nto inch-thick slices; then boil it one and one-half minutes in
a quart of salted water, using a teaspoonful of salt. Into a frying-pan
put a tablespoonful of butter; when hot add five tablespoonfuls of
chopped mushrooms and toss for five minutes, sprinkling them with three
shakes of salt and a speck of cayenne. Drain the marrow; squeeze over it
ten drops of lemon juice; then mix with it the mushrooms; spread on
slices of hot, crisp toast and serve immediately.

CHICAGO RECORD.

MUSHROOM OMELET.

Cook a dozen small, even sized mushrooms in a saucepan with half an
ounce of butter and half a saltspoonful of salt sprinkled over them.
Make ready a plain omelet, as it cooks at the edges place the mushrooms
over one half of it, fold over the other half, slip from the pan on to a
hot dish and serve immediately.

MUSHROOMS ON TOAST.

Prepare enough mushrooms to measure one half-pint when chopped, and
enough of raw ham to fill a tablespoon heaping full. Mix these and add a
teaspoonful of parsley, a trifle of chopped onion if liked, a
teaspoonful of lemon juice, pepper and salt. Fry in two tablespoonfuls
of butter, add a half-cupful of milk or cream, boil up again, and add an
egg thoroughly beaten. Serve on small squares of toast. This with the
addition of bread crumbs before the milk is added and with the use of
some of the relishing herbs makes an excellent stuffing.

MUSHROOM SOUP.

Get your butcher to crack for you a shank of beef. Put over it four
quarts of water. Let it boil hard for a few moments until all the scum
has risen and has been removed. Set it back on the stove now to simmer
five hours. At the end of the fourth hour add one carrot, one turnip,
one small onion, one bunch of parsley, two stalks of celery, twelve
cloves and two bay leaves. Let all these boil together one hour, then
strain and set away until the next day, when all the grease must be
skimmed off. To every quart of the stock add a quart of milk thickened
with two tablespoonfuls of flour and two tablespoonfuls of butter, one
saltspoonful of salt and a dust of pepper, add to this a half-pint of
canned mushrooms or small mushrooms stewed thoroughly in the liquor
obtained from boiling and straining the stems and parings.

MUSTARD.

In early spring the young leaves are used as a garnish, or, finely cut,
as a seasoning to salads. The Cabbage Leaved Mustard makes an excellent
green, and is treated like spinach.

AROMATIC MUSTARD.

Upo