a grated nutmeg. Let them stew slowly till they are of a fine brown color, and then add a table-spoonful of broth or warm water.
When it has attained the proper consistence, strain it and serve it up.
PURÉE OF MUSHROOMS.
Peel a pint of mushrooms, cut them in pieces, and put them in a pan with as much cold water as will keep them from burning. Throw in with them a small onion to test their goodness; as, if there is a bad or poisonous one among them, the onion will turn of a bluish black while cooking. In that case, throw them all away.
Stew them slowly till they have lost all shape and have become an undistinguishable mass. Then strain them.
Put into a stew-pan a large piece of butter, or a spoonful of flour, and two lumps of sugar. Add your puree, and let it stew again for about five minutes. When you take it off the fire, stir in the yolks of two eggs slightly. beaten, and a spoonful of cream or rich milk. Put it in the middle of a dish, and lay round it thin slices of fried bread or toast.
PURÉE OF BEANS.
Having strung and cut your beans till you have a quart, throw them into boiling water, with a little salt. Let them remain a quarter of an hour. Then drain them, and throw into cold water to green them. After they have lain half an hour in the cold water, take them out and drain them again.
