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Baked Mushrooms in Cups. — Peel and cut off the stalks of a dozen or more large flat Mushrooms, and chop them finely. Put the trimmings in a stewpan with some water or clear gravy, and boil well. When nicely flavoured, strain the liquor, return it to the stewpan with the Mushrooms and a moderate quantity of finely-chopped parsley, season to taste with salt and pepper, and boil gently at the side of the fire for nearly three-quarters-of-an-hour. Beat four eggs well in a teacupful of thick cream, and strain. When the Mushrooms are ready, move the stewpan away from the fire, and stir in the beaten eggs. Butter some small cups or moulds, fill each with the above mixture, and bake in a brisk oven. Prepare some white sauce. When baked, turn the Mushrooms out of the moulds on to a hot dish, pour the sauce round them, and serve. Boiled Mushrooms in Cream. — Peel and trim the required quantity of Mushrooms. Put some cream in a pan over the fire with pepper and salt; as soon as it comes to the boil, rub the Mushrooms with salt and pepper, put them in the cream, and boil for four minutes. Serve very hot. Broiled Mushrooms. — (1) Wash the Mushrooms in plenty of cold salted water, trim off all defective or bruised portions, cut off the roots, and if there are plenty of Mushrooms, separate the stems and caps. Lay the caps on a dripping-pan or baking-sheet set on top of the stove with the gills uppermost, put a small piece of butter and a little Fig. 1204. Broiled Mushrooms. pepper and salt in each cap, and leave them over the fire until the butter melts ; then serve (see Fig. 1204). (2) Trim the required quantity of very large Mushrooms, put them, stalks upwards, on a hot gridiron well rubbed with beef-suet to prevent them sticking to it, dust over with salt and pepper, and broil until they are done and begin to steam. Brash over with butter, place them on a dish, sprinkle with more pepper and salt, and serve. (3) Select large Mushrooms, peel them, remove the stalks, lay them carefully on a gridiron, and broil over a clear fire. Beat up a lump of butter together with some finely-minced parsley, strained lemon- juice, and salt and pepper to taste. Spread a folded napkin or a fancy dish-paper over a hot dish, lay the Mushrooms on it, the hollow side up, put a lump of the prepared butter in each, and serve at once. (4) Pare the required quantity of large open Mushrooms, leaving the stalks on, cut these to points, wash well, and leave them on the back of a sieve to drain. Put into a stewpan 2oz. of butter, a little chopped parsley and onions, and fry until the butter is melted. Put the Mushrooms, stalks upwards, in a pan, pour over the butter, &c., salt, pepper well with black pepper, and put them over the fire to broil. When done, add a little stock, give them a warm Mushrooms — continued. up, take out the Mushrooms, and set them on a dish. Add a little more stock to the gravy in the pan, warm that also, and stir in 1 wineglassful of 1^:1 wine ; pour this liquor over the Mushrooms, and serve very hot.