and set on the fire. Stir until thick, but do not let boil. Mushrooms
are very nice placed on slices of well-buttered toast when set into
the oven to bake. They cook in about fifteen minutes.

STEWED MUSHROOMS.

Time, twenty-one minutes. Button mushrooms, salt to taste, a little
butter rolled in flour, two tablespoonfuls of cream or the yolk of one
egg. Choose buttons of uniform size. Wipe them clean and white with a
wet flannel; put them in a stewpan with a little water and let them
stew very gently for a quarter of an hour. Add salt to taste, work in
a little flour and butter, to make the liquor about as thick as cream,
and let it boil for five minutes. When you are ready to dish it up,
stir in two tablespoonfuls of cream or the yolk of an egg; stir it
over the fire for a minute, but do not let it boil, and serve. Stewed
button mushrooms are very nice, either in fish stews or ragouts, or
served apart to eat with fish. Another way of doing them is to stew
them in milk and water (after they are rubbed white), add to them a
little veal gravy, mace and salt and thicken the gravy with cream or
the yolks of eggs.

Mushrooms can be cooked in the same manner as the recipes for oysters,
either stewed, fried, broiled, or as a soup. They are also used to
flavor sauces, catsups, meat gravies, game and soups.

CANNED MUSHROOMS.

Canned mushrooms may be served with good effect with game and even
with beefsteak if prepared in this way: Open the can and pour off
every drop of the liquid found there; let the mushrooms drain, then
put them in a saucepan with a little cream and butter, pepper and
salt; let them simmer gently for from five to ten minutes, and when
the meat is on the platter pour the mushrooms over it. If served with
steak, that should be very tender and be broiled, never in any case
fried.

MUSHROOMS FOR WINTER USE.

Wash and wipe free from grit the small fresh button mushrooms. Put
into a frying pan a quarter of a pound of the very best butter. Add to
it two whole cloves, a saltspoonful of salt and a tablespoonful of
lemon juice. When hot add a quart of the small mushrooms, toss them
about in the butter for a moment only, then put them in jars; fill the
top of each jar with an inch or two of the butter and let it cool.
Keep the jars in a cool place, and when the butter is quite firm add a
top layer of salt. Cover to keep out dust.

The best mushrooms grow on uplands or in high open fields, where the
air