RHCH^HS \'L)U COOKING .\\l SHROUMS. 'I'V.^ 



here and there o\er the top, .ind bake in a moderate oven thirty 

 minutes. 



This recipe is excellent for the young or button Hypholmna, except 

 that the time of baUing must be fort\'-tlv'e minutes. 



PUFF-BALLS. 



To be eatable, the putt-balls must be perfectly white to the very 

 center. Pare off the skin ; cut them into slices ; dust with salt and 

 pepper. Have ready in a large, shallow pan a sufficient quantity of 

 hot oil to cover the bottom. Throw in the slices and, when brown 

 on one side, turn anil brown on the other ; serve at once on a heated 

 dish. 



A la Poulette. — Pare the puff-balls ; cut them into slices and then 

 into dice ; put them into a saucepan, allowing a tablespoonful of but- 

 ter to each pint of blocks. Cover the saucepan ; stew gently for 

 fifteen minutes ; lift the lid ; sprinkle over a teaspoonful of salt and 

 a dash of pepper. Beat the yolks of three eggs until light ; add a 

 half cup of cream and a half cup of milk ; pour this into the hot mix- 

 ture, and shake until smoking hot. Do not allow them to boil. 

 Serve in a heated vegetable dish, with blocks of toast over the top. 



Puff=Ball Omelet.— Pare and cut into blocks sufficient puff-balls to 

 make a pint. Put a tablespoonful of butter into a saucepan ; add 

 the puff-balls, cover and cook for ten minutes. Beat six eggs with- 

 out separating, until thoroughly mixed, but not too light ; add the 

 cooked puff-balls, a level teaspoonful of salt and a dash of pepper. 

 Put a tablespoonful of butter into your omelet pan ; when hot, turn 

 in the egg mixture; shake over the hot fire until the bottom has 

 thoroughly set, then with a limber knife lift the edge, allowing the 

 soft portion to run underneath ; continue this operation until the 

 omelet is cooked thorough ; fold and turn onto a heated dish. Ser\-e 

 at once. 



Other delicate mushrooms may be used in this same manner. 



PuffBalls with Agaricus Campestris, — As the Aojiiciis cjmpt-sfns has 

 a rather strong flavor and the puff-balls are mild, both are better for 

 being mixed in the cooking. Take equal quantities of Agaricus cam- 

 pestris and puff-balls ; pare and cut the puff-balls into blocks ; to each 

 half pound allow a tablespoonful of butter. Put the butter in a 

 saucepan, add the mushrooms, sprinkle over the salt (allowing a 

 half teaspoonful always to each pint); cover the saucepan and stew 

 slowly for twenty minutes. Moisten a tablespoonful of flour in a 

 half cup of milk, add it to the mixture, stir and cook for just a 

 moment, add a dash of pepper, and ser\e in a heated dish. 



