1-1/2 lbs. of mushrooms, 1-1/2 lbs. of potatoes, 1 Spanish onion, 1 oz. of butter, pepper and salt to taste, 1 teaspoonful of mixed herbs, and 3 hard-boiled eggs.  Peel and wash the mushrooms, and cut them into 2 or 4 pieces, according to their size.  Peel and wash the potatoes, and cut them into pieces the size of walnuts; parboil them with 1 pint of water, and turn them into a pie-dish with the water.  Chop up the onion, and cook the mushrooms and onion for 10 minutes with the butter in 1/2 pint of water, adding the herbs and seasoning.  Mix all well in the pie-dish, quarter the eggs, and place them on the top, cover with a short crust, and bake the pie for 3/4 of an hour to 1 hour.

MUSHROOM SAVOURY.

4 ounces of Allinson plain rusks 3 eggs, 1 pint of milk, 2 oz. of butter, 1 lb. of mushrooms, 1 small onion chopped fine, and pepper and salt to taste.  Crush the rusks and soak in the milk; add the eggs well whipped.  Peel, wash, and cut up the mushrooms, and fry them and the onion in the butter.  When they have cooked in the butter for 10 minutes add them to the other ingredients, and season with pepper and salt.  Pour the mixture into a greased pie-dish, and bake the savoury for 1 hour.  Serve with green vegetables, potatoes, and tomato sauce.

MUSHROOM TARTLETS.

1/2 lb. of mushrooms, 1 oz. of butter, 1 small English onion, 1 tablespoonful of vermicelli broken up small, pepper and salt to taste.  Peel and wash the mushrooms and cut them up; chop up the onions very fine, melt the butter in the frying-pan and fry the mushrooms and onion in it, adding pepper and salt to taste; a good deal of liquid will run from the mushrooms, stir into it the vermicelli, which let cook in the juice until tender; let the mixture cool, line some tartlet tins with Allinson wholemeal crust, fill with the mixture, cover with crust, and press the edges well together; bake in a moderate oven.

MUSHROOM TART AND GRAVY.

1 lb. of mushrooms, 1/2 lb. of Allinson fine wheatmeal, 4 oz. of butter or Allinson frying oil, pepper and salt to taste.  Pick and wash the mushrooms, remove the stalks, dry them and cut them into pieces; make pastry with the meal, 3 oz. of the butter, and a little cold water; roll it out, line a large plate and heap the mushrooms upon it, dredge well with pepper and salt, and cut the rest of the butter into bits to be scattered over the mushrooms; when you line the plate, keep a little of the paste, cut this into thin strips and lay them in diamond shape across the pie; bake the pie 3/4 hour in a moderate oven.

The Gravy.—­The stalks of the mushrooms, 4 eschalots chopped very fine, 1 teaspoonful of Allinson cornflour, 3 bay leaves, 1/2 oz. of butter, pepper and salt to taste.  Fry the stalks and eschalots in the butter, then gently cook them in 3/4 pint of water for 1/2 hour, adding seasoning and the bay leaves; strain, return the sauce to the saucepan, and thicken it with the cornflour.