Recipes for Cooking and Preparing for the Table 



by some to improve the flavor, and a thickening of flour and milk just 

 before serving is an improvement. Prof. C. H . Peck. 



The above is given as recipe for cooking H. perplexum. It answers 

 equally well for the many Hypholomas resembling it. Mcllvaine. 



To BAKE. Wash caps, remove stems, let drain for a few minutes, 

 place gills upward in a pan, place on gills a small-sized lump of butter, 

 season with pepper and salt, cover pan, and place in oven to bake for 

 one-half hour. Mcllvaine. 



TO COOK LACTARII. 



The rich juices of the Lactarii are best retained by baking. The spe- 

 cies grow hard and granular if cooked rapidly. Baked they are excel- 

 lent. This method is preferable to stewing, but no one will despise a 

 properly made stew of them. 



TO COOK MARASMIUS OREADES. 



Remove the stems, wash the caps, place in a covered saucepan and 

 simmer for thirty minutes, adding sufficient water to prevent scorching; 

 add a little milk or cream, butter and season with salt and pepper to 

 taste. 



Or, simply fry in butter, make a gravy and season to taste. 



To DRY. String the caps on threads and loop up in a dry place, and 

 when thoroughly dry place in tight glass jars or tin cases. 



TO COOK THE MORELL MORCHELLA (from Persoon). 



1 . Having washed and cleansed them from the earth which is apt to 

 collect between the plaits or hollows of the plant, dry thoroughly in a 

 napkin and put them into a saucepan with pepper, salt and parsley, 

 adding or not a piece of ham. Stew for an hour, pouring in occasionally 

 a little broth to prevent burning. When sufficiently done, bind with 

 the yolks of two or three eggs and serve on buttered toast. 



2. MORELLES A L'lTALlENNE. Having washed and dried, divide 

 them across, put them on the fire with some parsley, scallion, chevril, 

 burnet, tarragon, chives, a little salt, and two spoonfuls of fine oil. 

 Stew till the juices run out, then thicken with a little flour; serve with 

 bread crumbs and a squeeze of lemon juice. 



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