Baked Mushrooms

Toast for each person a large slice of bread and spread over with rich, sweet cream; lay on each slice, head downward, a mushroom, or, if small, more than one; season and fil leach with as much cream as it will hold. Place over each a custard cup, pressing well down to the toast; set in a moderate oven and cook 15 minutes. Do not remove the cups for 5 minutes after they come from the oven. - Mrs. E. D. Kelley, Winnetka, 111.

Broiled Mushrooms

In order to test mushrooms, sprinkle salt on the gills - if they turn yellow they are poisonous, if black, they are good. Pare, and cut off stems, dip in melted butter, season with salt and pepper, broil on both sides over a clear fire, and serve on toast. - Mrs. E. D. Kelley, Winnetka, 111.

Mushroom Croquettes

Press 1 cup of cold mashed potatoes through a sieve, add 2 cups of mushrooms which have been cut in pieces and simmered in 2 tablespoons of butter for 20 minutes Sprinkle with salt Beat 2 eggs, form into balls, and fry-in hot oil. - Mrs. E. D. Kelley, Winnetka, 111.

Mushrooms With Peas

Fill the cups of large mushrooms with French canned peas, which have been tossed for 5 minutes in hot butter. Season, and set in a covered pan, in a hot oven for 10 minutes, and serve on toast with white or brown sauce, as preferred. - Mrs. Howard L. Ray, 6234 Lexington Ave., Chicago, 111.

Escalloped Mushrooms

Put the mushrooms in a butter baking-dish with alternate layers of crumbs, seasoning each layer plentifully with butter; add salt, pepper and a gill of cream or gravy. Bake 20 minutes, keeping covered while in the oven. - Mrs E. D. Kelley, Winnetka, 111.