The Monmouth Baptist ladies' cook book

then add as much cream or milk as you have mushroom liquor. Simmer six minutes, season lightly with salt and pepper and turn over delicately browned slices of toast. Or they may be fried in butter or laid on toast and baked, or seasoned and boiled. They are especially good cut up and added to chicken gravy or creamed chickens or sweetbreads or they may be escalloped by putting alternate layers of mushrooms seasoned well and crackers moistened with cream. FRIED MUSHROOMS. Mrs. W. C. McProud. Soak an hour or more in salt water, drain, roll in flour and fry in butter till nice and brown about ten minutes. A slightly thickened cream or milk gravy made in skillet may be added. RAW ONIONS. Slice onions very thin, pour over boiling water. Let stand five minutes or more ; dash into cold water. Serve with very little vinegar and salt. Excellent with salad dressing. This way of preparing modifies odor and prevents burning sensation often felt in the stomach after eating onions. BAKED ONIONS. Boil until tender. Put into a buttered baking dish, dust with salt and pepper, a teaspoon of butter in the center of each, cover with bread crumbs. Bake slowly one hour. Serve plain or with cream sauce. Onions are nice baked with their jackets on. Put into oven, bake until tender, take out, peel, cut up into a dish, butter well, pepper and salt. ESCALLOPED ONIONS. For three persons, peel and boil three good-sized onions. When done chop and place in baking dish with alternate layers of bread crumbs ; season with butter, pepper and salt; moisten thoroughly with milk. Bake about half an hour. FRIED ONIONS. Mrs. Nellie E. Boyd. Soak three pints of sliced onions in salt and water one hour. Rinse and drain. Stir with them two-thirds cup of flour. Flour prevents their shrinking and helps to brown nicely. Cook in very hot fat. Season. ONION PIE. Mrs. Pen D. Good. Take one dozen onions, cut up and put in a skillet with butter and lard and fry till soft ; then add half cup of sweet cream, half cup of milk, two eggs, and thicken it with a little paste made of milk and flour; then season with pepper and salt; bake the pie crust first and have ready ; when you get the onions all done, put in the baked crust and set in oven long enough to brown on top. STUFFED ONIONS. Mrs. Inez Quinby. Boil rather large onions fifteen minutes, push center part out, leaving two or three circles. Chop any kind of meat fine and mix with one-third the amount of bread crumbs which have been soaked in water, and One beaten egg. Salt and pepper. Fill onion shells with mixture, brown in a little butter and bake in hot oven fifteen minutes. STUFFED ONIONS. Miss Emma C. Snyder. Boil as for baked onions. Cut out the heart of the onions and fill space with any kind of meat chop ; peel fine and well seasoned. To each pint of meat add one egg, two-thirds cup of milk or cream. When onions are filled, put a bit of butter on each one ; cover with crumbs and bake for an hour. Serve with cream sauce. PARSNIPS. Mrs. Olive Blackburn. Boil with thin slices of bacon. Allow the water to boil off and fry down to rich brown. The bacon gives fine flavor.