Required: One pound of fresh mushrooms. Half a pound of tomatoes. One teacupful of fresh white crumbs. Two teaspoonfuls of chopped parsley. One egg.

Stuffed Mushrooms

Stuffed Mushrooms

Two ounces of butter.

One teaspoonful of chopped onion.

Salt and pepper.

Half a teacupful of chopped almonds.

Blanch the almonds-that is, put them in a pan of water, bring it to the boil, and let it boil for a minute or two, then skin the almonds; chop them finely, or pass them through a mincing machine.

Mix together the crumbs, parsley, onion, and salt and pepper to taste. Melt the butter gently in a frying-pan, add half of it to the mixture; beat up the egg, add that also; and if the mixture seems too crumbly, add a little milk, but it should be stiff.

Examine the mushrooms carefully, and peel them; stalk and cut each tomato round in half; heat the butter left in the frying- pan, put in the mushrooms, and fry them gently till they are tender.

On half of the mushrooms put a good heap of the mixture, choosing the largest ones for these, then put a small mushroom on the top of each pile of mixture. Lay the tomatoes in a buttered tin, also the stuffed mushrooms; bake them in a moderate oven until they are hot through. Next lay the tomatoes, cut-side uppermost, on a hot dish, place a stuffed "mushroom on the top of each, and serve at once. Cost, from is.

N.B.-If liked, the nuts may be omitted, and more parsley and some herbs added.