Miss Corson's practical American cookery and household management

gradually stir in the mushroom essence or liquor from the can, and then add sufficient cream to make a sauce of the consistency of gravy ; put the mushrooms into this sauce, season them palatably with salt and pepper, and when they are hot, serve them as a vegetable. Toast may be served under them if it is desirable to increase the size of the dish. MORELS. Morels are a variety of mushroom frequently found under the trees upon old lawns, and in rather open woods. The accompanying engraving shows the appearance of fresh Morel and Spore. morels ; when dried, they look very much like a piece ot brown sponge ; the color of fresh morels is pale buff, and of dried ones brown ; the height is from three to five inches ; as no poisonous fungus resembles them, they may be eaten with safety. After carefully washing the morels, and trimming off the roots, cook them according to any of the recipes given for cooking mushrooms. STUFFED MORELS. After cleansing the morels, cut them at the bottom far enough to admit a forcemeat of cold chopped meat and bread, highly seasoned, or of partly cooked sausage-meat; close them with a sliver of wood or a small metal skewer ; lay them on small slices of bread, and place them in a moderate oven to bake for about ten minutes, or until tender; serve them on the toast, very hot. MUSHROOM BROWN SAUCE. For a can. of mushrooms, put into a saucepan a heaping tablespoonful each of butter and flour; stir them together over the fire until they begin to brown, then gradually stir in the liquor from the can, adding water if any is needed to make the sauce of the proper consistency ; add the mushrooms, season the sauce palatably with salt, pepper, and very little grated nutmeg ; when the mushrooms are hot, stir in a wineglassful of sherry or Madeira, and serve the mushrooms as a vegetable. Toast may be served under them to increase the size of the dish ; or the sauce and mushrooms may be poured on a dish with broiled beefsteak or broiled chicken, or with a baked or roasted tenderloin of beef. FRIED CUCUMBERS ON TOAST. Peel two cucumbers, and slice them lengthwise about an eighth of an inch thick ; put over the fire in a large frying-pan two heaping tablespoonfuls of butter, and when it browns put in the cucumbers, and fry them brown ; while they are being fried, make as many slices of toast as there are pieces of cucumber, butter them, and keep them hot ; when the cu~ cumbers are done, serve them on the toast, very hot. CUCUMBERS STUFFED WITH MARROW. Peel half a dozen large cucumbers, split them lengthwise, and scoop out the seeds with a teaspoon ; with the seeds and their surrounding pulp, mix an equal quantity each of bread-crumbs and chopped marrow, and a high seasoning of salt and pepper ; stuff the cucumbers with this forcemeat, laying the halves together, and securing them in place by running small wooden skewers entirely through them ; put the stuffed cucumbers into an earthen dish just large enough to hold them, pour over them sufficient meat-gravy to cover them, and bake them in a moderate oven for half an hour, or until they are tender ; then remove the skewers, and serve the cucumbers hot.