and cut the clavaria as in first
recipe. To each