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Baked Mushrooms in Cream

Wash twelve large mushrooms. Remove stems, and peel caps. Put in a shallow buttered pan, cap side up. Sprinkle with salt and pepper, and dot over with butter; add twothirds cup cream. Bake ten minutes in a hot oven. Place oven. on pieces of dry toast, and pour over them cream remaining in pan.

Sautéd Mushrooms Wash, remove stems, peel caps, and break in pieces; there should be one cup of mushrooms. Put two tablespoons butter in a hot omelet pan; when melted, add mushrooms which have been dredged with flour, few drops onion juice, one-fourth teaspoon salt, a few grains pepper, and cook five minutes. Add one teaspoon finely chopped parsley and onefourth cup boiling water. Cook two minutes, and serve on dry toast.