d-sized lump of butter and
some nice gravy, and let them stew for about ten minutes. Take a little
stock or cream, beat up some flour in it quite smooth, and add a little
lemon juice and grated nutmeg. Add this to the mushrooms and cook
briskly for about ten minutes longer, or until tender.

=Soyer's Breakfast Mushrooms.=--Place some freshly-made toast, divided,
on a dish, and put the mushrooms, stemmed and peeled, gills upward upon
it; add a little pepper and salt and put a small bit of butter in the
middle of each mushroom. Pour a teaspoonful of cream over each, and add
one clove for the whole dish. Put an inverted basin over the whole. Bake
for twenty or twenty-five minutes, and do not remove the basin until the
dish is brought to the table, so as to preserve the grateful aroma. A
delightful dish.

=Mushrooms a la Creme.=--Peel and stem the mushrooms, roll a lump of
butter in flour and put it into the saucepan, then add the mushrooms and
some salt, white pepper, a little sugar and finely chopped parsley. Stew
for ten minutes. Take the yolks of two eggs beaten up with two large
spoonfuls of cream, and add the mixture gradually to the stew; cook for
a few minutes longer, and serve hot. This is a delicious dish, but the
fine mushroom flavor is not as pronounced in it as it is in the plain
bake or stew.

=Curried Mushrooms.=--Peel and stem a pound of mushrooms, sprinkle with
salt, add a little butter, and stew gently for fifteen or twenty minutes
in a little good stock or gravy. Then add four tablespoonfuls of cream
and one teaspoonful of good curry powder previously well mixed with two
teaspoonfuls of wheat flour. Mix carefully and cook for five or ten
minutes longer, and serve on hot toast on hot plates. A capital dish
much enjoyed by those who like curry.

=Broiled Mushrooms.=--Select large, open, fresh mushrooms, stem and peel
them. Put them on the gridiron, stem side down, over a bright but not
very hot fire, and cook for three minutes. Then turn them and put a
small piece of butter in the middle of each, and broil for about ten
minutes longer. Put them in hot plates, gills upward, and place another
small piece of butter on each mushroom, together with a little pepper
and salt, and flavor with lemon juice or Chili vinegar, and put them
into the oven for a minute or two. Then send them to table.

=Mushroom Soup.=--Take a quantity of fresh young mushrooms, and peel and
stem them. Stew them with a little butter, p