Practical vegetarian cookery

mushrooms, add one cupful of cream, or rich milk, and tablespoonful of butter, to juice of mushrooms. Season to taste and thicken with tablespoonful of flour blended with butter; add the mushrooms, fill in the baking dish, cover with top crust and bake a rich brown. Brown sauce may be used if preferred. AUNT SUSAN’S MUSHROOM PIE. Line a deep pudding pan with rich paste; fill two thirds full of mushrooms (if raw they must be stewed a few minutes first), make a gravy of flour rubbed very smooth with thick cream, or with butter and milk, thin with boiling water, season with salt, pepper and soup powder, pour over the mushrooms, cover with paste and bake. BAKED MUSHROOMS. Toast for each person a large slice of bread and spread over with rich sweet cream; lay on each slice, head downward, a mushroom, or if small, more than one; season and fill each with as much cream as it will hold. Place over each a custard cup, pressing well down to the toast; set in a moderate oven and cook fifteen minutes. Do not remove the cups for five minutes after they come from the oven, as thereby the flavor of the mushroom is preserved in its entirety. STEWED MUSHROOMS. Drain off the juice from a can of small mushrooms; put a heaping tablespoonful of butter into a frying pan; add two tablespoonfuls of flour and brown well, stirring all the time; then pour in the juice of mushrooms with water enough to make a thin gravy; season with salt, pepper, and soup powder; add mushrooms and stew a few minutes, then serve. MUSHROOMS IN WHITE SAUCE. For stewing, the smaller mushrooms are preferable. Carefully peel the tops, cut the ends of the stalks level, wash and drain in colander. They should be stewed, till tender, in as little water as possible. When thoroughly cooked, add a pint of cream, or new milk, and thicken in usual way with flour blended in melted butter. MUSHROOMS WITH LEMON. Use the small canned mushrooms, separate the mushrooms from the liquor, put them,