MUSHROOMS, Baked (a Breakfast, Luncheon, or Supper Dish).
Ingredients.—16 to 20 mushroom-flaps, butter, pepper to taste. Mode.—For this mode of cooking, the mushroom-flaps are better than the buttons, and should not be too large. Cut off a portion of the stalk, peel the top, and wipe the mushrooms carefully with a piece of flannel and a little fine salt. Put them into a tin baking-dish, with a very small piece of butter placed on each mushroom; sprinkle over a little pepper, and let them bake for about 20 minutes, or longer should the mushrooms be very large. Have ready a very hot dish, pile the mushrooms high in the centre, pour the gravy round, and send them to table quickly, with very hot plates. Time.—20 minutes; large mushrooms, ½ hour. Average cost, 1d. each for large mushroom-flaps. Sufficient for 5 or 6 persons. Seasonable.—Meadow mushrooms in September and October; cultivated mushrooms may be had at any time.