he toast, head downwards, lightly pepper and salt them,
and place a piece of butter the size of a nut on each mushroom; cover
them with a finger glass and let them cook close to the fire for ten or
twelve minutes. Slip the toast into a hot dish, but do not remove the
glass cover until they are on the table. All the aroma and flavor of the
mushrooms are preserved by this method. The name of this excellent
recipe need not deter the careful housekeeper from trying it. With
moderate care the glass cover will not crack. In winter it should be
rinsed in warm water before using.

=Stewed Mushrooms.=--Ingredients. One pint mushroom buttons, three
ounces of fresh butter, white pepper and salt to taste, lemon juice, one
teaspoonful of flour, cream or milk, one-fourth teaspoonful of grated
nutmeg. Mode. Cut off the ends of the stalks and pare neatly a pint of
mushroom buttons; put them into a basin of water with a little lemon
juice as they are done. When all are prepared take them from the water
with the hands, to avoid the sediment, and put them into a stewpan with
the fresh butter, white pepper, salt, and the juice of one-half a lemon;
cover the pan closely and let the mushrooms stew gently from twenty to
twenty-five minutes, then thicken the butter with the above proportion
of flour, add gradually sufficient cream, or cream and milk, to make the
sauce of a proper consistency, and put in the grated nutmeg. If the
mushrooms are not perfectly tender stew them for five minutes longer,
remove every particle of butter which may be floating on the top, and
serve.

=Broiled Beefsteak and Mushrooms.=--Ingredients: Two or three dozen
small button mushrooms, one ounce of butter, salt and cayenne to taste,
one tablespoonful of mushroom ketchup. Mode. Wipe the mushrooms free
from grit with a piece of flannel, and salt; put them in a stewpan with
the butter, seasoning, and ketchup; stir over the fire until the
mushrooms are quite done. Have the steak nicely broiled, and pour over.
The above is very good with either broiled or stewed steak.

=To Preserve Mushrooms.=--Ingredients: To each quart of mushrooms allow
three ounces of butter, pepper and salt to taste, the juice of one
lemon, clarified butter. Mode. Peel the mushrooms, put them into cold
water, with a little lemon juice; take them out and dry them very
carefully in a cloth. Put the butter into a stewpan capable of holding
the mushrooms; when it is melted add the mushrooms, lemon j