■2:]-2 STUDIES OF AMERICAN FUNGI. 



cook very slowly for twenty minutes, or until they are tender. 

 Moisten a rounding tablespoonful of flour in a little cold milk ; when 

 perfectly smooth, add sufficient milk to make one gill ; stir this into 

 the mushrooms, add a salt-spoon of white pepper, stir carefully until 

 boiling, and serve at once. This makes a fairly thick sauce. Less 

 tlour is required when they are to be served as a sauce over chicken, 

 steak, or made dishes. 



Broiled. — Cut the stems close to the gills ; wash the mushrooms 

 and dry them with a soft piece of cheesecloth ; put them on the 

 broiler gills up. Put a piece of butter, the size of a marrowfat pea, 

 in the center of each ; sprinkle lightly with salt and pepper. Put 

 the broiler over the fire skin side down ; in this way, the butter will 

 melt and sort of baste the mushrooms. Have ready squares of 

 neatly toasted bread ; and, as soon as the mushrooms are hot on the 

 skin side, turn them quickly and broil about two minutes on the gill 

 side. Five minutes will be sufficient for the entire cooking. Dish 

 on toast and serve at once. 



Panned on Cream Toast. — Cut the stem close to the gills ; wash and 

 dry as directed for broiling. Put them into a pan, and pour over a very 

 little melted butter, having gill sides up ; dust with salt and pepper, 

 run into a hot oven for twenty minutes. While these are panning, 

 toast sufficient bread to hold them nicely ; put it onto a hot platter, 

 and just as the mushrooms are done, cover the bread with hot milk, 

 being careful not to have too much or the bread will be pasty and 

 soft. Dish the mushrooms on the toast, putting the skin side up, 

 pour over the juices from the pan, and serve at once. 



These are exceedingly good served on buttered toast without the 

 milk, and will always take the place of broiled mushrooms. 



In the Chafing Dish. — Wash, dry the mushrooms, and cut them into 

 slices. To each pound allow two ounces of butter. Put the butter 

 in the chafing dish, when hot put in the mushrooms, sprinkle over 

 a teaspoonful of salt, cover the dish, and cook slowly for five min- 

 utes, stirring the mushrooms frequently; then add one gill of milk. 

 Cover the dish again, cook for three minutes longer, add the beaten 

 yolks of two eggs, a dash of pepper, and serve at once. These must 

 not be boiled after the eggs are added ; but the yolk of egg is by far 

 the most convenient form of thickening when mushrooms are cooked 

 in the chafing dish. 



Under the Glass Cover or '• Bell " with Cream. — With a small biscuit 

 cutter, cut rounds from slices of bread ; they should be about two 

 and a half inches in diameter, and about a half inch in thickness. 

 Cut the stems close to the gills from fresh mushrooms ; wash and 



