Serve a sauce of lemon juice, a little melted butter, salt and red pepper with fried mushrooms.

Stewed Mushrooms.—Stewed mushrooms after the following recipe make one of the most delicious of breakfast dishes: It is not necessary to use large mushrooms for stewing—small button ones will do. Take the mushrooms left in the basket after having selected those for broiling, and also use the stems cut from the mushrooms prepared for boiling. After cleaning and skinning them put them in cold water with a little vinegar, and let them stand half an hour. If you have a quart of mushrooms, put a tablespoonful of nice fresh butter in a stewpan and stand it on the stove. When the butter begins to bubble drop the mushrooms in the pan, and after they have cooked a minute season them well with salt and black pepper. Now take hold of the handle of the stewpan and, while the mushrooms are gently and slowly cooking, shake the pan almost constantly to keep the butter from getting brown and the mushrooms from sticking. After they have cooked eight minutes pour in enough rich, sweet cream to cover the mushrooms to the depth of half an inch, and let them cook about eight or ten minutes longer. Serve them in a very hot vegetable dish. Do not thicken the cream with flour or with anything. Just cook them in this simple way. You will find them perfect.


GLOSSARY.