=Mushroom Sauce for Game.=--Wash well one pound of fresh mushrooms; dry, and chop them very fine. Put them into a saucepan with one and a half tablespoonfuls of butter; cover, and cook slowly for eight minutes; then add a half cup of fresh rubbed bread crumbs, a half teaspoonful of salt, a saltspoon of white pepper; cover and cook again for five minutes; stir, add a tablespoonful of chopped parsley, and, if you like, two tablespoonfuls of sherry; turn into a sauce-boat. =A Nice Way to Serve with Fricassee of Chicken.=--Wash and dry the mushrooms; sprinkle them with salt and pepper. Put some oil or butter in a shallow pan; when hot, throw in the mushrooms, skin side down; cover the pan, put in the oven for fifteen minutes; baste them once during the baking. Lift them carefully and put them on a heated dish. Add to the fat in the pan two tablespoonfuls of finely chopped mushrooms, a half cup of good stock; boil carefully for five minutes. Have ready rounds of bread toasted; dish the mushrooms on these; put on top a good sized piece of carefully boiled marrow; season the sauce with salt, and strain it over. Use these as a garnish around the edge of the plate, or you may simply dish and serve them for breakfast, or as second course at lunch. =Oysters and Mushrooms.=--Wash and remove the stems from a half pound of fresh mushrooms; chop them fine; put them into a saucepan with a tablespoonful of butter, a half teaspoonful of salt, and a dash of pepper; cover closely, and cook over a slow fire for ten minutes. Have ready, washed and drained, twenty-five good sized fat oysters; throw them perfectly dry into this mushroom mixture. Pull the saucepan over a bright fire; boil, stirring carefully, for about five minutes. Serve on squares of carefully toasted bread. =Tomatoes Stuffed with Mushrooms.=--Wash perfectly smooth, solid tomatoes; cut a slice from the stem end, and remove carefully the seeds and core. To each tomato allow three good sized mushrooms; wash, dry, chop them fine, and stuff them into the tomatoes; put a half saltspoon of salt on the top of each and a dusting of pepper. Into a bowl put one cup of soft bread crumbs; season it with a half teaspoonful of salt and a dash of pepper; pour over a tablespoonful of melted butter; heap this over the top of the tomato, forming a sort of pyramid, packing in the mushrooms; stand the tomatoes in a baking pan and bake in a moderate oven one hour. Serve at once, lifting them carefully to prevent breaking. Or, the mushrooms may be chopped fine, put with a tablespoonful of butter into a saucepan and cooked for five minutes before they are stuffed into the tomatoes; then the bread crumbs packed over the top, and the whole baked for twenty minutes. Each recipe will give you a different flavor. FOOTNOTES: [E] The recipes for Agaricus are intended for the several species of this genus (Psalliota). CHAPTER XXII. CHEMISTRY AND TOXICOLOGY OF MUSHROOMS. By J. F. CLARK.