MUSHROOM GROWING 



creamed, etc.) ; also in connection with to- 

 matoes as a salad course; and finally they 

 may be used in dressings, stuffings, or 

 sauces, as well as cooked with certain 

 farinaceous foods, especially spaghetti. 



The recipes here presented have been se- 

 lected from a variety of sources, and only 

 this general acknowledgment of the fact can 

 be made. 



Stuffed. Prepare i2 large cleansed caps by removing stems 

 and peeling. Melt 3 tablespoons of butter in a stewpan, 

 add a small piece of bacon fat, Yz teaspoon finely chopped 

 onion together with about 34 pound chopped stems and small 

 buttons, then cook 10 minutes. Cool and add ^ teaspoon 

 finely chopped parsley and salt and pepper to taste. Fill the 

 caps well rounded over, cover with buttered cracker crumbs 

 and bake 15 minutes in a hot oven. 



A I'Algonquin. Prepare as many large mushrooms as re- 

 quired, remove stems and saute the caps in butter. Arrange in 

 a buttered shallow pan with cap side up. On each cap place 

 a large oyster, sprinkling with salt and pepper and adding 

 a bit of butter. Cook in a hot oven until the oysters are 

 plump. 



Baked. Cleanse and prepare large caps as for broiling. 

 Arrange the caps on buttered, two-inch squares of bread 

 sliced thin (and sprinkled with pepper if desired). Arrange 

 in a baking pan and cook in a hot oven for 5 minutes, then 

 quickly place on each cap a piece of butter the size of a 

 hazel nut, sprinkle the cap with salt and pepper, then con- 

 tinue baking until they appear soft and tender. 



Panned on cream toast. Use cleansed buttons or large 



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