=Stewed.=--To each pound, allow two ounces of butter. Put the butter into a saucepan, and when melted, not brown, throw in the mushrooms either whole or cut into slices; sprinkle over a teaspoonful of salt; cover the saucepan closely to keep in the flavor, and cook very slowly for twenty minutes, or until they are tender. Moisten a rounding tablespoonful of flour in a little cold milk; when perfectly smooth, add sufficient milk to make one gill; stir this into the mushrooms, add a saltspoon of white pepper, stir carefully until boiling, and serve at once. This makes a fairly thick sauce. Less flour is required when they are to be served as a sauce over chicken, steak, or made dishes. =Broiled.=--Cut the stems close to the gills; wash the mushrooms and dry them with a soft piece of cheesecloth; put them on the broiler gills up. Put a piece of butter, the size of a marrowfat pea, in the center of each; sprinkle lightly with salt and pepper. Put the broiler over the fire skin side down; in this way, the butter will melt and sort of baste the mushrooms. Have ready squares of neatly toasted bread; and, as soon as the mushrooms are hot on the skin side, turn them quickly and broil about two minutes on the gill side. Five minutes will be sufficient for the entire cooking. Dish on toast and serve at once. =Panned on Cream Toast.=--Cut the stem close to the gills; wash and dry as directed for broiling. Put them into a pan, and pour over a very little melted butter, having gill sides up; dust with salt and pepper, run into a hot oven for twenty minutes. While these are panning, toast sufficient bread to hold them nicely; put it onto a hot platter, and just as the mushrooms are done, cover the bread with hot milk, being careful not to have too much or the bread will be pasty and soft. Dish the mushrooms on the toast, putting the skin side up, pour over the juices from the pan, and serve at once. These are exceedingly good served on buttered toast without the milk, and will always take the place of broiled mushrooms. =In the Chafing Dish.=--Wash, dry the mushrooms, and cut them into slices. To each pound allow two ounces of butter. Put the butter in the chafing dish, when hot put in the mushrooms, sprinkle over a teaspoonful of salt, cover the dish, and cook slowly for five minutes, stirring the mushrooms frequently; then add one gill of milk. Cover the dish again, cook for three minutes longer, add the beaten yolks of two eggs, a dash of pepper, and serve at once. These must not be boiled after the eggs are added; but the yolk of egg is by far the most convenient form of thickening when mushrooms are cooked in the chafing dish.