CULINARY RECEIPTS. 215 



the Oreads into this, and fry till nicely brown. Then take out, 

 drain, serve on a napkin, gat-nishing with lemon. 



No. 54. — To Dry Oreads. Remove the stems. As in No. 1 B. 

 String through the centre. Expose in a warm room for three days, 

 till quite dry. Pack in tins with spice. They may be used 

 powdered to impart their rich flavour to gravies and soups. Or 

 they may be refreshed by soaking them in warm water, and then 

 be cooked whole, as if fresh. 



No. 55. — Oread Wine. Prepare as in No. 1 A. Then put in a 

 bowl, and just cover them with white wine, and let them remain 

 twenty-four hours. Then press out all the liquor. Add to it 

 crushed peppercorns, mustard seed, alLspice, ginger, mace, and salt. 

 Heat gi'adually to boiling point. Then strain and bottle. An 

 excellent flavouring for meat-dishes, soups, and sauces. 



No. 5S. — To Prepare Blewits. Gather only when dry, not rain- 

 soaked. Remove the butts, or the whole .stems, according to age. 

 As in No. 1 B. Then dress any way from No. 2 to No. 30. The 

 Blewit has a taste of veal, and the following is a dainty way of 

 cooking it. Blewits also make good ketchup. 



No. 57.— Blewits aux Papillotes. As in No. 1 A. Then dip in 

 oil, and sprinkle with pepper, salt, minced sweet herbs and 

 scallions. Enfold in oiled paper. Broil for ten to fifteen minutes, 

 constantly basting with oil. Serve in the papers, garnishing with 

 lemon. 



No. 58. — To Prepare Parasols. Remove the stem and peel. As 

 in No. 1 A. Then dress in any manner from No. 2 to No. 30. 

 They yield first-rate ketchap. The following is the author's 

 favourite way of dressing them : — 



No. 53. — Parasols a la Tourtiere. As in No. 58. Then put into 

 a well-buttered pie-dish, with a little butter on them, or cream, 

 and with toast below. Sprinkle with pepper, salt, and parsley 

 that has been rubbed with garlic and minced. Cover with oiled 

 paper and a plate. Bake in a hot oven fifteen minutes. Serve in 

 the dish, without removing the cover. 



No. 60. — To Prepare Paxils. — A coarse species, but so plenteous 

 that it might be of considerable benefit to poor families. Remove 

 the butts. As in No. 1 A. Then divide down the middle, throw 

 into boiling water, and boil for three minutes. Take out, and press 

 dry in a cloth. Dress as in Nos. 3, 4, 11, 12, 13, etc. Cook a little 

 longer than Pratelles, and season more highly. 



No. 61. — Paxils a la ELilanaise. As in No. 60. Then mince the 



