To make mushroom powder.
TAKE half a peck of fine large thick mushrooms fresh, wash them clean from grit and dirt with a flannel rag, scrape out the inside, cut out all the worms, put them into a kettle over the fire without any water, two large onions stuck with cloves, a large handful of salt, a quarter of an ounce of mace, two teaspoonfuls of beaten pepper, let them simmer till all the liquor is boiled away, take great care they don't burn; then lay them on sieves to dry in the fun, or in tin plates, and set them in a slack oven all night to dry, till they will best to powder. Press the in powder down hard in a pot, and keep it for use. You may put what quantity you please for the sauce.
To keep mushrooms without pickle.
TAKE large mushrooms, peel them, scrape out the inside, put them into a sauce-pan, throw a little salt over them, and let them boil in their own liquor: then throw them into a sieve to drain, then lay them on tin plates, and set them in a cool oven. Repeat it often till they are perfectly dry, put them into a clean stone jar, tie them down tight, and keep them in a dry place. They eat deliciously, and look as well as truffles.
To keep artichoke-bottoms dry.
BOIL them just so as you ran pull off the leaves and the choke, cut them from the stalk, lay them on tin plates, set them in a very cool oven, and repeat it till they are quite dry; then put them into a stone pot, and tie them down. Keep them in a dry place; and when you use them, lay them in warm water till they are tender. Shift the water two or three stir. They are fine in almost all sauces cut to little pieces, and put in just before your sauce is enough.
To fry artichoke bottoms.
LAY them in water as above; then have ready some butter hot in the pan, flour the bottoms, and fry them. Lay them in your dish and pour melted butter over them.
To ragoo artichoke-bottoms.
TAKE twelve bottoms, soften them in warm water, as in the foregoing receipts: take half a pint of water, a piece of the
