me firm tomatoes,
cut them into thick slices, and lay them on the toast. On the top of
each place a peeled mushroom. Put them on a dish that can go to table,
pour a little clarified butter over them, put them in a hot oven for
three minutes, and baste well. Serve hot and quickly.

_Mushroom Jelly._--Take two pounds of mushrooms, put them in a stewpan
over the fire with a gill of strong consomme. Squeeze in a few drops of
lemon juice, add a little pepper and salt, unless the consomme was salt
enough. Melt in a gill of water half an ounce of gelatine, and strain
it. When the mushrooms are quite soft, pass them through a sieve, mixed
with the gelatine, and pour the mixture into a mould which has been
rinsed with water. When set, turn out and garnish with finely chopped
aspic, and a few cherry tomatoes if in season.

_Mushroom Baskets._--Make some puff-paste; roll it out _very_ thin. Line
some small suitably shaped moulds (darioles will do very nicely); fill
the centre with uncooked rice or flour to keep the shape while baking;
cut some strips of paste, twist them, and bend them into the shape of
handles; bake them very pale. When the pastry cases are done, empty out
the rice, remove them from the moulds, and fill with the following
mixture: chop as many canned mushrooms as you require with a small
shallot, squeeze to them the juice and pulp of a large tomato, and put
them in a stewpan with a tablespoonful of butter and a tablespoonful of
very thick white sauce. Stir till about the consistency to eat with a
fork. Squeeze a few drops of lemon juice over the top. Put the handles
in so that they stand over the tops. Decorate with fried parsley.

The large Spanish or Portuguese onion that has of late years appeared in
the markets is not often properly cooked. It is the most delicate and
delicious of all onions, lacking the usual intense heat and rank odor.
For this reason persons who wish to eat onions, either for health or
inclination, will find this large onion cut up with ordinary salad
dressing a great improvement even on Bermudas. This onion is full of a
milky juice, which is lost in cooking if it is cut. Therefore, where a
simple dish is required, the best way is to boil it, without peeling or
trimming, for three hours if it weighs three pounds (it must be tender
right through); then take it up, strip it, and remove the root, stalk,
etc. Pour over it a rich white sauce, and serve, taking care that the
gravy that runs fr