J38 STUDIES OF AMERICAN FUNGI. 



HYDNUM. 



As these mushrooms are slightly bitter, they must be washed, 

 dried, and thrown into a little boiling water, to boil for just a moment ; 

 drain, and throw away this water, add a tablespoonful of butter, a 

 teaspoonful of salt, a dash of pepper, and a half cup of milk or stock ; 

 cover the pan, and cook slowly for twenty minutes. As the milk 

 scorches easily, cook over a very slow fire, or in a double boiler. 

 Pour the mixture over slices of toast, and serve at once. A table- 

 spoonful or two of sherry may be added just as they are removed from 

 the fire. 



CLAVARIA. 



Wash, separating the bunches, and chop or cut them rather fine, 

 measure, and to each quart allow a half pint of Supreme sauce. 

 Throw the clavaria into a saucepan, cover, and allow it to stew gently 

 for fifteen minutes while you make the sauce. Put a tablespoonful 

 of butter and one of flour in the saucepan ; mix, and add a half pint 

 of milk or chicken stock ; or you may add half of one and half of the 

 other ; stir until boiling ; take from the fire, add a half teaspoonful of 

 salt, a saltspoonful of pepper, and the yolks of two eggs. Take the 

 clavaria from the fire, and when cool stir it into the sauce. Turn 

 into baking dish, sprinkle the top with crumbs, and brown in a quick 

 oven. Do not cook too long as it will become watery. 



Pickled Clavaria. — Wash the clavaria thoroughly without breaking 

 it apart ; put into a steamer ; stand the steamer over a kettle of boil- 

 ing water, and steam rapidly, that is, keep the water boiling hard 

 for fifteen minutes. Take from the fire, and cool. Put over the fire 

 sufficient vinegar to cover the given quantity ; to each quart, allow 

 two bay leaves, six cloves, a teaspoonful of whole mustard, and a 

 dozen peppercorns, that is, whole peppers. Put the clavaria into 

 glass jars. Bring the vinegar to boiling point, and pour it over ; 

 seal and put aside. 



This may be served alone as any other pickle, or on lettuce leaves 

 with French dressing as a salad. 



Escalloped Clavaria. — Wash, separate and cut the clavaria as in first 

 recipe. To each quart allow a half pint of chicken stock, a teaspoon- 

 ful of salt, a tablespoonful of chopped parsley. Put a layer of bread 

 crumbs in the bottom of the dish, then a layer of chopped clavaria, 

 and so continue until you have the dish filled. Pour over the stock, 

 which you have seasoned with salt and pepper ; dot bits of butter 



