The housewife's referee

— Chop an onion finely, fry it in butter to a pale brown colour, stir carefully, and then add a quarter of a pound of finely chopped mushrooms. Simmer till the mushrooms are two- thirds cooked. Soak two anchovies, pound them in a mortar with a teaspoonful of French mustard, three teaspoonfuls of brown sauce, and add to the mushrooms. Boil together for two or three minutes and fill a croustade case with it. Mushrooms a la Montglas; Champignons a la Montglas. — Jones' Brothers mushroom moulds must be used for this entree. Prepare a Julienne composed of equal parts of fillet of chicken, tongue, truffles, and mushrooms, and mix with it a chaud-froid sauce of a night-light colour. Line the parts of the moulds with a nice clear aspic. Fill them up with the above preparation, join the two halves together, press firmly, and place on ice for twenty minutes. Turn out, and serve on chopped aspic. Mushrooms a la Russe. — Clean and wash mushrooms ; wipe dry, and cut in half. Put into a saucepan, with a lump of fresh butter, some chopped parsley, green onion, and fennel. Season with salt, pepper, and nutmeg. Cook slowly till the mushrooms are tender. Five minutes before serving take out the mushrooms, strain the liquor in which they have cooked and return it to the saucepan, with two coffee-cupfuls of rich bechamel sauce, and one of good sour cream. Add salt, pepper, and nutmeg to taste, and put in the mushrooms. Boil up once ; put in a pinch of chopped fennel, and serve. Mushrooms au Gratin; Champignons au Gratin. — Skin, wash, and wipe dry some fresh cup mushrooms, cut the stems to within a quarter of an inch of the head, and fill the cups with a force-meat made of a quarter of an ounce shredded bacon, the same of shallot, a sprig of chopped parsley, a tiny piece of thyme, and pepper and salt to taste. Simmer for five minutes in butter and add the yolk of an egg. Well dredge them with bread raspings in a buttered baking dish, and bake in a moderate oven. When done pile on a hot dish, serve rich brown sauce round. Mushrooms au Gratin a la Russe. — Clean and wipe the mushrooms, cut off the stems, rinse and wipe them carefully ; salt them lightly, and roll them in arrowroot ; fry THE housewife's REFEREE to a pale brown in butter. Put into a deep dish ; pour over them a rich bechamel sauce made with sour cream, and flavoured with a pinch of chopped fennel. Cover with rolled breadcrumbs ; stick little bits of butter among them ; put into the oven, and bake to a light brown, and serve very hot. Mushrooms, Broiled.— Choose large flaps, cut off the stalks about half an inch from the gills, and peel the tops. If very gritty wash in water acidulated with vinegar, and dry immediately. Place them on a gridiron over a clear fire, stalk downwards, for about three minutes, then turn them and place a small morsel of butter in the centre of each, and let them cook till done. Place upon a dish, stalkside upwards, in front of a bright fire, place on more butter, sprinkle with salt and pepper, and serve very hot with a few drops of lemon-chili vinegar and Worcester sauce.