e very thin--about the sixth of an
inch--cut this into rounds with a large patty cutter, put a spoonful of
the bean puree on the half of each round, wet the edges of the pastry,
cover, press the edges together, making a half moon, brush them over
with beaten egg and bake in a hot oven, or they may be fried in boiling
oil or fat until a delicate brown.

FRIJOLES FRITOS.

A pint of beans cooked as in recipe for Bayo or Mexican Beans No. 1. Rub
them smooth in a mortar, put them into a spider with a quarter of a cup
of butter and fry for a few minutes, then add half a cup of grated
Parmesan cheese, mix thoroughly and serve hot.

BROILED MUSHROOMS.

Select large flap mushrooms for broiling. Wash, skin and stem them, lay
them on a dish, sprinkle with salt and pepper and pour a little olive
oil over each mushroom, let them stand one hour. Broil on a gridiron
over a nice clear fire. Place on a dish and serve with the following
sauce: Prepare the stock as before by boiling the stems and skins in
water and then straining. Mince two or three mushrooms fine, add to the
stock, with a teaspoonful of minced parsley, a few drops of onion juice,
a small lump of butter, cook for fifteen minutes, then add a cupful of
cream, an even teaspoonful of flour wet with some of the cream and
rubbed smooth. Let it all cook together for three minutes, then add the
beaten yolk of an egg, stir well, remove from the fire at once and
serve.

MUSHROOMS ON TOAST.

Half a pound of mushrooms, wash, stem and skin as before. Cut into dice,
put in a saucepan with the juice of half a lemon, a tablespoonful of
butter and a slice of onion, a sprig of parsley and one clove, tied
together in a thin muslin bag. Set the saucepan on the fire and stew
gently until nearly dry, then add water almost to cover them, salt and
pepper to taste, and let them cook fifteen minutes. Take out the bag of
onion, etc., and thicken with one egg yolk well beaten, and a small
cupful of cream. Have some slices of toast on a platter, buttered and
moistened with a little hot milk, pour the mushrooms over them, garnish
with parsley and serve hot.

MUSHROOMS STEWED IN A CREAM SAUCE.

Make a pint of cream sauce, prepare half a pound of mushrooms as in the
preceding recipe, cut into dice, and stew in the sauce until very
tender. Have the toast prepared as above and pour the mushrooms over it.
Garnish with parsley and serve at once. They may be served in pastry
shells as an e