The new practical housekeeping

Broiled Mushrooms.—Cleanse as directed in preface, cut off a portion of stalk, and peel tops; broil them over a clear fire on buttered gridiron or broiler turning once, and arrange, tops down on very hot dish. Put a small piece butter on each mushroom, season with pepper and salt, and squeeze over them a few drops lemon juice. Place dish before fire, and when butter is melted, serve very Lot and quickly. Some prefer to place the tops down when broiling, with a small piece butter and pepper and salt on each, and broil without turning, serving same side up as soon as butter is thoroughly melted, being careful not to spill from them the delicious juice with which they will be filled. Moderate-sized flaps are better for broiling than the buttons ; the latter are better in stews. Another method is after skinning to lightly score the under side. Place in an earthen dish, baste with melted butter, season with pepper and salt and let remain two hours ; then broil on both sides, and serve widi a sauce of half pint melted butter, with teaspoon each minced parsley and young onions and seasoning of pepper and salt ; just before serving add juice of a lemon, For Broiled Mushrooms in Cases, peel the mushrooms and cut into pieces. Put them in cases of buttered paper, with a bit of butter, parsley, green onions, and 472 ' MT7SHR00MS. shallots chopped up ; salt and pepper. Broil over a gentle fire, and serve in the cases. Curried Mushrooms.—Peel and remove stems from full-grown mnshrooms, sprinkle with salt and add a very little butter ; stew gently in a little good gravy or stock; add four tablespoons cream, and one teaspoon curry-powder, previously well mixed with two teaspoons white flour ; mix carefully, and serve on a hot' dish, with hot toast and hot plates. The large norse mushroom, when half or three parts grown, curried in this fashion, will be found delicious. Fried Mushrooms.—Cut off most of the stem, peel the tops of the mushrooms and put in frying pan with enough hot butter to cover botto^ of pan. The mushrooms shrink very much, but give out a gravy of the richest description, which should not be allowed to dry up in pan. When done—in three or four minutes— season with pepper and salt, and lemon juice if liked and if to be served with beeisteak place the mushrooms on top of steak and pour the butter ahd gravy over. They are also very nicand serve on toast with a gravy poured over made by stewing tablespoon flour with butter in frying pan, adding pint boiling water and seasoningof pepper and salt. Some prefer to fry them in sweet oil instead of butter. If fried too long they will be tough. For Fried Mushrooms with Bacon, fry the bacon as usual, and when nearly done add mushrooms and fry slowly until done. They will absorb all the fat or the bacon, and served with it, well seasoned with pepper and salt^ form a most appetizing breakfast dish.