Wash the mushrooms; remove the stems and peel the caps. Place them in a broiler and broil for five minutes, with the cap side down during the first half of broiling. Serve on circular pieces of buttered toast, sprinkling with salt and pepper and putting a small piece of butter on each cap.


First wash them thoroughly in cold water, peel them and remove the stems, then cut them in halves or quarters, according to their size.

Melt one tablespoon of butter in a saucepan over the fire then add the mushrooms and let them simmer slowly in the butter for five minutes; season them well with salt and black pepper, freshly ground. After seasoning, add a gill of cream and while it is heating sift one tablespoon of flour in a bowl, add one-half pint of milk. Stir these
briskly till flour is all dissolved, then pour it gradually in the saucepan with the mushrooms and cream, stirring the whole constantly to keep it from lumping. Let it just bubble a moment, then add another tablespoon of butter and pour the creamed mushrooms over hot buttered toast on a hot platter and serve.

Cooked like this mushrooms have more nutritive value than beef.


Saute mushrooms and prepare two cups of white sauce for one pound of mushrooms, add one teaspoon of onion juice. Into a well-greased baking dish place one-quarter of the mushroom, then one-quarter of the sauce, and one-quarter of the bread crumbs, continue in this way until all the sauce is used, pour one cup of cream over this and sprinkle the remaining crumbs over the top. Bake fifteen minutes in a moderate oven,
or until the crumbs are browned.


Wash, peel caps and stems of one pound of mushrooms, drain dry between towels. Place in spider with two tablespoons of butter and one-quarter teaspoon of salt. Cover and cook twenty minutes, tossing them. Serve on hot slices of toast.


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