Recipes for Cooking and Preparing for the Table 



SALADS. 



Many species of fungi make good salads. The best of these are, 

 Russulae when young, fresh and firm ; either sliced raw or stewed and 

 drained ; Clitocybe multiceps stewed and drained ; Tricholoma per- 

 sonatum, raw or stewed; Clitopilus prunulus, raw or stewed; Coprinus 

 comatus, C. micaceus, atramentarius, raw; Clavaria, fresh, young, brit- 

 tle, either raw or stewed; Fistulina hepatica, raw; any of the edible 

 Polyporaceae, after stewing; any of the edible Hydnaceae after stewing ; 

 the puff-balls, raw or stewed. Any favorite species will make a salad. 



After cooking allow to drain and cool ; then mix with mayonnaise 

 dressing, or make a dressing to taste of oil, vinegar, salt and pepper. 

 Serve on lettuce. 



SOUP. 



Dame Nature never made a soup. Soup is a human invention of 

 more or less distinctiveness. Usually it is a successful disguise or cov- 

 ering of invisibility for something which furnishes the name. 



To make two quarts of a distinctly fungoid soup take one quart of 

 any edible toadstools, carefully cleaned. Put in a well-covered boiler 

 with three pints of water, and boil slowly for one hour. Rub the whole 

 through a colander. Reject that which does not rub through readily. 

 Add one-half pint of milk thickened with one tablespoonful of flour, 

 one ounce of butter, a dessertspoonful of salt, a teaspoonful of pepper. 

 Bring to a boil. Serve. 



Any chosen thing or things may be added to the above the toad- 

 stools can not resent it. Mel T lvalue, 



TOADSTOOLS WITH CHEESE. 



Several varieties of fungi are delicious when baked with a small quan- 

 tity of cheese grated upon them; notably Clitocybe multiceps, the 

 Hypholomas, Armillarias, Pleurotus ulmarius and ostreatus, Lentinus 

 lepideus and many Boleti. See recipe for baking. When several layers 

 of plants compose the dish, cheese should be grated on each layer. 



Mcllvaine. 



BAKED TOADSTOOLS OF ANY GILLED KIND. 



Wash, place the caps in a tightly covered dish or pan after dipping 

 them in bread crumbs. Lay them in layers, with a small piece of 

 butter on each toadstool, as well as the proper amount of pepper and 



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