Serve on croutons of fried bread, or in cases made of shredded-wheat biscuit.
=Fresh Mushrooms and Sweetbreads.= Soak one pair of sweetbreads in cold water; cover with boiling salted water and let boil three minutes, then simmer twenty minutes; cool, and cut in small cubes.

Saute in two tablespoonfuls of hot butter sufficient mushroom caps, peeled and broken into pieces, to make with the sweetbreads two cups and a half.

Make a sauce in the blazer, using one-fourth a cup, each, of butter and flour, one cup of chicken stock and half a cup of cream; add the sweetbreads and mushrooms, one tablespoonful of lemon juice, and, if desired, the yolks of two eggs, beaten and diluted with one-fourth a cup of cream or sherry.

Serve on toast, in patty cases, or in cases of shredded-wheat biscuit.
=Mushroom Cromeskies.= (See cut facing page 198.) Peel the caps of fresh mushrooms; wrap each mushroom in a slice of bacon, pinning the bacon around the mushroom with a wooden toothpick.
Saute in a hot blazer and serve on toast.

These are particularly good, cooked in a hot oven in a double broiler resting over a baking-pan.
=Creamed Mushrooms.= Wipe carefully half a pound of mushrooms; peel the caps and break them in pieces.