Practical vegetarian cookery

split baking powder biscuit and serve on a platter, garnished with parsley. CHESTNUT CROQUETTES. Boil one quart of the large French chestnuts; remove the shells and thin brown skin; mash and run through a sieve; put into a double boiler, add enough sugar to sweeten, about two tablespoonfuls, the grated peel of one orange and juice of one half of a lemon, one tablespoonful of finely chopped citron; beat the yolk of one egg with one tablespoonful of cream; add to the chestnuts; turn out and when perfectly cold, form into croquettes; dip in egg, then in bread crumbs or fine cake crumbs may be used; fry in deep hot fat. For the sauce, put into a double boiler one half cupful of thick cream, three fourths cupful of strong coffee, three tablespoonfuls of sugar and the yolks of four eggs well beaten; stir till it begins to thicken, remove from the fire; add juice of one half an orange, one tablespoonful of lemon juice, three teaspoonfuls Maraschino; serve with the croquettes. MUSHROOMS. GRILLED MUSHROOMS. Prepared in this way the mushrooms must be large. After washing and peeling, score the tops with a knife and lay them for one hour in a pickle of oil, salt, pepper and lemon juice. Place them, tops down, on a close-barred gridiron and broil over a clear, slow fire. Serve on toast with a sauce made as follows: Chop the stalks and pieces of mushrooms that have broken in the washing and stew in broth for ten minutes with a little minced parsley and onion. Beat the yolk of one egg with a gill of cream and add slowly to the sauce. Stir the whole until hot without boiling and pour it over the toast. ESCALOPED MUSHROOMS. Put the mushrooms in a buttered baking-dish with alternate layers of crumbs, seasoning each layer plentifully with butter; add salt, pepper and a gill of cream or gravy. Bake twenty minutes, keeping covered while in the oven. MUSHROOM PIE. Line a baking dish with rich crust. Drain the liquor from a can of small mushrooms, slice the