Miss Parloa's kitchen companion

same size as the latter. Clean the mushrooms, and put them into a basin of lemon water (the juice of a lemon to two quarts of water). Toast the bread, and dip it quickly into hot water. Butter a shallow cake-pan, and lay the slices of toast in it ; then butter the toast, and place a mushroom on each slice, cup side up. Sprinkle the mushrooms with salt and pepper, and put a quarter of a teaspoonful of butter on each one. Cover the pan with another that has been rinsed in cold water, and set in the oven for eight minutes. Serve immediately. Stuffed Mushrooms. For twelve large mushrooms, use six table-spoonfuls of fine-chopped cooked chicken, three table-spoonfuls of stale bread, one gill of stock, two table-spoonfuls of butter, one teaspoonful of salt, half a teaspoonful of onion juice, one-fourth of a teaspoonful of pepper, the juice of one lemon, and one cupful of bread crumbs, grated fine. Soak together for ten minutes the three table-spoonfuls of stale bread and the stock. Add the meat, salt, pepper, onion juice, and one table-spoonful of the butter. Let this stand while the mushrooms are being prepared. Cut off the stalks, and pare the mushrooms. As each one is pared, drop it into a dish in which there is a quart of water and the juice of the lemon. When all are done, take them from the acidulated water, and place them in a shallow baking-pan, having the cup side up. Put onetwelfth of the stuffing in each mushroom. Sprinkle with the grated crumbs, and dot with the second table-spoonful of butter. Cook in a moderately hot oven for ten minutes. * Macaroni. Macaroni should be broken into pieces about three or four inches long, and washed quickly in cold water. Immediately put it into boiling water, and cook rapidly, with the cover off the saucepan, for half an hour. When it has been boiling for fifteen minutes, add the salt. There should be three quarts of water and one tablespoonful of salt for half a pound of macaroni. Drain off the water, and turn the macaroni into a vegetabledish. Pour three gills of sauce over it. Any of the following-named sauces may be served with it: tomato, white, brown, poulette, Bechamel, or cream. Or it may be put into an escalop or gratin dish, and a white or cream sauce be poured over it. Then sprinkle two tablespoonfuls of grated Parmesan cheese and a cupful of grated bread crumbs over it. Dot with a table-spoonful of butter, and brown in the oven. If cheese be not liked, -it "may be oniitted. The two table-spoonfuls of Parmesan give but a slight flavor of cheese. If a strong flavor be desired, use a cupful of freshly grated domestic cheese 'and three table-spoonfuls of Parmesan. In this case add one-fifth of a teaspoonful of cayenue to the sauce. * Macaroni with Brown Sauce. Boil a quarter of a pound of macaroni for half an hour with one table-spoonful of salt, one teaspoonful of pepper, and two quarts of water. While it is boiling make a sauce in the following manner : —