MUSHROOMS FOR THE TABLE 



elongated as to be tough and they may at 

 all times be used in dressings, stuffings, etc., 

 and moreover, in making soups they are 

 more desirable than the gill surfaces on ac- 

 count of the fact that they do not yield a dark 

 colored broth. The flavor of the stem, 

 however, is inferior to that of the cap after 

 the mushroom has attained some size, or 

 after the veil has broken. In referring to 

 the preliminary preparation for cooking 

 under the recipes, it will be assumed that 

 the mushrooms have been cleansed and 

 where necessary peeled in accordance with 

 the suggestions made above. It is impossi- 

 ble in the space here at command to give 

 more than a selection of the various recipes 

 which may be employed in the preparation 

 of mushrooms for the table. In addition to 

 the suggestions made, the best cook books 

 are, of course, to be consulted. In general, 

 it may be said that mushrooms are suscepti- 

 ble of being used in countless ways, for ex- 

 ample, as hors d'oeuvres; in various en- 

 trees, or with meats; as side dishes (baked, 



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