The new practical housekeeping

Mushroom. Sauce. — Rub a pint button mushrooms with a piece of flannel and salt to take off the skin; cut off the stalks and put them in a stewpan with two tablespoons butter, one of flour, pint of cream, a little grated nutmeg, and a blade mace, pounded, previously, mixing together the butter and flour ; boil the whole about ten minutes, stirring all the time. For White Mushroom Sauce Select three-fourths pint button mushrooms and turn them white by putting into lemon juice and water, having I previously cut off the stalks and wiped them f perfectly free from grit. Chop them and put in stewpan with a tablespoon butter. When the mushrooms are softened, add half pint bechamel Bauce, and simmer about five minutes. They should not boil longer than neo- essary, or they will lose their color and flavor. Rub the whole through a puree seive. Heat in a bain marie and serve very hot. Very nice with boiled fowls, cutlets, etc. For a nice Brown Mushroom Sauce to serve with roast meat, put a half pint good beef gravy in saucepan, thicken it and stir over fire till it boils. Prepare a half pint mushrooms by cutting off stalks and wiping free from grit and dirt ; the large flap mushrooms cut into small pieces will answer when the buttons are not obtainable ; put them into the gravy and simmer very gently about ten minutes ; then add one tablespoon mushroom catsup and serve. Or put tablespoon each butter and flour in saucepan and stir over fire till light brown, then slowly stir in half the liquor from a can of mushrooms, about one cup, and also cup soup stock, broth or water, making consistency of cream ; season palatably with salt and pepper and a very little nutmeg ; put in half the mushrooms in even sized pieces, cutting if necessary, let sauce boil once, set ofif fire and add yolks of two eggs and two tablespoons flavorea vinegar. For anotner excellent sauce often served with beefsteaks, drain a can of mushrooms from their liquor and fry in small frying-pan with a little butter ; add pepper and salt, and when a lignt brown draw them to one side of pan, put in heaping teaspoon flour and rub it smooth in hot butter, still keeping pan over fire ; when the flour has become slightly browned pour in the mushroom liquor gradually and a few tablespoons water. Shake in the mushrooms, let all boil up, squeeze in juice of a quarter of a lemon, and pour over beefsteak when ready to serve. For Mushrooms with Drawn Butter. stir into a half pint melted butter three-fourths pint button mushrooms, which must be nicely cleaned and free from grit, and stalks cut off. Let simmer gently for about ten minutes or until quite tender, add cayenne and salt to taste, a tablespoon mushroom catsup ; let just boil and serve. Mushrooms with Eggs. — Halve mushrooms; stew ten minutes in a little butter seasoned with pepper and salt and a very little water ; drain and put them into pudding dish ; break in enough eggs to cover them •over the top, and scatter pepper, salt and bits of butter over; strew with bread-crumbs and bake until eggs are set. Serve in dish. r