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Mushrooms

Cream the butter, add lemon juice drop by drop, salt, pepper, and parsley. Cut bread in circular piece threeeighths inch thick, then toast. Put one-half of the sauce on the under side of toast; put toast on a small bakingdish, pile mushroom caps cleaned and pealed in conical shape on toast, and pour over cream. Cover with glass and bake about twenty-five minutes, adding more cream if necessary. Just before serving add one teaspoon Sherry wine.

Vegetable Soufflé 1/4 cup butter 1 cup cooked vegetables 1/4 cup flour rubbed through a sieve, - 1½ cup cream carrots, turnips, or onions 1/3 cup water in which vege- Yolks 3 eggs tables were cooked Whites 3 eggs Salt and pepper Melt butter, add flour, and pour on gradually cream and water; add vegetable, yolks of eggs beaten until thick and lemon colored, and fold in whites of eggs beaten until stiff, then add seasonings. Turn in a buttered baking-dish and bake in a slow oven.