Sauté mushrooms and prepare two cups of white sauce for one pound of mushrooms, add one teaspoon of onion juice. Into a well-greased baking dish place one-quarter of the mushroom, then one-quarter of the sauce, and one-quarter of the bread crumbs, continue in this way until all the sauce is used, pour one cup of cream over this and sprinkle the remaining crumbs over the top. Bake fifteen minutes in a moderate oven, or until the crumbs are browned. SAUTÉD MUSHROOMS Wash, peel caps and stems of one pound of mushrooms, drain dry between towels. Place in spider with two tablespoons of butter and one-quarter teaspoon of salt. Cover and cook twenty minutes, tossing them. Serve on hot slices of toast. BOILED OKRA Wash and cut off the ends of young pods, cover with boiling salted water and cook about twenty minutes, until tender. Drain, add cream (a scant cup to a quart of okra), a tablespoon of butter, and salt and pepper to taste. Another way of stewing is to cook it with tomatoes. To a pint of okra pods, washed and sliced, allow a dozen ripe tomatoes, peeled and sliced, and one medium-sized onion. Stew slowly for an hour, adding one tablespoon of butter, a scant teaspoon of salt and pepper to season. No water will be required, the tomato juice sufficing. In the West Indies lemon juice and cayenne are also added to stewed okra. BOILED ONIONS Peel the onions and cut off the roots; drop each into cold water as soon as it is peeled. When all are ready, drain and put in a saucepan well covered with boiling water, adding a teaspoon of salt for every quart of water. Boil rapidly for ten minutes with the cover partly off; drain and return to the fire with fresh water. Simmer until tender; add pepper and butter and serve, or omit the butter and pepper and pour a cream sauce over the onions. SPANISH ONION RAREBIT Boil two large onions until very soft, drain, chop, and return to the saucepan with a small piece of butter. Add milk, salt, pepper, a dash of tabasco sauce, one teaspoon of prepared mustard; one-half cup of grated cheese. Stir until of the consistency of custard. SCALLOPED ONIONS Cut boiled onions into quarters; put them in a baking dish and mix well with cream sauce; cover with bread crumbs and bits of butter and place in the oven until the crumbs are browned. STEWED SQUASH Peel squash, cut in quarters, put on to boil in cold water, and cook until tender. Drain, mash fine and smooth, add one-half cup of milk or cream, one tablespoon of butter, pinch of salt and pepper and put back on stove to keep hot. Beat well with a spoon to make light and smooth. PARSNIPS First scrape parsnips, then boil in weak salt water until tender; drain, and put in white sauce. Oyster plant may be prepared same way. SPINACH