quart allow a half pint of chicken stock, a teaspoonful
of salt, a tablespoonful of chopped parsley. Put a layer of bread crumbs
in the bottom of the dish, then a layer of chopped clavaria, and so
continue until you have the dish filled. Pour over the stock, which you
have seasoned with salt and pepper; dot bits of butter here and there
over the top, and bake in a moderate oven thirty minutes.

This recipe is excellent for the young or button _Hypholoma_, except
that the time of baking must be forty-five minutes.

PUFF-BALLS.

To be eatable, the puff-balls must be perfectly white to the very
center. Pare off the skin; cut them into slices; dust with salt and
pepper. Have ready in a large, shallow pan a sufficient quantity of hot
oil to cover the bottom. Throw in the slices and, when brown on one
side, turn and brown on the other; serve at once on a heated dish.

=A la Poulette.=--Pare the puff-balls; cut them into slices and then
into dice; put them into a saucepan, allowing a tablespoonful of butter
to each pint of blocks. Cover the saucepan; stew gently for fifteen
minutes; lift the lid; sprinkle over a teaspoonful of salt and a dash of
pepper. Beat the yolks of three eggs until light; add a half cup of
cream and a half cup of milk; pour this into the hot mixture, and shake
until smoking hot. Do not allow them to boil. Serve in a heated
vegetable dish, with blocks of toast over the top.

=Puff-Ball Omelet.=--Pare and cut into blocks sufficient puff-balls to
make a pint. Put a tablespoonful of butter into a saucepan; add the
puff-balls, cover and cook for ten minutes. Beat six eggs without
separating, until thoroughly mixed, but not too light; add the cooked
puff-balls, a level teaspoonful of salt and a dash of pepper. Put a
tablespoonful of butter into your omelet pan; when hot, turn in the egg
mixture; shake over the hot fire until the bottom has thoroughly set,
then with a limber knife lift the edge, allowing the soft portion to run
underneath; continue this operation until the omelet is cooked through;
fold and turn onto a heated dish. Serve at once.

Other delicate mushrooms may be used in this same manner.

=Puff-Balls with Agaricus campestris.=--As the _Agaricus campestris_ has
a rather strong flavor and the puff-balls are mild, both are better for
being mixed in the cooking. Take equal quantities of _Agaricus
campestris_ and puff-balls; pare and cut the puff-balls into blocks; to
each half pound allow