280 STUDIES OF AMERICAN FUNGI. 



COPRINUS COMATUS and COPRINUS ATRAMEN- 



TARIUS. 



As these varieties usually grow together and are sort of compan- 

 ion mushrooms, recipes given for one will answer for the cooking of 

 the other. Being soft and juicy, they must be handled with care, 

 and are much better cooked with dry heat. Remove the stems, and 

 wash them carefully ; throw them into a colander until dry ; arrange 

 them in a baking pan ; dot here and there with bits of butter, allow- 

 ing a tablespoonful to each half pound of mushrooms ; dust with salt 

 and pepper, run them into a very hot oven, and bake for thirty min- 

 utes ; dish in a heated vegetable dish, pouring over the sauce from 

 the pan. 



The C. micaceus may also be cooked after the same fashion- 

 after dishing the mushrooms boil down the liquor. 



Stewed. Wash and dry them ; put them into a large, flat pan, 

 allowing a tablespoonful of butter to each half pound of mushrooms ; 

 sprinkle at once with salt and pepper ; cover the pan, and stew for 

 fifteen minutes. Moisten a tablespoonful of flour in a little cold milk ; 

 when smooth, add a half cup of cream, if you have it ; if not, a half 

 cup of milk. Push the mushrooms to one side ; turn in this mixture, 

 and stir until boiling. Do not stir the mushrooms or they will fall 

 apart and become unsightly. Dish them ; pour over the sauce, and 

 serve at once. Or they may be served on toast, the dish garnished 

 with triangular pieces of toast. 



COPRINUS MICACEUS. 



Wash and dry the mushrooms ; put them into a deep saucepan 

 with a tablespoonful of butter to each quart ; stand over a quick fire, 

 sort of tossing the saucepan. Do not stir, or you will break the 

 mushrooms. As soon as they have reached the boiling point, push 

 them to the back part of the stove for five minutes ; serve on toast. 

 These will be exceedingly dark, are very palatable, and perhaps are 

 the most easily digested of all the varieties. 



LEPIOTA. 



These mushrooms, having very thin flesh and deep gills, must be 

 quickly cooked to be good. Remove the stem, take the mushrooms 

 in your hand, gill side down, and with a soft rag wash carefully the 

 top, removing all the little brown scales. Put them into a baking 

 pan, or on a broiler. Melt a little butter, allow it to settle, take the 



