:>4U STUDIES OF AMERICAN FUNGI. 



This recipe may be changed by omitting the flour and adding the 

 yolks of a couple of eggs ; milk is preferable to stock, for all the 

 white or light-colored varieties. 



MORCHELLA. 



Select twelve large-sized morels ; cut off the stalks, and throw 

 them into a saucepan of warm water ; let them stand for fifteen min- 

 utes ; then take them on a skimmer one by one, and drain carefully. 

 Chop fine sufficient cold boiled tongue or chicken to make one cupful ; 

 mix this with an equal quantity of bread crumbs, and season with 

 just a suspicion of onion juice, not more than ten drops, and a dash 

 of pepper. Fill this into the mushrooms, arrange them neatly in a 

 baking pan, put in a half cup of stock and a tablespoonful of butter, 

 bake in a moderate oven thirty minutes, basting frequently. When 

 done, dish neatly. Boil down the sauce that is in the pan until it is 

 just sufficient to baste them on the dish ; serve at once. 



A Second Method. — Select large sized morels ; cut off the stalk ; 

 wash well through several waters. Put into a frying pan a little 

 butter, allowing about a tablespoonful to each dozen mushrooms. 

 When hot, throw in the mushrooms, and toss until they are thor- 

 oughly cooked ; then add a half pint of milk or stock ; cover the 

 vessel, and cook slowly twenty minutes; dust with salt and pepper, 

 and serve in a vegetable dish. This method gives an exceedingly 

 palatable and very sightly dish if garnished with sweet Spanish pep- 

 pers that have been boiled until tender. 



Another Method. — Remove the stems, and wash the morels as 

 directed in the preceding recipe. Make a stuffing of bread crumbs 

 seasoned with salt, pepper, chopped parsley, and sufficient melted 

 butter to just moisten. Place them in a baking pan ; add a little 

 stock and butter ; bake for thirty minutes. When done, dish. Into 

 the pan in which they were cooked, turn a cupful of strained toma- 

 toes ; boil rapidly for fifteen minutes until slightly thickened ; pour 

 this over the mushrooms ; garnish the dish with triangular pieces of 

 toasted bread, and serve. 



GENERAL RECIPES. 



In the following recipes one may use Agaricus campestris, silvi- 

 cola, arvensis, or Pleurotiis ostrcatiis, or sapidus, or Coprinus comatus, 

 or any kindred mushrooms. The Aocinais campestris. however, are 

 to be preferred. 



To Serve with a Boiled Leg of Mutton, wash well the mushrooms and 



