MUSHROOMS IN CASSEROLE
Put into a French or Italian casserole ½ cup of good butter, and when melted stir into it ¾ of a pound, or a pound, of peeled mushrooms, and dredge well with pepper and salt. Cover the casserole and set it in the oven; after five minutes’ cooking stir the mushrooms, mixing them well with the butter, replace the cover, and repeat the process in another five minutes; let cook ten minutes more, and serve from the casserole on rounds of toast.