DRIED MUSHROOMS. 2 I 7 



slices about as thick as a penny, and if laid flat, be 

 often turned over whilst drying, or the under surface 

 is liable to moisten and decay. Dried truffles are 

 not comparable with fresh ones, and even those pre- 

 served in oil are preferred by most persons, ourselves 

 amongst the number. As a nation we are not great 

 in truffle production, or in truffle eating, save in the 

 guise of Strasburg pies. 



Having dried such fungi as are intended to be pre- 

 served, thoroughly, they may be stored away in a 

 dry place. Some have recommended wide mouthed 

 bottles or jars, and others tin canisters or boxes, for 

 holding the store, but our objection is to all hermeti- 

 cally sealed vessels, because the slightest amount of 

 moisture present is sufficient to induce incipient 

 mouldiness and a musty taste. We prefer muslin 

 bags, or anything of the kind which permits of the 

 ingress of air, and these suspended in the kitchen, or 

 in a very dry place, will prove effectual. Only let 

 dust be excluded, and the fungi kept thoroughly dry, 

 but not air tight, as the latter may result in fermenta- 

 tion, or mouldiness, without any compensating advan- 

 tage. 



When any of the dried mushrooms are intended to 

 be used they should be soaked for an hour in warm 

 water, and then drained before using. Some prefer 

 soaking all night. If added to a stew or soup, they 

 should be the last ingredient, ten or fifteen minutes 

 is sufficient. It is a great mistake to keep them 



