Broiled Mushrooms. (No. 1)

This is the simplest and, in the opinion of many epicures, the best way of preparing this delicacy for the table, since the flavor of the mushrooms is not marred by sauces or stewing.

Stem and peel, when you have washed half a pound of mushrooms, and lay them, gills downward, upon an oyster-broiler over clear coals. Cook for two or three minutes, turn, and broil the other side. Serve upon thin squares of lightly toasted bread, buttered; sprinkle with salt and pepper, butter, and serve, very hot.

Broiled Mushrooms. (No. 2.)

Cut off the stalks, wash, peel, and dry the mushrooms tenderly upon a soft cloth. Baste with melted, not hot, butter, and set on the ice for fifteen minutes; then broil upon an oyster-broiler, five minutes on one side and the same upon the other. Lay upon rounds of delicately toasted bread; pepper and salt; put upon each a bit of butter which has been beaten to a cream with lemon-juice; cover and serve hot.

Broiled Mushrooms And Bacon

Cut off the stalks, wash, and peel half a pound of mushrooms, and broil as directed in "Broiled Mushrooms, No. 1,"two minutes on each side. Lay upon the buttered toast, set the platter containing them upon a pan of hot water on the range, and broil close beside it thin slices of fat breakfast-bacon. As they drip, hold them quickly above the mushrooms, letting every drop of fat fall upon them and the toast.

They will be found very savory.

Fried Mushrooms

Cut off the stalks, wash, peel, and dry half a pound of mushrooms. Heat a great spoonful of butter in a frying-pan, and when it hisses lay in the mushrooms, and fry three minutes on each side. Serve upon rounds of lightly toasted and buttered bread, dust with salt and pepper, put a bit of butter on each and serve.

Fried Mushrooms Au Maitre Dhotel

Fry as directed in the foregoing recipe, but when they are served put upon them, instead of butter, a mixture of butter beaten light with lemon-juice and a tablespoonful of very finely chopped parsley.

Fried Mushrooms And Bacon

Lay five or six thin slices of the best breakfast-bacon you can get in a hot frying-pan. When clear and beginning to curl at the edges transfer to a hot dish, and fry half a pound of mushrooms, stemmed, washed, and peeled, in the fat left in the pan. Serve upon toast, salt and pepper them, and garnish with the bacon.

Mushroom Cups

Select six or eight large mushrooms which are well curved and firm. Stem, wash, peel, and wipe them with care. Have ready a good force-meat of finely minced mushrooms and crumbs, moistened with a little chicken- or veal-stock, and seasoned with salt and pepper. Fill the inverted mushrooms with this mixture, mounding it smoothly with a bit of butter upon each; put a very little butter into a bake-dish and set the mushrooms close together,"stuffed sides upward in the dish. Cover closely, and bake fifteen minutes in a hot oven, or until the "cups " and contents are steaming hot.

Serve upon buttered toast, and pour a Bechamel sauce for meat over them.

They will give universal satisfaction.