Baked Mushrooms.
Be sure your mushrooms are fresh and free from insects; cut off the stems close to the caps and wipe the tops with a wet cloth. Arrange them in a pie dish with the gills uppermost, laying a little bit of butter on each; sprinkle pepper, salt, and a very little mace upon them. Put them into a hot oven and bake from fifteen minutes to half an hour, according to the tenderness of the mushrooms; if they are in danger of getting too dry baste them occasionally with butter and water. Pour over them some maitre d'hotel sauce and send to the table in the dish in which they were baked.
Broiled Mushrooms.
Select the finest and freshest you can get and prepare as for baking; put into a deep dish and pour over them some melted butter, turning them over and over in it. Salt and pepper and let them lie for an hour and a half in the butter. Put them, gills uppermost, on an oyster gridiron over a clear hot fire, turning them over as one side browns. Put them on a hot dish, having them well seasoned with butter, pepper, and salt and with a few drops of lemon juice squeezed upon each, if liked.