a tablespoonful of butter. Put the butter in a
saucepan, add the mushrooms, sprinkle over the salt (allowing a half
teaspoonful always to each pint); cover the saucepan and stew slowly for
twenty minutes. Moisten a tablespoonful of flour in a half cup of milk,
add it to the mixture, stir and cook for just a moment, add a dash of
pepper, and serve in a heated dish.

This recipe may be changed by omitting the flour and adding the yolks of
a couple of eggs; milk is preferable to stock, for all the white or
light-colored varieties.

MORCHELLA.

Select twelve large-sized morels; cut off the stalks, and throw them
into a saucepan of warm water; let them stand for fifteen minutes; then
take them on a skimmer one by one, and drain carefully. Chop fine
sufficient cold boiled tongue or chicken to make one cupful; mix this
with an equal quantity of bread crumbs, and season with just a suspicion
of onion juice, not more than ten drops, and a dash of pepper. Fill this
into the mushrooms, arrange them neatly in a baking pan, put in a half
cup of stock and a tablespoonful of butter, bake in a moderate oven
thirty minutes, basting frequently. When done, dish neatly. Boil down
the sauce that is in the pan until it is just sufficient to baste them
on the dish; serve at once.

=A Second Method.=--Select large-sized morels; cut off the stalk; wash
well through several waters. Put into a frying pan a little butter,
allowing about a tablespoonful to each dozen mushrooms. When hot, throw
in the mushrooms, and toss until they are thoroughly cooked; then add a
half pint of milk or stock; cover the vessel, and cook slowly twenty
minutes; dust with salt and pepper, and serve in a vegetable dish. This
method gives an exceedingly palatable and very sightly dish if garnished
with sweet Spanish peppers that have been boiled until tender.

=Another Method.=--Remove the stems, and wash the morels as directed in
the preceding recipe. Make a stuffing of bread crumbs seasoned with
salt, pepper, chopped parsley, and sufficient melted butter to just
moisten. Place them in a baking pan; add a little stock and butter; bake
for thirty minutes. When done, dish. Into the pan in which they were
cooked, turn a cupful of strained tomatoes; boil rapidly for fifteen
minutes until slightly thickened; pour this over the mushrooms; garnish
the dish with triangular pieces of toasted bread, and serve.

GENERAL RECIPES.

In the following recipes one may use _Ag