154 MINNESOTA MUSHROOMS 



the method of cooking to be employed. A few of the best recipes for cooking mush- 

 rooms in the various ways have been selected, and a short summary is also given of 

 the best ways for cooking the various forms. 



RECIPES 



SOUP. 



1 quart mushrooms (any edible sort) 2 level tablespoons butter 



3 pints water 1 dessertspoon salt 



Vo pint milk 1 teaspoon pepper 



1 tablespoon flour 



Carefullv clean mushrooms. Put in a well-covered boiler with the water, and 

 boil slowly for one hour. Rub the whole through a colander. Reject that which does 

 not rub through readily. Add milk thickened with flour, butter, salt and pepper. 

 Bring to a boil. Serve. This makes two quarts of soup. McIlvaixe. 



STEWED MUSHROOMS ON TOAST. 



Cut the mushrooms — caps and stems — into pieces of equal size. Place in a 

 covered saucepan. To each pint add two level tablespoons of butter. Enough 

 water will have been retained by the gills after washing to make suflicient liquor. 

 Stew slowly twenty minutes ; season to taste with pepper and salt. Place upon toast. 



TO STEW THE TOUGHER MUSHROOMS. 

 (Hydnaceae, Poh'poraceae, etc.) 



Cut into small pieces of even size. Soak for half an hour in tepid water. Re- 

 move from water, but do not drain ; place in covered pan and sinmier for forty min- 

 utes. Add proper proportion of thickened milk or cream, butter, pepper, salt. 



Those who like may add parsley or nutmeg, or beef gra^-y ; in fact, any flavoring. 



McIlvaixe. 

 FRIED MUSHROOMS. 

 1 pint mushroom caps Yz teaspoon black pepper 



1 teaspoon salt 2 tablespoons butter 



Little milk or cream thickened with flour. 



Place caps well drained and carefully seasoned in pan with the butter. Fry 

 slowly for ten minutes. Add cream or milk thickened with flour and serve on hot 

 toast. McIlvaixe. 



TO FRY MUSHROOMS. 



Lay them in a frying pan in which butter has been heated boiling hot. After 

 frying five minutes serve on a hot dish — pouring over them the sauce made by thick- 

 ening the butter with a little flour. This is as delicious as more elaborate ways of 

 cooking and retains the mushroom's distinctive flavor in full perfection. 



McIlvaixe. 



