Recipes for Cooking and Preparing for the Table 



the caps with care, and place on well-buttered slices of the toast which 

 have been previously prepared. Pour over the whole a sauce made of 

 drawn butter, or hot water thickened with flour to the consistency of 



cream. 



FRIED TOADSTOOLS. 



Take the caps only one pint well drained and carefully seasoned 

 with one teaspoonful of salt, one-half teaspoonful black pepper. Place 

 in a pan with one ounce of butter (a lump the size of a small egg). 

 Fry slowly for ten minutes. Add a little milk or cream thickened with 

 flour. Serve on hot toast. 



TO COOK HYDNUM. 



In cooking Hydnei care must be taken to cook slowly and well. 



Use the tender parts only of stems and caps of the capped species, 

 and soft, fresh parts of the maned species ; cut into small pieces of 

 similar size, stew slowly in covered saucepan for from thirty to forty 

 minutes, season with butter, pepper and salt. Serve. 



Or, after stewing for forty minutes as above, drain off the water, chop 

 fine, make into croquettes or into pates. 



A HUNTER'S TOAST. 



Carry a vial of olive oil or a small can of butter, some pepper and 

 salt mixed. An edible toadstool found, collect a few dry twigs, fire 

 them. Split a green stick (sassafras, birch or spice-wood best) at one 

 end ; put the toadstool in the cleft, hold it over the fire ; oil or butter, 

 season. Eat from the stick. Mcllvaine. 



TO COOK HYPHOLOMAS. 



To STEW. Wash the caps, stew slowly in the water which the gills 

 retain, for half an hour, keeping dish covered. Add plenty of butter, 

 pepper and salt to taste, add cream or milk with a little thickening. 



The Hypholomas have a slightly bitter taste, of which most persons 

 become very fond; if it is objectionable, add a small amount of lemon 

 juice or sherry. Mcllvaine. 



H. PERPLEXUM. Put one dessertspoonful of vinegar in a quart of 

 water. Soak the caps in this mixture twenty minutes. Then take them 

 out and stew slowly for half an hour in a covered vessel, adding butter, 

 pepper and salt to suit the taste. A small quantity of onion is thought 



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