=Under the Glass Cover or "Bell" with Cream.=--With a small biscuit cutter, cut rounds from slices of bread; they should be about two and a half inches in diameter, and about a half inch in thickness. Cut the stems close to the gills from fresh mushrooms; wash and wipe the mushrooms. Put a tablespoonful of butter in a saucepan; when hot, throw in the mushrooms, skin side down; cook just a moment, and sprinkle them with salt and pepper. Arrange the rounds of bread, which have been slightly toasted, in the bottom of your "bell" dish; heap the mushrooms on these; put a little piece of butter in the center; cover over the bell, which is either of glass, china, or silver; stand them in a baking pan, and then in the oven for twenty minutes. While these are cooking, mix a tablespoonful of butter and one of flour in a saucepan, add a half pint of milk, or you may add a gill of milk and a gill of chicken stock; stir until boiling, add a half teaspoonful of salt and a dash of pepper. When the mushrooms have been in the oven the allotted time, bring them out; lift the cover, pour over quickly a little of this sauce, cover again, and send them at once to the table. =Another Method.=--Wash and dry the mushrooms; arrange them at once on the "bell plate." The usual plates will hold six good sized ones. Dust with pepper and salt; put in the center of the pile a teaspoonful of butter; pour over six tablespoonfuls of cream or milk; cover with the bell; stand the dish in a baking pan, and then in a hot oven for twenty minutes. These are arranged for individual bells. Where one large bell is used, the mushrooms must be dished on toast before they are served. The object in covering with the bell is to retain every particle of the flavor. The bell is then lifted at the table, that the eater may get full aroma and flavor from the mushroom. =Puree.=--Wash carefully a half pound of mushrooms; chop them fine, put them into a saucepan with a tablespoonful of butter, and if you have it, a cup of chicken stock; if not, a cup of water. Cover the vessel and cook slowly for thirty minutes. In a double boiler, put one pint of milk. Rub together one tablespoonful of butter and two tablespoonfuls of flour; add it to the milk; stir and cook until thick; add the mushrooms, and press the whole through a sieve; season to taste with salt and pepper only. =Cream of Mushroom Soup.=--This will be made precisely the same as in the preceding recipe, save that one quart of milk will be used instead of a pint with the same amount of thickening, and the mushrooms will not be pressed through a sieve. COPRINUS COMATUS and COPRINUS ATRAMENTARIUS.