Wash and dry mushrooms; roll in beaten egg and cracker crumbs, seasoned with pepper and salt. Fry in equal parts of butter and lard, to a delicate brown. Serve crusp and hot. - Mrs. Jas. L. Wade, Williams, Ariz.

Mushrooms And Beefsteak

Small T-bone steak, one can mushrooms. Drain the liquor from the mushrooms and put them in a frying pan with a little butter. Add pepper and salt. When they are slightly browned draw them to one side of the pan, put into the pan a heaping teaspoon of flour and rub it smooth in the hot butter. When the flour becomes brown, pour in the mushroom liquid and a little water. Stir the mushrooms with the mixture and let all boil; squeeze in the juice of a lemon and pour over the steak. - Mrs. Wm. Hayward, Los Angeles, Calif.

Mushrooms For Beefsteak

One can mushrooms cooked in own liquid with butter, pepper and salt, about ten minutes. Put in sauce pan one table-spoonful each flour and butter; brown nicely, add one-half cupful beef stock, and the juice with the mushrooms and one-half cupful rich cream. Boil up good, season with pepper and salt, a little Worcestershire sauce. Serve hot around a hot steak. Garnish with parsley. - Miss Esther Hanson, Hartford, Conn.

Mushroom Sauce For Beefsteak

Take one can of mushrooms, and if large cut them up a little. Place in a skillet with one tablespoonful of butter. Let fry to a light brown. Add one and one-half cups of soup stock, if you have it, if not, use hot water, and three tablespoons of tomato catsup, salt and pepper to taste. Thicken a very little with flour. Let boil up thoroughly and serve. - Mrs. J. D. Munson, Manistee, Mich.