THE FAIRY RING CHAMPIGNON. 8^ 



O 



small, as this is a dry fungus, but the flavour is de- 

 licate, although not by any means strong, and unlike 

 ketchup. 



Champignon powder is a good form for winter 

 use. Put the champignons in a stewpan with a little 

 mace and a few cloves, and a sprinkling of white 

 pepper. Simmer and shake constantly to prevent 

 burning, until any liquor that ma}^ exude is dried up 

 again. Dry thoroughly in a warm oven until they 

 will easily powder. Put the dried fungi, or the 

 powder, into wide-mouthed bottles, and store in a dry 

 place. 



Pickled champignons are prepared as follows. 

 Collect fresh buttons of the fairy ring champignon 

 and use them at once. Cut off the stems quite close 

 and throw each one, as you do it, into a basin of 

 water in which a spoonful of salt has been dissolved. 

 Drain them from it quickly afterwards, and lay them 

 on a soft cloth to dry. For each quart of buttons 

 thus prepared take nearly a quart of pale white wine 

 vinegar, and add to it a heaped teaspoonful of salt, 

 half an ounce of whole white pepper, an ounce of 

 ginger bruised, two large blades of mace, and a 

 fourth of a salt spoon of cayenne pepper, tied in a 

 small piece of muslin. When this pickle boils throw 

 in the champignons and boil them in it over a clear 

 fire, moderately fast, from six to nine minutes. When 

 tolerably tender put them into warm, wide-mouthed 

 bottles, and divide the spice equally amongst them ; 



