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Stewed Mushroom Stems

Cut into fairly-sized pieces the stems of mushrooms which have been used either for baking or broiling; put them into a pan over the fire with one heaping tablespoonful of butter to one pint of stems, together with a seasoning of salt and pepper, and stew gently until they are tender. Have ready a slice of toast and serve the mushroom stems on it, or mince and scallop them with an equal quantity of breadcrumbs, a seasoning of salt and pepper, and brown them in a hot oven.