APPENDIX B. 



Culinary Receipts. 



Ix the last chapter it was shown that the proper handling of mush- 

 rooms in the kitchen involved, first, a preliminary process, and 

 then the actual dressing. The preliminary process varies a little 

 in different cases. In order to avoid unnecessary repetition, the 

 sundry methods of preparing mushrooms in the first place will be 

 set down once and for all ; and each receipt will commence by re- 

 ferring to whichever of them is proper to be adopted, prior to 

 following out the mode of dressing set forth in it. In every case 

 the mushrooms must first of all be picked as clean as possible by 

 hand, adherent dirt or twigs, etc., bi'ushed off, and the stems, or 

 the butts of them, removed, together with such other parts as it is 

 necessary to reject. Then comes the washing or preliminary pro- 

 cess, as directed in each case, and then the rest of the operation 

 indicated in the receipt which is being employed. ^ 

 No. 1. — To Prepare Mushrooms. 



(A.) After cleansing and paring off what is to be re- 

 jected, rinse the mushrooms well in cold water, take them 

 out and wipe them carefully dry with a soft cloth. 



(B.) After cleansing, etc., rinse in cold water, then scald 

 by throwing the mushrooms into a pan of boiling water. 

 Do not let them remain in the hot water more than a few 

 seconds, but immediately take them out and carefully dry 

 them with a soft cloth. 



(C.) As the last, but after scalding, rinse the mushrooms 



again in cold water, and then dry them with a soft cloth. 



No. 2. — To Grill Mushrooms. Take large ones. Remove the 



stems, but not the peel or gills. As in No. 1 B. Then powder 



slightly with flour. Put a little butter, popper, and salt on the 



' The receipts here given are lieaded only with the names of mushrooms 

 inchidod in chapter vii. But in the Index will be found a reference number 

 assigned to every esculent species, which will suOice to indicate according to 

 what system that species should be prepared and diessed. 



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