_Mushrooms à la Provençale._--Take mushrooms of good size. Remove the stems, and soak them in olive oil. Cut up the stems with a clove of garlic and some parsley. Add meat of sausages, and two yolks of eggs to unite them. Dish the mushrooms, and garnish them with the forcemeat. Sprinkle them with fine oil, and dress them in an oven, or in a _four de campagne_. _Baked Mushrooms._--Peel the tops of twenty mushrooms; cut off a portion of the stalks, and wipe them carefully with a piece of flannel dipped in salt. Lay the mushrooms in a tin dish, put a small piece of butter on the top of each, and season them with pepper and salt. Set the dish in the oven, and bake them from twenty minutes to half an hour. When done, arrange them high in the centre of a very hot dish, pour the sauce round them, and serve quickly, and as hot as you possibly can. _Mushrooms au Gratin._--Take twelve large mushrooms about two inches in diameter, pare the stalks, wash, and drain the mushrooms on a cloth; cut off and chop the stalks. Put in a quart stew-pan an ounce of butter and half an ounce of flour; stir over the fire for two minutes; then add one pint of broth; stir till reduced to half the quantity. Drain the chopped stalks of the mushrooms thoroughly in a cloth; put them in the sauce with three table-spoonfuls of chopped and washed parsley, one table-spoonful of chopped and washed shalot, two pinches of salt, a small pinch of pepper; reduce on a brisk fire for eight minutes, put two table-spoonfuls of oil in a _sauté_ pan; set the mushrooms in, the hollow part upwards; fill them with the fine herbs, and sprinkle over them lightly a table-spoonful of raspings; put in a brisk oven for ten minutes, and serve. _Mushroom Soup._--Take a good quantity of mushrooms, cut off the earthy end, and pick and wash them. Stew them with some butter, pepper, and salt in a little good stock till tender; take them out, and chop them up quite small; prepare a good stock as for any other soup, and add it to the mushrooms and the liquor they have been stewed in. Boil all together, and serve. If white soup be desired, use the white button mushrooms, and a good veal stock, adding a spoonful of cream or a little milk, as the colour may require. The following “family receipts” have been communicated by a friend: Clean a dozen or so of medium-size, place two or three ounces of nice clean beef-dripping in the frying-pan, and with it a table-spoonful or more of nice beef gravy. Set the pan on a gentle fire, and as the dripping melts place in the mushrooms, adding salt and pepper to taste. In a few minutes they will be cooked, and being soaked in the gravy and served upon a hot plate, will form a capital dish. In the absence of gravy, a _soupçon_ of “extractum carnis” may be substituted.