il
cold; then press them into small potting-jars, and fill up the jars with
warm clarified butter, and cover with paper tied down and brushed over
with melted suet to exclude the air. Keep in a cool, dry place. The
gravy should be retained for flavoring other gravies, sauces, etc.

=Gilbert's Breakfast Mushrooms.=--Get half grown mushrooms, peel them
and lay them, gills-side upward, on a plate; put to each a small piece
of butter, but only one layer thick; pepper and salt to taste; add two
tablespoonfuls of ketchup and one of water; press round the rim of the
plate a strip of paste, get another plate of the same size pressed
firmly in the paste; put the whole in a brisk oven for twenty-five
minutes. The top plate should be left on until served.

=Baked Mushrooms.=--(A breakfast, luncheon, or supper dish.)
Ingredients: Sixteen or twenty mushroom flaps, butter, pepper to taste.
Mode. For this mode of cooking the mushroom flaps are better than the
buttons, and should not be too large. Cut off a portion of stalk, peel
the top, and wipe the mushrooms carefully with a piece of flannel and a
little fine salt. Put them into a tin baking dish, with a very small
piece of butter placed on each mushroom; sprinkle over a little pepper,
and let them bake for about twenty minutes, or longer should the
mushrooms be very large. Have ready a very hot dish, pile the mushrooms
high in the center, pour the gravy round, and send them to table quickly
on very hot plates.

=Broiled Mushrooms.=--(A breakfast, luncheon, or supper dish.)
Ingredients: Mushrooms, pepper and salt to taste, butter, lemon juice.
Mode. Cleanse the mushrooms by wiping them with a piece of flannel and a
little salt; cut off a portion of the stalk and peel the tops; broil
them over a clear fire, turning them once, and arrange them on a very
hot dish. Put a small piece of butter on each mushroom, season with
pepper and salt and squeeze over them a few drops of lemon juice. Place
the dish before the fire, and when the butter is melted serve very hot
and quickly. Moderate sized flaps are better suited to this mode of
cooking than the buttons; the latter are better in stews.

=Mushrooms a la Casse, Tout.=--Ingredients: Mushrooms, toast, two ounces
of butter, pepper and salt. Mode. Cut a round of bread one-half an inch
thick, and toast it nicely; butter both sides and place it in a clean
baking sheet or tin; cleanse the mushrooms as in preceding recipe, and
place them on t