BAKED MUSHROOMS IN CUPS—­Peel and cut off the stalks of a dozen or more large fat mushrooms, and chop up fine.  Put the trimmings in a stewpan with some water or clear gravy, and boil well.  When nicely flavored strain the liquor, return it to the stewpan with the mushrooms and a moderate quantity of finely chopped parsley, season to taste with salt and pepper, and boil gently on the side of the stove for nearly three-quarters of an hour.  Beat four eggs well in one-half teacupful of cream, and strain.  When the mushrooms are ready move the stewpan away from the fire and stir in the beaten eggs.  Butter some small cups or molds, fill each with the mixture, and bake in a brisk oven.  Prepare some white sauce; when baked turn the mushrooms out of the molds on a hot dish, pour the sauce around them, and serve.

BOILED CHESTNUTS SERVED AS VEGETABLES—­Peel off the outside skin of the chestnuts and steep them in boiling water until the skin can be easily removed, and throw them into a bowl of cold water.  Put two ounces of butter into a saucepan with two tablespoons of flour and stir the whole over a fire until well mixed.  Then pour in one-half pint or more of clear broth and continue stirring over the fire until it boils.  Season with salt, throw in the chestnuts and keep them simmering at the side of the fire until tender.  When served in this way they make a good vegetable for roasted meat or poultry, particularly turkey.

BOILED CORN—­Choose short, thick ears of fresh corn, remove all the husks except the inner layer:  strip that down far enough to remove the silk and any defective grains and then replace it, and tie at the upper end of each ear of corn.  Have ready a large pot half full of boiling water, put in the corn and boil steadily for about twenty minutes, if the ears are large, and fifteen minutes if they are small.  Remove from the boiling water, take off the strings, and serve hot at once.  If desirable, the inner husk may be removed before serving, but this must be done very quickly, and the ears covered with a napkin or a clean towel to prevent the heat from escaping.  Serve plenty of salt, butter and pepper with the corn.  These may be mixed by heating them together, and serve in a gravy bowl.

BOILED ONIONS WITH CREAM—­Peel twelve medium-sized onions, pare the roots without cutting them, place in a saucepan, cover with salted water, add a bunch of parsley, and boil for forty-five minutes; take them from the saucepan, place them on a dish, covering with two gills of cream sauce, mixed with two tablespoonfuls of broth, garnish, and serve.

CORN FRITTERS—­Prepare four ears of fresh corn by removing the outer husks and silks; boil and then drain well.  Cut the grains from the cobs and place in a bowl, season with salt and pepper, add one-fourth pound of sifted flour, two eggs and a half pint of cold milk.  Stir vigorously, but do not beat, with a wooden spoon for five minutes, when it will be sufficiently firm; butter a frying-pan, place it on a fire, and with a ladle holding one gill put the mixture on the pan in twelve parts, being careful that they do not touch one another, and fry till of a good golden color, cooking for four or five minutes on each side.  Dress them on a folded napkin, and serve.