White mushroom sauce, which is so delicious with boiled fowl, can be made by adding a tin of mushrooms to some good béchamel sauce. Béchamel sauce is some very strong stock, mixed with some boiling milk, or, still better, boiling cream, thickened with a little butter and flour. When the tin of mushrooms is added to the white sauce, the whole should be rubbed through a wire sieve with a wooden spoon. This helps to thicken the sauce, and greatly adds to the flavour. Another simple instance of the use of mushrooms is some kind of fish _au gratin_. Take, for instance, a sole. Dry it, flour it, and egg and breadcrumb it in the usual manner. Next take a sixpenny tin of mushrooms, strain off the liquor, and chop up the mushrooms finely with a piece of onion as big as the top of the thumb down to the bottom of the nail, a piece of lemon peel, say about the size of the thumbnail and as thick; that is, you only use the yellow part, and not the white. Add also sufficient chopped parsley to fill a teaspoon, as well as a little pepper and salt. Fry all these in a frying-pan with some butter for a few minutes, and when it is partially cooked place about half of it in a tin sufficiently long to hold the sole. Place the sole on the top of these chopped ingredients, and place the remainder on the top of the sole. Pour all the butter in the frying-pan on it, and, if necessary, add a little more butter, so as to keep the sole moist, and bake it in the oven till the sole is done. Of course the time for baking varies with the size of the sole and the fierceness of the oven. When it is finished, a little finely-grated Parmesan cheese may be shaken over the whole. Parmesan cheese can now be obtained in bottles, the price of a small bottle being about eightpence or ninepence. The Parmesan cheese is, however, not absolutely necessary. Also a few bread raspings shaken over the whole gives it a finished appearance. This dish looks a great deal better if the tin is the same shape as the sole, and the fish served in the tin in which it is baked. Long oval tins are sold on purpose. Almost any kind of fish can be served in this way, such as lemon soles, fresh haddock, filleted brill, filleted plaice, etc. Just before the sole _au gratin_ is sent to table many persons add about a teaspoonful of sherry to the sauce by which it is surrounded. To my mind it is a doubtful improvement.