32 EDIBLE AND POISONOUS MUSHROOMS. 



green. This milk, and the mushroom itself, 

 has a rather biting taste when fresh, but 

 this disappears with cooking. It requires 

 great care and delicacy in cooking or it 

 becomes tough and indigestible, but with 

 good manipulation it furnishes a delicious 

 dish. The most successful method is that 

 of cutting into uniform segments, and 

 placing the pieces in a dish, with pepper 

 and salt, and a small piece of butter to 

 every group. Cover the dish, and bake 

 very gently for three-quarters of an hour, 

 without uncovering, to be served at once in 

 the same hot dish. There are other methods, 

 but, in all, the golden rule is to cook 

 gradually and slowly, and serve hot. 



