=In Fritter Batter.=--Beat the yolk of one egg slightly, and add a half cup of milk; stir into this two-thirds of a cup of flour; stir in the well beaten white of the egg and a teaspoonful of olive oil. Wash and remove the pores from the boleti. Have ready a good sized shallow pan, the bottom covered with smoking hot oil; dip the mushrooms, one at a time, into this batter, drain for a moment, and drop them into the hot fat. When brown on one side, turn and brown on the other. Drain on soft paper and serve at once. =Boleti in Brown Sauce.=--Wash and dry the boleti; remove the pores; cut them into small pieces. To each pound allow a tablespoonful of butter. Put the butter into a saucepan with the mushrooms; add a half teaspoonful of salt; cover the pan, and stew slowly for twenty minutes; then dust over a tablespoonful of flour; add a half cup of good beef stock; cook slowly for ten minutes longer, and serve. HYDNUM. As these mushrooms are slightly bitter, they must be washed, dried, and thrown into a little boiling water, to boil for just a moment; drain, and throw away this water, add a tablespoonful of butter, a teaspoonful of salt, a dash of pepper, and a half cup of milk or stock; cover the pan, and cook slowly for twenty minutes. As the milk scorches easily, cook over a very slow fire, or in a double boiler. Pour the mixture over slices of toast, and serve at once. A tablespoonful or two of sherry may be added just as they are removed from the fire. CLAVARIA. Wash, separating the bunches, and chop or cut them rather fine, measure, and to each quart allow a half pint of Supreme sauce. Throw the clavaria into a saucepan, cover, and allow it to stew gently for fifteen minutes while you make the sauce. Put a tablespoonful of butter and one of flour in the saucepan; mix, and add a half pint of milk or chicken stock; or you may add half of one and half of the other; stir until boiling; take from the fire, add a half teaspoonful of salt, a saltspoonful of pepper, and the yolks of two eggs. Take the clavaria from the fire, and when cool stir it into the sauce. Turn into a baking dish, sprinkle the top with crumbs, and brown in a quick oven. Do not cook too long, as it will become watery. =Pickled Clavaria.=--Wash the clavaria thoroughly without breaking it apart; put into a steamer; stand the steamer over a kettle of boiling water, and steam rapidly, that is, keep the water boiling hard for fifteen minutes. Take from the fire, and cool. Put over the fire sufficient vinegar to cover the given quantity; to each quart, allow two bay leaves, six cloves, a teaspoonful of whole mustard, and a dozen pepper corns, that is, whole peppers. Put the clavaria into glass jars. Bring the vinegar to boiling point, and pour it over; seal and put aside. This may be served alone as any other pickle, or on lettuce leaves with French dressing as a salad.