pour clarified butter. If not wanted for immediate use, they will keep good a few days without being covered over. To re-warm them, put the mushrooms into a stewpan, strain the butter from them, and they will be ready for use.
Average Cost.—From 8d. per lb. Seasonable, meadow mushrooms in September and October, obtainable all the year.
1536.—MUSHROOMS, STUFFED. (Fr.—Champignons Farcis au Gratin.)
Ingredients.—6 medium-sized mushrooms, 6 round croûtes of fried or toasted bread, slightly larger than the mushrooms, 1 tablespoonful of finely-chopped cooked ham, ½ a tablespoonful of breadcrumbs, a teaspoonful of grated Parmesan cheese, 1 teaspoonful of finely-chopped parsley, 1 very small onion finely chopped, ½ an oz. of butter, salt and pepper, browned breadcrumbs, brown sauce (see Sauces).
Method.—Remove the stalks and skins, trim the mushrooms to a uniform shape with a round cutter, and use the trimmings for the mixture. Melt the butter in a small stewpan, add to it all the above ingredients, except the butter, brown breadcrumbs, and brown sauce, season well with salt and pepper, stir briskly over the fire until well mixed, adding by degrees as much brown sauce as is necessary to slightly moisten the whole. Pile the preparation on the mushrooms, sprinkle with browned breadcrumbs, add a small piece of butter, and bake from 10 to 15 minutes in a moderate oven.
Time.—From 30 to 35 minutes. Average Cost, from 8d. per lb. Sufficient for 5 or 6 persons. Seasonable, meadow mushrooms in September and October.
1537.—MUSHROOMS ON TOAST. (Fr.—Champignons sur Croûtes.)
Ingredients.—An equal number of medium-sized mushrooms and slightly larger rounds of well buttered toast, butter, salt and pepper.
Method.—Peel the mushrooms, cut off a portion of the stalks, season well with salt and pepper, brush over with warm butter, and grill over a clear fire, or fry in a pan in a little hot butter. Arrange neatly on the croûtes, and serve as hot as possible.
Time.—12 to 15 minutes. Average Cost, from 8d. per lb. Allow 1 or 2 to each person. Seasonable, procurable at any time.
1538.—OKRA.
This plant is a native of the West Indies, although now largely cultivated in India and America. The young green pods are some-
