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Creamed Mushrooms

Wipe carefully half a pound of mushrooms; peel the caps and break them in pieces. Reserve the stems for another dish. Melt three tablespoonfuls of butter in the blazer and in it sauté the mushrooms; dust with salt and pepper, add two tablespoonfuls of flour, and, when cooked in the butter, one cup of cream, gradually; stir until the sauce boils, let simmer a few minutes, then serve with toast or crackers.

Artichokes à la Bordelaise. (MRS. E. M. LUCAS.) Put one-fourth a cup of butter and half a cup of sifted bread crumbs into the blazer and light the lamp; when the crumbs are well moistened with the butter, add a teaspoonful of fine-minced parsley, one pint of cooked artichokes cut into small cubes, half a teaspoonful of salt, a dash of cay-