USE OF MUSHROOMS 155 



To I'.itoii. A.w CM' I rxcrs. 



Select those that arc spread open and keep the unopened for tlie otlier styles of 

 serving. Cm off the stems (lose to the toj.s. Haste well with melted imtter and 

 s})rinkle lightly with pcpiK-r and salt. Heat the hroiler very hot, lay the caps upon 

 it with the gills up and broil over a clear fire, turning tlie hroiler first on one side 

 and then on the other. As soon as tender, which will be in about five minutes, open 

 the broiler, remove the caps with care, and place on well-buttered slices of toast which 

 have l)een previously prepared. I'our over the whole a sauce made of drawn butter, 

 or hot water thickened with tlour to the consistency of cream. .McIi.v.aink. 



r.AKKI> .MlSllltOOMS OF A.W CIl.l.KD KlXii. 



Wash, place the caps in a tightly covered dish or pan after dipping them in 

 bread crumbs. Arrange in layers with a small piece of butter on each mushroom, 

 as well as the proper amount of j)epj)er and salt. Bake from twenty to fortv min- 

 utes as suits the consistency of the species. Serve on toast. 



Cheese grated on each layer makes a desirable addition. Ml I i.v.vink. 



15AKK1) MT'SIIROO.MS. 



Arrange mushrooms in a baking dish with alternate layers of sliced onions. 

 seasoning each layer. Cover witli cracker crumbs; dot with butter. Pour over all 

 half a cup of water or milk and bake from twenty to forty minutes. 



BENEDni-. 



CKOQI'ETTES. 



i ]iiiit well-cooked mushrooms of meaty pepper 



species. (See "Patties") salt 



2 hard boiled eggs 2 level tablespoons butter 



1 sprig parsley 1 level tablespoon flour 



Chop the mushrooms, ]iarsley and eggs together very fine, with pepper and salt 

 to taste. Mix flour with butter over the fire and when well blended add the first 

 mixture, mixing thoroughly. Set aside to cool. When cold, shape, dip in egg and 

 bread crumbs and fry in hot butter, oil or fat. McIlv.aine. 



I'.VTTIES. 



The mushrooms good for croquettes and patties are such as the puff-balls, Lac- 

 tarii, Gomphidius rhodoxanthus, Fistulina hepatica, Tricholoma personatum, and 

 many others of the meaty kinds. 



Cut the mushrooms into small pieces and cook slowly until tender, adding but- 

 ter, pepper and salt. Let them cook until almost dry, then add cream or milk and 

 thickening. Fill pastry shells and serve. McIlvaixe. 



