They are then cooked slowly over a clear fire, and a small wire gridiron, like those sold at a penny or twopence each, is better adapted for the purpose than the ordinary gridiron used for grilling steak.

The gridiron should be kept high above the fire.

The mushrooms should be dipped in oil, or oiled butter, and care should be taken that they do not stick to the bars.

They should be served very hot, with pepper and salt and a squeeze of lemon-juice.
MUSHROOMS, FRIED .-- When mushrooms are very small they are more easily fried than grilled.

They should be washed, dried and peeled, placed in a frying-pan, with a little butter, pepper and salt, and cooked till tender.
They are very nice served on toast, and the butter in which they are cooked can be poured on the toast first, and the mushrooms arranged on the top afterwards.