The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

water, rub the caps quickly, shake and drain in a colander. Often they will require rubbing only, with a soft flannel. Always cut off a thin slice from the end of the stalk and throw it away. When the caps only are to be used in a dish, chop the stems and imperfect caps and cook for soups and sauces. Mushrooms are not expensive, as a few fresh or dried ones go a long way for flavoring. Unless plentiful, do not use mushrooms in timbales or roasts but in the sauces, where they will count. In the recipes, fresh ones are meant unless canned ones are mentioned. [Illustration: GRAPE FRUIT MUSHROOM GLOBE AND DISH, P. 219 CREAMED MUSHROOMS] [Illustration: TRUMESE PIE, P. 167] =Broiled Mushrooms= Remove stems, place in fine wire broiler, turn the gills first to the fire for 5 m., then the other side. Put a small piece of butter in the center of each mushroom, sprinkle with salt, broil 5 m. Lay carefully on to pieces of toast or thin toasted wafers or slices of broiled trumese, skin side up, and serve at once. Melted butter may be poured over mushrooms on toast instead of putting butter into them while broiling. Caps are sometimes dipped in salt and olive oil and broiled after standing in a cold place for an hour. The heat should not be too intense for broiling. =Baked Mushrooms= Cut off part of stems, lay tops down in shallow baking pan, dust with salt, put a small piece of butter in each mushroom, bake 20 m. in hot oven. Serve in pan, or on toast with sauce from pan poured over. =Steamed Mushrooms= Put mushrooms in saucepan or double boiler with salt and no water. Cover close, cook 20-30 m. Add hot cream or butter mixed with a little flour, heat. Serve on toast, cutlets of corn meal porridge, rice cutlets or slices of broiled trumese. Butter, 2 tablespns. to the pound of mushrooms, may be added when put to cooking and no milk or cream used. =Stewed Mushrooms= Cut mushrooms into sixths or