them dry, and serve them up. For change, you may, after stewing, cut them in scollop shells with grated bread, and bake them; or make them into cakes, and fry them. They are delicious in whatever way they can be dressed.
STEWED MUSHROOMS.
Gather grown mushrooms, but such as are young enough to have red gills; cut off that part of the stem which grew in the earth—wash them carefully, and take the skin from the top; put them into a stew pan with some salt, but no water—stew them till tender, and thicken them with a spoonful of butter, mixed with one of brown flour; red wine may be added, but the flavour of the mushroom is too delicious to require aid from any thing.
BROILED MUSHROOMS.
Prepare them as above directed—broil them on a griddle, and when done, sprinkle pepper and salt on the gills, and put a little butter on them.
TO BOIL RICE.
Put two cups full of rice in a bowl of water, rub it well with the hand, and pour off the water; do this until the water ceases to be discoloured; then put the rice into two and a half cups of cold water; add a tea-spoonful of salt, cover the pot close, and set it on a brisk fire; let it boil ten minutes, pour off the greater part of the water, and remove the pot to a bed of coals, where it must remain a quarter of an hour to soak and dry.
