uice, and a
seasoning of pepper and salt; draw them down over a slow fire, and let
them remain until their liquor is boiled away and they have become quite
dry, but be careful in not allowing them to stick to the bottom of the
stewpan. When done put them into pots and pour over the top clarified
butter. If wanted for immediate use they will keep good a few days
without being covered over. To rewarm them put the mushrooms into a
stewpan, strain the butter from them, and they will be ready for use.

=Mushroom Powder.=--(A valuable addition to sauces and gravies when
fresh mushrooms are not obtainable.) Ingredients: One-half peck of large
mushrooms, two onions, twelve cloves, one-fourth ounce of pounded mace,
two teaspoonfuls of white pepper. Mode. Peel the mushrooms, wipe them
perfectly free from grit and dirt, remove the black fur, and reject all
those that are at all worm-eaten; put them into a stewpan with the above
ingredients, but without water; shake them over a clear fire till all
the liquor is dried up, and be careful not to let them burn; arrange
them on tins and dry them in a slow oven; pound them to a fine powder,
which put into small dry bottles; cork well, seal the corks, and keep it
in a dry place. In using this powder, add it to the gravy just before
serving, when it will require one boil up. The flavor imparted by this
means to the gravy ought to be exceedingly good. This should be made in
September, or at the beginning of October, and if the mushroom powder
bottle in which it is stored away is not perfectly dry it will speedily
deteriorate.

=Mushroom Powder.=--This is for use as a condiment. The finest
full-grown mushrooms--which are the best flavored--should be selected
and prepared for drying, and dried as stated under the heading of "Dried
Mushrooms," except that it is better to dry them in an oven or drying
machine so that they may be dried quickly and become brittle. Grate or
otherwise reduce them to a fine powder, and preserve this in
tightly-corked bottles.

=To Dry Mushrooms.=--Wipe them clean, take away the brown part and peel
off the skin; lay them on sheets of paper to dry, in a cool oven, when
they will shrivel considerably. Keep them in paper bags, which hang in
a dry place. When wanted for use put them into cold gravy, bring them
gradually to simmer, and it will be found that they will regain nearly
their usual size.

=Dried Mushrooms.=--In the flush of the pasture-mushroom season gathe