Peel and trim one pound of mushrooms and put them in a saucepan with one tablespoon of butter and cook a few minutes. Add one tablespoon of cream, and cook until the mushrooms are tender. Season with salt, pepper, and serve on toast.
Peel the mushrooms, remove the stems, and place the caps on a buttered broiler. Broil five minutes, until the mushrooms are brown and tender. Place on a hot dish with a piece of butter in each cap and a drop of lemon juice. Dust with salt and pepper and serve very hot. They may also be served on hot buttered toast.
Skin one pound of mushrooms, cut them up and sprinkle with paprika and salt. Cook in butter for fifteen minutes, add one tablespoon of flour and mix well. Add one gill of milk and cook for five minutes. Then add one teaspoon of chopped parsley. Line a shallow baking dish with mashed potato, pour the mushrooms into it and make a border around the edge with mashed potato pressed through a forcing bag with a roseforcer at the end. Put in the oven for ten minutes. Serve in the same dish.
Fry the mushrooms, and then broil them; put them on a piece of toast, and cover with a good rich cream; place glass bell over the whole, and cook in oven about ten minutes.