Modern cookery for private families

corn-stalks with a knife, and tossed up with a slice of fresh butter and some pepper and salt, or served simply like green peas. Other modes of dressing the young maize will readily suggest themselves to an intelligent cook, and our space will not permit us to enumerate them. 25 to 30 minutes. MUSHROOMS AU BEURRE. (_Delicious._) Cut the stems from some fine meadow mushroom-buttons, and clean them with a bit of new flannel, and some fine salt; then either wipe them dry with a soft cloth, or rinse them in fresh water, drain them quickly, spread them in a clean cloth, fold it over them, and leave them for ten minutes, or more, to dry. For every pint of them thus prepared, put an ounce and a half of fresh butter into a thick iron saucepan, shake it over the fire until it _just_ begins to brown, throw in the mushrooms, continue to shake the saucepan over a clear fire that they may not stick to it nor burn, and when they have simmered three or four minutes, strew over them a little salt, some cayenne, and pounded mace; stew them until they are perfectly tender, heap them in a dish, and serve them with their own sauce only, for breakfast, supper, or luncheon. Nothing can be finer than the flavour of the mushrooms thus prepared; and the addition of any liquid is far from an improvement to it. They are very good when drained from the butter, and served cold, and in a cool larder may be kept for several days. The butter in which they are stewed is admirable for flavouring gravies, sauces, or potted meats. Small flaps, freed from the fur and skin, may be stewed in the same way; and either these, or the buttons, served under roast poultry or partridges, will give a dish of very superior relish. Meadow mushrooms, 3 pints; fresh butter 4-1/2 oz.: 3 to 5 minutes. Salt, 1 small teaspoonful; mace, half as much; cayenne, third of saltspoonful: 10 to 15 minutes. More spices to be added if required—much depending