Fried mushrooms
Melt a great spoonful of butter in an agate frying-pan. Peel the mushrooms and cut off their stems, scraping the latter. Lay the mushrooms with their scraped stalks in the frying-pan and cook, turning often, until done. Serve very hot.
Stewed mushrooms
Peel the mushrooms and simmer gently in salted water until tender. Ten minutes should suffice. Drain and keep hot while you make a white sauce of a half pint of milk thickened with a tablespoonful of flour rubbed into one of butter. Turn the mushrooms into this and stir over the fire until very hot. Season with salt, pepper, a dash of mace, and serve.