f trees, they are of small size, dry, and if
the flesh is broken it remains white or nearly so and has a pleasant
odor. Most poisonous varieties change to yellow or dark brown and have a
disagreeable odor, though there is a white variety which grows in woods
or on the borders of woods, that is very poisonous. The cap of a true
mushroom has a frill, the gills are free from the stem, they never grow
down against it, but usually there is a small channel all around the top
of the stem, the spores are brown-black, or deep purple black and the
stem is solid or slightly pithy. It is said if salt is sprinkled on the
gills and they become yellow the mushroom is poisonous, if black, they
are wholesome. Sweet oil is its antidote.

BAKED MUSHROOMS.

Hold the mushrooms by the stems, dip them in boiling hot water a moment
to help loosen the skin, cut off their stems. Boil the parings and stems
and strain. Pour this water over the mushrooms chopped fine, add parsley
and stew about forty minutes. Then add six eggs well beaten. Pour this
mixture into buttered cups and bake quickly. Serve with cream sauce.

MUSHROOM CATSUP.

Boil one peck of mushrooms fifteen minutes in half a pint of water,
strain, or not, through a sieve to get all the pulp; add a pint of
vinegar to the juice, two tablespoonfuls of salt, one half a teaspoonful
of cayenne pepper, two tablespoonfuls of mustard, one of cinnamon and
one of cloves. Let the mixture boil twenty minutes; bottle and seal
tightly.

FRIED MUSHROOMS.

Pare the mushrooms, cut off their stems, lay them on their heads in a
frying pan in which a tablespoonful of butter has been melted, put a bit
of butter into each cap, let them cook in their own liquor and the
butter until thoroughly done. Season with salt and butter and serve hot.

MUSHROOMS WITH MACARONI.

Boil half a pound of macaroni. Put a pint of water, one small onion, a
sprig of parsley, the juice of half a lemon, a teaspoonful of salt and a
quarter as much pepper into a saucepan. When boiling add a quart of
mushrooms and cook five minutes. Beat three eggs, stir in and take from
the fire. Drain the macaroni, put a layer in the bottom of a baking
dish, then a layer of the mushroom mixture, and thus alternately until
the dish is full. Have mushrooms on top, and set in a hot oven for five
minutes.

MRS. ELIZA PARKER.

MARROW WITH MUSHROOMS.

Procure a shinbone and have the butcher split it; remove the marrow and
cut it i