Baked Mushrooms (Plain)

Stem, wash, and peel the mushrooms, carefully preserving their shape. Cover the bottom of a greased pie-plate or a bake-dish with rounds of thin, delicately toasted bread, well buttered ; lay the mushrooms, gills upward, upon the toast, dust with salt and pepper; cover closely and bake from fifteen to twenty minutes in proportion to the size of the mushrooms. Butter them, remove with the toast to a hot platter, and serve.

If you like a suspicion of garlic, rub the hot bake-dish with a cut clove of garlic before laying in the toast. The flavor will be faint but exquisitely appetizing.

Mushrooms Au Gratin

Prepare as you would Mushroom Cups, but set the mushrooms, when filled, in a pudding-dish ; fill the interstices with the force-meat, sprinkle fine crumbs over all; pour in four table-spoonfuls of cream; stick butter-bits upon the surface, dust with pepper and salt, and bake, covered, in a hot oven, fifteen minutes. Brown lightly and serve in the bake-dish.

Creamed Mushrooms

Stem, wash, and peel half a pound of small mushrooms. Have ready in a saucepan of porcelain or agate-iron half a cupful of boiling water, and as much milk, slightly salted. Put in the mushrooms and cook gently ten minutes. Now add a cupful of cream or rich milk which has been treated with a bit of soda, then thickened with a white roux of butter and a little flour, and seasoned with salt, a dust of cayenne, and a good pinch of ground mace. Simmer all together for three minutes and serve in a deep, covered dish.

Mushrooms Stewed In Wine

Stew, wash, and peel a pint of small fresh mushrooms. Put them over the fire with just enough slightly salted boiling water to cover them, and cook gently for five minutes. Add a heaping teaspoonful of butter and, when it has melted, half a cupful of good red wine (claret of excellent quality will do), season with a little mace and less cayenne, cover, and bring the stew to a boil. Have ready upon a hot platter the sliced yolks of six hard-boiled eggs; pour the stew over them, and garnish with broiled or fried mushrooms.

An elegant dinner or luncheon entree.

Scalloped Mushrooms

Stem, peel, and wash a pint of fresh mushrooms or a can of champignons, and cook five minutes in just enough boiling, salted 19 water to cover them. Drain, and keep hot over boiling water. Make a white roux of a tablespoonful of butter and one of flour stirred smooth in a saucepan, and thin with half a cupful of hot cream or rich milk (not omitting a pinch of soda). When it thickens, stir in the mushrooms, add a dash of cayenne, the same of nutmeg, and a little salt, and bring to a boil.

Fill pate-pans or scallop-shells or nappies with the mixture, cover with fine crumbs, dot with butter, and bake to a light brown.

Mushrooms Aux Fines Herbes

The round mushroom, vulgarly known as "a puff-ball " and, when old, as "the devil's snuff-box," is best for this dish. They must be gathered in their early prime and eaten as soon as cooked.

Wash and peel, slice, dip in beaten egg, then in a mixture of parsley, a little thyme, summer savory, chopped very fine, and wet with onion-juice. The mushrooms should be thickly coated with the green bits. Fry in hot butter, a few at a time, and dish upon buttered toast.

Mushrooms And Scrambled Eggs

Scramble six eggs soft with a tablespoonful of cream, turn upon a hot platter, sprinkle with salt, paprica, and finely minced parsley, and cover with broiled mushrooms.

Mushrooms And Shirred Eggs

Stem, wash, peel, and slice a pint of mushrooms, and stew for five minutes in boiling milk and water, and a little salt. There should be just enough liquid to keep them from burning. Take from the fire, stir in a tablespoonful of white roux, and when somewhat cool, but still smoking, beat in the yolk of a raw egg, season with pepper, salt, and a few drops of onion-juice, and with the mixture fill nappies or pate-pans three-quarters of the way to the top. Break a fresh egg upon the creamy bed, sprinkle thickly with bread-crumbs, dot with butter, salt and pepper at discretion, and bake in a shallow pan of hot water. Eight minutes should be enough if the oven be quick.