STUDIES OF AMERICAN FUNGI. 



This recipe may be changed by omitting the flour and adding the 

 yolks of a couple of eggs ; milk is preferable to stock, for all the 

 white or light-colored varieties. 



MORCHELLA. 



Select twelve large-sized morels ; cut off the stalks, and throw 

 them into a saucepan of warm water ; let them stand for fifteen min- 

 utes ; then take them on a skimmer one by one, and drain carefully. 

 Chop fine sufficient cold boiled tongue or chicken to make one cupful ; 

 mix this with an equal quantity of bread crumbs, and season with 

 just a suspicion of onion juice, not more than ten dops, and a dash 

 of pepper. Fill this into the mushrooms, arrange them neatly in a 

 baking pan, put in a half cup of stock and a tablespoonful of butter, 

 bake in a moderate oven thirty minutes, basting frequently. When 

 done, dish neatly. Boil down the sauce that is in the pan until it is 

 just sufficient to baste them on the dish ; serve at once. 



A Second Method. Select large-sized morels ; cut off the stalk ; 

 wash well through several waters. Put into a frying pan a little 

 butter, allowing about a tablespoonful to each dozen mushrooms. 

 When hot, throw in the mushrooms, and toss until they are thor- 

 oughly cooked ; then add a half pint of milk or stock ; cover the 

 vessel, and cook slowly twenty minutes ; dust with salt and pepper, 

 and serve in a vegetable dish. This method gives an exceedingly 

 palatable and very sightly dish if garnished with sweet Spanish 

 peppers that have been boiled until tender. 



Another Method. Remove the stems, and wash the morels as 

 directed in the preceding recipe. Make a stuffing of bread crumbs 

 seasoned with salt, pepper, chopped parsley, and sufficient melted 

 butter to just moisten. Place them in a baking pan ; add a little 

 stock and butter ; bake for thirty minutes. When done, dish. Into 

 the pan in which they were cooked, turn a cupful of strained toma- 

 toes ; boil rapidly for fifteen minutes until slightly thickened ; pour 

 this over the mushrooms ; garnish the dish with triangular pieces of 

 toasted bread, and serve. 



GENERAL RECIPES. 



In the following recipes one may use Agaricus campestris, silvi- 

 cola, arvensis, or Pleiirotus ostreatus, or sapidus, or Coprinus comatus, 

 or any kindred mushrooms. The Agaricus campestris, however, are 

 to be preferred. 



To Serve with a Boiled Leg of Mutton, wash well the mushrooms and 



