Recipes for Cooking and Preparing for the Table 



STEWED MUSHROOMS ON TOAST. 



Cut the mushrooms caps and stems into pieces of equal size. Place 

 in a covered saucepan. To each pint add one ounce (two level table- 

 spoonfuls) of butter. Enough water will have been retained by the gills 

 after washing to make sufficient liquor. Stew slowly twenty minutes; 

 season to taste with pepper and salt. Place upon toast. Mcllvaine. 



TO FRY MUSHROOMS. 



Lay them in a frying pan in which butter has been heated boiling 

 hot. After frying five minutes serve on a hot dish pouring over them 

 the sauce made by thickening the butter with a little flour. This is as 

 delicious as more elaborate ways of cooking and retains the mushroom's 

 distinctive flavor in full perfection. 



FRICASSE OF MUSHROOMS. 



Wash, put them into a chafing dish, sprinkle over a teaspoonful of 

 salt, a quarter of a teaspoonful of black pepper, cover and cook slowly 

 for five minutes. Moisten a tablespoonful of flour in a gill of milk, 

 strain this into the mushrooms, bring to boiling point, add the yolks of 

 two eggs slightly beaten, a tablespoonful of chopped parsley, and serve 

 at once. Mrs. S. T. Rarer . 



MUSHROOM PICKLES. 



One-half peck of either Agaricus campester, Lepiota procera, Hy- 

 pholoma fascicularis, Hypholoma perplexum, Clitocybe multiceps, 

 Russula virescens. Select sound specimens, cut off ends of stems 

 (entire stem of fascicularis or procerus), rub the tops with flannel 

 dipped in salt. Throw them into milk and water (one-fourth milk). 

 Drain and put them into a stew pan. Sprinkle the layers with salt 

 one-half gill to one-half peck mushrooms. Cover them close and put 

 them over a gentle fire for five minutes to draw out the water. Then 

 put them on a coarse cloth and drain until cold (or put on mosquito 

 netting in a colander). 



To prepare a pickle for them : Take one-half gallon vinegar (if strong 

 dilute with water), two ounces mace, one-fourth ounce cloves, one-half 

 pound salt (Worcester), one teaspoonful red pepper, one nutmeg cut 

 in slices. 



Put in a jar covered with a wet cloth and keep the cloth wet. Place 

 over a very slow fire, cook as long as the acid is prominent and no longer. 



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