_To Pot Mushrooms._--The small open mushrooms suit best for potting. Trim and rub them; put into a stew-pan a quart of mushrooms, three ounces of butter, two tea-spoonfuls of salt, and half a tea-spoonful of Cayenne and mace mixed, and stew for ten or fifteen minutes, or till the mushrooms are tender; take them carefully out and drain them perfectly on a sloping dish, and when cold press them into small pots, and pour clarified butter over them, in which state they will keep for a week or two. If required to be longer preserved, put writing paper over the butter, and over that melted suet, which will effectually preserve them for many weeks, if kept in a dry, cool place. _To Pickle Mushrooms._--Select a number of small, sound, pasture mushrooms as nearly as possible alike in size; throw them for a few minutes into cold water; then drain them; cut off the stalks, and gently rub off the outer skin with a moist flannel dipped in salt; then boil the vinegar, adding to each quart two ounces of salt, half a nutmeg sliced, a drachm of mace, and an ounce of white pepper-corns; put the mushrooms into the vinegar for ten minutes over the fire; then pour the whole into small jars, taking care that the spices are equally divided; let them stand a day, then cover them. _Another Method._--In pickling mushrooms take the buttons only and while they are quite close, cut the stem off even with the gills and rub them quite clean. Lay them in salt and water for forty-eight hours, and then add pepper, and vinegar in which black pepper and a little mace have been boiled. The vinegar must be applied cold. So pickled they will keep for years. _Mushrooms en Ragoût._--Put into a stew-pan a little stock, a small quantity of vinegar, parsley, and green onions chopped up, salt, and spices. When this is about to boil, the mushrooms being cleaned, put them in. When done remove them from the fire, and thicken with yolks of eggs. _Mushrooms and Toast._--Peel the mushrooms, and take out the stems. Fry them over a quick fire. When the butter is melted take off the pan. Squeeze the juice of a lemon into it. Let the mushrooms fry again for some minutes. Add salt, pepper, spices, and a spoonful of water, in which a clove of garlic, having been cut into pieces, has soaked for half an hour; let it stew. When the mushrooms are done, make a thickening of yolks of eggs. Pour the mushrooms on bread fried in butter, and laid in the dish ready for them. _Mushrooms en Caisse._--Peel the mushrooms lightly, and cut them into pieces. Put them into cases of buttered paper, with a bit of butter, parsley, green onions, and shalots chopped up, salt and pepper. Dress them on the gridiron over a gentle fire, and serve in the cases.