Recipes for Cooking and Preparing for the Table 



The English method is to scald them, but there is more of custom 

 than use in it. 



Mushrooms may be preserved temporarily by boiling them in salt 

 and water for five minutes, draining and wiping dry. A better way is 

 to cook them, place in ice-chest, and reheat when wanted. Mcllvaine. 



To BROIL. Use well-spread caps only. Use double iron broiler. 

 Place the caps on it, gills down, and broil two minutes, turn and broil 

 two minutes more. While hot, season with salt and pepper, and butter 

 well, especially upon the gill side. Serve upon toast. Mrs. S. T. Rorcr. 



BAKED MUSHROOMS ON TOAST. 



Bake under a glass or basin, on toast along with scalded or clotted 

 cream or a little melted butter, and salt and pepper to taste. They 

 take about a quarter of an hour in a gentle oven or before a fire ; when 

 they are taken up, do not remove glass for a few minutes; by that time 

 the vapor will have condensed and gone into the toast. Stevens. 



CRUSTS OF MUSHROOMS. 



Cut into small, even-sized squares a pint of the selected toadstool; 

 stew in a little water until done ; add two ounces butter and one tea- 

 spoonful of salt, one-half teaspoonful of pepper. Wet a teaspoonful of 

 flour with two gills of cream and mix with the beaten yolks of two eggs. 

 Add, and mix well with the toadstool. 



Cut the upper crust from some small French rolls. Scoop out the 

 inside of both upper and lower part, brush them with melted butter and 

 Brown in the oven; fill them, put on the top. Serve. 



Or, when cooked as directed, serve in paper cases, or pastry shells. 



TO DRY MUSHROOMS. (English method.) 



Take those neither very young nor very old. Remove the butts only. 

 Then slice, string or skewer the slices lightly, and expose to a current 

 of warm dry air. A warm oven, with the door open, is a good place. 

 When quite dry and shrivelled, pack in tins, with spice at top and bot- 

 tom. When wanted for use, soak the slices in tepid water for some 

 hours. Then cook. Hay . 



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