USE OF MUSHROOMS - 157 



sound specimens, cut olT ends ui stems (entire stems of Hypholoma fascicularis or 

 Lepiota procera) and rub the tops with flannel dipped in salt. I'lirow ihcm into 

 milk and water (one-fourth milk). Drain and put them into a stew pan. Sprinkle 

 the layers with salt — one-half gill to one-half peck mushrooms. Cover them close 

 and put over a gentle fire for five minutes to draw out the water. Then put them 

 on a coarse cloth and drain until cold (or put on mosquito netting in a colander). 



To prepare a pickle for them: Take one-half gallon vinegar (if strong, dilute 

 with water), two ounces mace, one-fourth ounce cloves, one-half pound salt 

 (Worcester), one teaspoonful red pepper, one nutmeg cut in slices. 



Put in a jar covered with a wet cloth and keep the clotli wet. Place over a very 

 slow fire, cook as long as the acid is prominent and no longer. 



Take small wide-mouthed bottles, fill with the mushrooms, and pour on the 

 pickle until the bottle is filled. Tie down tight. (To slice a nutmeg, boil it in vinegar, 

 — slice while hot. Makes of salt vary in strength: the Worcester is a strong salt.) 

 N. B. When TT. fascicularis is used, wipe the tops with a wet cloth. 



McIlvaine. 



:mu.siikoom catsup. 



Remove the butts. Sprinkle all with salt. Pile in a bowl. Let them remain so 

 for three days, stirring occasionally. Then squeeze out all the liquor. To each 

 gallon, add half an ounce each of cloves and mustard seed, crushed; one ounce each 

 of allspice, peppercorns and ginger. Heat slowly up to the boiling point in a covered 

 vessel. Set aside in a warm place for a fortnight. Then strain and bottle. If the 

 catsup shows signs of not keeping, add more salt and si)ire, heat and proceed as 

 before. H.w. 



SPECIAI. UECIPES. 



Boletus: Remove stems and tubes unless they are compact and young, or the dish 

 will be slimy from the tubes. Wipe the caps clean. Broil ; stew in little 

 w^ater ; bake in covered dish ; or fry, 



Cantharellus cibarius : Cut mushrooms across and remove the stems. Fry after 

 dipping in egg and bread crumbs; stew slowly forty minutes, in covered sauce- 

 pan ; or roast. 



Clavaria : Fry ; stew, covered with a little water for half an hour over a slow fire. 



Clitocybe multiceps : Remove stems. Bake with cheese for half an hour, or fry. 



Coprinus : Bake in slow heat in oven for twenty-five minutes, in a covered dish. 

 Stew slowly in covered dish for five to ten minutes. 



Fistulina hepatica: This always has a slightly acid taste which is very acceptable 

 to most persons, but objectionable to a few. Slice as one would egg-plant and 

 fry. Cut across the grain and stew slowly in covered pan for twenty minutes. 

 Use in salad raw. 



Hydnum: Use tender parts only of stems and caps of cap species, and soft fresh 

 parts of the maned species. Care must be taken to cook slowly and well. Stew 

 from thirty to forty minutes; croquettes or patties. 



