Broiled Mushrooms

Clean with a knife fresh forced mushrooms, and wash and drain them dry. Then make a case with a sheet of writing paper, rub the inside well with fresh butter, and fill it with the mushrooms. Season them with pepper and salt, put them upon a baking' plate over a slow fire, cover them with a stewpot cover with some fire upon it, and when the mushrooms are nearly dry, serve them up, very hot.

Stewed Mushrooms (Brown.)

Clean with a knife a pottle of fresh forced mushrooms, put them into water, and when they are to be stewed take them out with the hands to avoid the sediment. Then put them into a stew-pan with an ounce and an half of fresh butter, a little salt, and the juice of half a lemon. Cover the; stewpan close, put it over a fire, and let the mushrooms boil for five minutes. Then thicken them with a little flour and water mixed, add a small quantity of liquid of colour (some cayenne if approved), and stew them gently for five minutes more.

Stewed Mushrooms (White)

Let the same process be followed as above: but instead of adding liquid of colour put to them a gill of good cream.

Mashed Turnips

Pare and boil them till three parts done; then squeeze them between two plates, put them into a stewpan, add flour, fresh butter, cream, and salt, a little of each. Mix them well over a fire, stew them gently for five minutes, and preserve them as white as possible; if approved, a little powder sugar may be added.