saucepan with a cup of water, and cook for ten minutes. While these are
cooking put a heaping tablespoonful of butter in a spider, when hot add
the mushroom dice and let them cook until tender, then add a
dessertspoonful of flour, and when it is cooked add the water the stems
were boiled in, and salt and pepper to taste. If the sauce is too thick
add a little more water. Stir in at the last a teaspoonful of finely
minced parsley, a few drops of lemon juice and the well-beaten yolk of
one egg, stir well, remove from the fire, fill the shells, sprinkle
bread crumbs over the tops and a little melted butter, put in the oven
for an instant to brown.

RAGOUT OF EGG PLANT.

Boil a small egg plant until tender. Peel it thinly and set aside to get
cold. Cut in slices an inch thick and cover the bottom of a baking dish
with them. Melt a generous tablespoonful of butter in a saucepan and
stir into it two heaping tablespoonfuls of fresh mushrooms, a heaping
teaspoonful of parsley, a heaping teaspoonful of onion, all chopped very
fine, season with salt and pepper and pour over the egg plant. When it
is time to put it in the oven sprinkle with Parmesan cheese and fine
breadcrumbs and dot with small lumps of butter, and bake until brown in
a quick oven. Serve in the dish in which it is baked with the following
sauce in a sauce boat.

SAUCE.--Boil the skins and stems of the mushrooms in a cup of water;
while they are cooking, brown together in a spider a slightly heaping
tablespoonful of butter, a slightly heaping tablespoonful of flour, and
a small slice of onion cut very fine. Strain the mushroom skins and
stems and add the water they were cooked in to the browned butter and
flour, and when the sauce is thick and smooth turn it into a saucepan
and add to it a heaping tablespoonful of mushrooms, one small cucumber
pickle and two large olives, all chopped very fine. Let all simmer
together for a few minutes, season to taste with salt and pepper. If the
sauce is too thick add a little water. It should be like thick cream.

PATTIES OF PUFF PASTE.

Roll out some puff paste an inch thick, cut with a patty-cutter as many
rounds as are needed, then with a smaller cutter stamp each round about
half an inch deep. Bake in a quick oven; when done lift the centers out
carefully with a knife, remove a little of the inside. When wanted heat
the patty shells and fill with spaghettina in tomato sauce, mushrooms or
vegetables in a cream or s