Cream of Fresh Mushroom Sauce

Cook chopped stems and imperfect mushrooms in salted water for 10 m. Add water. Thicken a little more than for an ordinary sauce. Add a little heavy cream, heat.

Mushrooms may be cooked for 20 m. in milk and butter in a double boiler or on back of range.

Mushroom and Asparagus Sauce

Use asparagus liquor for part of the liquid in the preceding recipe and add a few cooked asparagus tips.

Canned Mushroom Sauce

2 tablespns. oil or butter 2 tablespns. onion, chopped

1 clove garlic, crushed 1 1/2 - 2 tablespns. flour

2 teaspns. browned flour 1/4 cup tomato a trifle of thyme a very little sage

1/2 cup sliced, canned mushrooms

1 pt. liquid-water and mushroom liquor salt

Proceed as in other similar recipes.

Dried Mushroom Brown Sauce

3 level tablespns. butter

2 level tablespns. flour

2 level teaspns. browned flour

1/2 cup strong dried mushroom 1 1/2 cup milk [liquor salt

May add a few chopped dried mushrooms cooked 5 m. after soaking 4-5 hours. A little lemon juice may be added if liked.