BAKED MUSHROOMS
Cut the mushroom stems off even with the caps. Peel the caps and stand them on a dish with the gills up. Sprinkle them with pepper and salt and let them stand until moisture gathers on them. Cut sliced bread with a biscuit-cutter into rounds, or if convenient use a fancy cutter. Illustration shows bread cut with a leaf-shaped stamp. Dip the pieces of bread into water to moisten them, but do not let them get soggy. Place them on a baking-tin and sprinkle with pepper and salt and bits of butter. Arrange the mushrooms on them, one or more according to size, with the gills up. Bake about thirty minutes, or until tender.
Watch them carefully so they will not get overdone or too dry. Baste with melted butter, if necessary, while they are baking.