Another very excellent form of preserved mushrooms of which I cannot speak too highly, is what is known as black Leicestershire mushrooms, preserved in gravy. These are quite different from the ones usually sold in tins. They are round and flat in shape, and are much more like the ordinary mushrooms that we are accustomed to gather in the country, being white on one side and black on the other. The way to use them is to make the tin hot in boiling water, and then add the contents to either a well cooked steak or chop, taking care that the red gravy that runs out of the steak or chop is added to the gravy in the mushrooms. It is an improvement if you have some good thick gravy, to add a little of it to the gravy in the tin. One of these tins very greatly improves the flavour of a dish of hash or stewed steak. I would strongly recommend you to try the experiment of using one of these tins the next time you have a chop or steak. They can be served just as they are, after being made hot, in a sauce tureen, and will be found far superior to any mushroom sauce generally met with, even when made from freshly gathered mushrooms. The cost of a small tin of these excellent mushrooms preserved in gravy is about sevenpence. We will now consider tomatoes in tins. Fresh tomatoes are now preserved whole, and will often be found very useful. Suppose, for instance, as we mentioned in our first article, that we are taken by surprise in a country house far away from all shops, and we want a delicious little entrée in a hurry. We will suppose the store cupboard to contain a tin of tomatoes preserved whole, and also a tin of mushrooms. The dish we are going to send to table is called tomatoes _au gratin_. We will suppose the larder to contain a piece of cold boiled bacon, but raw bacon would serve our purpose equally well. Take the piece of cold boiled bacon, and with a blunt knife scrape off about two or three tablespoonfuls of fat. Chop up very finely a tin of mushrooms with a piece of onion, lemon peel and parsley, exactly as if we were making a sole _au gratin_. Add a small saltspoonful of dried thyme. If the thyme is fresh, less than half that quantity will be ample. Fry all these ingredients in a frying-pan with the fat bacon, and then add sufficient bread-crumbs to make the whole into the consistency of a pudding. Now take the tomatoes very carefully out of the tin without breaking them, and I would warn you that they require very delicate handling. Give the tomatoes a gentle squeeze so as to get rid of any of the pips inside. Then with a teaspoon carefully fill the tomatoes with the mixture we have just made. The more mixture you can get into each tomato the better. Next pour a very little salad oil into a tin—oiled butter will do—and place the tomatoes one by one on the tin without breaking them, and bake them in the oven. When they are hot through, they may be served. In taking them out of the tin and placing them on the dish, use